Course detail

Food Chemistry II

FCH-MC_CHP2Acad. year: 2025/2026

The course Food Chemistry II focuses on minor components of human food. This is e.g. astrigent (bitter) substances, vitamins, colorants, flavorings, flavor and fragrance and additive substances. Students will become familiar with the structure and chemical properties of these minor ingredients. And in addition, with food commodities, which are the richest source of these. Maximum emphasis will, however, be placed on the study of reactions and changes, which the minor components are lieable to in technological processes of manufacturing and storage.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. RNDr. Renata Mikulíková, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge


For successful completion of the course requires detailed knowledge of the basic components of human food, i.e. proteins, fats and saccharides.

Rules for evaluation and completion of the course


The exam has a written and an oral part.
The written part includes questions focused on background of lecture.
Conditions for qualify in oral exam is successfuly complete of the written test. The oral part of the exam will demonstrate degree of acquire of the lecture.

Attendance at lectures is not compulsory, but is recommended.

Aims


The objective of the course is to show students food as a complex of chemical compounds (mostly eatable and palatable) of specific features. The objective is to teach students to deduce appropriate conclusions from chemical features of these compounds. Students will apply this conclusions on all food technological operations.

Students will obtain the basic overview on important minority food ingredients, mainly on chemical properties of this ingredients, on structure and on reactivity.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Velíšek J., Hajšlová J.: Chemie potravin II. Ossis, Tábor 2009. (CS)

Recommended reading

Velisek J.: Chemistry of Food, John Wiley & Sons Inc, 2015. (EN)

Classification of course in study plans

  • Programme NPCP_PCHBT Master's 1 year of study, summer semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. RNDr. Renata Mikulíková, Ph.D.

Syllabus

1. Water in food; 2. Harsh (bitter) matter; 3. Enzymatic turning brown; 4.Vitamins; 5. Fragrances and Flavours in food; 6. Flavor substances; 7. Shelf-life prolonging substances; 8. Aroma adjusting substances 9. Color regulating substances ; 10. Colorants - tetrapyrrols, flavonoids, carotenoids.