Sep 22, 2019   1:26 a.m. Móric
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Course syllabus N436R0_4I - Reaction Mechanisms in Food (FCFT - SS 2018/2019)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436R0_4I
Course unit title: Reaction Mechanisms in Food
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 2. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Students will write 10 tests during the semester. The sum of points for the tests is 40. Students will successfully pass the tests if they earn at least 22,5 points. Students also have to pass the oral exam. The maximum number of points for the oral exam is 10 and the students will pass the oral exam successfully if they earn at least 6 points. Students will get credits for the course if they successfully pass both, the written tests and the oral exam. Students are graded as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 28-31 points.
 
Learning outcomes of the course unit:
Students have knowledges of chemical changes in various matrices during transformation food precursors to the final products. They understand chemical and physical mechanisms of food component conversion.
 
Course contents:
Reactions of free radical lipid oxidation; metabolism of isoprenoid/terpenoid precursors; mechanism of antioxidant activity; degradation of polyunsaturated fatty acids; mechanism of enzymatic/non-enzymatic browning and pyrolysis; amino acid catabolism; degradation and transformation of carbohydrates; single-electron transfer and free radical reactions of metalloenzymes; homo-/heterolytic transformations of sulfur derivatives.
 
Recommended or required reading:
Basic:
FODRAN, P. -- BIROŠOVÁ, L. -- BREZOVÁ, V. -- HROUZKOVÁ, S. -- HYBENOVÁ, E. -- KLAČANOVÁ, K. -- MEDVEĎOVÁ, A. -- VALÍK, Ľ. -- VALKO, M. Chémia potravín. Nakladateľstvo STU, 2011. 394 p. ISBN 978-80-227-3569-8.
NIENABER, U. -- PAN, X. -- LOGAN, A. Lipid oxidation. Challenges in Food Systems. USA, Urbana: AOCS Press, 2013. ISBN 978-0-9830791-6-3.
CHAPMAN, C. -- HENRY, C. The nutrition handbook for food processors. USA, Boca Raton: Woodhead Publishing, 2002.

 
Language of instruction: slovak or english
 
Notes:
The course Reaction Mechanisms in Food is recommended for students in the first year of study in the study programm Nutrition and Food Quality Assessment.
 
Courses evaluation:
Assessed students in total: 72

ABCDEFX
69,4 %2,8 %1,4 %5,6 %16,7 %4,1 %
Name of lecturer(s): doc. Ing. Lucia Bírošová, PhD. (person responsible for course) - slovak, english
Ing. Lukáš Žemlička, PhD. (examiner, instructor, lecturer) - slovak, english
 
Last modification: 17. 7. 2018
Supervisor: doc. Ing. Lucia Bírošová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 07/17/2018.

Type of output: