| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Chemistry I |
| Course code | Ķīmi2022 |
| Credit points (ECTS) | 3.75 |
| Total Hours in Course | 101.25 |
| Number of hours for lectures | 16 |
| Number of hours for laboratory classes | 24 |
| Independent study hours | 60 |
| Date of course confirmation | 24/02/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Ingmārs Cinkmanis |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The organic matters nature and main classes of their modifications are characterized by course. The structure and properties of proteins, carbohydrates and lipids are examined in the chapter „Organic Chemistry”. | |
| Learning outcomes and their assessment | |
| Extensive knowledge about properties and structure of lipids, carbohydrates and proteins in food products - Tests;
skills to use the obtained theoretical knowledge about lipids, carbohydrates, proteins in other study courses; to use theoretical and practical knowledge to carry out professional and research activities - laboratory works, seminars; competence - the ability to independently access, select and analyse information about lipids, carbohydrate and protein in different food products; to use information, to make and explain decisions and solve scientific and professional issues - colloquium. |
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| Course Content(Calendar) | |
| 1. Lecture: Introduction, hydrocarbons
2. Lecture: Alcohols and phenols / Seminar (alcohols and phenols) - 2h / I test 3. Lecture: Amines, aldehydes and ketones / /1.Lab. work: properties of alcohols, phenols, aldehydes and amines - 2h 4. Lecture: Carboxylic acids / Seminar (carboxylic acids) - 2h / II test 5. Lecture: Hydroxy acids and esters / 2.Lab. work: properties of esters, carboxylic acids and hydroxy acids - 2h 6. Lecture: Lipids and fatty acids / Seminar (lipids and fatty acids) - 2h / III test 7. Lecture: Fats and oils / 3. Lab. work: Lipid properties - 2h 8. Lecture: Polar lipids / Seminar (fats and oils, polar lipids) - 2h 9. Lecture: Monosaccharides I / Seminar (monosaccharides) - 2h / IV test 10. Lecture: Monosaccharides II / 4. Lab. work: Properties of monosaccharides - 2h 11. Lecture: Disaccharides I / 5. Lab. work: Disaccharide properties - 2h 12. Lecture: Disaccharides II / Seminar (disaccharides) - 2h 13. Lecture: Polysaccharides / 6. Lab. work: Polysaccharide properties - 2h / V test 14. Lecture: Amino acids 15. Lecture: Proteins / VI test 16. Lecture: an overview of the main components of food. |
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| Requirements for awarding credit points | |
| Exam. in the first semester in full time and in the 2nd semester in part-time study program, if 6 tests and all laboratory works have been completed. | |
| 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 grade than 4 points. All laboratory work protocols must be checked and completed. If the accumulated grade of successful written tests is not less than 7 (good) and all the laboratory works are completed, then exam does not have to be written. | |
| Compulsory reading | |
| 1. Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. Jelgava: LLU, Rīga: Drukātava, 2008. 228 lpp.
2. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU; Rīga: Drukātava, 2007. 58 lpp. 3. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU; Rīga: Drukātava, 2007. 46 lpp. |
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| Further reading | |
| 1. McMurry J. Organic chemistry with biological applications. 3rd ed. Stamford: Cengage Learning, 2015. 1224 p.
2. Sorrell T.N. Organic Chemistry. 2nd Edition. Califfornia: University Science Books, 2006. 988 p. 3. König B., Butenschön H. Organische Chemie: Kurz und Bündig für die Bachelor – Prüfung. Weinheim: WILEY-VCH, 2007. 445 S. |
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| Periodicals and other sources | |
| 1. Food Science and Technology International. Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738. 2. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē. | |
| Notes | |
| Catering and Hotel Management | |