Chemical/Biochemical Changes in Foods I

Course Information
TitleΧημικές/Βιοχημικές Μεταβολες στα Τρόφιμα Ι / Chemical/Biochemical Changes in Foods I
Cycle / Level2nd / Postgraduate
Teaching PeriodWinter
Course ID40003200

Programme of Study: PPS of School of Chemistry (2014-2015)

Registered students: 7
OrientationAttendance TypeSemesterYearECTS
Food Chemistry, Technology and Quality ControlCompulsory Course1110

Class Information
Academic Year2017 – 2018
Class PeriodWinter
Faculty Instructors
Weekly Hours4
Class ID
Course Type 2016-2020
  • Scientific Area
  • Skills Development
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
General Prerequisites
background in Food Chemistry and food biochemistry
Learning Outcomes
Andvanced knowledge on chemical and biochemical changes in oil, fats, foods containing lipids and on methods assessing their quality and lipid stability. Skills on modern analytical techniques for the evaluation of oxidative stability and antioxidant activity. The interaction with industry, analytical labortaories etc and scientists with specific experties consolidate the need to resolve, on a scientific basis, daily problems related to the production and quality control of fats, oils and related foods
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
  • Appreciate diversity and multiculturality
  • Respect natural environment
  • Demonstrate social, professional and ethical commitment and sensitivity to gender issues
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Fats, oils, fatty foods (meat products, dairy products, seafood). Hydrolytic and oxidative changes (chemical and enzymatic) during processing, storage and use. Oxidative stability (selected examples). Antioxidants – pro-oxidants. Structure-activity relationship of phenolic antioxidants. Assessment criteria of hydrolytic and oxidative changes – determination methods. Sensory changes. Lipidomics and other "omics" approaches. Seminars by specialists – Visits to industries and chemical laboratories.
oils, fats, lipids, oxidation, quality control
Educational Material Types
  • Notes
  • Slide presentations
  • Multimedia
  • Interactive excersises
Course Organization
Laboratory Work40.2
Reading Assigment1194.8
Field trips and participation in conferences / seminars / activities150.6
Student Assessment
Written exams, literature review on a specific topic, oral presentation, evaluation of the student participation during teaching
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Performance / Staging (Formative, Summative)
  • Written Exam with Problem Solving (Formative)
  • Labortatory Assignment (Formative, Summative)
Additional bibliography for study
Lipid Oxidation, E N Frankel, The Oily Press, 1998-2005 Methods to assess quality and stability of oils and fat-containing foods, Eskin,W., AOCS press, 1996 Food Chemistry, by H.-D. Belitz, W. Grosch, P.Schieberle, Springer, 2009 The Chemistry of its Components, T. Coultate, RCSociety, 2009 Selected literature (review articles as case studies)
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