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Natural Substances in Food Systems II

Course developer

Course abstract

The study course “Natural Substances in Food Staffs Systems II” deals with knowledge on the chemical composition and structure of food products of animal and plant origin. Energetic nutritional value of food components (proteins, carbohydrates and lipids) is characterized in the course. Significant knowledge of biological nutritional value of food components (vitamins, minerals, dietary fiber, essential amino acids and fatty acids) and structure-forming compounds (emulsifiers and thickeners) will be obtained after course studies. The course focuses on the sensory properties of food products - colour, smell and taste.
The most important classis of sensory compounds - isoprenoids (monoterpenes, sesquiterpenes, carotenes) and plant phenols (phenolic acids, flavanoids, flavonoids and anthocyanidins) will be discussed. The study course deals with the chemical degradation of food products - fat oxidation and Mailard reactions.

Learning outcomes and their assessment

After the course, the student will have:
• knowledge - of the chemical structure of natural substances and changes in food products. The obtained knowledge is based on the latest scientific findings about natural substances and their transformations.
•.skills - independently find and use knowledge for solving problems related to the composition, structure and changes of natural substances in food products.
• competences - ability independently formulate problems related to the composition of natural substances in foods and critically evaluate the role of these compounds in technological processes.

Course Content(Calendar)

1. Introduction to Chemistry of Natural Materials (Lecture 1). 2. Compounds with energy nutrition value (Lecture 2, 3). 3. Compounds with biological nutritional value - vitamins and minerals (Lecture 4, 5). 4. Compounds with biological nutritional value - fatty acids and amino acids (Lecture 6, 7). 5. Compounds with biological nutritional value - dietary fiber, antioxidants and phytosterols (Lecture 8, presentation of the first research work 4h). 6. Emulsifiers in nature. Emulsifiers - food additives Emulgatori dabā. (Lecture 9, presentation of the first research work 4h). 7. Thickening agents and gelling agents in nature. Thickening agents and gelling agents - food additives. (Lecture 10, presentation of the first research work 4h). 8. Sensors compounds in food, introduction. (Lecture 11, 12). 9. Carotenoids. (Lecture 13, 14). 10. Flavonoids, anthocyanins and other color classes. (Lecture 15, 16). 11. Essential oils. (Lecture 17, second research presentation 4h). 12. Terpenes and sesquiterpenes. (Lecture 18, 19). 13. Benzoides. (Lecture 20, second research presentation 4h). 14. Flavanons and catechins. (Lecture 21, 22). 15. Tannins. (Lecture 23, second research presentation 4h). 16. Food oxidation and Mailard reactions. (Lecture 24, second research presentation 4h).

Requirements for awarding credit points

Exam
Exam in the 3rd semester, if two presentations and reports are successfully defended.

Description of the organization and tasks of students’ independent work

The student must prepare two presentations according to the requirements and submit two reports

Criteria for Evaluating Learning Outcomes

In the study course reports and presentations are evaluated with a mark. If the average rating is "good" (7) and more, then it can form an accumulative exam assessment.

Compulsory reading

1. D.-H. Belitz., W. Grosch, P. Schieberle. Food Chemistry, 3th edn., Berlin etc: Springer – Verlag, 2004, p. 1070.
2. S. Damodaran. K. Parkin, O. R. Fennema (ed.). Fennema's Food Chemistry, 4th edn., by CRC Press, New York, 2007, p. 1160.
3. J. M. de Man, Principles of Food Chemistry, 3th edn., New York, Springer, 2013, p. 498.
4. T. Coultate. Food: The Chemistry of its Components, 6th edn., by the Royal Society of Chemistry’s, 2016, p. 620.

Further reading

P.C.K. Cheung, B.M. Mehta (Eds.) Handbook of food chemistry, 1st ed. Springer, 2015, p. 1173.

Periodicals and other sources

1. Food Chemistry;
2. Annual Review of Food Science and Technology
3. Journal of Functional Foods