Semester: 2 / Spring
Lectures/Classes: 15 / 0 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: Organic Chemistry, Biochemistry
Contact person: prof. dr hab. Antoni Szumny
Short description: The course covers the issues concerning the practical application of plant secondary metabolites. The course enables you to familiarize with the approaches of isolating and determining the chemical composition of the fractions as well as pure active compounds. Lectures presents to the biosynthesis of the most important groups of natural compounds, their properties and applications, with particular emphasis on the application as food supplements and pharmaceutical products
Full description: Natural compounds: classification, occurrence and utilities. Methods of natural products isolation. Shikimic acid derivatives – phenylopropanoids and tannins. Antocyanes and flavones – occurrence in nature and biological properties. Phenolic compounds – quinines and coumarines. Sulfur containing compounds and cyanogenic glycosides. Alkaloids: classification, structures and using in medicine. Modern natural plant protected compounds. Pheromones – classification and utilities. Herbs used as spice – utilities and chemical composition of most important essential oils. Natutal compounds in daily using compounds. Natural compound applied in industry. Methods of natural products isolation.
Bibliography: Medicinal Natural Products, Paul M. Dewick, John Wiley and Sons, LTD 2002 Chirality in Agrochemicals, edited by N. Kurihara an J. Miyamoto, John Wiley and Sons, LTD 1998 Bioactive compounds from plants, John Wiley and Sons, LTD 1990. Matławska, Irena, ed. Farmakognozja: podręcznik dla studentów farmacji. Wydawnictwo Naukowe Uniwersytetu Medycznego im. Karola Marcinkowskiego, 2008. Paul, M. Dewick. "Medicinal Natural Products A Biosynthetic Approach." Wiley, New York (2009). Thomson, Ronald Hunter, ed. The chemistry of natural products. Springer Science & Business Media, 2012. Ikan, Raphael. Natural products: a laboratory guide. Elsevier, 2013.
Learning outcomes: Knowledge: He has an extensive knowledge of biology, microbiology, chemistry and mathematics adapted to the field of Quality Management and Food Analysis Characterizes the properties and action of biologically active food ingredients Skills: Analyzes and interprets relationships between physical and biochemical phenomena occurring in raw materials and food products Analyzes and evaluates new directions of technology development in the food industry in the context of ensuring food safety Social competence (attitudes): Understands the need to learn and update knowledge throughout life and self-improvement in the field of the profession;
Assessment methods and assessment criteria: Oral exam, minimal level of knowledge required to pass the course is 60%.

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