| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Chemistry II |
| Course code | PārZ3017 |
| Credit points (ECTS) | 2.25 |
| Total Hours in Course | 60.75 |
| Number of hours for lectures | 8 |
| Number of hours for laboratory classes | 16 |
| Independent study hours | 36 |
| Date of course confirmation | 30/03/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Ingmārs Cinkmanis |
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| Prior knowledge | |
| PārZ2051, Food Chemistry I |
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| Course abstract | |
| Fundamentals of Biochemistry characterize the general principles of metabolism in human body, digestion of food compounds, the role of water, vitamins and mineral substances in food, the main accent is directed toward the exploration of the interconnection between processes of metabolism and its regulation in organism. | |
| Learning outcomes and their assessment | |
| •extensive knowledge about properties and structure of lipids, carbohydrates and proteins and the human body metabolism forming food products and about the biochemical processes and the biochemical regulation in the human body - Tests;
•skills to use the obtained theoretical knowledge about lipids, carbohydrates, proteins in other study courses; skills to use theoretical and practical knowledge to carry out professional and research activities - laboratory works; •competence - the ability to independently access, select and analyze information about lipids, carbohydrate, protein and the human body metabolism 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. L. Simple and complex proteins. Nucleic acid. / Lab. Work. Amino Acid Chromatography.
2. L. Enzymes. / Lab. Work. Distribution of muscle protein in the fractions. 3. L. Change of carbohydrate substances. /Lab. Work. Composite proteins - nucleoproteins./Test I. 4. L. Change of lipid substances. / Lab. Work. Determination of peroxide value in fat. 5. L. Protein replacement. / Lab. Work. Pepsin stomach acid. Tripsin Bile. / Test II. 6. L. Water Role and Change in the Body. Mineral change. / Lab. Work. Lactose in milk./Test III. 7. L. Substance change hormonal regulation. Substitution change. 8. L. Fat soluble vitamins. Water soluble vitamins. / Test IV. |
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| Requirements for awarding credit points | |
| Test in the second semester in full time and in the 4nd semester in part-time study program, if 4 tests and all 6.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. All 6. laboratory work protocols must be checked and completed. | |
| Compulsory reading | |
| 1. Miķelsone V. Bioķīmija. Mācību līdzeklis. Jelgava: LLU, Rīga: Drukātava, 2008. 197 lpp. 2. Belitz H.-D., Grosch W., Schieberle P. Food Chemistry. – Berlin etc.: Springer – Verlag, 2004. 1070 p. 3. Garrett R., Grisham C. M. Biochemistry. 5th ed. Belmont, CA: Cengage Learning, 2013. 1169 p. 4. Loeffler G. Basiswissen Biochemie mit Pathobiochemie, 5. Auflage. – Heidelberg.: Springer Medicin Verlag, 2005. | |
| Further reading | |
| 1. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 58 lpp.
2. Cēdere D., Logins J.Organiskā ķīmija ar ievirzi bioķīmijā. Rīga: Zvaigzne ABC, 1996. 385 lpp. 3. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 46 lpp. |
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| Periodicals and other sources | |
| 1. Journal of Food Science & Technology ISSN: 0022-1155 (print version,ISSN: 0975-8402 (electronic version).
2. Journal of Food Science, ISSN: 1750-3841. 3. International Journal of Food Sciences and Nutrition, ISSN 0963-7486, Online ISSN: 1465-3478 |
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| Notes | |
| Catering and Hotel Management | |