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Food Chemistry
Major: Professional Education (Food Processing Technologies)
Code of Subject: 6.015.21.O.23
Credits: 4
Department: Organic Chemistry
Lecturer: Professor Tokarev Viktor
Semester: 3 семестр
Mode of Study: денна
Learning outcomes:
1. Students should know basic information about the chemical composition of foods; content, properties and transformations of the main food components; general information about the chemical processes that occur in the staple food production;
2. Students should have an understanding of modern methods for quantitative analysis of the food;
3. Students should be able to assess the nutritional value of food products, which is determined by the content of proteins, fats, carbohydrates, vitamins, minerals and other bioactive compounds;
4. Students should be able to use chemical and physico-chemical methods for analysis of food raw materials and food products, determining the content of main nutrients there.
2. Students should have an understanding of modern methods for quantitative analysis of the food;
3. Students should be able to assess the nutritional value of food products, which is determined by the content of proteins, fats, carbohydrates, vitamins, minerals and other bioactive compounds;
4. Students should be able to use chemical and physico-chemical methods for analysis of food raw materials and food products, determining the content of main nutrients there.
Required prior and related subjects:
Required prior and related subjects:
organic chemistry, inorganic chemistry, analytical chemistry, physical and colloid chemistry
organic chemistry, inorganic chemistry, analytical chemistry, physical and colloid chemistry
Summary of the subject:
Components of food systems macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, minerals), non-alimentary substances. Structure, chemical properties, functions in the body of macronutrients. Changes in the chemical composition and general regularities of the transformations of macronutrients in food systems during their processing and storage. Analysis of food products for the content of proteins and lipids, assessment of their quality. Evaluation of the nutritional and biological value of food.
Recommended Books:
Дуленко Л.В., Горяйнова Ю.А., Полякова А. В. Харчова хімія. Навчальний посібник. - К.: Кондор, 2012. - 248 с.
Скоробогатий Я.П., Гузій А.В., Заверуха О.М. Харчова хімія. Навчальний посібник (рек. МОН України). - Львів : Новий Світ-2000, 2012 . – 513 с.
Гуменюк О.Л. Харчова хімія. Тексти лекцій. - Чернігів: ЧДТУ, 2013. - 244 с.
Пищевая химия / Нечаев А. П., Траутенберг С. Е., Кочеткова А. А. и др. Под ред. А. П. Нечаева.- СПб.: ГИОРД, 2007.- 640 с.
Fennema’s Food Chemistry. Fourth Edition. Ed. S. Damodara, K.L. Parkin, O.R. Fennema. – New York: Taylor & Francis Group, 2008. – 1158 pp.
J. M. deMan. Principles of Food Chemistry. Third Edition. – Gaithersburg, Maryland: Aspen Publishers, Inc., 1999. – 460 pp.
Скоробогатий Я.П., Гузій А.В., Заверуха О.М. Харчова хімія. Навчальний посібник (рек. МОН України). - Львів : Новий Світ-2000, 2012 . – 513 с.
Гуменюк О.Л. Харчова хімія. Тексти лекцій. - Чернігів: ЧДТУ, 2013. - 244 с.
Пищевая химия / Нечаев А. П., Траутенберг С. Е., Кочеткова А. А. и др. Под ред. А. П. Нечаева.- СПб.: ГИОРД, 2007.- 640 с.
Fennema’s Food Chemistry. Fourth Edition. Ed. S. Damodara, K.L. Parkin, O.R. Fennema. – New York: Taylor & Francis Group, 2008. – 1158 pp.
J. M. deMan. Principles of Food Chemistry. Third Edition. – Gaithersburg, Maryland: Aspen Publishers, Inc., 1999. – 460 pp.
Assessment methods and criteria:
written reports on laboratory work (40%);
final control (60%, a control event - exam), written and oral tests
final control (60%, a control event - exam), written and oral tests