BVCP0121p Food Chemistry I - l.

Faculty of Medicine
autumn 2021
Extent and Intensity
2/0/0. 1 credit(s). Type of Completion: k (colloquium).
Taught online.
RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
RNDr. Pavel Coufalík, Ph.D. (lecturer)
Ing. Veronika Išová (assistant)
Guaranteed by
RNDr. Ondřej Zvěřina, Ph.D.
Department of Public Health - Theoretical Departments - Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health - Theoretical Departments - Faculty of Medicine
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 subject is to learn about the role of nutrients and other compounds present in the animal and plant foods and how they change during the processing and culinary preparation and also with the methods of instrumental chemical analysis in determination of nutritional components and xenobiotics in foods.
Learning outcomes
At the end of the course the student is able to describe the composition of foodstuff and its changes during processing.
  • The energy value of food and its determination, amino acids in foods - their taste and nutritional properties, peptides and proteins in foods, fats in food, selected methods of food analysis.
    recommended literature
  • VELÍŠEK, Jan and Jana HAJŠLOVÁ. Chemie potravin 1. Rozš. a přeprac. 3. vyd. Tábor: OSSIS, 2009. xxii, 580. ISBN 9788086659176. info
  • VELÍŠEK, Jan and Jana HAJŠLOVÁ. Chemie potravin 2. Rozš. a přeprac. vyd. 3. Tábor: OSSIS, 2009. xx, 623. ISBN 9788086659176. info
  • KUBÁŇ, Vlastimil and Petr KUBÁŇ. Analýza potravin. 1. vyd. Brno: Mendelova zemědělská a lesnická univerzita, 2007. 202 s. ISBN 9788073750367. info
    not specified
  • DOSTÁLOVÁ, Jana. Co se děje s potravinami při přípravě pokrmů. 1. vyd. Praha: Forsapi, 2008. 53 s. ISBN 9788090382084. info
  • PRUGAR, Jaroslav. Kvalita rostlinných produktů na prahu 3. tisíciletí. 1. vyd. Praha: Výzkumný ústav pivovarský a sladařský, 2008. 327 s. ISBN 9788086576282. info
Teaching methods
Assessment methods
several online tests, 60 %
Language of instruction
Follow-Up Courses
Further comments (probably available only in Czech)
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020.
  • Enrolment Statistics (autumn 2021, recent)
  • Permalink: