Course detail

Food Chemistry I

FCH-BCO_CHP1Acad. year: 2008/2009

Chemical composition of food, the influence of chemical composition of food on the control of technological processes in food industry. Amino acids, peptides, proteins. Alterations of proteins during selected technological operations. Fatty acids and lipids. Reactions of lipids, lipolysis, autooxidation of fatty acids, reversion and beta-oxidation of lipids. Monosaccharides and polysaccharides. Technologically important properties of saccharides. Summary of important polysaccharides. Reaction of saccharides.

Language of instruction

Czech

Number of ECTS credits

3

Mode of study

Not applicable.

Guarantor

RNDr. Milena Vespalcová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Students will obtain the basic overview on constituent elements of food from point of view its chemical features, structures and reactivity.

Prerequisites

Successful completion of the course is conditional on the basic knowledge of biochemistry, organic and inorganic chemistry.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

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.

Course curriculum

1. Amino acids; 2. Peptides; 3. Proteins; 4. Reaction of proteins; 5. Fatty acids; 6. Homolipids; 7. Heterolipids; 8. Combined lipids and accompanying substances of lipids; 9. Reaction of lipids; 10. Monosaccharides; 11. Derivatives of monosaccharides; 12. Polysaccharides; 13. Reaction of saccharides

Work placements

Not applicable.

Aims

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.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

VELÍŠEK, J., Chemie potravin I, Ossis, Tábor, 1999 (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 2. year of study, winter semester, compulsory-optional

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 2. year of study, winter semester, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_PCH , 2. year of study, winter semester, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 2. year of study, winter semester, compulsory
    branch BPCO_BT , 3. year of study, winter semester, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3. year of study, winter semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

RNDr. Milena Vespalcová, Ph.D.