Food Chemistry


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0001 SEMESTER 6th
COURSE TITLE Food Chemistry
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/OPE01134/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
(i) After this course the students will be able to 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.

(ii) In addition, another important target is the understanding of the constituents and properties of food products and their direct role in basic human needs, such as nutrition and food preservation.

(iii) In parallel, an encouragement in student’s sensitivity as a consumer is attempted especially versus various dangers in food production such as food contaminations or adulterations.

General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

3. 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.


4. 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
BELITZ HANS-DIETER, GROSCH WERNER, SCHIEBERLE, PETER. 2009. FOOD CHEMISTRY. SPRINGER..