Food Chemistry

Nutritional constituents of foodstuffs. Food digestion. Nutritional values and energy requirements. Proteins. Lipids. Carbohydrates. Water. Vitamins. Minerals. Structure and functional properties of nutritive constituents of foods. Impact of various processes in nutritive compounds of foods. Additives. Food flavour and taste. Enzymatic and non enzymatic browning. Novel foods. Chemical properties and composition of vegetable and animal foods. Novel foods 
Μάθημα: Food Chemistry
Course Number: FOOD0001
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 FOOD0001 SEMESTER 6
COURSE TITLE Food Chemistry
TEACHING ACTIVITIES

 

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

 

 –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01134/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·      Understand the main principles of Food Chemistry and in parallel to understand the how other courses such as Food Chemistry, Food Quality Control and Food Biotechnology are colligated.

·      Understand of the constituents and properties of food products and their direct role in basic human needs, such as nutrition and food preservation.

·      Encouragement of student’s sensitivity as a consumer is attempted especially versus various dangers in food production such as food contaminations or adulterations.

 
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. COURSE CONTENT
1. Food ingredients.
2. Energy value of food.
3. Proteins.
4. Lipids.
5. Carbohydrates.
6. Water.
7. Vitamins.
8. Inorganic Salts.
9. Additives.
10. Aroma and taste of food.
11. Food tanning (enzymatic and non-enzymatic).
12. Additives.
13. Functional foods.
  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
Belitz Hans-Dieter, Grosch Werner, Schieberle, Peter. 2009. Food Chemistry. Springer.