FOOD ANALYSIS
| Title | ΑΝΑΛΥΣΗ ΤΡΟΦΙΜΩΝ / FOOD ANALYSIS |
| Code | 526Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Common | No |
| Status | Active |
| Course ID | 420001472 |
| Academic Year | 2017 – 2018 |
| Class Period | Spring |
| Faculty Instructors | |
| Class ID | 600103797
|
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/1/600103797
- At the Website of the School:
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
Required Courses
- 003Υ PHYSICS
- 012Υ STATISTICS
- 401Υ APPLIED MATHEMATICS I
- 501Υ FOOD CHEMISTRY
- 519Ε ANALYTICAL CHEMISTRY
General Prerequisites
Students should have basic background in General Chemistry, Physics as well as in Statistics
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
- Design and manage projects
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Principles of sampling. Measuring – Accuracy and Precision, Errors and Error Propagation, Units
2. Intro to Chromatography - General Description, Fundamental Equations Describing Separation, Zone Broadening and Column Efficiency
3. Chromatography cont-
4. Spectroscopy – Infrared, Nuclear Magnetic Resonance, UV/Vis
5. Spectroscopy - Transmittance and Absorbance, Absorbing Species
6. Electrophoresis
7. Density and refractive index measurements, polarimetry
8. Centrifugation, extraction, Distillation, cryoscopy methodology
9. Water and Water Activity, Ash determination
10. Protein Analysis
11. Lipids Analysis
12. Carbohydrate Analysis
13. Principles of sensory analysis of food
Educational Material Types
- Notes
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Laboratory Teaching
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | ✓ | ||||
| Laboratory Work | ✓ | ||||
| Total |
Student Assessment
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Ανάλυση Τροφίμων, Θεωρία μεθοδολογίας - οργανολογίας και εργαστηριακές ασκήσεις, Νικόλαος Ανδρικόπουλος
Last Update
08-10-2015
