1. The students are expected to be familiar with the structural characteristics of lipids, proteins and carbohydrates in foods.
2. The students are expected to understand the role of water in the chemical and biochemical reactions that take place in food matrices.
3. The students are expected to know the technological and biological importance of the occurence of macro-nutrients as well as why their presence and content is determined in foods
4. Κατανοούν τη συμβολή των μακροθρεπτικών συστατικών στις μεταβολές που λαμβάνουν χώρα κατά την επεξεργασία, το μαγείρεμα και την αποθήκευση των τροφίμων.
Course Content (Syllabus)
Food macronutrients (water, carbohydrates, proteins, lipids): Structural characteristics. Physical and chemical properties. Techno-functional properties. Role in body functions. Conventional sources. Effects of prossesing and storage. Effect of cooking. Applications in food industry.
Food, macronutrients, water, carbohydrates, lipids, proteins, chemical and physical properties