Sep 17, 2019   4:17 a.m. Olympia
Academic information system

Course syllabus 436C0_4B - Food Chemistry (FCFT - WS 2019/2020)


     Information sheet          ECTS          Syllabus          


     Slovak          English          


University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 436C0_4B
Course unit title: Food Chemistry
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 2
 
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
At the end of semester students will write test in sum of 100 points. Students will pass the test if the earn at least 56 points. Maximum points for oral exam is 10 points and student must earn at least 6 points. Students will get credits for the course if they succesfully pass both.
To obtain evaluation "A" students need to get min. 92%, for "B" to obtain min. 83%, for the evaluation of "C" min. 74%, for the evaluation of "D" min. 65% and for the evaluation of "E" min. 56% in the final test.
Credits will not be granted if a student gets less than 56%, and/or the protocols will not be resigned.
 
Learning outcomes of the course unit:
The aim is to explain relations between the chemical composition and functional properties of food. Achieve an understanding of the chemical changes that take place with food components during handling, processing and storage. Recognize reactions and mechanisms important in food chemistry. The basic principles for the food improvement and influence of individual constituent on quality, nutritive characteristic and sensorial profile will be also discussed.
 
Course contents:
Basic terms in Food Chemistry: amino acids, peptides, proteins, lipids, carbohydrates, vitamins -- structure, importance, properties and changes in processing; food additives; enzymatic and non-enzymatic browning; classification and composition of food matrices; derivatized and synthetic matrices.
 
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.
PRIBELA, A. -- TAKÁCSOVÁ, M. Chémia potravín. Bratislava: STU, 1996. 235 p. ISBN 80-227-0563-2.

 
Language of instruction: slovak or english
 
Notes:
The course is recommended for students in the second year of study in the study program Biotechnology and food
 
Courses evaluation:
Assessed students in total: 147

ABCDEFX
31,3 %27,2 %21,1 %10,9 %8,8 %0,7 %
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: