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.