Detail předmětu

Food Chemistry and Biochemistry

FCH-DAO_PCHBAk. rok: 2021/2022

The course covers the advanced chapters of major food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of minor food ingredients - bitter, vitamins, colorants, flavorings, flavoring substances and additives. 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. Mechanisms of reactions between food components themselves will be studied too. Further, changes occurring in foodstuffs during storage under various conditions will be discussed and the reactions initiated by exogenous factors and options reduce or eliminate detrimental changes.

Jazyk výuky

angličtina

Počet kreditů

0

Výsledky učení předmětu

Chemistry and bichemistry of major food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of minor food ingredients - bitter, vitamins, colorants, flavorings, flavoring substances and additives.

Plánované vzdělávací činnosti a výukové metody

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Způsob a kritéria hodnocení

colloquium

Osnovy výuky

1.Primary and secondary metabolism - structure, production and degradation of the main components of food
2.Mechanisms of enzyme catalysis, experimental approaches to study the enzyme molecules
3.Complex studies of biochemical reactions in food to the level of the genome, transcriptome, proteome and metabolome - experimental approaches.
4. Structure and productionof minor nutrients - secondary metabolites, vitamins, colorants, flavors and fragrances.
5.Overview and significant characteristic of plant, animal and other types of foods and ingredients (algae, microorganisms).
6.Study of biomolecular interactions in foods - the interaction between the components and other ingredients and additives during processing of plant and animal origin.
7.Reactions accompanying food storage under various conditions.
8.Changes and reactions occurring in the food due to the physico-chemical factors.
9.Elimination of undesirable changes in foods, inactivation of undesirable substances.

Učební cíle

Chemistry and bichemistry of major food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of minor food ingredients - bitter, vitamins, colorants, flavorings, flavoring substances and additives.

Základní literatura

Berg J.M., Tymoczko, J.L., Stryer L.: Biochemistry. W.Freemann and Co, New York. (EN)
Belitz H.D. et al: Food Chemistry. Springer. 5th Edition. (EN)

Doporučená literatura

Voet and Voet: Biochemie; 1st edition (2002) (CS)

Zařazení předmětu ve studijních plánech

  • Program DKAP_PCH doktorský, 1. ročník, zimní semestr, povinný
  • Program DPAP_FCH doktorský, 1. ročník, zimní semestr, povinný

Typ (způsob) výuky

 

Konzultace

20 hod., povinná

Vyučující / Lektor