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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 Classification of functional foods and nutraceuticals. 2. Chemistry of important nutraceuticals. 3. Selectedc chronic degenerative diseases (cardiovascular diseases, osteoporosis, etc.). 4. Glycosides, dietary fiber and oligosaccharides as important functional components of food, their role in the body. 5. Amino acids, peptides and proteins as important functional components of food, their role in the body. 6. Polyunsaturated fatty acids and substances of a lipid nature as important functional components of food, their action in the body. 7. Vitamins as important functional components of food, their role in the body. 8. Mineral substances as important functional components of food, their action in the body. 9. Antioxidants as important functional components of food, their action in the body. 10. Lactic acid bacteria (probiotics) and prebiotics as important functional components of food, their action in the body. 11. Chemistry of nutraceuticals - basic concepts, classification of nutraceuticals, legislation for nutraceuticals and dietary supplements within the EU. 12. The ways for obtaining nutraceuticals - isolation, synthesis, methods. 13. Biogenic elements and vitamins - occurrence, intake reference values, physico-chemical properties, isolation, biological effects (metabolism). 14. Plant and animal dyes - occurrence, intake reference values, physico-chemical properties, isolation, biological effects (metabolism). 15. Intermediates and products of Maillard reactions - occurrence, intake reference values, physico-chemical properties, isolation, biological effects, metabolism. 16. Nanoparticles and their use in food - use of nanotechnology in the preparation of nutraceuticals and functional foods.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| definovat odborné terminologie z oblasti výživy a klasifikace nutraceutik, definovat základní pojmy |
| definovat odborné terminologie z oblasti výživy a klasifikace nutraceutik, definovat základní pojmy |
| popsat metody a konkrétní příklady získávání nutraceutik |
| popsat metody a konkrétní příklady získávání nutraceutik |
| popsat a charakterizovat účinky vlákniny, polynenasycených mastných kyselin a fytosterolů zejména v oblasti ovlivňování hladiny glukózy a cholesterolu v těle |
| popsat a charakterizovat účinky vlákniny, polynenasycených mastných kyselin a fytosterolů zejména v oblasti ovlivňování hladiny glukózy a cholesterolu v těle |
| popsat a charakterizovat rostlinná barviva a polyfenolické látky, jejich získávání a následné fyziologické účinky |
| popsat a charakterizovat rostlinná barviva a polyfenolické látky, jejich získávání a následné fyziologické účinky |
| definovat a popsat teorie účinků biogenních prvků, vitaminů, aminokyselin a proteinů jako nutraceutik |
| definovat a popsat teorie účinků biogenních prvků, vitaminů, aminokyselin a proteinů jako nutraceutik |
| define professional terminology from the field of nutrition and classification of nutraceuticals, define basic terms |
| define professional terminology from the field of nutrition and classification of nutraceuticals, define basic terms |
| describe methods and specific examples of obtaining nutraceuticals |
| describe methods and specific examples of obtaining nutraceuticals |
| describe and characterize the effects of fiber, polyunsaturated fatty acids and phytosterols, especially in the area of influencing the level of glucose and cholesterol in the body |
| describe and characterize the effects of fiber, polyunsaturated fatty acids and phytosterols, especially in the area of influencing the level of glucose and cholesterol in the body |
| describe and characterize plant dyes and polyphenolic substances, their acquisition and subsequent physiological effects |
| describe and characterize plant dyes and polyphenolic substances, their acquisition and subsequent physiological effects |
| define and describe theories of the effects of biogenic elements, vitamins, amino acids and proteins as nutraceuticals |
| define and describe theories of the effects of biogenic elements, vitamins, amino acids and proteins as nutraceuticals |
| teaching methods |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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