Chemistry & Food Technology

Subject

Introduction to food chemistry. Chemistry of major food constituents: water, aminoacids-proteins, carbohydrates, lipids, vitamins, inorganic constituents, enzymes and chemical additives.

Nutritional components at main food orders. Food Microbiology. Food spoilage.

Food preservation techniques: i)Heat treatment (pasteurization -sterilization) ii) use of low temperature and cold preservation iii)drying and dehydration, iv) canning, v)fermentation vi)Irradiation, vii)Use of preservatives viii)Food packaging-packaging materials-nutrition labeling, ix)novel packaging technologies,x)Transfer of chemicalsfrom packagingmaterials to food.

Application of analytical methods for the determination of food composition and adulteration.

 i) Determination of fat in dairy products, ii) acidity determination in olive oil and fruit juices, iii) alcoholic grade determination, iv) determination of ash content in flour, v) adulteration in honey, vi) adulteration in olive oil, vii) spectroscopy in food analysis, viii) characteristic of food packaging materials.

Educational Aims

At the end of this course every student will obtain:

1. Knowledge on the chemistry and role of the main food constituents (water, carbohydrates, proteins, lipids and vitamins)
2. Knowledge relevant to the new trends in food production and food preservation techniques at industry or household scale.
3. Knowledge relevant to the nutritional value of preserved food (composition, chemical additives, possibility of contamination with toxic substances.
4. Knowledge about the effect of several food treatments on their constituents.
5. By the end of this course every student will be familiar with the application of analytical methods for the determination of food composition and adulteration.

Furthermore, students will obtain the necessary knowledgethatwill helpthemto understand the content of next courses as“Food Safety”, Marketing of Agricultural Products and Food, Food Safety Management Systems.

Student Evaluation

1. Written examination after the end of the semester. The mark constitutes the 75% of the final grade (G_75%). Minimum passing grade:  5.
2. Reports following completion of each laboratory experiment. The mean mark constitutes the other 25% of the final grade (G_25%). Minimum passing grade:  5.

The final grade for the course is calculated by the final grade in th Lab (25%) and the grade of the final written examination (75%). The student must have secured a minimum grade of 5 in both Lab and the final written examination.

Bibliography

1. Τρόφιμα, Κυρανάς Ευστράτιος, ΕΚΔΟΣΕΙΣ Α. ΤΖΙΟΛΑ & ΥΙΟΙ Α.Ε., (in Greek).
2. Χημεία τροφίμων / Συλλογικό έργο, Hans - Dieter Belitz, Werner Grosch, Peter Schieberle · μετάφραση Μαρία Δ. Παπαγεωργίου, Άγγελος Ι. Βάρναλης · επιμέλεια Στυλιανός Ν. Ραφαηλίδης. - ΕΚΔΟΣΕΙΣ Α. ΤΖΙΟΛΑ & ΥΙΟΙ Α.Ε., (in Greek).
3. Τεχνολογίες επεξεργασίας και συσκευασίας τροφίμων / Ιωάννης Σ. Αρβανιτογιάννης, Αλέξανδρος Χ. Στρατάκος. - 1η έκδ. - Θεσσαλονίκη : University Studio Press, (in Greek).
4. Σημειώσεις Εργαστηρίου Χημείας και Τεχνολογίας Τροφίμων, Α.Λάνταβος, Α.Γιαννακάς & Α.Τσίντζου, (in Greek).