Laboratory Food Testing

Course Information
TitleΕΡΓΑΣΤΗΡΙΑΚΗ ΕΞΕΤΑΣΗ ΤΡΟΦΙΜΩΝ / Laboratory Food Testing
CodeΚ410
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID40002709

Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)

Registered students: 1
OrientationAttendance TypeSemesterYearECTS
THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪOptional Courses745
CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIAOptional Courses745
CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGESOptional Courses745
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAElective Course belonging to the selected specialization (Elective Specialization Course)745

Class Information
Academic Year2018 – 2019
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours7
Class ID
600124169
Type of the Course
  • Scientific Area
  • Skills Development
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Prerequisites
General Prerequisites
Quantitative Analytical Chemistry Food Chemistry
Learning Outcomes
At the end of course students should be familiar with the food composition and complex nature, understand the principles behind analytical techniques associated with food, be able of selecting appropriate analytical method to solve practical problems, demonstrate practical proficiency in a food analysis laboratory, learn to work in groups and write consice laboratory reports, be able to use library and internet resources pertaining to food analysis
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
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Design and manage projects
  • Respect natural environment
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
General aspects of food examination (sampling and sample handling, method selection and application). Detection and determination of constituents (natural, additives, undesirable) in various foods and beverages by employing chemical, physicochemical, biochemical and physical methods. Sensory and microbiological examination of foods and beverages.
Keywords
food, beverages, analysis
Educational Material Types
  • Notes
  • Slide presentations
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures130.5
Laboratory Work803.2
Reading Assigment20.1
Exams301.2
Total1255
Student Assessment
Description
Calculation of final grade: (a) every practiccal-oral participation 20%, (b) written exams on the first part of the practicals 20%, (c) report of every practical 20% , (d) written exams on the second part of practicals 20%, (e) seminar/practical examination in food analysis 20%
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Oral Exams (Formative)
  • Performance / Staging (Formative)
  • Written Exam with Problem Solving (Formative, Summative)
  • Report (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Bibliography
Additional bibliography for study
http://www.gcsl.gr/index.asp?a_id=99&txt=y&show_sub=1 Food Analysis, S. Suzanne Nielsen (Editor)
Last Update
19-05-2017