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Lecturer(s)
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Korecká Lucie, doc. RNDr. Ph.D.
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Course content
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1. Minerals - distribution, their functions. Biochemical and physiological aspects of minerals in food. Changes in metabolism and function due to food processing. Methods for determination in food 2. Water, water management, methods for determining osmolality, oncotic pressure 3. Carbohydrates and sugar derivatives in food - occurrence, biochemistry and physiology, changes in food processing. Methods for determination in food. 4. Fats and other lipids in food - occurrence, biochemistry and physiology. Fat rancidity, food spoilage. Methods for determination in food 5. Oxidized lipids in nutrition, importance for food biochemistry. Substances with antioxidant effect, measurement methods antioxidant activities with a focus on food analysis 6. Amino acids and proteins in food - occurrence, biochemistry and physiology. Changes in food processing. Methods for determination in food 7. Hormones in the metabolism of carbohydrates, proteins and fats - importance for food biochemistry. Methods of determination hormones 8. Vitamins in food - occurrence, biochemistry and physiology, changes in food processing. Methods for determination in food. 9. Enzymes in food - occurrence, biochemistry and physiology. Natural vs. synthetic enzymes. Changes and influence for food processing. 10. Foreign substances (xenobiotics) in food, contaminants, additives, residues of biopreparations and drugs in the food chain. Genetically modified foods. 11. Macronutrients and micronutrients, the importance of supplements in food biochemistry. Nutritional pyramid. 12. -13. Presentation of students on assigned topics.
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Learning activities and teaching methods
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unspecified, Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming)
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Learning outcomes
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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
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Prerequisites
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C602 - Biochemistry I
KBBV/C602
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Assessment methods and criteria
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Oral examination, Written examination
written test- 60% oral exam
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Recommended literature
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Hoza, Ignác . Potravinářská biochemie IV.. Zlín: Univerzita Tomáše Bati ve Zlíně, 2007. ISBN 978-80-7318-623-4.
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Hoza, Ignác . Potravinářská biochemie I.. Zlín: Univerzita Tomáše Bati ve Zlíně, 2011. ISBN 978-80-7318-936-5.
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Hoza, Ignác . Potravinářská biochemie V.. Zlín: Univerzita Tomáše Bati ve Zlíně, 2008. ISBN 978-80-7318-666-1.
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Hoza, Ignác. Potravinářská biochemie III.. Zlín: Univerzita Tomáše Bati, 2006. ISBN 80-7318-396-X.
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Hoza, Ignác. Potravinářská biochemie II.. Zlín: Univerzita Tomáše Bati, 2006. ISBN 80-7318-395-1.
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Velíšek, Jan. Chemie potravin. Tábor: OSSIS, 2009. ISBN 978-80-86659-17-6.
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