FOOD CHEMISTRY

Course Information
TitleΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ / FOOD CHEMISTRY
Code501Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter/Spring
CommonNo
StatusActive
Course ID420001434

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Class ID
600120370
Course Type 2016-2020
  • Background
  • Scientific Area
Course Type 2011-2015
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
  • 002Υ ORGANIC GHEMISTRY
  • 017Ε GENERAL BIOCHEMISTRY
Learning Outcomes
pon completion of this course students will be able to: 1. Identify the major food constituents of foods (water, carbohydrates, proteins, lipids) and their role (nutritional - functional) in the food systems. 2. Understand the major chemical reactions and physical properties of the food constituents. 3. Understand the interactions among constituents and their impact to quality attributes and food stability. 4. Recognize the dynamics of food systems and the changes occuring during processing and storage. 5. Understand some basic principles related to the chemical and enzymic modifications of food constituents and their effects on property - functionality in the food environment.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Design and manage projects
Course Content (Syllabus)
1. Introduction - Nutrients - Caloric value of foods / constituents. 2. Water as structural and functional component in foods - Molecular and supermolecular structure of water in the liquid and solid state - physical properties of water. 3. Water-food constituent interactions, water activity and its relation to food qualityattributes and stability. New concepts on the role of water as a solvent-plasticizer of food constituents. 4. Basic carbohydrate chemistry - sugars, polysaccharides (examples). 5. Physicochemical properties of carbohydrates - Structural changes of sugars in solution. Conformation of carbohydrates and its relevance to their functionality in foods. 6. Chemical reactions of carbohydrates (examples) 7. Starch: chemical structure, molecular organization of starch granules, physical properties, functionality, nutritional aspects. Starch derivatives. 8. Basic chemistry of amino acids-proteins. Molecular and supermolecular structure of proteins. Protein solubility, denaturation and related physical properties of proteins. 9. Chemical reactions of proteins and their functional groups. Protein functionality in food systems. 10. Basic chemisrty of lipids - classification, nomenclature etc. 11. Physical poperties of lipids. 12. Chemical properties of lipids. Proecessing of fats and oils. Food emulsifiers. 13. Structural and functional modifications of carbohydrates, proteins and lipids during food processing and preservation.
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
Lectures
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)
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
17-12-2018