Food Chemistry II
FCH-MCO_CHP2Acad. year: 2020/2021
The course Food Chemistry II focuses on minor components of human food. This is e.g. astrigent (bitter) substances, vitamins, colorants, flavorings, flavor and fragrance and additive substances. Students will become familiar with the structure and chemical properties of these minor ingredients. And in addition, with food commodities, which are the richest source of these. Maximum emphasis will, however, be placed on the study of reactions and changes, which the minor components are lieable to in technological processes of manufacturing and storage.
Learning outcomes of the course unit
Students will obtain the basic overview on important minority food ingredients, mainly on chemical properties of this ingredients, on structure and on reactivity.
For successful completion of the course requires detailed knowledge of the basic components of human food, i.e. proteins, fats and saccharides.
Recommended optional programme components
Recommended or required reading
Velíšek J., Hajšlová J.: Chemie potravin II. Ossis, Tábor 2009 (CS)
Belitz H. - D., Grosch W.: Lehrbuch der Lebensmittelchemie. Springer-Verlag Berlin, Heidelberg 1992. (CS)
Baltes W.: Lebensmittelchemie. Springer-Verlag Berlin, Heidelberg 1995. (CS)
Velíšek J., Cejpek K.: Biosynthesis of Food Components, Ossis, Tábor 2008. (CS)
Planned learning activities and teaching methods
The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.
Assesment methods and criteria linked to learning outcomes
The exam has a written and an oral part.
The written part includes questions focused on background of lecture.
Conditions for qualify in oral exam is successfuly complete of the written test. The oral part of the exam will demonstrate degree of acquire of the lecture.
Language of instruction
1. Water in food; 2. Harsh (bitter) matter; 3. Enzymatic turning brown; 4.Vitamins; 5. Fragrances and Flavours in food; 6. Flavor substances; 7. Shelf-life prolonging substances; 8. Aroma adjusting substances 9. Color regulating substances ; 10. Colorants - tetrapyrrols, flavonoids, carotenoids.
The objective of the course is to show students food as a complex of chemical compounds (mostly eatable and palatable) of specific features. The objective is to teach students to deduce appropriate conclusions from chemical features of these compounds. Students will apply this conclusions on all food technological operations.
Specification of controlled education, way of implementation and compensation for absences
Attendance at lectures is not compulsory, but is recommended.
Classification of course in study plans
- Programme NPCP_CHTP Master's
branch NPCO_CHTP , 1. year of study, summer semester, 4 credits, compulsory
- Programme NKCP_CHTP Master's
branch NKCO_CHTP , 1. year of study, summer semester, 4 credits, compulsory
- Programme CKCP_CZV lifelong learning
branch CKCO_CZV , 1. year of study, summer semester, 4 credits, compulsory