Food Analysis
| Title | ΑΝΑΛΥΣΗ ΤΡΟΦΙΜΩΝ / Food Analysis |
| Code | ΥΧΤ481 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 40001043 |
| Academic Year | 2017 – 2018 |
| Class Period | Winter |
| Faculty Instructors | |
| Class ID | 600101312
|
Course Type 2016-2020
- Scientific Area
- Skills Development
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/1/600101312
- At the Website of the School: https://elearning.auth.gr/course/view.php?id=597
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
General Prerequisites
Quantitative Analytical Chemistry
Food Chemistry
Learning Outcomes
At the end of course students should be familiar with the food composition and complex nature, understand the principles behind analytical techniques associated with food, be able of selecting appropriate analytical method to solve practical problems, demonstrate practical proficiency in a food analysis laboratory, learn to work in groups and write consice laboratory reports, be able to use library and internet resources pertaining to food analysis
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Design and manage projects
- Respect natural environment
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
General aspects of food examination (sampling and sample handling, method selection and application). Detection and determination of constituents (natural, additives, undesirable) in various foods and beverages by employing chemical, physicochemical, biochemical and physical methods. Sensory and microbiological examination of foods and beverages.
Keywords
food, beverages, analysis
Educational Material Types
- Notes
- Slide presentations
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 13 | ✓ | ✓ | ||
| Laboratory Work | 80 | ✓ | ✓ | ||
| Reading Assigment | 2 | ✓ | ✓ | ||
| Exams | 30 | ✓ | ✓ | ||
| Total | 125 |
Student Assessment
Description
Calculation of final grade:
(a) every practiccal-oral participation 20%,
(b) written exams on the first part of the practicals 20%,
(c) report of every practical 20% ,
(d) written exams on the second part of practicals 20%,
(e) seminar/practical examination in food analysis 20%
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Assignment (Formative, Summative)
- Oral Exams (Formative)
- Performance / Staging (Formative)
- Written Exam with Problem Solving (Formative, Summative)
- Report (Formative, Summative)
- Labortatory Assignment (Formative, Summative)
Bibliography
Additional bibliography for study
http://www.gcsl.gr/index.asp?a_id=99&txt=y&show_sub=1
Food Analysis, S. Suzanne Nielsen (Editor)
Last Update
19-05-2017
