Předmět Food Chemistry - Mgr. (ACA13E)

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Materiál	Typ	Datum	Počet stažení

Osnova

PřednáškaFood constituents and their role in food qualityWater in foodsSaccharidesOligosaccharides and glycosidesLipids - classification, occurrenceNatural amino acids - chemical structure, properties, nutritional significanceNutritionally significant proteinsAlcohols, oxo compounds, aliphatic acids, hydroxy acidsFood colorants natural and syntheticVitamins - classification, biolAromatic compoundsMutagenes, carcinogenes and anticarcinogenesNitrates, nitrites, heavy metals, PCB, polycyclic aromatic hydrocarbons and phtalatesFunctional food additivesCvičeníGeneral principles of food analysis, accuracy, safetyDetermination of the ash contentMethods of determination of reducing saccharides according Luff-Schoorl methodHenneberg and Stohmann determination of fibreDetermination of lipids using Soxhlet methodDetermination of acid number and iodine number by Hanuš method in a lipidSpectrophotometric Folin-Ciocalteau´s determination of proteinsSpectrophotometric determination of proteins with Orange G reagentSpectrophotometric determination of chlorophylls in plant leavesDetermination of anthocyanins, colour intensity and hue in red winesDetermination of total polyphenol content (TP)Determination of catechol, resorcinol and phloroglucinol type compounds (CRP)Constituents of some spices - distillation by steam Separation of aromatic essential oils from different food stuffs by the distillation with dichlormethane

Získané způsobilosti

Znalosti:Student knows structure and main functions of agro-ecosystems. He understands the influence of abiotic factors onto organisms with possible modifications ot these factors in the range of agricultural systems. He has orientation in poblematic of population dynamics of agriculturally important species and biotic interactions among their populations. He understands the importance of agrobiodiversity, the methods of its measurement and protection. Student knows the specific ecology of soil and water environments, he can characterise biogeochemical cycles of basic biogenic elements. He has information about energy fluxes in agroecosystems. He knows the main production systems in agriculture in relation to energetic demands and their influence onto environment. He has the knowledge of non-productive functions of agriculture, the relation between the agriculture and the landscape and the main points in agricultural policy related to sustainable agricultural production and rural development.Dovednosti:Student is able to use holistic principles towards agroecosystems assessment. He can describe their basic elements and their connections. He understands relations between particular environmental factors and their effect on organisms. He can analyse the processes on the level of population, can identify basic elements of population dynamics and their influence on the management of abundance of agriculturally important species. He has got the information on the importance of mutual interactions in agrobiocenoses. He can specify critical points in matter cycles and energy fluxes. Student is able to analyse basic attributes of main agricultural systems. He has skills to project changes in current cropping systems and based on agro-ecological principles and the principles of sustainable agriculture.Kompetence - komunikace:Student is able to work both in the team and/or under the leadership of other person. He can communicate in Czech language with the use of professional terminology of this particular subject. He has the skills to formulate, discuss, and to present his own opinion, he can comprehensively share the information, thoughts, to concretise problems and to present solutions.Kompetence - úsudek:Student is able to do his work creatively and initiatively. Can assess and apply information sources (professional literature, documents, databases, web pages etc) and classify and evaluate the results of scientific research. During decision making process uses his own knowledge together with other professionals. He is competent to support and organise work of other team members.

Literatura

ZákladníJazyk výuky: AngličtinaBelitz, H.D., Grosch, W., Schieberle, P. 2009. Food Chemistry. Springer Verlag Berlin, Heidelberg, 4th ed., 1070 pp. ISBN 978-3-540-69933-0, ISBN 978-3-540-69934-7.DoporučenáJazyk výuky: AngličtinaCoultate, T.P. 1996 Food. The Royal Society of Chemistry, Cambridge, 359 pp. ISBN 0-85404-513-9.Food Chemistry. Barking Elsevier Applied Science. ISSN 0308-8146.Food Science and Agricultural Chemistry. Institute of Food Science and Technology, Taipei. ISSN 1560-4152.Journal of Agricultural and Food Chemistry. American Chemical Society. ISSN 0021-8561.

Požadavky

none

Garant

prof. Ing. Jaromír Lachman, CSc.