Functional Food Technology
| Title | Τεχνολογία Λειτουργικών Τροφίμων / Functional Food Technology |
| Code | ΤΛ1 |
| Faculty | Engineering |
| School | Chemical Engineering |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Coordinator | Patroklos Vareltzis |
| Common | No |
| Status | Active |
| Course ID | 600023189 |
Programme of Study: MSc Chemical and Biochemical Engineering: Health & Food
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 4 |
| Academic Year | 2024 – 2025 |
| Class Period | Winter |
| Faculty Instructors | |
| Class ID | 600245280
|
Course Type 2021
General Foundation
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600245280
- eLearning:
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Learning Outcomes
Upon successful completion of the course, students will:
1. Systematically approach the conception and design of an innovative functional food.
2. Be able to enhance the quality and efficiency of a functional food.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work autonomously
- Work in an interdisciplinary team
- Generate new research ideas
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Innovation and product development strategy
• Functional food design
o Digestion engineering
Digestive system
Digestion simulation
Modeling
Infogest Laboratory
o Methods for improving bioavailability
Chemistry of natural functional ingredients (vitamins, trace elements, antioxidants)
Methods of incorporating biofunctional ingredients
• Spray drying (Theory and laboratory)
• Lyophilization
• Microfluidization
• Ultrasound
• Tabletting (Laboratory)
o Methods for determining biofunctionality:
In vitro
Cell lines
In vivo
In silico
Keywords
functional food, bioaccessibility, digestion, biofunctionality
Educational Material Types
- Notes
- Slide presentations
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 21 | 0.7 | |||
| Laboratory Work | 3 | 0.1 | |||
| Reading Assigment | 68 | 2.3 | |||
| Written assigments | 25 | 0.8 | |||
| Exams | 3 | 0.1 | |||
| Total | 120 | 4 |
Student Assessment
Description
1.written exams
2.project
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Written Assignment (Summative)
Bibliography
Additional bibliography for study
1. Designing Functional Foods, Woodhead Publishing,Editor(s): D. Julian McClements, Eric A. Decker,
In Woodhead Publishing Series in Food Science, Technology and Nutrition, 2009
2. Functional Food Product Development, Editor(s):Jim Smith, Edward Charter First published:26 April 2010
Print ISBN:9781405178761 |Online ISBN:9781444323351 |DOI:10.1002/9781444323351
3. Functional Foods, Navnidhi Chhikara (Editor), Anil Panghal (Editor), Gaurav Chaudhary (Editor), ISBN: 978-1-119-77632-1 February 2022
Last Update
03-06-2025
