Content

1. Introduction - The nature of food - Main chemical components
2. Food quality and safety
3. Food preservation methods
4. Special part - Food processing
5. Fruits - Vegetables
6. Cereals, Potatoes, Sugar
7. Wine
8. Olive Products: - Table (Edible) Olive - Olive Oil
9. Seed oils - Fats
10. Milk and dairy products
11. Meat and Poultry
12. Catch
13. Future trends -Special issues

Learning results

The aim of the course is:

The course is the basic introductory course of food science and technology Introduces:

the basic and fundamental principles of food science and the underlying technologies associated with the production of safe and nutritious, fresh and processed food for humans.
the main technologies of food processing and preservation such as dehydration (drying), refrigeration, freezing, heat treatment (canning).

Upon successful completion of the course, the student will be able to:

Will have knowledge and understanding of key issues and the latest developments in Food Science and Technology.

Has acquired the ability to understand complex concepts and to be informed about developments in the field of Food Science and Nutrition.
Will be able to formulate and express views on Food Science and Nutrition issues to multiple recipients such as the scientific community of other fields of knowledge, the Food Industry, especially professionals in the professional field, society as a whole.
• Has acquired communication skills in Food and Nutrition.
The knowledge, scientific abilities and skills that the student will have acquired with this introductory course can be used (if they wish to be led) in the next course of study in it or in related scientific subjects.

Bibliography

Suggested Bibliography in Greek Language:

•   ΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ, BELITZ D.-H., GROSCH W., SCHIEBERLE P. Εκδότης ΤΖΙΟΛΑΣ ISBN13 9789604183678
•   ΑΡΧΕΣ ΤΕΧΝΟΛΟΓΙΑΣ ΤΡΟΦΙΜΩΝ, ΚΙΟΣΕΟΓΛΟΥ ΒΑΣΙΛΕΙΟΣ, ΜΠΛΕΚΑΣ ΓΕΩΡΓΙΟΣ, Εκδότης ΓΑΡΤΑΓΑΝΗΣ ISBN13 9789609828857
•   Τεχνολογίες επεξεργασίας και συσκευασίας τροφίμων    Αρβανιτογιάννης Ιωάννης Σ. , Στρατάκος Αλέξανδρος Χ. Εκδότης: University Studio Press, ISBN: 9789601220161

Suggested Bibliography in English Language:

Related academic Journals:

•   Journal of Agricultural and Food Chemistry,
•   Journal of Food Science and Technology,
•   Agricultural and Environmental Chemistry,
•   International Journal of Agricultural and Food Research (IJAFR)
•   Journal of Food Processing & Technology

                 Instructor's Notes

Web Υπηρεσίες

NEWSLETTER

The Department was created in 2019 (article 20, Law 4589/2019) and is an evolution of the Supply Systems Management Department (D.S.E.). Housed in a 770 sq.m. building. within a plot with a total area of 8,000 sq.m. in facilities with extensive research and teaching spaces.