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Lecturer(s)
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Kalač Pavel, prof. Ing. CSc.
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Course content
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Lectures: 1. Structure of organic compounds (main terms, types of isomerism). 2. Chemical bonds, polarity and its effects on chemical properties of organic compounds. 3. The effects of chemical structure on physical properties (solubility, state of matter) of organic compounds. 4. Biological effects of chemical compounds (basics of human toxicology). 5. Hydrocarbons. Halogenated derivatives. 6. Alcohols and phenols. 7. Sulphur and nitrogen derivatives of hydrocarbons. 8. Aldehydes, ketones and quinones. 9. Carboxylic acids. 10. Functional derivatives of carboxylic acids - salts, esters, amides, nitriles. 11. Hydroxy acids, oxoacids. 12. Derivatives of carbonic acid. Hererocyclic compounds. 13. Basic terms of food chemistry. Water and dry matter in foods. 14. Minerals in foods. Tutorials: Exercise of subject matter of the lectures.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Group work
- Class attendance
- 42 hours per semester
- Preparation for credit
- 30 hours per semester
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Learning outcomes
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Food chemistry belongs to courses of theoretical basics of the professional specialisation. Students have to gain during two semesters overall knowledge of chemistry of main nutrients, nutritionally and sensorially important food components, contaminants and additives. During the initial semester, it is necessary to recapitulate and widen knowledge of organic chemistry, which is imbalanced in graduates of various types of secondary schools. Such basics are necessary for factual food chemistry, concentrated particularly in the second semester.
It is one of the subjects of the theoretical foundations of the discipline. During the two-semester teaching, the students will acquire knowledge of fundamentals of organic chemistry (one third of time volume of lectures) indispensable for subsequent foodstuff chemistry. This part will provide them with knowledge of chemistry of basic nutrients, nutritionally and sensorially significant minority components, contaminants and additives. The laboratory part of the subject will familiarize the students with basic methods of isolation and verification of chemical properties of some foodstuff components; the seminar part of the subject will familiarize them with basic procedures of acquisition and classification of information on foodstuff composition.
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Prerequisites
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Knowledge of organic chemistry at standard level of secondary schools.
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Assessment methods and criteria
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Test
Established knowledge of organic chemistry basics. For final credit is necessary attending of at least 80% of tutorials and at least 40% of points from checking tests.
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Recommended literature
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Kalač P.:. Organická chemie - základní část. Skriptum JU, 1996..
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Kalač P.:. Organická chemie přírodních látek a kontaminantů. Skriptum JU, 2001..
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