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Lecturer(s)
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Škrovánková Soňa, doc. Ing. Ph.D.
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Course content
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1. Theoretical principles of food chemistry. 2. Amino acids, peptides. 3. Proteins, plant and animal proteins. 4. Properties, changes of amino acids, proteins during processing. 5. Fatty acids. 6. Lipids. 7. Properties, changes of lipids during processing. 8. Monosaccharides and their properties. 9. Disaccharides and their properties. 10. Polysaccharides, changes during processing. 11. Vitamins hydrophilic. 12. Vitamins lipophilic. 13. Natural antioxidants, properties and effects. 14. Food additives and food contaminants.
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Learning activities and teaching methods
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Lecturing
- Home preparation for classes
- 30 hours per semester
- Preparation for course credit
- 18 hours per semester
- Participation in classes
- 12 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of chemistry and biology at secondary school level. |
| Basic knowledge of chemistry and biology at secondary school level. |
| learning outcomes |
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| characterize main food components - aminoacids and proteins |
| characterize main food components - aminoacids and proteins |
| define main food components - mono- and disaccharides |
| define main food components - mono- and disaccharides |
| define main food components - polysaccharides |
| define main food components - polysaccharides |
| characterize main food components - fatty acids and lipids |
| characterize main food components - fatty acids and lipids |
| define another important food components - vitamins |
| define another important food components - vitamins |
| Skills |
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| create peptide chain from basic aminoacids |
| create peptide chain from basic aminoacids |
| create the structural formulas of monosaccharides and some disaccharides |
| create the structural formulas of monosaccharides and some disaccharides |
| create triacylglycerols from basic fatty acids |
| create triacylglycerols from basic fatty acids |
| 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) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Analysis of seminar paper |
| Analysis of seminar paper |
| Written examination |
| Written examination |
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Recommended literature
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COULTATE, T.P. Food: The Chemistry of its Components, 5th ed.. Cambridge: RSC Publishing, 2009.
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ODSTRČIL, J., ODSTRČILOVÁ, M. Chemie potravin. Brno: NCO NZO, 2006. ISBN 978-80-7013-435-1.
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Velíšek, Jan; Hajšlová, Jana. Chemie potravin II.. Tábor: Ossis, 2009. ISBN 978-80-86659-16-9.
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Velíšek, Jan; Hajšlová, Jana. Chemie potravin I.. Tábor: Ossis, 2009. ISBN 978-80-86659-15-2.
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Velíšek, Jan. Chemie potravin 1. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239137.
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Velíšek, Jan. Chemie potravin 2. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239145.
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Velíšek, Jan. Chemie potravin 3. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239153.
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