|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|COURSE TITLE||Food Biochemistry|
|INDEPENDENT TEACHING ACTIVITIES
|TEACHING HOURS PER WEEK||ECTS|
|Lectures and laboratory course||5||5|
|LANGUAGE (TEACHING AND EXAMS)||Greek|
|THE COURSE IS OFFERED TO ERASMUS STUDENTS||Yes (in English)|
|COURSE WEBSITE (URL)||https://eclass.duth.gr/courses/OPE01158/
- 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.
|§ Independent work
§ Literature search, data analysis and synthesis
§ Development of inductive reasoning
3. COURSE CONTENT
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.
- TEACHING AND LEARNING ASSESSMENT METHODS
|DELIVERING METHOD||In classroom|
|IT USE||§ Power point, videos
|TEACHING ORGANIZATION||Activity||Semester workload
|Individual written assignments||15|
(25-hour workload per credit unit)
|Mid-semester and final written examinations.|
- 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|