FOOD CHEMISTRY II

Course Information
TitleΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ ΙΙ / FOOD CHEMISTRY II
CodeΝ301Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001896

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other745
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)745

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 104
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other746
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)746

Class Information
Academic Year2018 – 2019
Class PeriodWinter
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600120027
Type of the Course
  • Background
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Prerequisites
Required Courses
  • Ν004Υ ORGANIC CHEMISTRY
  • Ν012Υ PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
  • Ν037Ε BIOCHEMISTRY
General Prerequisites
Students should have basic background in General Chemistry, Organic Chemistry as well as in the Principles of Food Processing and Preservation.
Learning Outcomes
Upon completion of this course students will be able to: 1. Recognize major food enzymes and their main technological applications. 2. Understand microconstituents of food such as vitamins and minerals and their role in food and in human body. 3. Identify ingredients that contributes to organoleptic characteristics of food (flavors, colorings, other additives), and their physicochemical properties. 4. Recognize undesirable food substances such as allergens. 5. Understand modern trends of food chemistry such as development of novel and functional 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 an interdisciplinary team
  • Generate new research ideas
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Enzymes in foods – categories, factors influencing the activity of enzymes. Isolation of enzymes and determination of enzymic activity. Applications of enzymes in food processing in relation to food quality. Immobilized enzymes: techniques, properties, applications. Vitamins – chemistry, stability and nutritional function. Minerals. Food flavorants, colorants, other food additives - chemistry and functionality. Undesirable chemicals – contaminants in foods. Food allergens. Functional foods and bioactive ingredients: chemical nature, physicochemical properties, physiological function, stability issues, formulation strategies - food product development.
Keywords
Chemistry, physical properties and functionality of food constituents
Educational Material Types
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures78
Laboratory Work52
Project35
Exams3
Total168
Student Assessment
Description
Written exams at the end of semester.
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Χημεία Τροφίμων, Δημήτριος Μπόσκου, 4η Έκδοση, 2004
Additional bibliography for study
Principles of Food Chemistry, John deMan, AVI book, 1990. Food Chemistry, H.D. Belitz, W. Grosch, P. Schieberle, 2004.
Last Update
23-01-2019