Food Analysis


COURSE OUTLINE

 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD1006 SEMESTER  7th
COURSE TITLE FOOD ANALYSIS
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS NO
COURSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
Teaching outcomes
On successful completion of the course students will be able to:

1. To develop expertise relevant to the professional practice of chemistry relevant to agriculture science.

2. To develop an understanding of the range and theories of instrumental methods available in analytical chemistry.

3. To develop knowledge pertaining to the appropriate selection of instruments for the successful analysis of complex mixtures (e.g. foods)

4. To develop an understanding of the role of an agriculturist in measurement and problem solving in food analysis

5. To provide an understanding of and skills in advanced methods of separation and analysis

6. To provide practical experience in selected instrumental methods of food analysis

7. To extend skills in procedures and instrumental methods applied in analytical tasks

8. To expand skills in the scientific method of planning, developing, conducting, reviewing and reporting experiments

9. To extend understanding of the professional and safety responsibilities residing in working on environmental problems

General capabilities
§  Independent work

§  Team work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
The course involves study of:

  1.    Introduction in Food Analysis
  2.     General Principles of Food Sampling

3.       Determination of Humidity in Foods

4.     Determination of Ash content in Foods

5.      Determination of Lipids in Foods (I)

6.    Determination of Lipids in Foods (II)

7.     Determination  of Sugars in Foods

8.     Determination of Proteins in Foods (I)

9.     Determination of Proteins in Foods (II)

10.   Determination of Vitamins in Foods

11.  Determination of Food Additives

12.  Determination of  Sensorial Characteristics in Foods

13. Determination of Acidity in Foods

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom, Τeleconferance
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Laboratory courses 26
Team work 35
Independent study 25
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

In order to pass this course, each student must complete all of the following compulsory requirements:

·         Laboratory evaluation: laboratory exercises and reports and oral examination in the lab.

·         Formal examination (mid-semester and final written examinations)

 

  1. PROPOSED LITERATURE
 Alihanidou-Polichroniadou