|
Lecturer(s)
|
-
Sumczynski Daniela, doc. Ing. Ph.D.
|
|
Course content
|
- Nutritional quality characteristics of raw materials and foods - their classification, relationships between structure and chemical-physical properties of individual components. - Chemistry of important nutraceutical substances of food. - Chemistry of contaminants and toxic substances of raw materials, food and additives. - Physiological effects of biologically active substances and contaminants in food, raw materials and additives. - Intermediates and products of Maillard reactions - occurrence, intake reference values, physico-chemical properties, biological effects. - Nanoparticles and their use in food - use of nanotechnology in the preparation of nutraceuticals and functional foods. - Preparation and evaluation of experiments using modern ICT.
|
|
Learning activities and teaching methods
|
- Preparation for examination
- 50 hours per semester
|
| prerequisite |
|---|
| Knowledge |
|---|
| The student has already completed food chemistry in the master study program. |
| The student has already completed food chemistry in the master study program. |
| learning outcomes |
|---|
| Describe in detail the qualitative nutritional characteristics of foods |
| Describe in detail the qualitative nutritional characteristics of foods |
| Describe and explain the chemistry of nutraceutical food substances |
| Describe and explain the chemistry of nutraceutical food substances |
| Describe the physiological effects and chemistry of contaminants, toxic substances and food additives |
| Describe the physiological effects and chemistry of contaminants, toxic substances and food additives |
| Characterize nanoparticles and their use in food |
| Characterize nanoparticles and their use in food |
| Describe the chemistry of Maillard reactions, their intermediates and products |
| Describe the chemistry of Maillard reactions, their intermediates and products |
| Skills |
|---|
| Extract nutraceuticals |
| Extract nutraceuticals |
| Describe Maillard reactions schematically |
| Describe Maillard reactions schematically |
| teaching methods |
|---|
| Knowledge |
|---|
| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Oral examination |
| Oral examination |
| Analysis of educational material |
| Analysis of educational material |
|
Recommended literature
|
-
DAMODARAN, S., PARKIN, K.L. Fennema's Food Chemistry. 2004.
-
GHOSH, D., DAS, S., BAKCHI, D., SMARTA, R.B. Innovation in Healthy and Functional Foods. .
-
MESIAS, M., DELGADO-ANDRADE, C., MORALES, F.J. Risk/Benefit Evaluation of Traditional and Novel Formulations for Scacking: Acrylamide and Furfurals as Process Contaminants. 2019.
-
NEESER, J.-R., GERMAN, J.B. Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals. .
|