Přístupnostní navigace
E-application
Search Search Close
Course detail
FCH-DCO_PCHBAcad. year: 2022/2023
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
Mode of study
Guarantor
Department
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended literature
Classification of course in study plans
branch DPAO_CHTP , 1 year of study, winter semester, compulsory