Course Information
TitleΕΡΓΑΣΤΗΡΙΑΚΗ ΕΞΕΤΑΣΗ ΤΡΟΦΙΜΩΝ / Laboratory Food Testing
CodeΚ410
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID40002709

Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)

Registered students: 52
OrientationAttendance TypeSemesterYearECTS
THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪOptional Courses745
CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIAOptional Courses745
CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGESOptional Courses745
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAElective Course belonging to the selected specialization (Elective Specialization Course)745

Class Information
Academic Year2019 – 2020
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours7
Total Hours91
Class ID
600145665
Type of the Course
  • Scientific Area
  • Skills Development
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Prerequisites
General Prerequisites
Quantitative Analytical Chemistry Food Chemistry
Learning Outcomes
Following the successful conclusion of the classes, the students are expected to be able to: 1. Understand the principles of analytical methods applied for assessing both the nutritional value and the authenticity of foods, based on their content of primary and secondary constituents, as well as their quality by using chemical markers, biochemical markers and microbiological markers, and the principles of sensory evaluation methods. 2. (a) handle instruments and equipment used in the examination of food; (b) work alone or in groups; (c) use food-related legislation in the preparation of reports based on their analytical results or in the presentation to audience of the working approach followed during the examination of a food sample in order to determine whether it meets the established standards; (d) refer to bibliographic/electronic sources to solve problems related to the examination of foods concerning their authenticity and quality.
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 teams
  • Work in an interdisciplinary team
  • Appreciate diversity and multiculturality
  • Respect natural environment
  • Demonstrate social, professional and ethical commitment and sensitivity to gender issues
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
General aspects of food examination (sampling and sample handling, method selection). Detection and quantification of natural constituents of food by using chemical, biochemical, physicochemical and physical methods. Organoleptic and microbiological examination of foods. Food legislation aspects on the basis of which their examination takes place. Laboratory courses on the investigation of the composition as well as on the evaluation of the nutritional value, authenticity and quality of selected food and beverage products. Oral presentation of the working approach for the examination of a food sample in order to determine whether it meets the legislative requirements concerning quality and authenticity.
Keywords
food, beverages, analysis
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Communication with Students
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures130.5
Seminars60.2
Laboratory Work602.4
Reading Assigment30.1
Written assigments80.3
Exams351.4
Total1255
Student Assessment
Description
The final grade of the course is derived from: a) the performance of the student in all written assignments she/he has to deliver b) the supervisor’s evaluation concerning student’s preparation and active participation in each laboratory class c) the performance of the student in the oral presentation of an assignment (seminar) d) the performance of the student in two written assessments during the laboratory class. This is calculated for each student on the basis of: a) her/his performance in each written assignment and the evaluation of both her/his preparation and active participation in each laboratory class (25%) b) her/his performance at the seminar (25%) c) her/his performance in the written assessments on the educational material of the first (25%) and the second cycle (25%) of the laboratory classes, provided that their average score at least four out to ten (4/10).
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Oral Exams (Formative)
  • Performance / Staging (Formative)
  • Written Exam with Problem Solving (Formative, Summative)
  • Report (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Bibliography
Additional bibliography for study
http://www.gcsl.gr/index.asp?a_id=99&txt=y&show_sub=1 S. S. Nielsen (Ed.), Food Analysis, 4th Edition, Springer, New York – Dordrecht - Heidelberg - London, 2010, ISBN 978-1-4419-1477-4 S. S. Nielsen (Ed.), Food Analysis Laboratory Manual, 2nd Edition, Springer, New York - Dordrecht - Heidelberg - London, 2010, ISBN 978-1-4419-1462-0
Last Update
02-04-2020