| Title | ΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ ΙΙ / FOOD CHEMISTRY II |
| Code | Ν301Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001896 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | 7 | 4 | 5 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Compulsory Course belonging to the selected specialization (Compulsory Specialization Course) | 7 | 4 | 5 |
| Academic Year | 2019 – 2020 |
| Class Period | Winter |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600142417
|
Course Type 2016-2020
- Background
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600142417
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=8431
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
Required Courses
- Ν004Υ ORGANIC CHEMISTRY
- Ν012Υ PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
- Ν037Ε BIOCHEMISTRY
General Prerequisites
Students should have basic background in General Chemistry, Organic Chemistry as well as in the Principles of Food Processing and Preservation.
Learning Outcomes
Upon completion of this course students will be able to:
1. Recognize major food enzymes and their main technological applications.
2. Understand microconstituents of food such as vitamins and minerals and their role in food and in human body.
3. Identify ingredients that contributes to organoleptic characteristics of food (flavors, colorings, other additives), and their physicochemical properties.
4. Recognize undesirable food substances such as allergens.
5. Understand modern trends of food chemistry such as development of novel and functional foods.
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 an interdisciplinary team
- Generate new research ideas
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Enzymes in foods – categories, factors influencing the activity of enzymes. Isolation of enzymes and determination of enzymic activity. Applications of enzymes in food processing in relation to food quality. Immobilized enzymes: techniques, properties, applications. Vitamins – chemistry, stability and nutritional function. Minerals. Food flavorants, colorants, other food additives - chemistry and functionality. Undesirable chemicals – contaminants in foods. Food allergens. Functional foods and bioactive ingredients: chemical nature, physicochemical properties, physiological function, stability issues, formulation strategies - food product development.
Keywords
Chemistry, physical properties and functionality of food constituents
Educational Material Types
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 78 | ✓ | ✓ | ✓ | |
| Laboratory Work | 52 | ✓ | ✓ | ✓ | |
| Project | 35 | ✓ | ✓ | ||
| Exams | 3 | ✓ | ✓ | ||
| Total | 168 |
Student Assessment
Description
Written exams at the end of semester.
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Χημεία Τροφίμων, Δημήτριος Μπόσκου, 4η Έκδοση, 2004
Additional bibliography for study
Principles of Food Chemistry, John deMan, AVI book, 1990.
Food Chemistry, H.D. Belitz, W. Grosch, P. Schieberle, 2004.
Last Update
17-01-2020