Prague, Czech Republic

Chemistry and Food Technology

Chemie a technologie potravin

Table of contents

⇑Chemistry and Food Technology at VŠCHT

Language: Czech Studies in Czech
Subject area: physical science, environment
University website: www.vscht.cz
Type: Doctoral programme
Duration: 4 years

⇑Definitions and quotes

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" .
Food
How can I describe it? Good food is like music you can taste, color you can smell. There is excellence all around you. You need only to be aware to stop and savor it.
Chef Auguste Gusteau, Ratatouille, 2007
Food
Naturalists and egalitarians don’t believe the rosy predictions about how genetically enhanced food will end famine. Starving people are hungry not because of high population density but inequality in food distribution… Similarly geni-modified food is neither the best nor the only way to feed starving people.
Peter Rosett, in “World Hunger:Tweleve Myths” in Designer Food: Mutant Harvest Or Breadbasket of the World?, (2002), quoted by Gregory E. Pence, p. 149
Food
Bhikkhus, this Kassapa is content with any kind of almsfood, and he speaks in praise of contentment with any kind of almsfood, and he does not engage in a wrong search, in what is improper, for the sake of a almsfood. If he does not get almsfood he is not agitated, and if he gets it he uses it without being tied to it, uninfatuated with it, not blindly absorbed in it, seeing the danger in it, understanding the escape. ...
Therefore, bhikkhus, you should train yourselves thus: 'We will be content with any kind of almsfood, and we will speak in praise of contentment with any kind of almsfood, and we will not engage in a wrong search, in what is improper, for the sake of almsfood. If we do not get almsfood we will not be agitated, and if we get it we will use it without being tied to it, uninfatuated with it, not blindly absorbed in it, seeing the danger in it, understanding the escape.'
Gautama Buddha, Samyutta Nikaya, as translated by B. Bodhi (2000), p. 662
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