Oct 16, 2019   9:05 a.m. Vladimíra
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Course syllabus N400C3_4D - Chemistry of Food Systems (FCFT - 2019/2020 - post-graduate studies)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N400C3_4D
Course unit title: Chemistry of Food Systems
Mode of delivery, planned learning activities and teaching methods:
lecture5 hours weekly (on-site method)

Credits allocated: 6
Recommended semester/trimester: Food Chemistry and Technology - doctoral (semi-compulsory), 1. year
Level of study: 3.
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 in Chemistry of food systems. They know physico-chemical platforms of food systems. They are able to solve mechanisms of chemical reactions taking place in foods during production and storage. Students are able to interprete and affect these reactions to improve food safety and quality. Students are familiar with factors affecting chemical reactions` courses. Students understand reaction kinetics and reactivity of individual components of foods at various conditions.
Course contents:
1. General aspects of chemical reactions in food matrix, accelerating and retarding factors , general reactivity of food components
2. Food systems – formation and stability
3. Reactivity of aminoacids, peptides and proteins, reactions of degradation, elimination and polymerisation
4. Reactivity of saccharides and polysaccharides, reactions of degradation, elimination and polymerisation
5. Reactivity of lipids, reactions of degradation, elimination and polymerisation
6. Mutual reactions of saccharides, lipids and proteins
7. Interaction of saccharides, lipids and proteins with food additives
8. Degradation of vitamins during food production and storage
9. Degradation of natural colourants during food production and storage
10. Reactions of antioxidants in food matrix
11. Reactions of food contaminants` formation
12. Biologically active compounds
13. Organoleptically active compounds
Recommended or required reading:
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 czech and english
The course „Chemistry of food systems“ is given to students at III. level – 1st year study of the program „Food chemistry and technology“
Courses evaluation:
Assessed students in total: 8

100,0 %0 %
Name of lecturer(s): prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak, english
Last modification: 26. 4. 2019
Supervisor: prof. Ing. Peter Šimko, DrSc. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 04/26/2019.

Type of output: