Syllabus
1. The basic terminology of chemistry and biochemistry. 2.The basic chemical reactions of selected substances (e.g. proteins, polysaccharides and lipids). 3.
The presence and chemical changes of selected substances in food. 4. Principles of the action of enzymes, of vitamins. 5.
Basic metabolic pathways.
Annotation
In this course students are equipped with the necessary information from chemistry and biochemistry, which can apply in professional subjects such as in the study of the physiology of nutrition.