Food Chemistry and Nutrition
| Title | Χημεία Τροφίμων & Διατροφή / Food Chemistry and Nutrition |
| Code | ΝΤΠ102 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter |
| Coordinator | Ioannis Mourtzinos |
| Common | No |
| Status | Active |
| Course ID | 600017946 |
Programme of Study: FOOD LAW
Registered students: 39
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 7 |
| Academic Year | 2025 – 2026 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600283271
|
Course Type 2021
Specialization / Direction
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
General Foundation
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600283271
- eLearning (Moodle):
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
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
Learning Outcomes
Learning outcomes:
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
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
- Respect natural environment
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
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | ✓ | ||
| Project | 100 | ✓ | |||
| Written assigments | 54 | ✓ | |||
| Exams | 3 | ✓ | |||
| Total | 196 |
Student Assessment
Description
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%
Bibliography
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
13-11-2023
