Food Biochemistry


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0006 SEMESTER 7th
COURSE TITLE Food Biochemistry
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 Yes (in English)
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01158/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to understand

(i)the main principles of Food Biochemistry and

(ii) the specific description 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 capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

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

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
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