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Lecturer(s)
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Sumczynski Daniela, doc. Ing. Ph.D.
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Course content
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1. Introduction to chemistry of nutraceuticals - basic terms, classification of nutraceuticals, legislation for nutraceuticals and food supplements within the EU, phytoceutics. 2. Basic ways of obtaining nutraceuticals - isolation, synthesis, methods. 3. Biogenic elements - occurrence, reference intake values, physicochemical properties, isolation, biological effects (metabolism). 4. Amino acids, peptides, proteins, enzymes - occurrence, reference values of intake, physico-chemical properties, isolation, biological effects (metabolism). 5. Carbohydrate derivatives, fiber - occurrence, reference intake values, physicochemical properties, isolation, biological effects (metabolism). 6. Polyunsaturated fatty acids of plant origin, vegetable oils, phytosterols - occurrence, intake reference values, physico-chemical properties, isolation, synthesis, biological effects (metabolism). 7. Water soluble and fat soluble vitamins - occurrence, reference intake values, physico-chemical properties, isolation, synthesis, biological effects (metabolism). 8. Plant and animal pigments/colours - occurrence, reference intake values, physicochemical properties, isolation, biological effects (metabolism). 9. Polyphenolic substances of predominantly plant origin - occurrence, reference intake values, physico-chemical properties, isolation, biological effects (metabolism). 10. Intermediates and products of Maillard reactions - occurrence, intake reference values, physico-chemical properties, isolation, biological effects (metabolism). 11. Other biologically active substances - occurrence, reference values of intake, physico-chemical properties, isolation, synthesis, biological effects (metabolism). 12. Extracts of herbs and spices - physico-chemical properties, isolation, biological effects (metabolism). 13. Probiotics and prebiotics - basic overview. 14. Nanoparticles and their use in food - the use of nanotechnologies in the preparation of nutraceuticals and functional foods.
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Learning activities and teaching methods
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Lecturing, Monologic (Exposition, lecture, briefing), Methods for working with texts (Textbook, book), Projection (static, dynamic), Translation analysis, Analysis of a presentation, Text analysis
- Preparation for examination
- 90 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of organic chemistry, biochemistry, food chemistry, functional foods and food analysis is a prerequisite for mastering the subject. |
| Knowledge of organic chemistry, biochemistry, food chemistry, functional foods and food analysis is a prerequisite for mastering the subject. |
| learning outcomes |
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| knowledge of professional terminology in the field of nutrition and classification of nutraceuticals and functional foods, they can define basic terms |
| knowledge of professional terminology in the field of nutrition and classification of nutraceuticals and functional foods, they can define basic terms |
| in-depth knowledge and understanding of nutraceutical isolation methods |
| in-depth knowledge and understanding of nutraceutical isolation methods |
| a broad knowledge of the theory of effects of biogenic elements, vitamins, amino acids, and proteins as nutraceuticals |
| a broad knowledge of the theory of effects of biogenic elements, vitamins, amino acids, and proteins as nutraceuticals |
| deep knowledge and understanding of the theory of the effects of fiber, polyunsaturated fatty acids, and phytosterols, especially in the area of influencing the level of glucose and cholesterol in the body |
| deep knowledge and understanding of the theory of the effects of fiber, polyunsaturated fatty acids, and phytosterols, especially in the area of influencing the level of glucose and cholesterol in the body |
| a deep knowledge and understanding of plant dyes and polyphenolic substances, their extraction, and subsequent physiological effects |
| a deep knowledge and understanding of plant dyes and polyphenolic substances, their extraction, and subsequent physiological effects |
| Skills |
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| can apply knowledge and solve or propose suitable procedures for the isolation of nutraceuticals |
| can apply knowledge and solve or propose suitable procedures for the isolation of nutraceuticals |
| can apply knowledge related to the legislative framework in the field of nutrition and health claims |
| can apply knowledge related to the legislative framework in the field of nutrition and health claims |
| can design a suitable composition of nutraceuticals for support against civilization diseases |
| can design a suitable composition of nutraceuticals for support against civilization diseases |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Projection (static, dynamic) |
| Monologic (Exposition, lecture, briefing) |
| Projection (static, dynamic) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Analysis of a presentation |
| Analysis of a presentation |
| Translation analysis |
| Translation analysis |
| Text analysis |
| Text analysis |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Analysis of a presentation given by the student |
| Analysis of a presentation given by the student |
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Recommended literature
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