Chemical/Biochemical Changes in Foods II
| Title | Χημικές/Βιοχημικές Μεταβολές στα Τρόφιμα ΙΙ / Chemical/Biochemical Changes in Foods II |
| Code | ΜΧ105 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | No |
| Status | Active |
| Course ID | 40003204 |
Programme of Study: PPS of School of Chemistry (2014-2015)
Registered students: 7
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| Food Chemistry, Technology and Quality Control | Compulsory Course | 2 | 1 | 10 |
| Academic Year | 2017 – 2018 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600108036
|
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/1/600108036
- At the Website of the School: http://www.chem.auth.gr/index.php?amp&rm=5&mn=85
- eLearning (Moodle): https://elearning.auth.gr/auth/saml/login.php
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
After the successful attendance of the course the students are expected to:
1. understand the changes in food aroma during processing and cooking of fresh food raw materials
2. understand aroma development during fermented food production,
3. understand desirable and undesirable aromachanges during food storage
4. familiarize with advanced analytical techniques associated with food aroma assessment
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Work autonomously
- Work in teams
- Work in an international context
- Advance free, creative and causative thinking
Course Content (Syllabus)
Changes in food aroma during processing and cooking of fresh raw materials. Flavour development during fermented food production. Off-flavour or malodour development during food production or storage. Changes in aroma quality characteristics and intensity during the storage of fresh and processed food products. Aroma assessment using advanced instrumental analysis. Seminars by specialists-professionals, visits to industries – chemical laboratories.
Keywords
food aroma, isolation and separation/identification of food aroma compounds by instrumental analysis
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 75 | 3 | ✓ | ||
| Reading Assigment | 65 | 2.6 | ✓ | ||
| Written assigments | 10 | 0.4 | ✓ | ||
| Other / Others | 150 | 6 | ✓ | ||
| Total | 300 | 12 |
Student Assessment
Description
The procedure is based upon evaluation of the students performance during lectures as well as written essay and written final exam
Student Assessment methods
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
- Written Assignment (Formative)
- Oral Exams (Formative)
Bibliography
Additional bibliography for study
Food Chemistry, H.D. Belitz, W. Grosch, P. Schieberle, 4th ed., Springer (2009)
Flavor Chemistry and Technology, Reineccius G., 2nd ed., CRC Press (2006)
Flavours and Fragrances, R.G. Berger, Springer (2007)
Last Update
18-05-2017
