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Lecturer(s)
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Rudolf Ondřej, Ing. Ph.D.
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Kašpárková Věra, doc. Ing. CSc.
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Course content
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1. Lipids, classification, nomenclature, properties. 2. Simple lipids, fatty acids (FA), eicosanoids and polyketides. 3. Chemical reactions of the FA carboxyl group. 4. Acylglycerols (AG), types, physical properties of AG. 6. Crystallization and polymorphism of FA and AG, practical implications 7. Chemical reactions of the FA and AG hydrocarbon chain. 8. Oxidation reactions of FA and AG (auto-oxidation, UV oxidation), types of oxidation products. 9. Antioxidants and stability of lipids in cosmetic and pharmaceutical formulations. 10. Extraction, refining and processing of major and minor fats and oils. 11. Application of enzymes in the production of fats and oils. 12. Fats and oils and their role in human health. 13. Liposomes, methods of preparation, properties and use. 14. Lipid particles as carriers of active substances, delivery and transport of active substances.
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Learning activities and teaching methods
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- Participation in classes
- 24 hours per semester
- Home preparation for classes
- 85 hours per semester
- Preparation for course credit
- 60 hours per semester
- Preparation for examination
- 41 hours per semester
- Participation in classes
- 84 hours per semester
- Home preparation for classes
- 25 hours per semester
- Preparation for course credit
- 60 hours per semester
- Preparation for examination
- 41 hours per semester
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| prerequisite |
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| Knowledge |
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| Fundamental knowledge of organic chemistry and biochemistry. |
| Fundamental knowledge of organic chemistry and biochemistry. |
| learning outcomes |
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| To distinguish individual types of lipids and describe their structure |
| To distinguish individual types of lipids and describe their structure |
| To clarify the structure of acylglycerols and waxes, and its correlation with physico-chemical properties |
| To clarify the structure of acylglycerols and waxes, and its correlation with physico-chemical properties |
| To describe the effect of prooxidants and antioxidants on acylglycerols (fats and oils) |
| To describe the effect of prooxidants and antioxidants on acylglycerols (fats and oils) |
| To explain the process of industrial processing of fats/oils, including the application of biotechnology |
| To explain the process of industrial processing of fats/oils, including the application of biotechnology |
| To design the composition and preparation procedure of one of the lipid carriers and the methods of its characterization |
| To design the composition and preparation procedure of one of the lipid carriers and the methods of its characterization |
| Skills |
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| To synthetize partial acylglycerols and explain mechanisms of this reaction |
| To synthetize partial acylglycerols and explain mechanisms of this reaction |
| To explain the preparation of fatty acid methyl esters |
| To explain the preparation of fatty acid methyl esters |
| To employ lipid characterisation methods, such as gas and liquid chromatography. |
| To employ lipid characterisation methods, such as gas and liquid chromatography. |
| To measure the degradation of fats/oils and fat-containing products |
| To measure the degradation of fats/oils and fat-containing products |
| To prepare stable water-in-oil emulsions that will serve as a basis for cosmetic formulations |
| To prepare stable water-in-oil emulsions that will serve as a basis for cosmetic formulations |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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E-learningové texty dostupné online: http://kosmetika.ft.utb.cz..
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AKOH, C.C., MI, D.B. (Eds.). Food Lipids Chemistry, Nutrition, and Biotechnology. New York: Marcel Dekker, Inc., 2002. ISBN 0-8247-0749-4.
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FÖRSTER, T. (Ed.). Cosmetic Lipids and the Skin Barrier. New York: Marcel Dekker, Inc., 2002. ISBN 0-8247- 0664-1.
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McCLEMENTS, D.J. Nanoparticle- and Microparticle-Based Delivery Systems: Encapsulation, Protection and Release of Active Compounds.. Boca Raton: CRC Press, 2015. ISBN 978-1-4822-3315-5.
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Pokorný, J. Technologie tuků.
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RATLEDGE, C., DAWSON, P.S.S., RATTRAY, J. Biotechnology for the Oils and Fats Industry. Champaign: American Oil Chemists' Society, 1984.
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VANCE, D.E., VANCE, J.E. Biochemistry of Lipids, Lipoproteins and Membranes. 5th Ed. Elsevier Science. ISBN 9780444532190.
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