Food Chemistry deals with the composition, structure and properties of foods; the changes that occur in foods during preparation, storage, packaging and distribution as well as food adulteration.
The aims of the course are to introduce students to the composition, structure and properties of foods and based on the above to comprehend the changes foods undergo during processing.
None.
Introduction to Food Chemistry Chemistry of water Chemistry of proteins Chemistry of lipids Chemistry of carbohydrates Enzymes-Vitamins-Minerals Food additives Food contaminants Introduction to nutrition Chemistry and technology of meat products Chemistry and technology of dairy products Chemistry and technology of fruit and vegetables Chemistry and technology of cereals Chemistry and technology of beverages Chromatographic and Spectroscopic analysis of foods.
Level:
Type:
Undergraduate
(A-)
Visit Course Page
Magdalini Soupioni University of Patras Department of Chemistry
Athanasios Manouras TEI of Thessaly Food Technology Department
, Other Institute
Magdalini Soupioni University of Patras Department of Geology
Constantinos Tsitsilianis University of Patras Department of Chemical Engineering
