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Nutritional Chemistry
Study Course Description
Course Description Statuss:Approved
Course Description Version:1.00
Study Course Accepted:13.03.2024 14:01:13
| Study Course Information | |||||||||
| Course Code: | LU_027 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Target Audience: | ||||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Health and Sport Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | |||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 3 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 12 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Theoretical foundations of food chemistry and components of food products | Lectures | 1.00 | auditorium | |||||
| 2 | Lipids | Lectures | 1.00 | auditorium | |||||
| 3 | Proteins | Lectures | 1.00 | auditorium | |||||
| 4 | Carbohydrates | Lectures | 1.00 | auditorium | |||||
| 5 | Food additives and nutritional supplements | Lectures | 1.00 | auditorium | |||||
| 6 | Food pollution | Lectures | 1.00 | auditorium | |||||
| 7 | laboratory work | Classes | 3.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars, laboratory works and intermediate examinations (E1, E2), final examination (E3); to prepare presentations about food additives and food supplements; to study literature on topics ralated to respective course. | ||||||||
| Assessment Criteria: | Participation in seminars and laboratory works is mandatory. The final rating of the study course will be resulted from the: 1) Results of intermediate written test E1 30% (lipids, proteins, carbohydrates) and discussion of their results. 2) Results of intermediate written test E2 10% (food additives, food pollution) and discussion of their results. 3) Two presentations: food additives and food supplements (20%). 4) Results of the 2 practical works (instrumental and chromatographic methods of analysis) during semester (20%). 5) Result of the written examination - test E3 20% (about transformation of food components during food processing and storage). | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1) About composition of food and about transformations of the food components during food processing, storage and usage; 2) About determination of the food components: instrumental methods and methods of chromatography for food analysis. | ||||||||
| Skills: | 3) Manage and classify chemical compounds in food and are able to forecast the changes in chemical composition during food processing, storage and usage. 4) Understand opportunities of the instrumental methods for analysis for inorganic compounds and of the chromatographic (HPLC) method for identification of organic compounds. Understand the principles of methods and are able to carry out identifying tasks accordingly to the prescriptions of the method, as well as understand the principles of processing of the received results. | ||||||||
| Competencies: | 5) Ability individually or in working group to forecast and to explain the chemical changes of the food components during storage, processing and usage of foodstuff and methods of identification of the compounds occurring. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | 1.Baltess, W. Pārtikas ķīmija. Rīga, Latvijas Universitāte, 1998.g. 478. | ||||||||
| 2 | 2.Belitz H.D., Grosch W., Schieberle P. Food chemistry: 4th ed. New York: Springer, 2008. | ||||||||
| 3 | 3.Matiseks, R., Šnēpels, F.M., Šteinerte, G. Pārtikas analītiskā ķīmija: pamati, metodes, lietošana. Rīga, Latvijas Universitāte, 1998.g. 456. | ||||||||
| 4 | 4.Morozovs, A., Jākobsone, I., Mekšs, P. Pārtikas ķīmija. Rīga, LU Akadēmiskais apgāds, 2008.g. 207. | ||||||||
| 5 | 5.Mekšs, P. Hromatogrāfija. Lekciju kurss. ĶF datorklase. 2005 | ||||||||
| 6 | 6.Skoog, D.A., Holler, F.J., N | ||||||||
| Additional Reading | |||||||||
| 1 | 1.Coultate T.P. Food: the chemistry of its components. 4th ed. Cambridge, (UK) : Royal Society of Chemistry, c2002. 432 lpp. | ||||||||
| 2 | 2.Socaciu C. Food colorants : chemical and functional properties. CRC Press/Taylor & Francis Group, c2008. 633 lpp. | ||||||||
| 3 | 3.Sikorski Z. E. (edit.) Chemical and functional properties of food components. 3rd ed. Boca Raton ;London ;New York : CRC Press, c2007. 532 lpp. | ||||||||
| 4 | 4.Nielsen S. S. (edit.) Food analysis. 4th ed. New York ;Dordrecht : Springer, c2010. 602 lpp. | ||||||||
| 5 | 5.Ötleş S. (edit.) Methods of analysis of food components and additives. Boca Raton [etc.]: Taylor & Francis, 2005. 437 lpp. | ||||||||
| 6 | 6.Szefer P., Nriagu J. O. Mineral components in foods. Boca Raton ; London; New York: CRC Press, c2007. 466 lpp. | ||||||||
| 7 | 7.Isaak Rashal (Editor-in-Chief) Proceednigs of the Latvian Academy of sciences.Section B: Natural, Exact and Applied sciences. V66,2012, Nr.3; V67, 2013, Nr. 4/5; V69,2015, Nr.4; V 71, 2017, Nr.6; V 72, 2018, Nr.2 | ||||||||
| 8 | 8. Ida Jakobsone (Editor-in-Chief) 1st and 2nd International Conferences “Nutrition and Health” conference program and book of Abstracts, 2012, 2016,. | ||||||||
