Course detail

Food Chemistry I

FCH-BCO_CHP1Acad. year: 2017/2018

Food Chemistry I lecture focuses on basic components of human nourishment, e.g. proteins, fats and carbohydrates. Students will become familiar with the structure and chemical properties of these components. And in addition, with food commodities, which are the richest source of these components. Maximum emphasis will, however, be placed on the study of reactions and changes, which the components are lieable to in technological processes of manufacturing and storage.

Learning outcomes of the course unit

Students will obtain the basic overview on elementary constituents of human aliment (proteins, fatts and saccharides) from point of view its chemical features, structure and reactivity.


Successful completion of the course is conditional on the basic knowledge of biochemistry, organic and inorganic chemistry.


Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

VELÍŠEK, J., Chemie potravin I, Ossis, Tábor, 1999 (CS)
BELITZ, H.-D., GROSCH, W., Lehrbuch der Lebensmittelchemie, Springer-Verlag Berlin, Heidelberg, 1992 (CS)
BALTES, W., Lebensmittelchemie, Springer-Verlag Berlin, Heidelberg, 1995 (CS)
VELÍŠEK, J., CEJPEK, K., Biosynthesis of Food Components, Ossis, Tábor, 2008 (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

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.

Language of instruction


Work placements

Not applicable.

Course curriculum

1. Amino acids; 2. Peptides and proteins in general; 3. Proteins of meat and milk; 4. Overview of protein reactions; 5. Fatty acids; 6. Homolipids; 7. Heterolipids; 8. Complex lipids and accompanying substances of lipids; 9. Overview of lipids reaction; 10. Monosaccharides; 11. Derivatives of monosaccharides and oligosaccharides; 12. Polysaccharides in generaly; 13. Polysaccharides of plants; 14. Polysaccharides of seaweeds, microorganisms, fungies and animals; 15. Overview of saccharides reactions.


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.

Classification of course in study plans

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3. year of study, winter semester, 4 credits, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3. year of study, winter semester, 4 credits, compulsory-optional
    branch BKCO_PCH , 3. year of study, winter semester, 4 credits, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 3. year of study, winter semester, 4 credits, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory

Type of course unit



26 hours, optionally

Teacher / Lecturer