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. |