Brno, Czech Republic

Chemistry and Food Technology

Chemie a technologie potravin

Bachelor's
Language: CzechStudies in Czech
Subject area: physical science, environment
Years of study: 3
University website: www.vutbr.cz
Chemistry
Chemistry is the scientific discipline involved with compounds composed of atoms, i.e. elements, and molecules, i.e. combinations of atoms: their composition, structure, properties, behavior and the changes they undergo during a reaction with other compounds. Chemistry addresses topics such as how atoms and molecules interact via chemical bonds to form new chemical compounds. There are four types of chemical bonds: covalent bonds, in which compounds share one or more electron(s); ionic bonds, in which a compound donates one or more electrons to another compound to produce ions (cations and anions); hydrogen bonds; and Van der Waals force bonds.
Food
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Food Technology
Food technology is a branch of food science that deals with the production processes that make foods.
Technology
Technology ("science of craft", from Greek τέχνη, techne, "art, skill, cunning of hand"; and -λογία, -logia) is first robustly defined by Jacob Bigelow in 1829 as: "...principles, processes, and nomenclatures of the more conspicuous arts, particularly those which involve applications of science, and which may be considered useful, by promoting the benefit of society, together with the emolument [compensation ] of those who pursue them" .
Chemistry
We can no more have exact religious thinking without theology, than exact mensuration and astronomy without mathematics, or exact iron-making without chemistry,
John Hall (Presbyterian pastor) (1895) Dictionary of Burning Words of Brilliant Writers p. 580.
Chemistry
Every chemical substance, whether natural or artificial, falls into one of two major categories, according to the spatial characteristic of its form. The distinction is between those substances that have a plane of symmetry and those that do not. The former belong to the mineral, the latter to the living world.
Louis Pasteur, Vallery-Radot (ed.), Oeuvres de Pasteur (1922-1939), Vol. I, 331. Quoted in Patrice Debré, Louis Pasteur, trans. Elborg Forster (1994), 261.
Food
The inexperienced in wisdom and virtue, ever occupied with feasting and such, are carried downward, and there, as is fitting, they wander their whole life long, neither ever looking upward to the truth above them nor rising toward it, nor tasting pure and lasting pleasures. Like cattle, always looking downward with their heads bent toward the ground and the banquet tables, they feed, fatten, and fornicate. In order to increase their possessions they kick and butt with horns and hoofs of steel and kill each other, insatiable as they are.
Plato, Republic, 586a
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