| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Biochemistry |
| Course code | Ķīmi3021 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 16 |
| Number of hours for laboratory classes | 16 |
| Independent study hours | 49 |
| Date of course confirmation | 20/04/2023 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Ingmārs Cinkmanis Mg. chem., pasn. Sanita Vucāne |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The aim of the course is to describe the general principles of metabolism in the human body, the digestion of food compounds, the role of water, vitamins and minerals in food, the main emphasis is on learning the interrelationships between metabolic processes and their regulation in the body. | |
| Learning outcomes and their assessment | |
| Knows about the properties and structure of lipids, carbohydrates and proteins and the metabolism of the human body, which make up food products and about biochemical processes and biochemical regulation in the human body - Tests;
• is able to use the acquired theoretical knowledge about lipids, carbohydrates, proteins in other study courses; knows how to use theoretical and practical knowledge to perform professional and research activities - laboratory work; • competence – able to independently access, select and analyze information about lipids, carbohydrates, proteins and the metabolism of the human body in various food products; use information, make and explain decisions and solve scientific and professional questions - colloquium. |
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| Course Content(Calendar) | |
| 1. Lecture: Basics and importance of food biochemistry in catering and hotel business.
2. Lecture: The importance of water in food products and its effect on food quality / 1. Laboratory work: Determination and comparison of water in food products - 2h. 3. Lecture: Food proteins: structure, function and nutritional value I. 4. Lecture: Food proteins: structure, function and nutritional value II / 2. Laboratory work: Enzymatic hydrolysis of proteins - 2h. 5. Lecture: Food carbohydrates: structure, function and nutritional value I. 6. Lecture: Food carbohydrates: structure, function and nutritional value II / 1st test / 3rd Lab. work: Determination of lactose in milk - 2h. 7. Lecture: Food lipids: structure, function and nutritional value I. 8. Lecture: Food lipids: structure, function and nutritional value II / 4. Lab. work: Properties of pancreatic lipase and bile - 2h. 9. Lecture: Vitamins and minerals: importance and sources in food I. 10. Lecture: Vitamins and minerals: meaning and sources in food II / 2. control work / 5. Lab. work: determination of vitamin C - 2h. 11. Lecture: Food enzymes: function and their effect on food quality. 12. Lecture: Food fermentation processes and their impact on food quality / 6. Lab. work: Action of amylase on starch. Specificity of enzyme substrates - 2h. 13. Lecture: Antioxidants in food: importance and sources. 14. Lecture: Food additives: function, use and impact on food quality / 7. Lab. work: Yeast nucleoprotein hydrolysis and product analysis - 2h 15. Lecture: Disperse systems in food. 16. Lecture: Food processing methods and their impact on food biochemistry / 3rd test / 8th Lab. work: Assessment of tissue respiration intensity - 2h Part-time attendance: All the topics specified for full-time attendance are implemented, but the number of contact hours is ½ of number of hours indicated. |
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| Requirements for awarding credit points | |
| 8.laboratory works and 4 tests with no lower mark in tests than 4 points. | |
| Description of the organization and tasks of students’ independent work | |
| Preparation of laboratory reports - compilation and systematization of chemical reactions, observation, conclusions and experimental progress. | |
| Criteria for Evaluating Learning Outcomes | |
| It is necessary to write successfully all tests, i.e. no lower mark than 4 points. All laboratory work protocols must be checked and completed. Test with a mark. | |
| Compulsory reading | |
| 1. Miķelsone, V. Bioķīmija: mācību līdzeklis. Jelgava: LLU, 2008. 197 lpp.
2.Morozovs A., Jākobsone I., Mekšs P. Pārtikas ķīmija. Rīga: LU Akadēmiskais apgāds, 2008. 208 lpp. 2. Garrett R.H., Grisham C.M. Biochemistry. Australia etc.: Thomson Books/Cole, 2005, p.1086-1169. 4. Danielle Gallegos , Mark L Wahlqvist. Food and Nutrition Sustainable food and health systems. Routledge, 2020, 752 p. |
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| Further reading | |
| 1. Fry M. Essential Biochemistry for Medicine. Oxford: Wiley-Blackwell, 2010. 308 p.
2. Handbook of Biochemistry and Molecular Biology, 4th Edition. Edited by Rogur L. Lundblad and Fiona M . MacDonald. CRC Press 2010, eBook ISBN: 978-1-4200-0869-2. Pieejams LLU FB datubāze CRCnetBase : http://www.crcnetbase.com/isbn/978-0-8493-9168-2 3. Lipoic Acid. Energy Production, Antioxidant Activity and Health Effects. Edited by M.S.Patel and L.Pack. CRC Press 2008, eBook ISBN: 978-1-4200-4539-0 Pieejams LLU FB datubāze CRCnetBase http://www.crcnetbase.com/doi/book/10.1201/9781420045390 |
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| Periodicals and other sources | |
| 1.Journal of Food Biochemistry, Wiley Periodicals, LLC, ISSN:1745-4514. 2.Food Chemistry, Elsevier Ltd., ISSN 18737072, 03088146. | |
| Notes | |
| Compulsory course in professional bachelor's programme Catering and Hotel Management | |