FOOD ANALYSIS
| Title | ΑΝΑΛΥΣΗ ΤΡΟΦΙΜΩΝ / FOOD ANALYSIS |
| Code | 526Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Common | No |
| Status | Active |
| Course ID | 420001472 |
| Academic Year | 2018 – 2019 |
| Class Period | Spring |
| Faculty Instructors | |
| Class ID | 600120387
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600120387
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=8432
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
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
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 117 | ✓ | ✓ | ✓ | |
| Laboratory Work | 26 | ✓ | ✓ | ✓ | |
| Written assigments | 22 | ||||
| Exams | 3 | ✓ | |||
| Total | 168 |
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
22-01-2019
