Food Science and Technology
FACULTY | ENGINEERING | ||||
DEPARTMENT | CHEMICAL ENGINEERING | ||||
LEVEL OF STUDY | UNDERGRADUATE | ||||
SEMESTER OF STUDY | 5o | ||||
COURSE TITLE | Food Science and Technology | ||||
| COURSEWORK BREAKDOWN | TEACHING WEEKLY HOURS | ECTS Credits | |||
| Lectures | 2 | ||||
| Laboratory | 2 | ||||
| Projects | 0 | ||||
TOTAL | 5 | ||||
| COURSE TYPE | Compulsory | ||||
| PREREQUISITES | - | ||||
| LANGUAGE OF INSTRUCTION/EXAMS | Greek | ||||
| COURSE DELIVERED TO ERASMUS STUDENTS | - | ||||
MODULE WEB PAGE (URL) | https://eclass.uowm.gr/courses/CHEMENG210/ | ||||
2. LEARNING OUTCOMES
Learning Outcomes | |
| Upon successful completion of this course, the enrolled students will be gaining the following knowledge, skills and competences; • Understand food composition and the major food categories nutritional bvalues • Understand the basic chemistry and functional properties of food carbohydrates, food lipids and food proteins, and the chemistry of colors and food flavors. • Become familiar with the basic principles on food processes, preservation methods and the basic rules of food hygiene and safety. • Explain the basic principles of food processing operations such as heat, cold and drying. | |
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| Upon successful completion of this course, the enrolled students will be gaining the general skills: - team work - Promoting free, creative and inductive thinking - Search, analyze and synthesize data and information using the necessary technologies |
3. COURSE CONTENTS
| • Food composition and nutrients. • Carbohydrates. • Proteins • Enzymes • Lipids, fats and oils • Water and minerals • Vitamins • Food hygiene and safety • Food additives • Food processing methods • Food and beverage packaging • Qualitative and sensory food evaluation |
4. TEACHING METHODS – ASSESSMENT
| MODE OF DELIVERY | Face to face | ||||||||||||||||||||||||
| USE OF INFORMATION AND COMMUNICATION TECHNOLOGY | PP presentation e-class platform | ||||||||||||||||||||||||
TEACHING METHODS |
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| ASSESSMENT METHODS | Assessment language: greek (English for Erasmus students. Assessment methods: • Quizzes on laboratory exercises: 10% • Term Test: 10 % • Essays: 20% • Final examination: 60% Written tests include Multiple choice questions Short answer questions Right or wrong questions Students are notified for the assessment methods at the beginning of the semester by the teacher in oral and writing form and they are able to contact with the teacher in order to discuss their performance. |
5. RESOURCES
Suggested bibliography : |
| - Recommended Book Resources: • Food Science and Technology, 2nd Edition, Geoffrey Campbell-Platt, Wiley ed. • Advances in Food Science and Technology, Τόμος 1, Visakh P. M., Sabu Thomas, Laura B. Iturriaga, Pablo Daniel Ribotta, John Wiley & Sons, 2013 • Introduction to Food Science and Technology, George Stewart, Elsevier, 2012 • Handbook of Food Science, Technology, and Engineering, Τόμος 1, J. D. Culbertson, Taylor & Francis, 2006 • Food Processing: Principles and Applications, Stephanie Clark, Stephanie Jung, Buddhi Lamsal, John Wiley & Sons, 2014 • Food Packaging: Principles and Practice, Third Edition, Gordon Robertson, CRC Press, 2012 • Food Chemistry Authors: Belitz, H.-D., Grosch, Werner, Schieberle, Peter, Springer-Verlag Berlin Heidelberg, 2009 • Food Safety, Jinap Selamat- Shahzad Zafar Iqbal, Springer International Publishing, 2016 - Recommended Article/Paper Resources: • Trends in Food Science and Technology, Elsevier |
Related academic journals: |