English

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Chemistry and bichemistry of major food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of minor food ingredients - bitter, vitamins, colorants, flavorings, flavoring substances and additives.

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The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

colloquium

1.Primary and secondary metabolism - structure, production and degradation of the main components of food
2.Mechanisms of enzyme catalysis, experimental approaches to study the enzyme molecules
3.Complex studies of biochemical reactions in food to the level of the genome, transcriptome, proteome and metabolome - experimental approaches.
4. Structure and productionof minor nutrients - secondary metabolites, vitamins, colorants, flavors and fragrances.
5.Overview and significant characteristic of plant, animal and other types of foods and ingredients (algae, microorganisms).
6.Study of biomolecular interactions in foods - the interaction between the components and other ingredients and additives during processing of plant and animal origin.
7.Reactions accompanying food storage under various conditions.
8.Changes and reactions occurring in the food due to the physico-chemical factors.
9.Elimination of undesirable changes in foods, inactivation of undesirable substances.

Not applicable.

Chemistry and bichemistry of major food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of minor food ingredients - bitter, vitamins, colorants, flavorings, flavoring substances and additives.

Not applicable.

Not applicable.

Not applicable.

Belitz H.D. et al: Food Chemistry. Springer. 5th Edition. (EN)
Berg J.M., Tymoczko, J.L., Stryer L.: Biochemistry. W.Freemann and Co, New York. (EN)

Voet and Voet: Biochemie; 1st edition (2002) (CS)