Detail předmětu

Food Chemistry and Biochemistry

FCH-DAO_PCHBAk. rok: 2023/2024

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

angličtina

Pravidla hodnocení a ukončení předmětu

colloquium

Učební cíle

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.
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.

Základní literatura

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)

Doporučená literatura

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

Elearning

Zařazení předmětu ve studijních plánech

  • Program DPAP_FCH doktorský 1 ročník, zimní semestr, povinný
  • Program DKAP_FCH doktorský 1 ročník, zimní semestr, povinný

Elearning