Course detail

Food Chemistry and Biochemistry

FCH-DCO_PCHBAcad. year: 2023/2024

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.

Entry knowledge

Not applicable.

Rules for evaluation and completion of the course

colloquium

Aims

Deep knowledge on food chemistry and biochemistry.

Study aids

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.

Recommended reading

Not applicable.

Elearning

Classification of course in study plans

  • Programme DPCP_PCH Doctoral 1 year of study, winter semester, compulsory
  • Programme DKCP_PCH Doctoral 1 year of study, winter semester, compulsory

Elearning