|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|COURSE CODE||FOOD0002||SEMESTER||6th /8th|
|COURSE TITLE||FOOD PHYSICAL 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||NO|
|COURSE WEBSITE (URL)|
- 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:
|§ Independent work
§ Literature search, data analysis, and synthesis
§ Development of inductive reasoning
3. COURSE CONTENT
The course involves the study of:
- Water activity, the relationship of water with food safety and quality. Kinetics of food reactions. Application: finding out the expected shelf life of food.
- Dispersion Systems – Gels – Foams. Emulsions and their stability.
- Chemical thermodynamics. Phase balance. Interfacial tension.
- Phase transitions. Glassy transition. Crystallization.
- Influence of phase shifts on food quality. Food structure.
- Viscosity. Rheological – Mechanical – Food viscoelastic properties.
- Porosity. Sucking. Diffusion of small molecules into food. Microencapsulation and controlled release of active substances.
- Food dehydration procedures. Freeze-drying.
- Food production and packaging processes.
- Heat treatment, UHT, HTST, Aseptic packaging, Pasteurization, Sterilization.
- New Food Production Processes, Food Extrusion.
- Preservation of vitamins in foods.
- TEACHING AND LEARNING ASSESSMENT METHODS
|DELIVERING METHOD||In classroom|
|IT USE||§ Powerpoint, videos
|TEACHING ORGANIZATION||Activity||Semester workload
(25-hour workload per credit unit)
|In order to pass this course, each student must complete all of the following compulsory requirements:
Laboratory experiments and reports, oral and written examination in the lab.
Formal examination (mid-semester and final written examinations), a literature review assignment (during the semester).
- PROPOSED LITERATURE
|Introduction to the Physical Chemistry of Foods. Ritzoulis C.|