Research Methodologies in Food Science
| Title | Ερευνητικές Μέθοδοι στην Επιστήμη Τροφίμων / Research Methodologies in Food Science |
| Code | Μ3Υ33 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate, 3rd / Doctorate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 600016958 |
Programme of Study: Chemical Technology and Industrial Applications
Registered students: 5
| 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 | |
| Instructors from Other Categories | |
| Weekly Hours | 6 |
| Class ID | 600180722
|
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600180722
Course Content (Syllabus)
Assessment criteria of hydrolytic and oxidative changes – determination methods. Antioxidant activity evaluation methods. Aroma assessment using advanced instrumental analysis. Omic approaches for the quality control and authenticity of foods. Methods used for evaluating the physicochemical properties of food dispersion systems. Experimental design and optimization. Methods for monitoring of bioprocesses. Εvaluation methods of food constituents’ bioavailability. Objective methods of evaluation of food sensory and rheological characteristics. Laboratory practice. Seminars by specialists.
Educational Material Types
- Notes
- 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
Last Update
06-03-2021
