The course is a basic introductory course on concepts of Food Biochemistry. The course aims at studying and understanding of the biochemical and physicochemical processes and changes that take place during the conversion of the raw material, such as meat, milk, cereals, fruits and vegetables, into a food product or a new type of food. Finally, the course aims at training students in basic methodological and experimental approaches in the field of Food Biochemistry.

Upon successful completion of this course, students will be able to:

• Understand the basic biochemical changes during food processing and production
• Integrate the knowledge in designing new methodological and experimental approaches in the field of Food Science and Technology
• Integrate the knowledge in the study and understanding of other related sciences
• Study independently and critically
• Present their knowledge in specific and non-specific audiences with completeness and clarity