Food Chemistry II

Course Information
TitleΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ ΙΙ / Food Chemistry II
CodeΚ412
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID40002718

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

Registered students: 24
OrientationAttendance TypeSemesterYearECTS
VASIKOS KYKLOSOptional Courses845
THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪOptional Courses845
CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIAOptional Courses845
CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGESOptional Courses845
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAElective Course belonging to the selected specialization (Elective Specialization Course)845
Class Information
Academic Year2021 – 2022
Class PeriodSpring
Faculty Instructors
Weekly Hours4
Class ID
600188702
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
1. Become familiar with the micronutrients contained in foods, the constituents that determine the sensory characteristics and the additives permitted for food use 2.they have analysed data from EFSA regarding daily requirements, bioavailability, upper permitted limits for selected vitamins, inorganic compounds and food additives in the course of tutorials
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)
Food micronutrients (minerals, vitamins). Food constituents that determine the sensory characteristics of edible products. Food additives.
Keywords
food, micronutrients, food additives, novel foods, sensory characteristics of foods, texture, color
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
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures261.0✓✓
Reading Assigment632.5✓✓✓
Tutorial120.5✓
Written assigments210.8✓✓✓
Exams30.1✓✓
Total1255
Student Assessment
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Performance / Staging (Formative, Summative)
  • Report (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Διδακτικές σημειώσεις (Βιταμίνες, Γ, Μπλέκας) Διδακτικές σημειώσεις (Ανόργανα συστατικά, Μ. Τσιμίδου) Διδακτικές σημειώσεις (Επιλεγμένα πρόσθετα τροφίμων, Β. Κιοσέγλου) Διδακτικές σημειώσεις (Χρωστικές Τροφίμων, Μ. Τσιμίδου) Διδακτικές σημειώσεις (Ευχυμικά Συστατικά, Μ. Τσιμίδου, Γ. Μπλέκας)
Additional bibliography for study
Επιπρόσθετη βιβλιογραφία δίνεται στο τέλος κάθε κεφαλαίου των διδακτικών σημειώσεων Επιλεγμένα άρθρα και ιστοσελίδες επίσημων οργανισμών (EFSA, WHO, FAO κλπ) Κώδικας Τροφίμων και Ποτών Codex Alimentarius Ευρωπαϊκή νομοθεσία
Last Update
30-08-2021