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Lecturer(s)
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Koutný Marek, prof. Mgr. Ph.D.
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Course content
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- Biochemical principle of food of the plant origin. - Biochemical principle of food of the animal origin. - Distribution of enzymes, examples of particular types. - Mechanism of enzyme function. - Enzymatic kinetics. - Factors affecting the activity and stability of enzymes. - Application of enzymes in food processing. - Immobilization of enzymes. - Polysaccharides and oligosaccharides hydrolases, isomerases. - Pectinases, cellulases and hemicellulases. - Proteases. - Oxidases, lipases, other enzymes in the food industry. - Biochemistry of fermentation processes. - Changes in foodstuff properties caused by biochemical processes.
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Learning activities and teaching methods
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Dialogic (Discussion, conversation, brainstorming)
- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| The student has theoretical background for further advanced study and methodics. |
| The student has theoretical background for further advanced study and methodics. |
| The knowledge of fermentation processes is essential for understanding the conversion of sugars into alcohol or acids by microorganisms, fundamental in products like bread, beer, and yogurt. |
| The knowledge of fermentation processes is essential for understanding the conversion of sugars into alcohol or acids by microorganisms, fundamental in products like bread, beer, and yogurt. |
| The knowledge of enzymatic reactions is crucial for recognizing how biological catalysts accelerate chemical reactions in food production, affecting processes like starch breakdown, protein hydrolysis, and lipid modification. |
| The knowledge of enzymatic reactions is crucial for recognizing how biological catalysts accelerate chemical reactions in food production, affecting processes like starch breakdown, protein hydrolysis, and lipid modification. |
| The knowledge of food preservation techniques is vital for understanding how biochemical principles inhibit spoilage and extend shelf life through methods like pasteurization, canning, and the use of preservatives. |
| The knowledge of food preservation techniques is vital for understanding how biochemical principles inhibit spoilage and extend shelf life through methods like pasteurization, canning, and the use of preservatives. |
| The knowledge of metabolic pathways in microorganisms is important for optimizing fermentation processes by understanding how different microorganisms convert substrates into desired products. |
| The knowledge of metabolic pathways in microorganisms is important for optimizing fermentation processes by understanding how different microorganisms convert substrates into desired products. |
| The knowledge of the impact of biochemical changes on nutritional and sensory properties is necessary for designing food products that balance nutrition and consumer appeal by managing reactions that alter taste, aroma, and texture. |
| The knowledge of the impact of biochemical changes on nutritional and sensory properties is necessary for designing food products that balance nutrition and consumer appeal by managing reactions that alter taste, aroma, and texture. |
| Skills |
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| A competency in optimizing fermentation conditions to ensure the efficient production of desired food products like yogurt, beer, and cheese by controlling variables such as temperature, pH, and microorganism selection. |
| A competency in optimizing fermentation conditions to ensure the efficient production of desired food products like yogurt, beer, and cheese by controlling variables such as temperature, pH, and microorganism selection. |
| A competency in utilizing enzymatic processes to enhance food production, including the ability to select and apply appropriate enzymes for specific reactions, such as amylases for bread making or proteases for cheese production. |
| A competency in utilizing enzymatic processes to enhance food production, including the ability to select and apply appropriate enzymes for specific reactions, such as amylases for bread making or proteases for cheese production. |
| A competency in implementing food preservation methods that rely on biochemical principles, such as pasteurization, canning, and the use of chemical preservatives, to ensure food safety and extend shelf life. |
| A competency in implementing food preservation methods that rely on biochemical principles, such as pasteurization, canning, and the use of chemical preservatives, to ensure food safety and extend shelf life. |
| A competency in analyzing and manipulating microbial metabolic pathways to optimize the production of fermented foods, including the ability to monitor and adjust conditions for the growth and activity of beneficial microorganisms. |
| A competency in analyzing and manipulating microbial metabolic pathways to optimize the production of fermented foods, including the ability to monitor and adjust conditions for the growth and activity of beneficial microorganisms. |
| A competency in evaluating the effects of biochemical changes on the nutritional and sensory properties of food, allowing for the design of food products that maintain high nutritional value while meeting consumer preferences for taste, texture, and aroma. |
| A competency in evaluating the effects of biochemical changes on the nutritional and sensory properties of food, allowing for the design of food products that maintain high nutritional value while meeting consumer preferences for taste, texture, and aroma. |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Conversation |
| Conversation |
| Analysis of seminar paper |
| Analysis of seminar paper |
| Oral examination |
| Oral examination |
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Recommended literature
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Alberts B., Johnson A., Lewis J., Raff M., Roberts K., Watson J.D. Molecular Biology of the Cell. 1999.
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Fellows P. Food processing technology principles and practise. 2000.
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Garrett H. R. Molecular aspect of cell biology. 1995.
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Garrett H.R.A., Grisham C.M. Biochemistry. 1995.
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Hui Y.H. et al. Food Biochemistry and Food Processing. 2006.
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James M. Jay. Modern Food Microbiology. 2000.
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Karlson P., Gerok W., Gross W. Pathobiochemie. 1987.
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LEHNINGER A., NELSON D.L., YOUNG P. Principles of Biochemistry. W.H. Freeman & Company, 2007.
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