Assoc. Prof. Marek Doležal, PhD

Food Chemistry - Syllabuses

1. Introduction, water
2. Amino acids, peptides,proteins
3. Lipids
4. Oxidation and other lipid reactions
5. Saccharides
6. Polysaccharides
7. Vitamins
8. Minerals
9. Compounds influencing food odour
10. Compounds influencing food taste
11. Compounds influencing food colour
12. Natural antinutritive and toxic compounds
13. Food additives
14. Food contaminants

Food Chemistry - Lectures

1. Introduction
2. Water
3. Minerals
4. Amino acids
5. Peptides, proteins
6. Lipids
7. Lipid reactions
8. Saccharides
9. Reactions of saccharides
10. Vitamins
11. Flavour-active compounds
12. Pigments and other colorants
13. Antinutritional, toxic and other bioactive compounds
14. Food additives
15. Food contaminants