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Course syllabus N425V0_4I - Selected Topics in 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: N425V0_4I
Course unit title: Selected Topics in Food Chemistry
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 1. semester
Level of study: 2.
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:
Student obtains detail knowledge about composition of food matrices. These knowledges can be utilized in further praxis.
 
Course contents:
Introduction, fatty acid and its derivatives.
Lipids, polyisoprenoids, lipophilic vitamins.
Aminoacids.
Peptides and proteins.
Carbohydrates.
Enzymatic food darkening.
Nonenzymatic food darkening.
Hydrophilic vitamins.
Preservatives and sweeteners.
Natural and synthetic dyes.
Flavouring(Seasonings and spices).
Nonderivatized food matrices.
Derivatized food 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.

 
Language of instruction: slovak or english
 
Notes:
The course is recommended for students in the first year of study in the study program Nutrition and food assesment
 
Courses evaluation:
Assessed students in total: 74

ABCDEFX
67,6 %9,5 %14,9 %4,1 %2,7 %1,2 %
Name of lecturer(s): doc. Ing. Lucia Bírošová, PhD. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Lucia Bírošová, PhD. and programme supervisor


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

Type of output: