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Lecturer(s)
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Kubec Roman, prof. Ing. Ph.D.
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Course content
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Physico-chemical, biochemical, and sensory properties of natural products are discussed. The attention is focused not only on major macronutrients (proteins, saccharides, and lipids), but also on other important components (vitamins, flavonoids, naturally-occurring antioxidants, antinutricants, toxins, etc.). The attention is also paid to changes and chemical reactions during storage and processing of agricultural products (e.g., rancidity, discoloration, taste changes). Newest trends and possibilities to influence the content of important components are also discussed to maximize nutritional, sensory and technological quality of agricultural products.
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Learning activities and teaching methods
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Individual preparation for exam, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
- Preparation for exam
- 120 hours per semester
- Class attendance
- 36 hours per semester
- Semestral paper
- 80 hours per semester
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Learning outcomes
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The course is aimed to signicantly deepen the knowledge about the most important groups of natural products of plant, animal, and microbial origin).
After successful passing the course, students are expected to gain advanced knowledge about main classes of natural products, their structure, occurrence, and biological properties. The acquired knowledge may be employed in other chemistry disciplines and related fields (both in teaching or research/commercial laboratories).
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Prerequisites
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The knowledge of organic chemistry and biochemistry at least at the level covered by subjects Organic chemistry I and Organic chemistry II, and Biochemistry.
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Assessment methods and criteria
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Combined exam
Advanced knowledge of organic chemistry and biochemistry.
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Recommended literature
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Bhat, S. V. a kol. Chemistry of Natural Products. Narosa, 2005. ISBN 81-7319-481-5.
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Bhat, S. V. a kol. Chemistry of Natural Products. Narosa, 2005. ISBN 81-7319-481-5.
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Dewick, P. M. Medicinal Natural Products. Wiley, 2008. ISBN 0-471-49641-3.
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Dewick, P. M. Medicinal Natural Products. Wiley, 2008. ISBN 0-471-49641-3.
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Velíšek, J. a Hajšlová J. Chemie potravin. Ossis, Tábor, 2009.
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Velíšek, J. a Hajšlová J. Chemie potravin. Ossis, Tábor, 2009.
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Wong D. W. S. Mechanism and Theory in Food Chemistry. Springer, 2018. ISBN 978-3319507651.
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