Food Chemistry I

Course Information
TitleΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ Ι / Food Chemistry I
CodeΗ04
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID40002658

Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)

Registered students: 160
OrientationAttendance TypeSemesterYearECTS
VASIKOS KYKLOSElective Courses belonging to the selected specialization535
THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪOptional Courses745
CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIAOptional Courses745
CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGESOptional Courses745
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAElective Course belonging to the selected specialization (Elective Specialization Course)745

Class Information
Academic Year2021 – 2022
Class PeriodWinter
Faculty Instructors
Weekly Hours3
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
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
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures261.0
Reading Assigment833.3
Tutorial130.5
Exams30.1
Total1255
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