|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|COURSE TITLE||Food Biochemistry|
|TEACHING HOURS PER WEEK||ECTS CREDITS|
|Lectures and laboratory course||5||5|
|COURSE TYPE||Scientific Area|
|TEACHING & EXAMINATION LANGUAGE:||Greek|
|COURSE OFFERED TO ERASMUS STUDENTS:||Yes (in English)|
- 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.
|· Independent work
· Literature search, data analysis and synthesis
· Development of inductive reasoning
- 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.
- LEARNING & TEACHING METHODS – EVALUATION
|TEACHING METHOD||Face to face/ Distance learning|
|USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
|Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report|
- 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|