| Contents of lectures | 1) Introduction to food chemistry (defining terms of macro-, micronutrients, ingredients, and food associated health effects) 2) Water in food (water content, water activity, water activity management by technological processes, rubber and glass transition in food) 3) Carbohydrates (types of carbohydrates in nutrient declarations, nutrient value, prevalence, carbohydrates’ hydrogels, (modified) starches, fibers) 4) Proteins (prevalence, nutritional and biological value, protein complementation, Maillard reaction, gel formation, foam formation, emulsification) 5) Lipids (prevalence, types of lipids, triglycerides and essential fatty acids, nutritional value, emulsifiers, lipid polymorphism, lipid (auto)oxidation, hydrolysis, hydrogenation, trans-esterification) 6) Enzymes (enzymes in food spoilage, industrial enzymes for meat, dairy and fruit processing) 7) Vitamins (prevalence and biological activity, stability during food processing and methods of stabilization) 8) Minerals (micro- and macro-elements, prevalence and biological activity, stability) 9) Pigments (prevalence and major groups – chlorophylls, carotenoids, anthocyanins , flavonoids, stability and biological activity) 10) Aromas (natural and artificial aromas, smell and taste in sensing aroma, stability, production and declaration) 11) Additives (conserving agents, antioxidants, sweeteners etc) 12) Food contaminants (types of contaminants – chemical – toxins and carcinogens, microbes and microbial toxins; health... |
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