FOOD CHEMISTRY AND MICROBIOLOGY

1. Reading comprehension
Read the text and answer the questions below.

1. What does food chemistry study?

2. Are sugars simple or complex carbohydrates?
3. Which plants are the main source of carbohydrates?
4. What are the functions of proteins?
5. Why are lipids important for the body?
6. What are the two groups of vitamins and where are vitamins found?

Food chemistry is the study of chemical composition and the interactions between the
components present in food. Food chemists mainly focus on how the plant and animal-
based foods are prepared, processed and distributed. Food also undergoes changes because
of the elements present in it and food chemistry helps us to find out what causes these
changes and what the primary components that make up our food are. For example, the
conversion of milk into curd by lactobacillus bacteria is an example of a chemical change that
takes place in milk due to the formation of lactic acid from lactose.

The main components of food are:

Carbohydrates are a group of compounds that are found in plants and animals.
Carbohydrates are energy giving foods. They are digested, absorbed and assimilated by the
body after being changed into simpler substances such as glucose, which is then oxidized to
release energy. Simple carbohydrates include sugars and complex carbohydrates include
starch and fibre. The main source of simple carbohydrates and starch is cereal grains, e.g.
corn, wheat, or oat. Complex carbohydrates are found in roughages such as hay and pasture
plants.

Proteins are complex macromolecules that play an important role in the functioning of cells.
They are primarily composed of nitrogen, hydrogen, oxygen and carbon. They may also
contain zinc, phosphorus and copper in small quantities. Proteins are called bodybuilding
foods, as they are essential for the growth and repair of the body. Proteins can be obtained
 FOOD CHEMISTRY AND MICROBIOLOGY

from both plants and animals. Some plant sources of proteins include legumes, grains, or
nuts, and the animal sources include meat, milk and eggs.

Lipids have a higher energy value than carbohydrates. They store energy and act as
structural components. The food sources of lipids include grains such as soybean and corn.
They are also found in many animal products such as cheese, meat, milk etc.

Vitamins and minerals are the nutrients that are required by the body in small amounts.
They are also called protective foods because they help the body to fight against diseases
and infections. Vitamins can be divided into two groups: fat-soluble (A, D, E, K) and water-
soluble (C and B-complex) vitamins. Vitamins help to regulate several body’s functions, e.g.
vitamin D is important for good bone development and vitamin E is necessary for normal
reproduction. Main sources of the vitamins are green leafy hay, yellow corn and fish oils.
Commercial feed usually includes necessary vitamins in the mixture. Vitamins deficiency may
cause anaemia and other diseases. Minerals such as potassium, magnesium, and calcium are
also required by the body in small amounts. Some of them are naturally found in food, but
they can also be taken as supplements.

2. Word formation
Put the words in brackets into the right form.

Water is an important component of food and it can have a (1) …………………(COMPOSE)

ranging anywhere between 50 to 95 %. The presence of water in food is one of the main
reasons for higher bacterial (2) ……………(GROW) which can lead to quick spoilage of food, if
not preserved properly. Reducing the amount of water (3) ……………… (PRESENCE) in food is
one of the most important ways to enhance the shelf life of food products.
Artificial flavours, colours and additives can be (4) …………….. (ADD) to food to improve the
smell, taste and for the purposes of processing and preserving.
Enzymes are biological catalysts that help in (5) ………………. (SPEED) up a biochemical
reaction. They can complete a chemical reaction using less energy and time. Enzymes are
used in many food processes, such as brewing, (6) …………... (FERMENT), or baking.
 FOOD CHEMISTRY AND MICROBIOLOGY

3. Vocabulary practice
Write the full name of the following elements.

Chemical symbol Chemical name Chemical symbol Chemical name

H Fe

P Cu

C Na

Ca Al

N O

K Zn

4. Translation of phrases
1. uvolňovat energii ……………………………………………………………….
2. tvořit kyselinu mléčnou ……………………………………………………………….
3. sloučeniny vyskytující se v rostlinách ……………………………………………………………….
4. zahrnovat škrob a vlákninu ……………………………………………………………….
5. složený z dusíku, vodíku a uhlíku ………………………………………………………………..
6. nezbytný pro růst ………………………………………………………………..
7. luštěniny jsou zdrojem bílkovin ………………………………………………………………..
8. vitamíny rozpustné ve vodě ………………………………………………………………..
9. nedostatek vitamínů způsobuje nemoci ……………………………………………………………….
10. důležitá složka potravy ………………………………………………………………

MICROBIOLOGY
Food microbiology is the study of microorganisms that colonise, modify, contaminate, and
spoil food. The main microorganisms involved in food spoilage or contamination are
bacteria, yeasts, moulds, viruses, and parasites. Yeasts, moulds and bacteria are also used in
 FOOD CHEMISTRY AND MICROBIOLOGY

food industry to make food products such as bread, beer, wine, vinegar, yoghurt and cheese,
as well as fermented fish, meat and vegetables.
5. Matching I
Match the microorganisms 1-5 with the right definitions A-E.

1. Bacteria …………
2. Moulds …………
3. Yeasts …………
4. Viruses …………
5. Parasites …………
A. This is a group of microorganisms which may cause infections in humans but some
species have uses in food production, e.g. in baking and making alcoholic beverages.
B. Very small and are highly contagious pathogenic agents which cause disease. Hepatitis A
and Hepatitis E are the primary concern in food safety.
C. These are the largest group of unicellular microorganisms. The most common ones
causing food spoilage and diseases are Escherichia, Listeria or Salmonella. Some strains
are used to make food products such as yogurt, sauerkraut, and miso.
D. These microorganisms require a living host to survive. They spread via contaminated
food or water. Tapeworms are one example of these, they affect humans who ingest
undercooked beef, pork or fish.
E. These microorganisms are multicellular fungi responsible for food spoilage. They are also
employed to produce cheese and wine.

6. Matching II

Match the microbiology-related terms with the right definitions.

Term Definition
Pathogen Chemical agents that kill or inhibit the growth of microorganisms
The length of time a product can be stored before it becomes unfit for
Spoilage consumption
Microorganism A microorganism capable of causing disease in humans and animals
Cross-
contamination The process by which food deteriorates in quality
Pasteurization A heat treatment process to kill pathogens and extend the shelf life of food
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Term Definition
Biocide The transfer of harmful microorganisms from one food to another
HACCP The metabolic process converting sugars into alcohol or acids by microorganisms
Hazard Analysis and Critical Control Points - a systematic preventive approach to
Shelf-life food safety
Botulism A potentially deadly illness caused by Clostridium botulinum bacteria
A type of food preservation that involves the breakdown of carbohydrates by
Fermentation microorganisms

7. Translation of sentences

1. Jak dlouho trpí váš pes rakovinou?

2. Měli jste zamezit kontaminaci masných výrobků.

3. Nesmíte pracovat s viry a plísněmi bez ochranného oblečení!

4. Nikdo nemusel utratit žádné sele ani tele.

5. Proveďte analýzu zpracovaných vzorků.

6. Kdo ti to dal? / Komu jsi to dal?