Chemistry and Biochemistry of Food

ECTS points:
6 PT studij; 5 N studij


Course number:
32412; 32435

Course Description


  • Introduction to food chemistry
  • Proteins: characteristic species, nutritional value, preparation of hydrolysates. Maillard reactions.
  • Lipids: Saturated and unsaturated fatty acids, essential fatty acids, composition in food, role, characteristics and stability.
  • Carbohydrates: food oligosaccharides and polysaccharides
  • Functional components of food
  • Nutricins – food additives: sweeteners, preservatives, pigments, aroma compounds, antioxidants, emulgators
  • Vitamins
  • Enzymes
  • Minerals
  • Water: structure, properties, interactions in food.
  • Chemistry of basic foodstuff


  • recognize the type of glycosidic bond in oligo- and polysaccharides, recognize the difference between reducing and nonreducing sugars, define oligo- and polysaccharides products of hydrolysis, define difference between homo/heterooligo- and polysaccharides (structure, properties)
  • describe antioxidant activity, free radicals and oxidative stress, clasify functional food components together with their structure, properties and  sources
  • define nutricines, their classification and name representatives of each group together with theri properties and sources
  • apply knowledge of enzymatic degradation and protein resynthesis in order to improve properties and nutritional values of food
  • recognise the causes and consequences  of lipid peroxidation; explain the    synthesis, transport and regulation of lipoprotein as well as cholesterol     metabolism
  • describe vitamins structure and their presence in food, as well as their role, properties and stability
  • describe the structure and presence of ions in food, their transport, physiological activity and importance in technological processes
  • explain the interaction of water with basic food components and describe basic methods of determining water in foodstuffs
  • define classification of foods into main food groups and describe the characteristics and chemical composition of representatives from each food group (meat, fish, eggs, cereals, milk and dairy products, fats, vegetables, fruits, sugars)

To enrol in this course, the following courses must be completed:

  • Introduction to Chemistry and Chemical Analysis (General Chemistry, Analytical Chemistry)
  • Organic Chemistry
  • Physical Chemistry
{* *}