Course code Ķīmi5006
Credit points 4.50
Total Hours in Course120
Number of hours for lectures16
Number of hours for seminars and practical classes32
Independent study hours72
Date of course confirmation30.03.2021
Responsible UnitInstitute of Food
Dr.chem.
ĶinžM001 [GKIZM001] Chemistry of Natural Compounds
Within the study course “Chemistry of Natural Substances”, students acquire knowledge about compounds that form food products of animal and plant origin. Proteins, carbohydrates and lipids, that make up the energy nutrition of food, will describe in this course. Significant knowledge about biologically valuable compounds in food - vitamins, minerals, fiber, essential amino acids and essential fatty acids will be obtained. More attention will be paid on compounds that form the sensory properties of food products - color, smell and taste. Polymers of isoprenoids as well as groups of plant polyphenols will be considered. Students use the acquired knowledge, skills and competencies when writing a master's thesis.
Knowledge
Knows the compounds that make up the energy value of foods - test
Skills
Ability to independently search, select and arrange information for a report on the composition of two different foods – presentations, report.
Competencies
Students are able to apply the acquired knowledge and research skills to evaluate, analyze and interpret the collected and arranged information on the comparison of two different food-forming compounds – presentations, report.
1. Introduction to Chemistry of Natural Compounds (1h Lecture)
2. Energy-nutrient compounds - fats, carbohydrates, proteins (1h Lecture; Seminar 3h)
3. Compounds with biological nutrition - vitamins and minerals (1h Lecture; Seminar 3h)
4. Compounds with biological nutrition - fatty acids and amino acids (1h Lecture, Seminar 3h)
5. Compounds with biological nutrition - fiber, antioxidants and phytosterols (1h Lecture, Seminar 2h)
6. Sensor compounds in food – introduction (1h Lecture; Test 1h).
7. Carotenoids (1h Lecture).
8. Carotenoids (1h Lecture).
9. Flavonoids, anthocyanins and other classes of dyes (1h Lecture).
10. Essential oils - monoterpenes (1h Lecture; Seminar - presentation of research work 4h).
11. Essential oils - sesquiterpenes (1h Lecture; Seminar - presentation of research work 4h)
12. Essential oils - benzoids (1h Lecture; Seminar - presentation of research work 4h)
13. Flavanones and catechins (1h Lecture; Seminar - presentation of research work 4h)
14. Flavanones (1h Lecture; Seminar - presentation of research work 4h)
15. Catechins (1h Lecture; Seminar - presentation of research work 4h)
16. Tannins (1h Lecture; Seminar - presentation of research work 4h)
The study course results are evaluated on a 10-point scale.
The course ends with a written exam. The course is considered successful if the exam grade is not lower than “4” (almost satisfactory).
The student is admitted to the written exam if the test, the presentation of the research paper and the report on the comparison of the chemical composition of two similar or different food raw materials are included.
The students independently prepare answers to the test questions on food lipids, carbohydrates and proteins.
The student prepares a presentation on the comparison of the nutritional value of two or more animal raw materials.
The student prepares a presentation and a report on the comparison of the nutritional and sensory properties of two or more plant raw materials. The volume of the report is not less than 15 pages.
The study course ends with an exam.
The assessment of the study course exam consists of the assessment of the examination (50%), of the course test (10%), presentations (20%) and report (20%).
The student can get successful assessment (4 points) in the test and exam if at least 50% of the questions are answered correctly.
Each presentation is evaluated with 10 points, where the significance of the information is 30%, the logical presentation of the material - 30%, the interpretation of the obtained data - 30% and the presentation - 10%.
The report is evaluated with 10 points, where the significance of the presented information is 30%, the logical presentation of the material - 30%, the interpretation of the obtained data - 30% and the presentation - 10%.
1. Belitz D.-H., Grosch W., Schieberle P. Food Chemistry. 3th ed. Berlin etc: Springer Verlag, 2004. 1070 p.
Dongfeng W. Food Chemistry .New York: Nova Science Publishers, Inc. 2012. E-grāmata LLU tīklā piekļuve ar LLU IS lietotājkontu datubāzē EBSCOhost eBook Academic Collection. http://ezproxy.llu.lv:2103/login.aspx?direct=true&db=e000xww&AN=540880&site=ehost-live&scope=site
2. Fennema's Food Chemistry. S. Damodaran. K. Parkin, O. R. Fennema ed. 4th ed. Boca Raton ... etc.: CRC Press/Taylor & Francis Group, 2008. 1144 p. Pieejams: https://www.academia.edu/8361211/Fennemas_Food_Chemistry_4th_edition_.pdf
3. de Man J. M. Principles of Food Chemistry. 3th ed. New York: Springer, 2013. 498 p.
Principles of food chemistry. J. M. deMan, W. J. Hurst, J. W. Finley, C. Y. Lee. 4th edition. Switzerland: Springer, 2017. 607 p.
4. Coultate T. Food: The Chemistry of its Components. 6th ed. Royal Society of Chemistry’s, 2016. 620 p.
Coultate T.P. Food: The Chemistry of its Components. Cambridge: Royal Society of Chemistry. 2002. 432 p. E-grāmata LLU tīklā piekļuve ar LLU IS lietotājkontu datubāzē EBSCOhost eBook Academic Collection http://ezproxy.llu.lv:2103/login.aspx?direct=true&db=e000xww&AN=496195&site=ehost-live
P.C.K. Cheung, B.M. Mehta (Eds.) Handbook of food chemistry, 1st ed. Springer, 2015, p. 1173.
1. Food Chemistry. ISSN: 0308-8146. Žurnāls pieejams LLU tīklā ar LLU IS lietotājkontu datubāzē ScienceDirect journals https://www.sciencedirect.com/journal/food-chemistry
2. Annual Review of Food Science and Technology eISSN: 1941-1421.
3. Journal of Functional Foods ISSN: 1756-4646 Žurnāls pieejams LLU tīklā ar LLU IS lietotājkontu datubāzē ScienceDirect journals Pieejams: https://www.sciencedirect.com/journal/journal-of-functional-foods
Compulsory course in the Master's program in Food Science