Detail předmětu
Food Chemistry and Biochemistry
FCH-DAO_PCHBAk. rok: 2021/2022
The course covers the advanced chapters 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. Emphasis will be placed, however, in addition to the structure and function mainly on the study of reactions and changes, which indicated minor components subject to the processing of raw materials and semi-finished products. Mechanisms of reactions between food components themselves will be studied too. Further, changes occurring in foodstuffs during storage under various conditions will be discussed and the reactions initiated by exogenous factors and options reduce or eliminate detrimental changes.
Jazyk výuky
Garant předmětu
Zajišťuje ústav
Výsledky učení předmětu
Plánované vzdělávací činnosti a výukové metody
Způsob a kritéria hodnocení
Osnovy výuky
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.
Učební cíle
Základní literatura
Belitz H.D. et al: Food Chemistry. Springer. 5th Edition. (EN)
Doporučení literatura
Zařazení předmětu ve studijních plánech