BVCP0121 Food Chemistry I

Faculty of Medicine
Autumn 2010
Extent and Intensity
1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
Guaranteed by
RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to introduce the s ~ chemical nature of nutrients and other substances occurring in   food raw materials of animal and plant origin and in     foods as their changes during technological processing and culinary treatments and also s ~ methods of chemical analysis, especially as instrumental   their application in the determination of nutritional components and contaminants in food  .
Syllabus
  • Amino acids, peptides, proteins, Fats and other lipids carbohydrates Vitamins (hydrosolubilní, lipid-soluble) Mineral substances (essential elements, water) aromatics flavoring agents Dyes
Literature
  • VELÍŠEK, Jan. Chemie potravin. 2. Vyd. 2., uprav. Tábor: OSSIS, 2002, 303 s. ISBN 80-86659-01-12. info
  • VELÍŠEK, Jan. Chemie potravin 2. Vyd. 2. upr. Tábor: OSSIS, 2002, xv, 303. ISBN 8086659011. info
  • VELÍŠEK, Jan. Chemie potravin 3. Vyd. 2. upr. Tábor: OSSIS, 2002, xii, 343. ISBN 808665902X. info
Teaching methods
lecture and seminars
Assessment methods
lecture, colloquium
Language of instruction
Czech
Follow-Up Courses
The course is also listed under the following terms Autumn 2001, Autumn 2002, Autumn 2003, Autumn 2004, Autumn 2005, Autumn 2006, Autumn 2007, Autumn 2008, Autumn 2009, Autumn 2011, Autumn 2012.
  • Enrolment Statistics (Autumn 2010, recent)
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