|
Lecturer(s)
|
-
Škrovánková Soňa, doc. Ing. Ph.D.
|
|
Course content
|
1. Basic components of foods and dishes. 2. Protein composition. 3. Essential and other essential amino acids. 4. Sugars. 5. Important disaccharides. 6. Starch and fiber. 7. Fatty acids. 8. Fats, lipids. 9. Vitamins. 10. Additives and contaminants.
|
|
Learning activities and teaching methods
|
Lecturing
- Participation in classes
- 42 hours per semester
- Preparation for course credit
- 10 hours per semester
- Preparation for examination
- 20 hours per semester
- Home preparation for classes
- 18 hours per semester
|
| prerequisite |
|---|
| Knowledge |
|---|
| Basic knowledge of chemistry and biology is assumed. |
| Basic knowledge of chemistry and biology is assumed. |
| learning outcomes |
|---|
| provide information about the general composition of foods and meals |
| provide information about the general composition of foods and meals |
| list lipids and their components, fatty acids in foods |
| list lipids and their components, fatty acids in foods |
| describe saccharides - sugars in foods |
| describe saccharides - sugars in foods |
| describe saccharides - starch and dietary fiber in foods |
| describe saccharides - starch and dietary fiber in foods |
| characterize amino acids and proteins in foods |
| characterize amino acids and proteins in foods |
| describe other components present in foods, such as vitamins, additives, and contaminants |
| describe other components present in foods, such as vitamins, additives, and contaminants |
| Skills |
|---|
| create structural formulas of essential fatty acids |
| create structural formulas of essential fatty acids |
| create structural formulas of basic monosaccharides |
| create structural formulas of basic monosaccharides |
| create structural formulas of essential amino acids |
| create structural formulas of essential amino acids |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Educational trip |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Educational trip |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
|
Recommended literature
|
-
ODSTRČIL, J., ODSTRČILOVÁ, M. Chemie potravin. Brno: NCO NZO, 2006. ISBN 978-80-7013-435-1.
-
Velíšek, Jan; Hajšlová, Jana. Chemie potravin II.. Tábor: Ossis, 2009. ISBN 978-80-86659-16-9.
-
Velíšek, Jan; Hajšlová, Jana. Chemie potravin I.. Tábor: Ossis, 2009. ISBN 978-80-86659-15-2.
-
Velíšek, Jan. Chemie potravin 1. Vyd. 2. uprav. Tábor : OSSIS, 2002. ISBN 8086659003.
-
Velíšek, Jan. Chemie potravin 2. Vyd. 2. uprav. Tábor : OSSIS, 2002. ISBN 8086659011.
-
Velíšek, Jan. Chemie potravin 3. Vyd. 2. uprav. Tábor : OSSIS, 2002. ISBN 808665902X.
-
Velíšek Jan. The chemistry of food. Chichester, West Susex, 2014. ISBN 978-1-118-38384-1.
|