FOOD ANALYSIS

Course Information
TitleΑΝΑΛΥΣΗ ΤΡΟΦΙΜΩΝ / FOOD ANALYSIS
CodeΝ303Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001898

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: 109
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
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600120029
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Prerequisites
Required Courses
  • Ν001Υ GENERAL AND INORGANIC CHEMISTRY
  • Ν005Υ MATHEMATICS
  • Ν006Υ STATISTICS
  • Ν009Υ PHYSICS
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
  • Generate new research ideas
  • Be critical and self-critical
Course Content (Syllabus)
1. 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
  • 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
Lectures117
Laboratory Work26
Written assigments22
Exams3
Total168
Student Assessment
Description
Written exams at the end of semester. Oral exams at the end of Lab excercise. Written exams contribute 75% on the final score Oral exams on Lab excercises contribute 25% on the final score. The successful oral exams in the Lab are prerequisite for the written exams.
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Ανάλυση Τροφίμων, Νικόλαος Ανδρικόπουλος, Αυτοέκδοση
Last Update
28-01-2019