LF:BVCP0121c Food Chemistry I - pr. - Course Information
BVCP0121c Food Chemistry I - practice
Faculty of Medicineautumn 2022
- Extent and Intensity
- 1/0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
doc. RNDr. Pavel Coufalík, Ph.D. (seminar tutor)
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 14. 9. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 21. 9. 12:00–14:30 A21/107, 12:00–14:30 A21/209, Wed 5. 10. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 12. 10. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 19. 10. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 26. 10. 12:00–14:30 A21/107, 12:00–14:30 A21/209, Wed 2. 11. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 9. 11. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 16. 11. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 23. 11. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 30. 11. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 7. 12. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 14. 12. 12:00–14:30 A21/209, 12:00–14:30 A21/107, Wed 21. 12. 12:00–14:30 A21/209, 12:00–14:30 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 acquaint students with chemical role of nutrients and other substances occurring in food raw materials of animal and plant origin and food; explain their changes during processing technology and culinary preparation; explain the methods of instrumental chemical analysis in determination of nutritional components and xenobiotics in foods.
- Learning outcomes
- At the end of the course student is able to: - perform chemical calculations - describe basic methods of food analysis - perform selected analyses
- Syllabus
- Chemistry calculations. 1. Determination of acetic acid 2. Determination of phytic acid
- Literature
- Teaching methods
- practical training in lab, full attendance, lab protocols
- Assessment methods
- full attendance, all protocols, final test
- 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: 15. - Listed among pre-requisites of other courses
- Enrolment Statistics (autumn 2022, recent)
- Permalink: https://is.muni.cz/course/med/autumn2022/BVCP0121c