Nutritional & Metabolic Biochemistry
Theory: 2 hours/week | Tutorials: 1 hour/week | Practicals: 2 hours/week | ECTS Units: 5
Content – Aim of the course
Aim of the course is to provide students with the necessary theoretical background in order to comprehend the role of nutrition in human health and disease and also to introduce them in new developments in nutritional research.
It comprises of two parts. In the first part, the students are introduced to nutrients and the impact of food processing in their quality. Emphasis is given towards modern aspects of food biochemistry. In the second part students are introduced to basic nutritional biochemistry with emphasis in nutrient metabolism as well as to novel technological tools for the study of nutritional biochemistry.
Analytical Description of the Course
- Basic nutrients
- Biochemical changes during food harvesting and food processing
- Food toxicology
- Novel foods
- Molecular gastronomy
- Food safety
- Macronutrient and micronutrient metabolism
- Epigenetic role of food metabolites
- Nutrigenomics
- Novel approaches in Nutritional Research: Omic-technologies
Assessment
The students will be evaluated according to their performance in written examination at the end of semester as well as written and oral presentations and practical exercises.
Teaching Material / E-class
Lecturers
Vasiliki Skamnaki (Course Coordinator)
Dimitrios Kouretas
Dimitrios Stagos
