Food Chemistry and Biochemistry
FCH-DCO_PCHBAcad. year: 2020/2021
The course covers the advanced chapters of majortiních food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of food ingredients minorintích - bitter, vitamins, colorants, flavorings, flavoring substances and additive. 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. They will be studied also mechanisms reaction between food components themselves. They observed changes occurring in foodstuffs during storage under various conditions, the reaction initiated by exogenous factors and options reduce or eliminate detrimental changes.
Learning outcomes of the course unit
Deep knowledge on food chemistry and biochemistry.
Recommended optional programme components
Recommended or required reading
Velíšek J.: Chemie potravin I, II, III; OSSIS Tábor, 2002
Voet D., Voet J.: Biochemie. Academia Publishing 2002.
Satyanarayana U., Chakrapani U.: Biochemistry. Elsevier, 2014. (CS)
Belitz H.D. et al: Food Chemistry. Springer. 5th Edition. (CS)
Planned learning activities and teaching methods
individual consultations, discussion
Assesment methods and criteria linked to learning outcomes
Language of instruction
1.Primární and secondary metabolism - structure, production and degradation of the main components of food
2.Mechanismy enzyme catalysis, experimental approaches to study the enzyme molecules
3.Komplexní studies of biochemical reactions in food to the level of the genome, transcriptome, proteome and metabolome - experimental approaches.
4. Structure and production minortiních nutrients - secondary metabolites, vitamins, colorants, flavors and fragrances.
5.Přehled a significant characteristic of plant, animal and other types of foods and ingredients (algae, microorganisms).
6.Studium biomolecular interactions in foods - the interaction between the components and other ingredients and additives during processing of plant and animal origin.
7.Reakce accompanying food storage under various conditions.
8.Změny and reactions occurring in the food due to the physico-chemical factors.
9.Možnosti elimination of undesirable changes in foods inactivation of undesirable substances.
Classification of course in study plans
- Programme AKREDITACE Doctoral, 1. year of study, winter semester, 0 credits, compulsory
- Programme DKCP_PCH Doctoral, 1. year of study, winter semester, 0 credits, compulsory
- Programme DPAP_CHTP Doctoral
branch DPAO_CHTP , 1. year of study, winter semester, 0 credits, compulsory
- Programme DKCP_CHTP Doctoral
branch DKCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory
- Programme DPCP_CHTP Doctoral
branch DPCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory
Type of course unit
20 hours, compulsory
Teacher / Lecturer