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Lecturer(s)
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Šlamborová Irena, doc. Mgr. Ph.D.
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Course content
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Chemical composition of the basic foods (essential factors, ballast compounds etc.). Anatomy and physiology of the digestive system of the man. Spontaneous chemical reactions in the food. Food conservation, storing and processing. Microbial contamination. Correct nutriment practice.
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Learning activities and teaching methods
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Monological explanation (lecture, presentation,briefing)
- Class attendance
- 28 hours per semester
- Semestral paper
- 12 hours per semester
- Preparation for exam
- 35 hours per semester
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Learning outcomes
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Master: Chemical composition of the basic foods (essential factors, ballast compounds etc.). Anatomy and physiology of the digestive system of the man. Spontaneous chemical reactions in the food. Food conservation, storing and processing. Microbial contamination. Correct nutriment practice.
To explain and deduce basic knowledge on field, including simpler problem solving. To work practically and safely in chemistry lab.
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Prerequisites
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knowledge of high school chemistry and biology
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Assessment methods and criteria
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Combined examination
seminar work
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Recommended literature
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Davídek, J. - Janíček, G. Chemie potravin. Praha, SNTL, 1983.
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POKORNÝ, J. Základy výživy a výživová politika. Praha, VŠCHT, 1996.
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Večeřa, Z. Chemie pro všechny. Praha, SNTL, 1990.
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