1. To pass all exercises (Attendance is MANDATORY).

2. To submit all lab reports.

3. To pass a credit test.

4. To present the semester work.

The final grade of the exam consists of 4 parts:

1. practical exercises (reports, lab abilities) – max. 10%

2. credit test – max. 10%

3. semester work (in form of a 10-min presentation on the given topic) - max. 10%

4. exam (written test and oral part) – max. 70%

(according to Evaluation of Study Results Food Chemistry 2022/2023)

Lectures: Introduction to food chemistry. The amino acids, peptides and proteins in food: importance for nutrition, content in food, classification, physicochemical properties. Changes in the proteins in food processing and storage. Protein hydrolysates. Allergenic properties of proteins. Specific proteins of different foodstuffs. Lipids: flavour reversion, autoxidation, secondary reactions of oxidized lipids, inhibition of autoxidative changes. Lipid-related substances. The importance of lipids for nutrition. Lipids of different foodstuffs. Carbohydrates: Chemical reactions of carbohydrates, changes involved in food processing. The occurrence of carbohydrates in food, importance for nutrition. Caramelization. The reactions of the non-enzymatic browning, Maillard reactions, and Strecker degradation. Factors affecting non-enzymatic browning of foods. Inhibitors of non-enzymatic browning reactions. Water in food. Minerals, trace elements, toxic elements. Vitamins and changes in food processing. Antivitamins. Flavourings in foods. Alkaloids, plant phenols, tannins. Natural colours in food. Natural toxic chemicals in food. Intentional and incidental xenobiotics in food. Food additives. Antioxidants in food. The basic principles of conservation treatments. Preservation by microbial fermentation – ethanol, lactic acid, propionic acid and acetic acid fermentation. Enzymes in the food industry. Enzymatic browning of foods. Particularly important reactions in the food industry.

Practical exercises:

Laboratory safety rules. Sample collection, treatment, storage and processing. Food packaging materials. Proteins. Isolation and determination of proteins from different types of food (milk, eggs, legumes). Lipids. Observation of some fat reactions. Determination of some fat characteristics.

Carbohydrates. The differentiation of the carbohydrate according to specific functional group reactions. Reactions of carbohydrates suitable for determining their content in the foods.

Hydrolysis of sucrose and starch. Isolation of simple sugars from different food samples. Determination of reducing sugars in food by Bertrand. Determination of the calcium and magnesium concentration in the mineral waters by complexometry. Determination of the water hardness.

Determination of the salt content in food by Mohr´s method. Qualitative analysis of provitamin A (carotenoids) in carrots and tomatoes. Determination of the vitamin C concentration in instant drinks.

The lactic acid fermentation processes. Determination of lycopene in tomatoes and tomato products. Determination of anthocyanin dyes in plants. Presentation of semester work.

Lectures:

1. Introduction to food chemistry, historical overview, and objectives of the subject.

Amino acids in food: classification, properties, occurrence, changes in food processing.

Peptides in food: properties, functions and overview.

2. Proteins in food: classification, physicochemical properties, the importance for nutrition, content in food. The criteria of ideal protein. Changes in the proteins in food processing and storage. Protein hydrolysates. Proteins of different foodstuffs.

3. Lipids: classification, physicochemical properties, reactions of lipids and fatty acids. Flavour reversion, autoxidation, secondary reactions of oxidized lipids, inhibition of autoxidative changes. Lipid-related substances. The importance of lipids for nutrition. Lipids of different foodstuffs.

4. Carbohydrates: an overview, classification, physicochemical properties. Chemical reactions of carbohydrates, changes involved in food processing. The occurrence of carbohydrates in the food and its importance for nutrition.

5. Caramelization. The reactions of the non-enzymatic browning (Maillard reactions and Strecker degradation). Factors affecting non-enzymatic browning of foods. Inhibitors of non-enzymatic browning reactions.

6. Water in food: properties, sorption phenomenon, types of water, water activity, water activity and food processing. Minerals, trace elements, toxic elements – the content and the source.

7. Fat-soluble vitamins – structure, stability. Water-soluble vitamins – structure, stability. Vitamins and changes in food processing. Antivitamins.

8. Aroma compounds in food. Natural pigments in food.

9. Plant phenols, tannins and alkaloids in food.

10. Antioxidants in food – mechanism of action. Natural and synthetic antioxidants. Natural toxic chemicals in food. Contaminants in food.

11. The basic principles of conservation treatments. Preservation by microbial fermentation – ethanol, lactic acid, propionic acid and acetic acid fermentation.

12. Enzymes in food. Factors influencing the activity of enzymes important in the food industry. Enzymatic browning of foods.

13. Food additives. Classification of additives. Characteristics of individual groups of additives.

Practical exercises:

1. Introduction. Laboratory safety rules. Sample collection, treatment, storage and processing. Food packaging materials.

2. Isolation and determination of proteins from different types of food (milk, eggs, legumes).

3. Observation of changes in fats and determination of selected fat characteristics.

4. Reactions of carbohydrates suitable for their determination in the foods. Detection of lactose in milk.

5. Hydrolysis of sucrose and starch. Evaluation of the degree of carbohydrate hydrolysis.

6. Isolation of sugars from different food samples. Determination of reducing sugars in the food according to Bertrand.

7. Determination of the calcium and magnesium concentration in the mineral waters by complexation method.

8. Determination of the table salt content in the food according to Mohr.

9. Proof of carotenoid in carrots and tomatoes. Determination of the vitamin C concentration in instant drinks.

10. Credit test

11. Monitoring the course of lactic and/or alcoholic fermentation.

12. The preparation of anthocyanidins by splitting their oligomers. Determination of anthocyanin dyes in plants.

13. Presentation of semester work. Credit.

1. Belitz H.-D., Grosch W., Schieberle, P. Food Chemistry, 2009

2. Velíšek J. The Chemistry of Food, 2014

3. Fennema, O. R., Damodaran, S., Parkin, K. L. Fennema’s food chemistry, 2017

Continuous assessment:

credit test, semester work

Conditions for completion of course:

1. To pass all exercises (Attendance is MANDATORY).

2. To submit all lab reports.

3. To pass a credit test.

4. To present the semester work.

The final grade of the exam consists of 4 parts:

1. practical exercises (reports, lab abilities) – max. 10%

2. credit test – max. 10%

3. semester work (in form of a 10-min presentation on the given topic) - max. 10%

4. exam (written test and oral part) – max. 70%

(according to Evaluation of Study Results Food Chemistry 2022/2023)

Final assessment:

credit / exam