LF:BVCP0121p Food Chemistry I - l. - Course Information
BVCP0121p Food Chemistry I - l.
Faculty of Medicineautumn 2021
- Extent and Intensity
- 2/0/0. 1 credit(s). Type of Completion: k (colloquium).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
doc. 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 - Timetable
- Wed 15. 9. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 22. 9. 11:00–13:30 A21/209, 11:00–13:30 A21/107, Wed 29. 9. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 6. 10. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 13. 10. 11:00–13:30 A21/209, 11:00–13:30 A21/107, Wed 20. 10. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 27. 10. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 3. 11. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 10. 11. 11:00–13:30 A21/209, 11:00–13:30 A21/107, Wed 24. 11. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 1. 12. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 8. 12. 11:00–13:30 A21/107, 11:00–13:30 A21/209, Wed 15. 12. 11:00–13:30 A21/209, 11:00–13:30 A21/107
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
- Syllabus
- 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.
- Literature
- 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
- lecture
- Assessment methods
- several online tests, 60 %
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
Information on the extent and intensity of the course: 30. - Listed among pre-requisites of other courses
- Enrolment Statistics (autumn 2021, recent)
- Permalink: https://is.muni.cz/course/med/autumn2021/BVCP0121p