|
Lecturer(s)
|
-
Barták Petr, prof. RNDr. Ph.D.
|
|
Course content
|
Aminoacids, peptides, proteins, fatty acids, homolipids, heterolipids, saccharides, vitamines, mineral compounds, water, aromatic and flavour compounds, colorants, antinutrients and toxic compounds, additives, contaminants
|
|
Learning activities and teaching methods
|
Lecture, Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming)
- Attendace
- 52 hours per semester
- Homework for Teaching
- 13 hours per semester
- Preparation for the Exam
- 29 hours per semester
- Preparation for the Course Credit
- 26 hours per semester
|
|
Learning outcomes
|
The aim is to extend knowledge about chemical properties of particular components of foods and chemical processes taking part during manufacturing, storage and preparation of foods.
Define main concepts, describe main approaches in the field of food chemistry, associate information
|
|
Prerequisites
|
The knowledge of basics of organic, anorganic, analytical chemistry and biochemistry is recommended.
|
|
Assessment methods and criteria
|
Mark, Oral exam, Written exam, Seminar Work
Examination paper or oral exam, student has to prove knowledge of the main areas in food chemistry
|
|
Recommended literature
|
-
Straka I., Malota L.:. (2006). Chemické vyšetření masa. Ossis, Tábor.
-
Velíšek J., Cejpek K.:. (2008). Biosynthesis of Food Components. Ossis, Tábor.
-
Velíšek J., Hajšlová J.:. (2009). Chemie potravin I,II. Ossis, Tábor.
-
Velíšek J., Hajšlová, J. (1999). Chemie potravin. OSSIS, Tábor.
|