Food Chemistry
| Title | Χημεία Τροφίμων / Food Chemistry |
| Code | KT063 |
| Faculty | Engineering |
| School | Chemical Engineering |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | No |
| Status | Active |
| Course ID | 20000709 |
Programme of Study: PPS Tmīmatos CΗīmikṓn Mīchanikṓn (2021-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses | Spring | - | 5 |
| Academic Year | 2016 – 2017 |
| Class Period | Spring |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600056532
|
Class Schedule
| Building | Πολυτεχνείο (Χημικών/Μηχανολόγων) |
| Floor | Όροφος 2 |
| Hall | ΕΡΓΑΣΤΗΡΙΟ ΟΡΓΑΝΙΚΗΣ ΧΗΜΕΙΑΣ (561) |
| Calendar | Πέμπτη 14:00 έως 17:00 |
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600056532
- eLearning (Moodle):
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
The students will broaden their knowledge in Food Science which is one of the major objects of Chemical Engineers.
They will know about:
-the food constituents and their properties
-the new trends in food chemistry
-special type of food - greek products (olive oil, wine, flour)
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Respect natural environment
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Definition of Food Chemistry. History and development of Food Chemistry. Interaction of Food Chemistry with other scientific fields and useful terms. Food constituents. Fats and Oils. Flour, gluten. Natural and chemical additives. Experimental applications in Food.
Keywords
food chemistry
Educational Material Types
- Notes
- Slide presentations
- Book
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | ✓ | ||||
| Laboratory Work | ✓ | ||||
| Field trips and participation in conferences / seminars / activities | ✓ | ||||
| Total |
Student Assessment
Description
The final grade is the average of the following:
-Grade due to the experimental excercises (0-1)
-Project (0-1)
-Final exam (0-10)
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Δ. ΜΠΟΣΚΟΥ: Χημεία Τροφίμων, εκδόσεις Γαρταγάνη, Θεσσαλονίκη 2004
Additional bibliography for study
Α. Κόταλη, Ε. Κόταλη, Σημειώσεις, Θεσσαλονίκη 2015 μέσω e-learning
Last Update
28-06-2015
