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Lecturer(s)
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Kubec Roman, prof. Ing. Ph.D.
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Dadáková Eva, doc. Ing. Ph.D.
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Course content
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The course is focused not only on the main macronutrients (proteins, carbohydrates, and lipids), but also on other nutritionally and sensory important components (vitamins, flavonoids, naturally occurring antioxidants, natural antinutritional substances and toxins, etc.). Great attention is also paid to a detailed explanation of changes and chemical reactions that occur in individual species or groups of agricultural products during their storage or subsequent processing (e.g., rancidity, discoloration, changes in taste). The latest trends and possibilities of targeted influencing the content of important compounds in agricultural products during their production are also discussed in order to maximize their nutritional, sensory and technological quality.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Work with text (with textbook, with book), Individual preparation for exam, Individual tutoring
- Class attendance
- 24 hours per semester
- Preparation for exam
- 80 hours per semester
- Preparation for classes
- 20 hours per semester
- Semestral paper
- 80 hours per semester
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Learning outcomes
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The aim of the course is to deepen the knowledge of the chemical composition of the main species and groups of agricultural products of plant and animal origin. Physico-chemical, biochemical, sensory and other properties of the most important components of individual agricultural products are widely discussed. Great attention is also paid to a detailed explanation of changes and chemical reactions that occur in individual species or groups of agricultural products during their storage or subsequent processing.
The student will gain knowledge about the chemical composition of the main species and groups of agricultural products of plant and animal origin, the physico-chemical, biochemical and sensory properties of the most important components of agricultural products. He/she will know the nature of changes that occur during the storage or subsequent processing of the most important agricultural products.
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Prerequisites
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The student should have successfully passed exams in basic chemical subjects within the bachelor's/master's study (organic chemistry, biochemistry).
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Assessment methods and criteria
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Combined exam
Mastering the knowledge base of selected chapters in the field of chemistry of food and agricultural products. The course will end with a combined exam (written + oral part).
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Recommended literature
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Simpson B. K. et al. Food Biochemistry and Food Processing. Wiley-Blackwell, 2012. ISBN 978-0813808741.
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Velíšek J., Cejpek K. Biosynthesis of Food Components. Ossis, 2008. ISBN 978-8086659121.
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Velíšek J., Hajšlová J. Chemie potravin. Ossis, 2009. ISBN 978-8086659169.
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Wong D. W. S. Mechanism and Theory in Food Chemistry. Springer, 2018. ISBN 978-3319507651.
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