Chemical and Biochemical Changes in Foods
| Title | Χημικές και Βιοχημικές Μεταβολές στα Τρόφιμα / Chemical and Biochemical Changes in Foods |
| Code | Μ3Υ31 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter |
| Common | No |
| Status | Active |
| Course ID | 600016956 |
Programme of Study: Chemical Technology and Industrial Applications
Registered students: 6
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| "CΗīmeía, Technología kai Élenchos Trofímōn kai Zōotrofṓn" | Compulsory Course | 1 | 1 | 10 |
| Academic Year | 2020 – 2021 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600180720
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600180720
- At the Website of the School:
- eLearning (Moodle):
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Work in an international context
- Work in an interdisciplinary team
- Generate new research ideas
- 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)
Fats and oils (world production, applications in food industry). Hydrolytic and oxidative changes (chemical and enzymatic) during processing, storage and use. Oxidative stability (selected examples of foods). Antioxidants. Main classes and sources. Activity of antioxidants (carotenoids, tocopherols, polar phenols, essential oils) and applications to lipid substrates. Contribution of volatile compounds present in foods to their aroma. Biogenesis of aroma compounds in plant raw materials during their tissue disruption. Flavour evolution during thermal processing and cooking of foods. Flavour evolution during fermented food production. Evolution of off-flavours during food processing or food aging. Seminars by specialists.
Educational Material Types
- Notes
- Slide presentations
- Interactive excersises
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 | 52 | ||||
| Reading Assigment | 150 | ||||
| Written assigments | 45 | ||||
| Exams | 3 | ||||
| Total | 250 |
Student Assessment
Student Assessment methods
- Written Exam with Extended Answer Questions (Formative, Summative)
- Oral Exams (Formative)
- Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Σημειώσεις διδασκόντων, επιστημονικά άρθρα που αναρτώνται στο e-learning, βιβλία που συνιστώνται από τους διδάσκοντες (από τα διαθέσιμα στις βιβλιοθήκες του ΑΠΘ)
Last Update
30-03-2021
