22. 11. 2019  16:55 Cecília
Akademický informační systém

Sylabus předmětu N425C0_4B - Food Chemistry (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit title: Food Chemistry
Course unit code: N425C0_4B
Mode of completion and Number of ECTS credits: Exam (3 credits)
Name of lecturer: prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak, english
Learning outcomes of the course unit:
Students have knowledge from fundamentals of food chemistry. They are able to understand chemical composition of food matrix from point of micro and macro components. They know fundamental chemical reactions taking place in food matrix. They know factors affecting chemical changes in food matrix during production and storage.
Prerequisites and co-requisites: none
Course contents:
1. Water in food matrix - functions, reactivity, effects on rate of reactions
2. Amino acids, peptides, proteins - structure, properties, reactivity
3. Monosaccharides, oligosaccharides, polysascharides - structure, properties, reactivity
4. Lipids - structure, properties, reactivity
5. Vitamins - structure, properties, reactivity
6. Colourants - structure, properties, reactivity
7. Antioxidants - structure, properties, reactivity
8. Aditives - structure, properties, reactivity
9. Food processing contaminants - structure, properties, reactivity
10. Secondary microbial metabolities - structure, properties, reactivity
11. Industrial contaminants - accurrence, properties, reactivity
12. Inorganic food components
13. Factors affecting stability and reactions in foods, influence of external and internal factors on the rate of there reactions

Recommended or required reading:
VELÍŠEK, J. Chemie potravin 1. Tábor : OSSIS, 2002. 331 p. ISBN 80-86659-00-3.
VELÍŠEK, J. Chemie potravin 2. Tábor : OSSIS, 2002. 303 p. ISBN 80-86659-01-1.
VELÍŠEK, J. Chemie potravin 3. Tábor : OSSIS, 2002. 343 p. ISBN 80-86659-02-X.
BELITZ, H. -- GROSCH, W. Food Chemistry. Berlin : Springer Verlag, 1999. 992 p. ISBN 3-540-64704-X.

Planned learning activities and teaching methods: The course „Food chemistry“ contains 13 lectures, each taking 2 hours.
Assesment methods and criteria: Exam
Language of instruction: Slovak, English
Work placement(s): There is no compulsory work placement in the course unit.

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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