|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|COURSE TITLE||Food Chemistry|
|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
|· 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.
|· Independent work
· Literature search, data analysis and synthesis
· Development of inductive reasoning
- COURSE CONTENT
|1. Food ingredients.
2. Energy value of food.
8. Inorganic Salts.
10. Aroma and taste of food.
11. Food tanning (enzymatic and non-enzymatic).
13. Functional foods.
- 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
|Belitz Hans-Dieter, Grosch Werner, Schieberle, Peter. 2009. Food Chemistry. Springer.|