Course detail

Food Chemistry III

FCH-MCO_CHP3Acad. year: 2008/2009

The subject Food chemistry III.represents the continuation of previous subjects Food chemistry I. and II.. Physico-chemical properties and reactions of food based on polysaccharides, proteins and lipids will be presented.

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Guarantor

doc. Ing. Jiřina Omelková, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

The Students will get overview of character and use of the natural material in food industry.

Prerequisites

The basic knowledge of organic chemistry and biochemistry.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Assesment methods and criteria linked to learning outcomes

The exam is composed of the project presentation and written part involving the elaboration of answers to 5 questions.

Course curriculum

1. Chemical composition of food
2. Proteins - structure, properties and degradation
3. Occurence, composition and changes during the technological manufacturing
4. Modified proteins
5. Lipids - structure, properties and degradation
6. Occurence, composition and changes during the technological manufacturing
7. Pol\saccharides - structure, properties and degradation
8. Occurence, composition and changes during the technological manufacturing

Work placements

Not applicable.

Aims

The subject Food chemistry III.represents the continuation of previous subjects Food chemistry I. and II.. Physico-chemical properties and reactions of food based on polysaccharides, proteins and lipids will be presented.

Specification of controlled education, way of implementation and compensation for absences

The elaboration of the project on chosen actual problem from Food chemistry and its consecutive presentation

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

VELÍŠEK, J., Chemie potravin I, II a III, Ossis, Tábor, 1999 (CS)

Recommended reading

VELÍŠEK, J., CEJPEK, K., Biosynthesis of Food Components, Ossis, Tábor, 2008 (CS)

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2. year of study, winter semester, compulsory-optional

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 2. year of study, winter semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, compulsory-optional

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

doc. Ing. Jiřina Omelková, CSc.