Course detail

Chemistry of Natural Products II

FCH-MC_CHPL2Acad. year: 2021/2022

The course Food Chemistry II focuses on minor components of human food. This is e.g. astrigent (bitter) substances, vitamins, colorants, flavorings, flavor and fragrance and additive substances. Students will become familiar with the structure and chemical properties of these minor ingredients. And in addition, with food commodities, which are the richest source of these. Maximum emphasis will, however, be placed on the study of reactions and changes, which the minor components are lieable to in technological processes of manufacturing and storage.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Learning outcomes of the course unit


Students will obtain the basic overview on important minority food ingredients, mainly on chemical properties of this ingredients, on structure and on reactivity.

Prerequisites


For successful completion of the course requires detailed knowledge of the basic components of human food, i.e. proteins, fats and saccharides.

Co-requisites

Not applicable.

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.

Course curriculum

1. Water in food; 2. Harsh (bitter) matter; 3. Enzymatic turning brown; 4.Vitamins; 5. Fragrances and Flavours in food; 6. Flavor substances; 7. Shelf-life prolonging substances; 8. Aroma adjusting substances 9. Color regulating substances ; 10. Colorants - tetrapyrrols, flavonoids, carotenoids.

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

Velíšek J., Hajšlová J.: Chemie potravin I a II Ossis, Tábor 2009. (CS)

Recommended reading

deMan J. M., Finley J.W., Hurst W. J., Lee C. Y.: Principles of Food Chemistry, Springer International Publishing AG, 2019 (EN)

eLearning

Classification of course in study plans

  • Programme NKCP_CHTPO Master's

    specialization PCH , 1. year of study, summer semester, compulsory
    specialization CHPL , 1. year of study, summer semester, compulsory
    specialization BCH , 1. year of study, summer semester, compulsory

  • Programme NPCP_CHTPO Master's

    specialization PCH , 1. year of study, summer semester, compulsory
    specialization CHPL , 1. year of study, summer semester, compulsory

  • Programme NPCP_CHPL Master's, 1. year of study, summer semester, compulsory
  • Programme NKCP_CHPL Master's, 1. year of study, summer semester, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

Guided consultation in combined form of studies

26 hours, optionally

Teacher / Lecturer

eLearning