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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. Concept and definitions, basic terminology in the field of functional food. 2. Classification of individual nutraceuticals in functional food. 3. Chemistry of important nutraceuticals. 4. Selected basic chronic degenerative diseases (cardiovascular diseases, osteoporosis) 5. Glycosides, dietary fiber, oligosaccharides and sugar alcohols as important functional components of foods, their interaction / action in organism. 6. Amino acids, peptides and proteins as important functional components of foods, their interaction / action in organism. 7. Polyunsaturated fatty acids and lipid substances as important functional food components, their interaction / action in organism. 8. Vitamins as important functional components of food, their interaction / action in the body. 9. Mineral substances as important functional food components, their interaction / action in organism. 10. Antioxidants as important functional food components, their interaction / action in organism. 11. Lactic acid bacteria (probiotics) and prebiotics as important functional components of foods, their interaction / action in organism. 12. Other selected nutraceuticals as important functional components of food, their interaction / action in organism. 13. Specific selected examples of important functional food. 14. Summary and revision.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Methods for working with texts (Textbook, book), Projection (static, dynamic), Analysis of a presentation
- Term paper
- 24 hours per semester
- Preparation for examination
- 24 hours per semester
- Participation in classes
- 42 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of organic chemistry, biochemistry and food chemistry. |
| Knowledge of organic chemistry, biochemistry and food chemistry. |
| learning outcomes |
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| define basic terms such as functional food, nutraceutical, biologically active substance |
| define basic terms such as functional food, nutraceutical, biologically active substance |
| characterize the chemistry of nutraceuticals |
| characterize the chemistry of nutraceuticals |
| clarify the issue of degenerative diseases |
| clarify the issue of degenerative diseases |
| popsat a charakterizovat jednotlivá nutraceutika a jejich aplikace describe and characterize individual nutraceuticals and their applications |
| popsat a charakterizovat jednotlivá nutraceutika a jejich aplikace describe and characterize individual nutraceuticals and their applications |
| Skills |
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| search for foods with nutraceutical effects |
| search for foods with nutraceutical effects |
| look up food legislation |
| look up food legislation |
| teaching methods |
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| Knowledge |
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| Methods for working with texts (Textbook, book) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Monologic (Exposition, lecture, briefing) |
| Projection (static, dynamic) |
| Projection (static, dynamic) |
| Skills |
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| Analysis of a presentation |
| Analysis of a presentation |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| assessment methods |
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| Knowledge |
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| Analysis of a presentation given by the student |
| Analysis of seminar paper |
| Written examination |
| Written examination |
| Didactic test |
| Didactic test |
| Analysis of seminar paper |
| Analysis of a presentation given by the student |
| Preparation of a presentation |
| Preparation of a presentation |
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Recommended literature
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WATSON, R.R., PREEDY, V.R. Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease. Academic Presss Elsevier Inc., 2013.
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