Food Science and Engineering

Course Information
TitleΕπιστήμη και Μηχανική Τροφίμων / Food Science and Engineering
SchoolChemical Engineering
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
Course ID600015529

Programme of Study: GSP CHEMICAL AND BIOMOLECULAR ENGINEERING (2020- until now)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
HEALTH-FOODCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)217

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Weekly Hours3
Total Hours39
Class ID
Course Type 2011-2015
Knowledge Deepening / Consolidation
Mode of Delivery
  • Face to face
Language of Instruction
  • Greek (Instruction, Examination)
Required Courses
  • FM1 Transport Phenomena
Learning Outcomes
Students will be familiarized with modern techniques and methods, necessary for them to combine basic principles of chemistry and engineering in order to comprehend and further advance the functional food/nutraceutical industry.
General Competences
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Advance free, creative and causative thinking
Course Content (Syllabus)
1. Bio-active components of food systems- Functional foods: structure, physicochemical properties, sources, incorporation into foods. The role of food engineering in design and production of such food systems and the relation to nutrition and health 2. Food-omics: a new descipline that combines basic knowledge of chemistry, engineering, biology, mathematics in order to study and analyze with modern and specialized techniques various aspects of the relation between food and health. 3. Food processing: (micro, nano) encapsulation, spray drying, freeze drying, extraction of bio-active components assisted by ultrasound, microwave or supercritical fluids. Mass and energy transport during food processing and process optimization
food engineering, functional food, processing. foodomics
Educational Material Types
  • Notes
  • Slide presentations
  • Multimedia
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Course Organization
Laboratory Work
Reading Assigment501.7
Interactive Teaching in Information Center100.3
Student Assessment
The final grade will be the sum of a) final written exam (50%) and b) individual project (50%)
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative)
  • Written Exam with Short Answer Questions (Formative)
  • Written Assignment (Formative)
  • Written Exam with Problem Solving (Formative, Summative)
Additional bibliography for study
1. Food Processing Handbook. Edited by James G. Brennan Copyright © 2006 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN: 3-527-30719-2 2. Foodomics : advanced mass spectrometry in modern food science and nutrition / edited by Alejandro Cifuentes. 3. Essentials of functional foods / edited by MK Schmidl and TP Labuza, ASPEN publications 2000 ISBN 978-1-118-16945-2 (cloth)
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