Course syllabus P15-0143-B - Basic of food chemistry (FBFS - SS 2020/2021)

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University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code: P15-0143-B
Course unit title: Basic of 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: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
Assesment methods :
During the semester, the 4 written tests, each of them of 10 points, presentation of the essay and evaluation of work for 10 points as well as a final written exam for 50 points will be realised.
To obtain an exam, the rating is as follows: A 100-93 points, B 92-86 points, C 85-79 points, D 78-72 points, E 71-64 points.

Learning outcomes of the course unit:
The goal of subject is
- to classify and enhance the theoretical knowledges from the field of organic chemistry and biochemistry about essentials substances in food and to supplement knowledge about the conversion of these substances in foods as well as substances naturally not occurring in foodstuffs
- define the chemical composition of food matrices from the point of view of essential nutrients (carbohydrates, nitrogenous substances, lipids), of minority nutrients (vitamins, biogenic elements) and of sensory and biologically active substances (natural colourants, aromatic, polyphenols)
- to gain an overview of substances intentionally added into food (additives), but also of compounds which do not naturally occur in foodstuff (contaminants)
- to understand the basic chemical processes involved in the processing and storage of food
- to obtain the correct laboratory skills in the field of qualitative and quantitative chemical analyses in food
After completition of the subject the student is able to apply obtained knowledges in other subjects of his/her study related to food chemistry, in practice as well as in research activities.
Course contents:
Definition of role of subject „Basic of Food Chemistry“. Natural components (water, solids, minerals, lipids, saccharides, proteins, colorants). Bioactive substances (vitamins, phenolic compounds, antioxidants). Food additives. Exogenous contaminants in food. Analytical methods for the identification and determination of individual components.
Recommended or required reading:
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.

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.

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 8

37,5 %0 %25,0 %12,5 %12,5 %12,5 %
Name of lecturer(s): doc. Ing. Judita Lidiková, PhD. (lecturer)
prof. Ing. Janette Musilová, PhD. (lecturer)
Ing. Mária Timoracká, PhD. (examiner, instructor, lecturer, person responsible for course)
Last modification: 24. 10. 2019
Supervisor: Ing. Mária Timoracká, PhD. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 10/24/2019.

Type of output: