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FCH-BCO_CHP1Acad. year: 2012/2013
Chemical composition of food, the influence of chemical composition of food on the control of technological processes in food industry. Amino acids, peptides, proteins. Alterations of proteins during selected technological operations. Fatty acids and lipids. Reactions of lipids, lipolysis, autooxidation of fatty acids, reversion and beta-oxidation of lipids. Monosaccharides and polysaccharides. Technologically important properties of saccharides. Summary of important polysaccharides. Reaction of saccharides.
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Specification of controlled education, way of implementation and compensation for absences
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branch BKCO_BT , 3 year of study, winter semester, compulsory-optionalbranch BKCO_PCH , 3 year of study, winter semester, compulsory
branch BPCO_BT , 3 year of study, winter semester, compulsory-optionalbranch BPCO_CHP , 3 year of study, winter semester, compulsory
branch CKCO_CZV , 1 year of study, winter semester, compulsory
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