The students will broaden their knowledge in Food Science which is one of the major objects of Chemical Engineers.
They will know about:
-the food constituents and their properties
-the properties of food constituents
-undesirable food constituents
-the new trends in food chemistry
-special type of food - greek products (olive oil, wine, flour)
Course Content (Syllabus)
Definition of Food Chemistry. History and development of Food Chemistry. Interaction of Food Chemistry with other scientific fields and useful terms. Food constituents. Fats and Oils. Flour, gluten. Natural and chemical additives. Experimental applications in Food Chemistry.