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Food Chemistry

Credits 5
Hours per week 3 / 0 / 0
Examination Ex
Study Language English
Level Bachelor subject
Guarantor doc. Dr. Ing. Karel Cejpek
doc. Dr. Ing. Marek Doležal

Summary

The course contains the basic areas of food chemistry, physico-chemical, biochemical, sensory and other properties of individual components, their functions and major interactions and reactions which take place in foods during storage, culinary and technological processing. Students will be introduced mainly with the basic components of nutrition, ie proteins, fats and carbohydrates in their various forms, but also with essential dietary factors (vitamins, minerals) and antinutritional and toxic substances.

Syllabus

1. Water in important food commodities, changes during processing and storage, reactions in food, water activity, relative humidity, sorption isotherms.
2. Basic and unusual amino acids, essential amino acids, limiting amino acids. Content of proteins in important food commodities, meat proteins, milk proteins, egg proteins, wheat proteins, their properties and changes during processing.
3. Important reactions of amino acids, peptides and proteins, reaction mechanisms, products, consequences.
4. Fatty acids, homolipids, heterolipids, occurrence, properties, importance.
5. Important industrial lipid reactions, types of rancidity, general mechanisms of autoxidation and its importance for food quality.
6. Monosaccharides, oligosaccharides and sugar derivatives, occurrence in food commodities, importance, utilisation.
7. Important sugar reaction in solutions and caramelisation. Maillard reaction, mechanisms, consequences in important food commodities, possibility of inhibition.
8. Polysaccharides, starch, cellulose, pectin, occurrence, properties, use.
9. Vitamins of B group, forms, sources, important reactions, losses, use. Vitamin C, forms, sources, important reactions, losses, use. Fat soluble vitamins, forms, sources, important reactions, losses, use.
10. Minerals, including toxic elements, forms, sources, properties, importance.
11. Aroma compounds occurrence, properties, reactions, food aromatisation. Gustatory compounds, occurrence, properties, food aromatisation.
12. Natural food colours, occurrence, properties, reactions, importance. Enzymatic browning reaction.
13. Antinutritive and toxic compounds in food.
14. Food additives, preservation agents, antioxidants, compounds effecting flavour, colour, texture and nutritive value. Food contaminants, sources, risks, effects, legislation (mycotoxins, polycyclic aromatic hydrocarbons, persistent organochlorine compounds, modern pesticides, endogenous contaminants.

Full syllabuses at:
http://web.vscht.cz/dolezala/subpage4.html

Literature

D: Belitz H.-D., Grosch W., Schieberle P.: Food Chemistry, 4th revised edition, Springer, Berlin, 2009, 978-3-540-69933-0
D: Damodaran S., Parkin K.L., Fennema O.R. (eds.): Fennema´s Food Chemistry, 4th edition, CRC Press, Boca Raton 2008, 0849392721

UCT Prague
Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373
VAT: CZ60461373

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Copyright: UCT Prague 2017
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