Course detail

Food Chemistry and Biochemistry

FCH-DAO_PCHBAcad. year: 2023/2024

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. 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

English

Mode of study

Not applicable.

Entry knowledge

Not applicable.

Rules for evaluation and completion of the course

colloquium

Aims

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.
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.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

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)

Recommended reading

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

Elearning

Classification of course in study plans

  • Programme DPAP_FCH Doctoral 1 year of study, winter semester, compulsory
  • Programme DKAP_FCH Doctoral 1 year of study, winter semester, compulsory

Elearning