Oct 16, 2019   8:53 a.m. Vladimíra
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Course syllabus 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 delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Nutrition, Cosmetics - bachelor (compulsory), 5. semester
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
During semester, students will pass trough 2 written tests, both rated for 20 point. For passing it is necessary to obtain 10 points at minimum. For successful oral exam it is necessary to reach 15 points at minimum, while maximum is 30 points. Rating is as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 25-31 points.
 
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.
 
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:
Basic:
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.

 
Language of instruction: slovak or english
 
Notes:
The course „Food chemistry“ is given to students at I. level - 3rd year study - program „Food, nutrition, cosmetics“
 
Courses evaluation:
Assessed students in total: 37

ABCDEFX
24,3 %10,8 %16,2 %13,5 %13,5 %21,7 %
Name of lecturer(s): prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Peter Šimko, DrSc. and programme supervisor


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

Type of output: