AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Food Biochemistry

Content

MEAT AND FISH
1. Connective tissue, contractile proteins and myoglobin
2. The muscle contraction
3. Post-mortem biochemical changes in muscles

MILK
1. Biosynthesis of milk
2. Composition of milk
3. Biochemical transformations in dairy products

CEREALS
1. Structure and composition of the seed
2. Biochemical reactions in brewing of beer
3. Biochemical reactions in bread-making

FRUITS AND VEGETABLES
1. Climacteric respiration
2. Color and structure changes
3. Aroma and taste

BROWNING REACTIONS
1. Phenolic compounds and enzymatic browning
2. Methods of controlling the enzymatic browning

Learning results

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

Bibliography

1. Alais C. & G. Linden (1991) Food Biochemistry, Ellis Horwood Ltd., UK
2. M.J. Berg, L.J. Tymoczko, G.J. Gatto & L. Stryer (2021) ISBN 978-960-524-495-8
3. Brody T. (1998) Nutritional Biochemistry, Academic Press Inc., UK
4. Day P.M. & J.B. Harborne (1997) Plant Biochemistry, Academic Press Inc., SD, USA
5. Eskin M.N.A. (1990) Biochemistry of Foods, Academic Press Inc., UK
6. Fennema O.R. (1996) Food Chemistry, Marcel Dekker Inc., NY
7. Hui Y.H. (2006) Food Biochemistry and Food Processing, Blackwell Publishing, Iowa, USA

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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