Lecturer(s)
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Kalač Pavel, prof. Ing. CSc.
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Course content
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1. Lipids: outline; physical, chemical and biological characteristics of fatty acids. 2. Lipids: fats, waxes, phospholipids, lipoproteins. Attendant lipophilic compounds. 3. Amino acids - properties, nutritional role. Ways of their degradation. 4. Peptides and proteins - classification, properties, nutritional role. 5. Saccharides: outline; monosaccharides and their derivatives. 6. Oligosaccharides and polysaccharides, dietary fibre. 7. Secondary metabolites. Glycosides. Plant phenolics. Terpenes. 8. Steroids. Alkaloids. Mycotoxins. Natural pigments. 9. Vitamins and provitamins. 10. Food additives: outline, legislation.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Laboratory
- Class attendance
- 40 hours per semester
- Preparation for credit
- 10 hours per semester
- Semestral paper
- 10 hours per semester
- Preparation for exam
- 80 hours per semester
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Learning outcomes
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Food chemistry is included among subjects of theoretical foundations of the discipline. The goal is to provide the students with knowledge of chemistry of basic nutrients, nutritionally and sensorially significant components, contaminants and additives. In laboratories, deepen the skills acquired in the subject of Chemistry and biochemistry and verify some chemical characteristics of foodstuffs. In seminars, provide the students with knowledge of procedure for acquisition and processing of information from professional literature under use of Czech and English texts. The student will acquire knowledge indispensable for study of subsequent subjects, particularly of nutrition. At the same time, the student will deepen his or her laboratory skills and learn to search professional information on foodstuff composition.
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 fundamental organic chemistry, confirmed by credit from the subject TTPC1.
KCH/TTPC1
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Assessment methods and criteria
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Combined exam, Test, Seminar work
Acquire basic knowledge of work in food chemical laboratory. Elaborate seminar work on selected foodstuff component in relation to nutrition and health. Established knowledge of food chemistry basics. For final credit is necessary attending of at least 80% of tutorials and laboratory training, at least 40% of points from checking tests, processing and presentation of an assigned seminary work.
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Recommended literature
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Kalač P.: Organická chemie přírodních látek a kontaminantů. Skriptum JU, 2001..
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Velíšek J., Hajšlová J.: Chemie potravin I a II. 3. vydání. OSSIS Tábor, 2009. (lze i předchozí vydání 1999 a 2001)..
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T. Vrbová. Víme, co jíme? aneb Průvodce"Éčky" v potravinách. Praha, 2001. ISBN 80-238-7504-3.
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