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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. Basic nutritional components of food, their importance and biological value. 2. Proteins and their properties, changes during food processing. 3. Lipids and their properties, changes during food storage and processing. 4. Carbohydrates and their properties, changes and reactions during food storage and processing. 5. Natural antioxidants - representatives and their structure, properties and mechanism of action. 6. Natural antimicrobial substances - representatives, their importance, occurrence and properties. 7. Foreign food components, endogenous and exogenous contaminants - distribution and representatives, occurrence, health assessment, methods of their elimination. 8. Meaning, functions and ways of using food additives. 9. General legislative and health aspects of the addition of food additives to food. 10. Distribution and mechanisms of action of preservatives. 11. , distribution and mechanisms of action of antioxidants. 12. Distribution, structure and methods of adding sensory active substances. 13. Distribution, structure and methods of determination of aromatic substances. 14. Substances increasing the biological value of food. 15. Physiological and legislative restrictions on the intake of food supplements.
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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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| Define the term additive, food supplement, codex alimentarius, quantum satis and toxicity tests |
| Define the term additive, food supplement, codex alimentarius, quantum satis and toxicity tests |
| Charakterizovat látky prodlužující trvanlivost na bázi antioxidantů a konzervantů |
| Charakterizovat látky prodlužující trvanlivost na bázi antioxidantů a konzervantů |
| Charakterizovat sladidla spadající do přídatných látek |
| Charakterizovat sladidla spadající do přídatných látek |
| Charakterizovat intenzifikátory chuti, acidulanty a regulátory kyselosti |
| Charakterizovat intenzifikátory chuti, acidulanty a regulátory kyselosti |
| Vyjmenovat a přiřadit jednotlivé legislativní předpisy týkající se přídatných látek do potravin a doplňků stravy |
| Vyjmenovat a přiřadit jednotlivé legislativní předpisy týkající se přídatných látek do potravin a doplňků stravy |
| Define the term additive, food supplement, codex alimentarius, quantum satis and toxicity tests |
| Define the term additive, food supplement, codex alimentarius, quantum satis and toxicity tests |
| Characterize shelf-life extenders based on antioxidants and preservatives |
| Characterize shelf-life extenders based on antioxidants and preservatives |
| Characterize the sweeteners falling under additives |
| Characterize the sweeteners falling under additives |
| List and assign individual legislative regulations regarding food additives and dietary supplements |
| List and assign individual legislative regulations regarding food additives and dietary supplements |
| Characterize flavor intensifiers, acidulants and acidity regulators |
| Characterize flavor intensifiers, acidulants and acidity regulators |
| 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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GROB, R.L., BARRY, E.F. (Eds.). Modern Practice of Gas Chromatography. 4th Ed.. New York: J. Wiley and Sons, 2004. ISBN 978-0-471-22983-4.
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Meyer V.R. Practical high-performance liquid chromatography. 4.ed, J.Wiley and Sons, NY USA, 2004.
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NELMS, S.M. ICP Mass Spectrometry Handbook.. Oxford: Blackwell, 2005. ISBN 978-1-405-10916-1.
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NOLLET, L.M.L. Handbook of Food Analysis. Vol. 1, Vol. 2.. New York: Marcel Dekker, 1996. ISBN 9780824750367.
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ODSTRČIL, J., ODSTRČILOVÁ, M. Chemie potravin. Brno: NCO NZO, 2006. ISBN 978-80-7013-435-1.
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Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practise, 3rd Ed. New York , 1994.
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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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