Content (Syllabus outline)

Introduction into food chemistry

Water (water activity, sorption, desorption, amphiphilic molecules in water)

Protein and amino acids in food (structure, reactivity, functional properties, nutritionally and technologically important proteins)

Lipids in food (fatty acids, fats, functional properties, reactivity, nutritionally and technologically important lipids)

Monosaccharides and oligosaccharides in food (structure, reactivity, nutrition)

Polysaccharides in food (structure, functional properties, chemical modifications, applications)

Maillard reaction (chemistry, nutrition)

Food colorants and pigments (color, hem, chlorophylls, carotenoids, polyphenols)

General properties of enzymes (catalysis, influence of physical and chemical parameters on activity and stability)

Enzymes in food (polyphenol-oxidases, peroxidases, lipooxygenases, pectic enzymes, proteolytic enzymes,..)

Application of enzymes in food technology (enzymes for transformation of carbohydrates, proteins and lipids)

Minerals (technological and nutritional importance)

Vitamins (Classification and historical overview, sources, physiological importance, stability)

Food additives (classification, application in food technology, mechanisms of action)


a) Inscription in the second year of study


b) Active participation at laboratory exercises and passed exam related to the topics of laboratory exercises are necessary conditions to attend final exam.