Course Content (Syllabus)
LECTURES
1st hour
Organoleptic quality assessment or sensory assessment as a means of determining quality. Methods and materials. Analytical tools,tests,scoring schemes[Ι.Α.]
2nd hour
Physicalmethods offood quality assessment. Parameters and critical control pointsinHACCP systems. pH, aw,
temperature,relative humidity, colour,redox potential determination methods[Ι.Α.]
3rd hour
Introduction to Food Chemistry.Water and ice. Carbohydrates. Physicochemical properties[Α.P.]
4th‐5th hour
Fats. Physicochemical properties. Amino acids, peptides,proteins. Physicochemical properties. Vitamins, enzymes, inorganic food constituents, colours, flavourings[Α.P.]
6th hour
Chemical composistion and nutritive value of meat (mammals, birds,fish), eggs and meat based products. New trends in food products, low caloric value foods, functional foods[Α.P.]
PRACTICALS
1st‐2nd hour
Introduction to the methodology of sensory assessment of food. Smell,taste, aroma:meanings, examples. Perception of various textural characteristics, e.g.tenderness, juiciness, and colour. Determination and discrimination among the four basic tastes in aqueous solutions and meat‐based products(beef paties). Classification tests. Strength of a basic taste in aqueous solutions. Colourin aqueous solutions
3rd‐4th hour
The presence of spices in aqueous solutions and meat‐based products(determination, discrimination).Classification tests according to taste characteristics in products of animal origin fat content of cheeses, tenderness of cheeses, juiciness of meat). Triangle tests in cheeses and sausages
5th‐6th hour
Scoring schemes for assessing the quality of various products.Grading scoresschemes and forms for description and evaluation. Assessment and evaluation of ready made foods with components of animal origin. Sensory evaluation of various foods of animal origin, e.g. delicatessen,surimi,salted fish, cheeses, etc.
7th‐9th hour
Sampling and preparation ofsamplesfor chemical analysis (meat products).Determination of nitrite concentration in meat products. Measurements of various physicochemical parametersin foods(pH, aw,temperature etc.). Evaluation of the results
10th‐12th hour
Determination of total volatile basic nitrogen as a quality index offish and fish‐based products(TVB‐N). Determination ofthe degree oflipid oxidation in foods of animal origin. Theiobarbituric acid test
13th‐15th hour
Determination of NaCl concentration in meat products(mammals, birds).Determination of the degree of lipid oxidation in foods of animal origin through the peroxide value