Cipher: 2111
Nomenclature: Biomolecules in food
Study programme: Molecular biosciences
Module: Materials science and new technologies
Case holder:

Prof.dr.sc. Dajana Gašo Sokač
Doc.dr.sc. Valentina Busic
Institution of the case holder:

Faculty of Food Technology osijek
Josip Juraj Strossmayer University of Osijek
Contributors - Contractors:

Izv.prof.dr.sc. Vesna Rastija
Subject status: Electoral College
The year in which the case is submitted: Year I
The semester in which the case is submitted: Semester II
Subject objective:

Get to know important bioactive compounds in food, their physiological action as well as possible interactions.
Case contents:

Introduction. Reactions between individual ingredients of food (carbohydrates, proteins, lipids). The biological role of individual active molecules (phytochemicals) in food. Bioavailability of some groups of compounds (polyphenols, terpenoids, hydrocolloids, glucosinolates, phospholipids, vitamins). A new approach in the use of biomolecules in food – functional food.
Learning outcomes: competences, knowledge, skills that the subject develops:

1. Explain the structure and function groups of biologically active compounds as well as their role in food.
2. Analyse chemical, physical and biochemical reactions of biomolecules in food.
3. Predict possible mechanisms of interaction of individual biomolecules in food.
4. Critically judge relevant data and information from different sources on biomolecules with a view to research and application in their own professional or scientific activities.
ECTS Credits 6
Lectures 20
Seminars (IS) 5
Exercises (E) 0
Altogether 25
The way of teaching and acquiring knowledge:

Students are obliged to attend lectures or consultations, and a presentation within the seminar.
Ways of teaching and acquiring knowledge: (notes)
Monitoring and evaluating students (mark in fat printing only relevant categories) Attendance, Teaching activities, Mandatory seminar work
Rating method: Oral exam, Essay/Seminar
Mandatory literature:

H.D.W. Belitz, W. Grosch, P. Schieberle, Food Chemistry. SpringerVerlag, Berlin, 2004.
O.R. Fennema, Food Chemistry, Marcel Dekker, Inc.
J.M. deMan, Principles of Food Chemistry, Springer, New York 1999.
Supplementary (recommended) literature:

C.A. Rice-Evans, L. Packer, Flavonoids in Health and Disease, Marcel Dekker, Inc, New York, 2003.
D. Watson, Natural Toxicants in Food, Sheffield Academic Press, Sheffield. 1998.
Original scientific papers
How to monitor the quality and performance performance (evaluation):

The success of the course will be evaluated annually by the joint expert committee of the Ruđer Boskovic Institute, the University of Dubrovnik and the University of Josip Juraj Strossmayer in Osijek based on exam success and surveys.