|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|COURSE TITLE||Food Chemistry|
|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/OPE01134/
- 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.
|§ Independent work
§ Literature search, data analysis and synthesis
§ Development of inductive reasoning
3. 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.
4. 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
|BELITZ HANS-DIETER, GROSCH WERNER, SCHIEBERLE, PETER. 2009. FOOD CHEMISTRY. SPRINGER..|