Course detail

Food Chemistry and Biochemistry

FCH-DCO_PCHBAcad. year: 2020/2021

The course covers the advanced chapters of majortiních food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of food ingredients minorintích - bitter, vitamins, colorants, flavorings, flavoring substances and additive. Emphasis will be placed, however, in addition to the structure and function mainly on the study of reactions and changes, which indicated minor components subject to the processing of raw materials and semi-finished products. They will be studied also mechanisms reaction between food components themselves. They observed changes occurring in foodstuffs during storage under various conditions, the reaction initiated by exogenous factors and options reduce or eliminate detrimental changes.

Language of instruction

Czech

Mode of study

Not applicable.

Guarantor

prof. RNDr. Ivana Márová, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Deep knowledge on food chemistry and biochemistry.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

individual consultations, discussion

Assesment methods and criteria linked to learning outcomes

colloquium

Course curriculum

1.Primární and secondary metabolism - structure, production and degradation of the main components of food
2.Mechanismy enzyme catalysis, experimental approaches to study the enzyme molecules
3.Komplexní studies of biochemical reactions in food to the level of the genome, transcriptome, proteome and metabolome - experimental approaches.
4. Structure and production minortiních nutrients - secondary metabolites, vitamins, colorants, flavors and fragrances.
5.Přehled a significant characteristic of plant, animal and other types of foods and ingredients (algae, microorganisms).
6.Studium biomolecular interactions in foods - the interaction between the components and other ingredients and additives during processing of plant and animal origin.
7.Reakce accompanying food storage under various conditions.
8.Změny and reactions occurring in the food due to the physico-chemical factors.
9.Možnosti elimination of undesirable changes in foods inactivation of undesirable substances.

Work placements

Not applicable.

Aims

Not applicable.

Specification of controlled education, way of implementation and compensation for absences

Not applicable.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Belitz H.D. et al: Food Chemistry. Springer. 5th Edition. (CS)
Velíšek J.: Chemie potravin I, II, III; OSSIS Tábor, 2002
Voet D., Voet J.: Biochemie. Academia Publishing 2002.

Type of course unit

Guided consultation

20 hod., compulsory

Teacher / Lecturer

prof. RNDr. Ivana Márová, CSc.