| Course title | Food Biochemistry |
|---|---|
| Course code | KBBV/C536 |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Summer |
| Number of ECTS credits | 5 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
|
| Course content |
|
Minerals - function, changes, detection techniques Aminoacids and proteins in food - biochemistry, physiology, analysis Aminoacids conversion to special products (hormones, neurotransmiters) Enzymes in food- changes,influence of food Saccharides in food - biochemistry, analysis, changes during manipulation Lipides in food - biochemistry, analysis, changes during manipulation. Oxidized lipids in food - significancy for biochemistry Vitamines in food - biochemistry, analysis, changes during manipulation Hormones and their significancy in food analysis Antioxidants Xenobiotics in food. Contaminants Macronutrients and micronutrients and biochemistry Antibiotics Genetically modified food and biochemistry
|
| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing) |
| Learning outcomes |
|
The main goal is to show the context between substances important for food industry and their role in organism, their positive or negative influence of biochemical processes
Student will understand to effect of food-stuff important substances to organism in molecular level |
| Prerequisites |
|
C510 - Biochemistry
KBBV/C510 |
| Assessment methods and criteria |
|
Oral examination
written test- 60% oral exam |
| Recommended literature |
|
| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |