Food Biochemistry and Technology
Theory: 2 hours/week | ECTS Units: 3
Tutoring in the English language is offered to Erasmus students
Learning outcomes
The course “Biochemistry and Food 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 emphasizes classical and modern technologies and their application to produce foods with desired sensory characteristics and stable quality. Students will gain fundamental knowledge of food biochemistry through food technology, its importance in developing effective strategies for processing, preserving, and storing products and ingredients in safe and stable forms.
Syllabus
- The basic components of food and 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 in foods and their components at all stages of production, processing, and storage.
- Biochemical changes and alterations in the quality characteristics of foods: structure, taste, color, aroma, nutritional value — Sensory
- Fermentation: utilization of the action of microorganisms and enzymes in food production.
- Biochemistry of food spoilage — Basic principles of food preservation and preservation of food components: Controlled Modified Atmosphere Packaging (MAP) and smart packaging.
Student performance evaluation
Student evaluation is based on their performance in the written exams and a homework exercise
Suggested bibliography
- Principles of Food Technology, Vasileios Kioseoglou, Georgios Blekas, Gartaganis Publications 2010: ISBN-13 9789609828857
- Food Chemistry, Giannis Zampetakis, Panagiota Markaki, Charalambos Proestos, Stamoulis Publications 2014: ISBN-13 9789603519522
- Food Biochemistry, A. Vafopoulou, Mastrogiannaki, Zitis Publications 2003: ISBN-13 9789604318308
- Food Processing and Preservation, Ioannis G. Bloukas, Unibooks 2017: ISBN-13 9786188281233
Teaching Material / E-class
Lecturer
