Food Biochemistry

Biochemical changes in untreated foods: meat and fish, fruits and vegetables, cereals and milk. Biochemical changes in treated foods: beer and bread production. Biochemistry of food spoilage: enzymatic browning. 
Μάθημα: Food Biochemistry
Course Number: FOOD0006
Ώρα:
Προαπαιτούμενα:
Μονάδες: 5
Αίθουσα:
Ημέρα:
Component(s):
Χάρτης: Map

 

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0006 SEMESTER 7
COURSE TITLE Food Biochemistry
TEACHING ACTIVITIES

 

 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
 
 
COURSE TYPE Scientific Area
PREREQUISITES:

 

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TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01158/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·      Understanding of the main principles of Food Biochemistry

·      Understanding of important changes and mechanisms that significant products are produced with positive or negative influence in the quality of various animal and vegetable foods.

 
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. COURSE CONTENT
1 Introduction
2. Biochemical changes in meat. (Part A).
3. Biochemical changes in  meat. (Part B).
4. Biochemical changes in  fish.
5. Biochemical changes in fruits and vegetables. (Part A).
6. Biochemical changes in  fruits and vegetables, (Part B).
7. Biochemical changes in  cereals.
8. Biochemical changes in milk. (Part A).
9. Biochemical changes in milk. (Part B).
10. Biochemical changes in processed foods: Beer preparation.
11. Biochemical changes in processed foods: Baking bread.
12. Food spoilage biochemistry
13. Enzymatic browning.
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 

 Yes
TEACHING ORGANIZATION

 
Activity Workload/semester
Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

  

125
Student Evaluation

 

 Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
  1. SUGGESTED BIBLIOGRAPHY
Benjamin K. Simpson, Leo M. L. Nollet, Fidel Toldrá, Soottawat Benjakul, Gopinadhan Paliyath,Y. H. Hui. 2012. Food Biochemistry and Food Processing, 2nd Edition. Wiley-Blackwell