22. 11. 2019  17:29 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 code: N425C0_4B
Course unit title: Food Chemistry
Mode of completion and Number of ECTS credits: Exam (3 credits)
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


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

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