Information sheet ECTS Syllabus
Course syllabus 436C0_4B - Food Chemistry (FCFT - WS 2019/2020)
|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:|
|Recommended semester/trimester:||-- item not defined --|
|Level of study:||1.|
|Prerequisites for registration:||none|
|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.|
|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:|
|Language of instruction:||slovak or english|
|The course is recommended for students in the second year of study in the study program Biotechnology and food|
|Assessed students in total: 147|
|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.