Food Biochemistry and Technology
Theory: 2 hours/week | ECTS Units: 3
Content – Aim of the course
The course “Food Biochemistry and Technology” aims to introduce students to the basic and functional characteristics of food ingredients and to the basic biochemical changes that exist at all stages of the design and development of traditional and innovative processed foods as well as during their storage. The course is emphasized to classical and modern technologies and how they are applied in order to produce foods with desired organoleptic characteristics and stable quality. Students will get fundamental knowledge of food biochemistry and discover through food technology its importance in developing effective strategies for producing, processing, preserving, storing products and ingredients in safe and stable forms.
Analytical Description of the Course
- The basic ingredients of food – their functional and biochemical properties.
- Food technologies: pasteurization, sterilization, cooling, freezing, irradiation, canning, food dehydration, etc.
- Meat, Fish, Milk, Cereals, Eggs, Fruits, Vegetables and Innovative Foods – Biochemical changes of food and its ingredients at all stages of production, processing and storage.
- Biochemical changes and changes in the quality characteristics of food: structure, taste, color, aroma, nutritional value – Organoleptic control.
- Fermentations : Exploitation of the action of micro-organisms and enzymes in food production
- Biochemistry of food spoilage – Basic principles for the preservation of food and its ingredients: Controlled Modified Atmosphere Packaging (MAP) and smart packaging.
Student Evaluation
Student evaluation is based on their performance in the written exams and a homework exercise
Reading Suggestions
- Αρχές Τεχνολογίας Τροφίμων, Κιοσέογλου Βασίλειος, Μπλέκας Γεώργιος Εκδόσεις Γαρταγάνης 2010: ISBN-13 9789609828857
- Χημεία Τροφίμων, Ζαμπετακης Γιαννης, Μαρκακη Παναγιωτα, Προεστος Χαραλαμπο, Εκδόσεις Σταμούλης 2014: ΙΣΒΝ-13 9789603519522
- Βιοχημεία Τροφίμων, Α. Βαφοπούλου, Μαστρογιαννάκη, Εκδόσεις Ζήτης 2003: ISBN-13: 9789604318308
- Επεξεργασία και Συντήρηση Τροφίμων, Ιωάννης Γ. Μπλούκας, Εκδότης: Unibooks 2017: ISBN-13: 9786188281233
Teaching Material / E-class
Lecturer
