Food Chemistry


1. Vitamins and changes during food processing. Their importance to humans. 2. Minerals in foods. Their importance to humans.

Objectives

Acquire basic knowledge in vitamins and minerals.

Prerequisites

None

Syllabus

1. Vitamins and changes during food processing . Their importance to humans. • Introductory information on vitamins • Classification of Vitamins 2. Minerals in foods. Their importance to humans. • Inorganic Elements • macroelements • Essential minerals • Main functions of trace elements

COURSE DETAILS

Level:

Type:

Undergraduate

(A-)

Instructors: Magdalini Soupioni
Department: Department of Chemistry
Institution: University of Patras
Subject: Chemical Sciences
Rights: CC - Attribution-NonCommercial-NoDerivatives

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