Food Chemistry I
| Title | ΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ Ι / Food Chemistry I |
| Code | Η04 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 40002658 |
Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)
Registered students: 164
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| VASIKOS KYKLOS | Elective Courses belonging to the selected specialization | 5 | 3 | 5 |
| THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪ | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIA | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGES | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIA | Elective Course belonging to the selected specialization (Elective Specialization Course) | 7 | 4 | 5 |
| Academic Year | 2021 – 2022 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600188300
|
Course Type 2016-2020
- Scientific Area
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/1/600188300
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=5&mn=85
- eLearning (Moodle): https://elearning.auth.gr/
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Learning Outcomes
Learning outcomes
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.
General Competences
- Make decisions
- Work autonomously
- Appreciate diversity and multiculturality
- Respect natural environment
- Demonstrate social, professional and ethical commitment and sensitivity to gender issues
- Advance free, creative and causative thinking
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.
Keywords
Food, macronutrients, water, carbohydrates, lipids, proteins, chemical and physical properties
Educational Material Types
- Notes
- Slide presentations
- Multimedia
- 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
Description
E-learning facilities are used to communicate with students to upload teaching material and questions for further understanding and practice. During the Covid-19 lockdown period distance exam facilities were also used (quiz)
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 1.0 | ✓ | ✓ | |
| Reading Assigment | 83 | 3.3 | ✓ | ✓ | |
| Tutorial | 13 | 0.5 | ✓ | ✓ | |
| Exams | 3 | 0.1 | ✓ | ✓ | |
| Total | 125 | 5 |
Student Assessment
Description
Erasmus students are examined in February exam period in written tests. The suggested book is (available at the Library of the School of Chemistry)Food : the chemistry of its components /από Coultate, T. P.
Έκδοση 2009 (ed.), Ταξινομικός Αριθμός: TX551.C757 2009; During Covid19-lockdown the instructors use platforms provided by the Institution
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Η ΧΗΜΕΙΑ
ΤΩΝ ΘΡΕΠΤΙΚΩΝ ΣΥΣΤΑΤΙΚΩΝ
ΤΩΝ ΤΡΟΦΙΜΩΝ (Πανεπιστημιακές Σημειώσεις που αναρτώνται στο e-learning)
Βασίλειος Κιοσέογλου, Καθηγητής
Μαρία Τσιμίδου, Καθηγήτρια
Γεώργιος Μπλέκας, Αναπλ. Καθηγητής
Οκτώβριος 2020
Additional bibliography for study
Επιπλέον βιβλιογραφία δίνεται στο τέλος κάθε κεφαλαίου των σημειώσεων.
Last Update
04-03-2021
