FOOD CHEMISTRY

Course Information
TitleΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ / FOOD CHEMISTRY
CodeGM.MGB.7.2
FacultySciences
SchoolBiology
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CoordinatorMaria Tsimidou
CommonNo
StatusActive
Course ID40001178

Programme of Study: PPS Tmīma Viologías (2017-sīmera)

Registered students: 34
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses745

Class Information
Academic Year2020 – 2021
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours5
Class ID
600167882
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
  • Distance learning
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Learning Outcomes
Successful fulfillment of the course means that the students are able to give a content to the essential components of the human diet, can describe the properties of food constituents( lipid oxidation, protein denaturation, Maiilard reactions, hydrolyses), can apply methods of proximate food analyses, be acquainted with food additives and non desirable food compounds.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Work autonomously
  • Work in teams
  • 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)
Nutrition basics (metabolism of nutrients)- food composition and major proprties -functional properties of proteins, lipids and carbohydrates, changes due to processing -food additives-pigments-flavourings-non desirable compounds
Educational Material Types
  • Slide presentations
  • Interactive excersises
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Laboratory Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures301.2
Laboratory Work241.0
Reading Assigment602.4
Written assigments80.3
Exams30.1
Total1255
Student Assessment
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Summative)
  • Written Exam with Short Answer Questions (Summative)
  • Oral Exams (Formative)
  • Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
1. Mπόσκου Δ. (2004). Xημεία τροφίμων. Eκδόσεις Γαρταγάνη. Θεσσαλονίκη.
Additional bibliography for study
σημειώσεις καθηγητών, νομοθεσία τροφίμων κλπ που αναρτώνται στο e-learning
Last Update
05-03-2021