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APPLICATION OF FLAYOUR COMPOUNDS IN FOOD

Lecture: dr Aneta Jastrzębska Seminar: dr Aneta Jastrzębska

Lecture    20 godz.    waga: 60 % ZAL    semestr: IV

Seminar    20 godz.    waga: 40 % ZAL    semestr: IV

Waga przedmiotu 3 ECTS Short description:

The goal of this course is presentation of problems concerning aroma compounds in food products (structures and prevalence) and selected flavouring agents.

Description:

Lecture: The process of flavour creation. Biological aspects of flavour perception and structure-activity relationships. Genomics and biotechnology. Flavours generated by enzymes and biological Systems. Key aroma and taste components. Volatile compounds of selected food products. Essential oils. Flavour and health-promoting compounds. Flavours generated by thermal processes. Selected flavouring agents - isolation methods, terminology, synthetic Chemicals. Advanced instrumental analyses.

Seminar: Students presentation about: selected flavour substances; examples of flavour substances biosynthesis, flavour changes in food production and storage, methods of aroma compounds determination.

Bibliography:

1.    red. Z. E. Sikorski, Chemia Żywności, WNT, Warszawa, 2000.

2.    red. U. Swietlikowska, Surowce spożywcze, Wydawnictwo SGGW, Warszawa 1995.

3.    red. E. Pijanowski, Ogólna technologia żywności, WNT, Warszawa, 2004.

4.    W. Szczepaniak, Metody instrumentalne w analizie żywności, PWN, Warszawa 2007.

5.    Z. Witkiewicz, Podstawy chromatografii. WNT, Warszawa, 2005.

Notę:

Podpis Kierownika Katedry/ Zakładu