Physicochemical and organoleptic methods for assesing the quality of food. Basic principles of food chemistry

Course Information
TitleΦΥΣΙΚΟΧΗΜΙΚΕΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΕΣ ΜΕΘΟΔΟΙ ΕΞΕΤΑΣΗΣ ΤΩΝ ΤΡΟΦΙΜΩΝ - ΒΑΣΙΚΕΣ ΑΡΧΕΣ ΤΗΣ ΧΗΜΕΙΑΣ ΤΩΝ ΤΡΟΦΙΜΩΝ / Physicochemical and organoleptic methods for assesing the quality of food. Basic principles of food chemistry
FacultyHealth Sciences
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
Course ID200000657

Class Information
Academic Year2017 – 2018
Class PeriodWinter
Faculty Instructors
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
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
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Laboratory Teaching
  • Use of ICT in Communication with Students
Course Organization
Laboratory Work15
Student Assessment
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Summative)
  • Written Exam with Short Answer Questions (Summative)
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