Food Chemistry II

Course Information
TitleΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ ΙΙ / Food Chemistry II
CodeΚ412
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID40002718

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

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪOptional Courses845
CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIAOptional Courses845
CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGESOptional Courses845
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAElective Course belonging to the selected specialization (Elective Specialization Course)845

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Weekly Hours4
Class ID
600124300
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Learning Outcomes
1. Become familiar with the micronutrients contained in foods, the consituents that determine the sensory characteristics and the additives permitted for food use 2. Understand the mechanism of action of food additives 3. Know the new categories of foods and food constituents 4. Know how to search for information regarding legislation of food additives and new food categories, vitamins and microelements, as well as the daily required dietary quantities.
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
  • Appreciate diversity and multiculturality
  • Respect natural environment
  • Demonstrate social, professional and ethical commitment and sensitivity to gender issues
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Food micronutrients (minerals, vitamins). Food constituents that determine the sensory characteristics of edible products. Food additives. New food products and constituents (dietetic foods, food for special population groups, functional foods, novel foods and constituents, genetically modified foods, diet supplements), their legislation and control.
Keywords
food, micronutrients, food additives, novel foods, sensory characteristics of foods, texture, color
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
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures261.0
Laboratory Work160.6
Reading Assigment80.3
Project150.6
Written assigments100.4
Exams502
Total1255
Student Assessment
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Oral Exams (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Bibliography
Additional bibliography for study
Διδακτικές σημειώσεις (Βιταμίνες, Γ, Μπλέκας) Διδακτικές σημειώσεις (Ανόργανα συστατικά, Μ. Τσιμίδου) Επιλεγμένα άρθρα και ιστοσελίδες επίσημων οργανισμών (EFSA, WHO, FAO κλπ) Κώδικας Τροφίμων και Ποτών Codex Alimentarius Ευρωπαϊκή νομοθεσία
Last Update
19-05-2017