Sylabus předmětu P15-0087-I - Food Chemistry (FBFS - WS 2019/2020)

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University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code: P15-0087-I
Course unit title: Food Chemistry
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
seminar2 hours weekly / 26 hours per semester of study (on-site method)

Credits: 6
Semester: Food Safety and Control - master (required), 1. semester
Food Safety and Control - master (required), 1. semester
Food Technology - master (required), 1. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods :
During the semester, the 4 written tests, each of them of 10 points and presentation of the essay for 10 points as well as a final written exam for 50 points will be realised. To obtain a trial and must be obtained at least 93 points for the evaluation of at least 86 points B, C rating on at least 79 points for the evaluation of at least 72 points D and E on the evaluation of at least 64 points.
Learning outcomes of the course unit:
The student is able to define the basic food ingredients (saccharides, lipids, proteins), also bioactive substances (vitamins, phenolic compounds, antioxidants, minerals), substances intentionally added to food (food - additives), but also compounds which do not occur naturally in food (contaminating foreign matter). The student is able to apply obtained knowledge in other subjects follow the Food chemistry and in research activities.
Course contents:
Definition of role of food chemistry. Natural components (water, solids, minerals, lipids, saccharides, aromatics, organic acids, tannins, vitamins, colorants). Endogenous and exogenous contaminants of food. Instrumental analytical methods for the identification and determination of individual components.
Recommended or required reading:
Basic:
VOLLMANNOVÁ, A. -- MUSILOVÁ, J. -- URMINSKÁ, D. -- BAJČAN, D. -- BOBKOVÁ, A. -- BOJŇANSKÁ, T. -- BYSTRICKÁ, J. -- ČANIGOVÁ, M. -- KROČKO, M. -- MAŠKOVÁ, Z. -- MENDELOVÁ, A. -- STANOVIČ, R. -- SZABOVÁ, E. -- TANČINOVÁ, D. -- TÓTH, T. Chémia potravín. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2018. 543 p. ISBN 978-80-552-1814-4.

Recommended:
MUSILOVÁ, J. -- BYSTRICKÁ, J. -- VOLLMANNOVÁ, A. Encyklopedická príručka chémie potravín. Nitra : Slovenská poľnohospodárska univerzita v Nitre, 2008. 95 p. Ochrana biodiverzity ;. ISBN 978-80-552-0091-0.
FODRAN a kol. Chémia potravín.Bratislava : STU, 2011, 394 s. ISBN 987-80-227-3569-8
Príbela: Analýza potravín. STU Bratislava, 1996
VELÍŠEK, J. - HAJŠLOVÁ, J. Chemie potravin I+II. OSSIS : Tábor, 2009, 602 s. ISBN 978-80-86659-17-6

Language of instruction: Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 489

ABCDEFX
7,2 %6,7 %10,8 %18,4 %44,0 %12,9 %
Name of lecturer(s): Ing. Július Árvay, PhD. (instructor)
doc. Ing. Judita Bystrická, PhD. (examiner, instructor, lecturer)
prof. Ing. Janette Musilová, PhD. (examiner, instructor, lecturer, person responsible for course)
Ing. Mária Timoracká, PhD. (examiner, instructor, lecturer)
Last modification: 8. 3. 2019
Supervisor: prof. Ing. Janette Musilová, PhD. and programme supervisor


Last modification made by Ing. Martin Mastík, PhD. on 03/08/2019.

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