Food Chemistry and Nutrition

Course Information
TitleΧημεία Τροφίμων & Διατροφή / Food Chemistry and Nutrition
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodWinter
CoordinatorIoannis Mourtzinos
Course ID600017946

Programme of Study: FOOD LAW

Registered students: 1
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course117

Class Information
Academic Year2022 – 2023
Class PeriodWinter
Faculty Instructors
Weekly Hours3
Total Hours39
Class ID
Course Type 2011-2015
General Foundation
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
General Prerequisites
At the end of this course, the student will be able to: i. Identify the major food constituents of foods (water, carbohydrates, proteins, lipids) and their role (nutritional - functional) in the food systems. ii. Understand the major chemical reactions and physical properties of the food constituents. iii. Understand the interactions among constituents and their impact to quality attributes and food stability. iv. Recognize the dynamics of food systems and the changes occuring during processing and storage. v. Understand the importance of nutrients in the nutrition
Course Content (Syllabus)
Course Includes: Basic Nutrition Concepts, The chemistry of water, Carbohydrate Chemistry, Protein Chemistry, Fat Chemistry, Enzymes, Vitamins, Food Ingredients, Food Additives (Emulsifiers, Sweeteners, Antioxidants, Sweeteners, Colorants), Meat chemistry and technology, Cereal chemistry and technology, Milk and dairy chemistry and technology
Educational Material Types
  • Notes
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
Course Organization
Written assigments54
Student Assessment
All assignments and exams will be expected to be of professional quality and hand delivered in class. No late work will be accepted without prior approval from the instructor. The grade for the course will be determined as follows. Grading: Homework assignment:30% Final Exams:70%
Additional bibliography for study
Food Chemistry, H.D. Belitz, W. Grosch, P. Schieberle, 2004. Introductory Food Chemistry, J. Brady, 2013. Fennema's Food Chemistry, Srinivasan Damodaran, Kirk L. Parkin, 2017.
Last Update