Food Chemistry I
| Title | ΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ Ι / Food Chemistry I |
| Code | Η04 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 40002658 |
Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)
Registered students: 77
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| VASIKOS KYKLOS | Elective Courses belonging to the selected specialization | 5 | 3 | 5 |
| THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪ | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIA | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGES | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIA | Elective Course belonging to the selected specialization (Elective Specialization Course) | 7 | 4 | 5 |
| Academic Year | 2018 – 2019 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 3 |
| Class ID | 600124194
|
Class Schedule
| Building | Χημείας (Νέο Β) |
| Floor | Ισόγειο |
| Hall | ΑΜΦΙΘΕΑΤΡΟ ΝΕΟΥ ΧΗΜΕΙΟΥ (146) |
| Calendar | Τρίτη 09:00 έως 11:00 |
| Building | Χημείας (Νέο Β) |
| Floor | Ισόγειο |
| Hall | ΑΜΦΙΘΕΑΤΡΟ ΝΕΟΥ ΧΗΜΕΙΟΥ (146) |
| Calendar | Πέμπτη 13:00 έως 14:00 |
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600124194
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=5&mn=85
- eLearning (Moodle): https://elearning.auth.gr/
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
General Competences
- Make decisions
- Work autonomously
- Appreciate diversity and multiculturality
- Respect natural environment
- Demonstrate social, professional and ethical commitment and sensitivity to gender issues
- Advance free, creative and causative thinking
Course Content (Syllabus)
Food macronutrients (water, carbohydrates, proteins, lipids): Structural characteristics. Physical and chemical properties. Techno-functional properties. Role in body functions. Conventional sources. Effects of prossesing and storage. Effect of cooking. Applications in food industry.
Keywords
Food, macronutrients, water, carbohydrates, lipids, proteins, chemical and physical properties
Educational Material Types
- Notes
- Slide presentations
- Multimedia
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 1.0 | ✓ | ||
| Tutorial | 13 | 0.5 | ✓ | ||
| Exams | 86 | 3.4 | ✓ | ||
| Total | 125 | 5 |
Student Assessment
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
Bibliography
Additional bibliography for study
Επιλεγμένες εργασίες
Last Update
16-07-2015
