Course detail
Food Chemistry II
FCH-MC_CHP2Acad. year: 2009/2010
This topics will be discussed in the lecture:
vitamins, inorganic elements; water in food, aroma and flavoured substances, natural and synthetic colourants, additives.
Language of instruction
Czech
Number of ECTS credits
4
Mode of study
Not applicable.
Guarantor
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.
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. Water soluble vitamins; 2. Fatty soluble vitamins; 3. Elements; 4.Water in food; 5. Fragrant substances; 6. Flavor substances; 7. Natural colorants; 8. Enzymatic turning brown. 9. Toxic and antinutrical substances; 10. Additives-preservatives, antioxidants, texture; 11. Additives-flavors, colorants; 12. Other additives.
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
Not applicable.
Recommended reading
Not applicable.
Classification of course in study plans