Chemistry and Biochemistry of Food

Code:

32435

ECTS:

5.0

Lecturers in charge:

prof. dr. sc. Ines Panjkota Krbavčić

Lecturers:

prof. dr. sc. Senka Djaković - Lectures
prof. dr. sc. Irena Landeka Jurčević - Lectures
Anja Pozaić , mag. nutr. - Lectures

prof. dr. sc. Martina Bituh - Laboratory exercises
izv. prof. dr. sc. Veronika Kovač - Laboratory exercises
prof. dr. sc. Irena Landeka Jurčević - Laboratory exercises
izv. prof. dr. sc. Ivana Rumora Samarin - Laboratory exercises

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	30
Laboratory exercises	30

* Load is given in academic hour (1 academic hour = 45 minutes)

Description:

Introduction to Food Chemistry and Biochemistry. Carbohydrates: The most important oligosaccharides and polysaccharides in food. Protein: typical representatives, nutritional value, hydrolyzate preparation, the Maillard reactions. Lipids: Saturated and unsaturated fatty acids, essential fatty acids, presence in food, the oxidation of fatty acids, cholesterol. Vitamins: structures, presence in food, roles, properties, stability. Other nutrients and biotechnology substrates: terpenoids, steroids, carotenoids, lignans, anthocyanins, glycosides, alkaloids. Functional food components: flavonoids, polyphenols, other natural antioxidants, the formation and the defense of free radicals. Ions in food: presence in food, transport, physiological effects, importance in technological processes. Water: structure, properties, interactions with food constituents. Nutricines-food additives: sweeteners, preservatives, colors, flavors, antioxidants, emulsifiers. Enzymes in the transformation of food components: proteases, lipases, glycosidases, nucleases, polyphenol oxidase. Chemistry of basic foods.

Learning outcomes:

Literature:

1. H.D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 3rd ed. Springer Verlag, Berlin, 2004.
2. S. H. Pine, Organska kemija (prijevod I. Bregovec, V. Rapić), Školska knjiga, Zagreb, 1994.
3. N. Jurković, V. Bojanić, Mikroskopska istraživanja namirnica biljnog podrijetla, Skripta za vježbe, PBF, 1999.
4. V. Rapić, Postupci priprave i izolacije organskih spojeva, Školska knjiga, Zagreb, 1994.
5. V. Rapić, Nomenklatura organskih spojeva, Školska knjiga, III izmijenjeno i nadopunjeno izdanje, Zagreb, 2004.,

Prerequisit for:

Enrollment :
Passed : Analytical Chemistry
Passed : General Chemistry
Passed : Organic Chemistry
Passed : Physical Chemistry

4. semester

Mandatory course - Regular studij - Nutrition

Consultations schedule:

Chemistry and Biochemistry of Food