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Lecturer(s)
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Layerová Eva, Mgr.
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Neckář Pavel, doc. Ing. Ph.D.
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Šabata Pavel, PaedDr. CSc.
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Bunda Jiří, Ing. Ph.D.
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Nosková Lucie, Mgr. Ph.D.
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Nuruyev Jiří, doc. Mgr. CSc.
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Course content
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Importance of chemistry to contemporary society. System of chemical sciences, technical applications of chemistry. History of chemistry and chemical productions. Food chemistry. Nutration chemistry. Chemistry and human health. Chemistry and energetics. Excursion to the chemical (food-processing) plant. Laboratory demonstration of chemical processes.
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Learning activities and teaching methods
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Interactive lecture
- Contact hours
- 22 hours per semester
- Preparation for comprehensive test (10-40)
- 30 hours per semester
- Presentation preparation (report) (1-10)
- 10 hours per semester
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| prerequisite |
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| Knowledge |
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| The bacic knowledge of high school chemistry is expected. |
| learning outcomes |
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| Students can explain the importance of chemistry to human society. Students define the chemical science and technical chemistry in the historical development, indicate the context of food chemistry, nutrition chemistry, chemistry and human health, chemistry and energetics. Students suggest laboratory demonstration of selected chemical processes. |
| teaching methods |
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| Interactive lecture |
| assessment methods |
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| Test |
| Individual presentation at a seminar |
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Recommended literature
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Sborník CHEMIE XIV-XIX. ZČU Plzeň, 1993.
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Základy chemických výrob : Celost. vysokošk. učebnice pro stud. pedagog. a přírodověd. fakult. 1. vyd. Praha : SPN, 1988.
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Davídek, Jiří; Janíček, Gustav; Pokorný, Jan. Chemie potravin : Učebnice pro vys. školy chemickotechnologické. 1. vyd. Praha : SNTL, 1983.
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Janíček G., Halačka K. Základy výživy. SNTL Praha, 1985.
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Kvasničková E. Xenobiochemie. UK Praha, 1996.
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Solárová M., Lichtenberg K. Vybrané kapitoly z historie chemie. Paido Brno, 2000.
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