Food Science and Engineering
| Title | Επιστήμη και Μηχανική Τροφίμων / Food Science and Engineering |
| Code | MT2 |
| Faculty | Engineering |
| School | Chemical Engineering |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | No |
| Status | Active |
| Course ID | 600015529 |
Programme of Study: GSP CHEMICAL AND BIOMOLECULAR ENGINEERING (2020- until now)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| HEALTH-FOOD | Compulsory Course belonging to the selected specialization (Compulsory Specialization Course) | 2 | 1 | 7 |
| Academic Year | 2018 – 2019 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600126301
|
Class Schedule
| Building | Πολυτεχνείο - πτέρυγα Β (Πολιτικών Μηχ.) |
| Floor | Όροφος 2 |
| Hall | ΑΙΘΟΥΣΑ 309 (44) |
| Calendar | Πέμπτη 09:00 έως 12:00 |
Course Type 2011-2015
Knowledge Deepening / Consolidation
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600126301
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=11505
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
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
Keywords
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
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 40 | 1.3 | ✓ | ||
| Laboratory Work | |||||
| Reading Assigment | 50 | 1.7 | ✓ | ||
| Interactive Teaching in Information Center | 10 | 0.3 | ✓ | ||
| Project | 100 | 3.3 | ✓ | ||
| Exams | 10 | 0.3 | ✓ | ||
| Total | 210 | 7 |
Student Assessment
Description
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)
Bibliography
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)
Last Update
21-01-2020
