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Lecturer(s)
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Škrovánková Soňa, doc. Ing. Ph.D.
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Sumczynski Daniela, doc. Ing. Ph.D.
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Course content
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1. Theoretical principles of food chemistry. 2. Water, dry matter. 3. Amino acids and peptides. 4. Proteins. 5. Saccharides, mono- and oligosaccharides. 6. Polysaccharides. 7. Lipids, fatty acids. 8. Mineral compounds. 9. Vitamins. 10. Additives. 11. Contaminants. 12. Aroma active compounds. 13. Taste active compounds. 14. Colorants.
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Learning activities and teaching methods
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Lecturing
- Home preparation for classes
- 28 hours per semester
- Preparation for examination
- 30 hours per semester
- Preparation for course credit
- 20 hours per semester
- Participation in classes
- 12 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge in the field of theoretical principles, which were explained in physical, inorganic and organic chemistry, biology, is assumed. |
| Knowledge in the field of theoretical principles, which were explained in physical, inorganic and organic chemistry, biology, is assumed. |
| Furthermore, the discipline builds mainly on the knowledge gained in biochemistry, microbiology, food technology. |
| Furthermore, the discipline builds mainly on the knowledge gained in biochemistry, microbiology, food technology. |
| learning outcomes |
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| give information about the presence of water in food and its influence |
| give information about the presence of water in food and its influence |
| characterize the properties of the main food component - proteins and their changes |
| characterize the properties of the main food component - proteins and their changes |
| define the properties of the main food component - saccharides and their changes |
| define the properties of the main food component - saccharides and their changes |
| characterize the properties of the main food component - lipids and their changes |
| characterize the properties of the main food component - lipids and their changes |
| decribe other ingredients present in foods, such as vitamins, additives, contaminants, and their properties |
| decribe other ingredients present in foods, such as vitamins, additives, contaminants, and their properties |
| Skills |
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| create dissociation of aminoacids based on their structure and pH |
| create dissociation of aminoacids based on their structure and pH |
| create the structural formulas of monosaccharides and subsequently oligosaccharides |
| create the structural formulas of monosaccharides and subsequently oligosaccharides |
| describe the sequence of autoxidation reactions in lipids |
| describe the sequence of autoxidation reactions in lipids |
| 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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| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
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Recommended literature
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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. 2. uprav. Tábor : OSSIS, 2002. ISBN 8086659003.
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Velíšek, Jan. Chemie potravin 2. Vyd. 2. uprav. Tábor : OSSIS, 2002. ISBN 8086659011.
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Velíšek, Jan. Chemie potravin 3. Vyd. 2. uprav. Tábor : OSSIS, 2002. ISBN 808665902X.
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Velíšek Jan. The chemistry of food. Chichester, West Susex, 2014. ISBN 978-1-118-38384-1.
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