Food Physical Chemistry

Μάθημα: Food Physical Chemistry
Course Number: FOOD0002
Ώρα:
Προαπαιτούμενα:
Μονάδες: 5
Αίθουσα:
Ημέρα:
Component(s):
Χάρτης: Map
  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
 LEVEL OF STUDIES 7
COURSE CODE FOOD0002 SEMESTER  6th  
COURSE TITLE FOOD PHYSICAL CHEMISTRY
TEACHING ACTIVITIES

 

 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S): –
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS NO
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01203/

 

  1. TEACHING OUTCOMES
Teaching outcomes
The purpose of the course is to understand the physicochemical properties of foods and to study the effect of the physical and chemical processes applied to foods on their maintenance, safety, and quality. Selected topics in food science are studied and combined with laboratory exercises. On successful completion of the course students will be able to:

  1. Develop an understanding of the breadth and concepts of food physical chemistry.
  2. An appreciation of the role of physical chemistry in the food chemical sciences and engineering.
  3. Develop knowledge concerning physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems.
  4. An understanding of the applications of physical/chemical techniques and instrumentation for the study of foods.
  5. Develop an understanding of basic thermodynamic and kinetic concepts, while the current course serves as an introduction to interfacial phenomena, self-assembly of soft matter, colloidal systems, rheology, and the manifestation of such processes to the properties, processing, microbiology, and bioavailability of foods.
  6. Develop the ability to study Greek and English-language research literature either independently or in collaboration (teamwork).
  7. Develop cooperative work with the instructor, with live guidance, in preparation for work.
  8. Develop the ability and ability to present acquired knowledge to both specialist and non-specialist audiences (oral presentation/teamwork support).
General capabilities
§  Independent work

§  Teamwork

§  Literature search, data analysis, and synthesis

§  Development of inductive reasoning

3. COURSE CONTENT

The course involves the study of:

  1. Water activity, the relationship of water with food safety and quality. Kinetics of food reactions. Application: finding out the expected shelf life of food.
  2. Dispersion Systems – Gels – Foams. Emulsions and their stability.
  3. Chemical thermodynamics. Phase balance. Interfacial tension.
  4. Phase transitions. Glassy transition. Crystallization.
  5. Influence of phase shifts on food quality. Food structure.
  6. Viscosity. Rheological – Mechanical – Food viscoelastic properties.
  7. Porosity. Sucking. Diffusion of small molecules into food. Microencapsulation and controlled release of active substances.
  8. Food dehydration procedures. Freeze-drying.
  9. Food production and packaging processes.
  10. Heat treatment, UHT, HTST, Aseptic packaging, Pasteurization, Sterilization.
  11. New Food Production Processes, Food Extrusion.
  12. Preservation of vitamins in foods.
  13. Osmosis.

 

  2. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE §  Powerpoint, videos

§  e-class

 
TEACHING ORGANIZATION Activity Semester workload

 
Lectures 39
Laboratory courses 26
Teamwork 35
Independent study 25
Course total

(25-hour workload per credit unit)

  

125
STUDENT ASSESSMENT

 

 In order to pass this course, each student must complete all of the following compulsory requirements:

  • Laboratory evaluation:

Laboratory experiments and reports, oral and written examination in the lab.

  • Theory evaluation:

Formal examination (mid-semester and final written examinations), a literature review assignment (during the semester).

 

  1. PROPOSED LITERATURE
Introduction to the Physical Chemistry of Foods.   Ritzoulis C.

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Athanasios Kimbaris
Contact details: Tel: +00352552041168, email: kimparis@agro.duth.gr
Supervisors: (1) NO
Evaluation methods: (2) Written and oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
Implementation Instructions: (3) Students will be examined with the distance learning method through the eclass platform concerning written examination, while the oral examination will be performed through the Microsoft Teams platform also with the distance learning method.

Students’ positive identification will be ensured by showing on camera their institutional credentials through MsTeams platform while they will participate in the oral examination procedure in groups of five persons each time. Furthermore, the writing examination procedure will occur through the eclass platform, where students will be able to participate by joining the appropriate exercise found in eclass, with their institutional passwords. The aforementioned exercise will be in the form of a number of multiple questions that have to be completed in a specific time period. It should be noted that for any answer, right or wrong will be a positive or a negative grade respectively.

 

  • Please write YES or NO
  • Note down the evaluation methods used by the teacher, e.g.
  • written assignment or/and exercises
  • written or oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
  • In the Implementation Instructions section, the teacher notes down clear instructions to the students:

 

  1. a) in case of written assignment and / or exercises: the deadline (e.g. the last week of the semester), the means of submission, the grading system, the grade percentage of the assignment in the final grade and any other necessary information.
  2. b) in case of oral examination with distance learning methods: the instructions for conducting the examination (e.g. in groups of X people), the way of administration of the questions to be answered, the distance learning platforms to be used, the technical means for the implementation of the examination (microphone, camera, word processor, internet connection, communication platform), the hyperlinks for the examination, the duration of the exam, the grading system, the percentage of the oral exam in the final grade, the ways in which the inviolability and reliability of the exam are ensured and any other necessary information.
  3. c) in case of written examination with distance learning methods: the way of administration of the questions to be answered, the way of submitting the answers, the duration of the exam, the grading system, the percentage of the written exam of the exam in the final grade, the ways in which the integrity and reliability of the exam are ensured and any other necessary information.

There should be an attached list with the Student Registration Numbers only of students eligible to participate in the examination.