AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Special Topics in Food Chemistry

Content

1. Physical and chemical interactions of food ingredients and their effect on color, texture, aroma and taste of food.
2. Physiology and chemistry of edible muscle tissues. Muscle tissue proteins. Post-mortem changes of proteins - effect on meat quality. Chemical changes during preservation. Chemical composition of processed meats, eggs, seafoods.
3. Chemical composition of edible plant tissues. Chemical changes that affect their quality. (Cereals & Legumes, Fruits & Vegetables)
4. Chemical composition of cereal products (flour, bread)
5. Coffee, tea, cocoa, honey: chemical composition and changes during the processing and production stages
6. Olive oil processing-seed oils-margarines: composition and properties.
7. Chemical composition of olive oil - phenolic and volatile compounds. Olive oil alterations (hydrolytic and oxidative rancidity). Chemical analysis - quality and authenticity criteria.
8. Leading edge topics in Food Chemistry

Learning results

This module aims to introduce students to special topics in Food Chemistry. In particular:

  • to provide specialized knowledge in food chemistry
  • to study the chemical components of selected food categories with emphasis on the most important for the Greek economy.
  • to complete knowledge of the physical and chemical interactions of ingredients and their effect on the organoleptic characteristics of food
  • to develop skills for bibliographic information retrieval

Bibliography

1. Food Chemistry, Belitz, H.-D., Grosch, W., Schieberle, P., Springer
2. Fennema’s Food Chemistry, S. Damodaran, K.L. Parkin, O.R. Fennema, 4th Ed., CRC Press
3. Ιnstructor’s Manual for Principles of Food Chemistry, John M. SeMan, Aspen Publishers
4. Food Analysis, S.S. Nielsen, 4th Ed., Springer
5. Olive Oil – Chemistry and Technology, D. Boskou, 2nd Ed., AOCS Press
6. Handbook of Olive Oil-Analysis and Properties, R. Aparicio, J. Harwood, 2nd Ed., Springer

Relevant Scientific Journals:
• Journal of Agricultural and Food Chemistry
• 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
• Journal of Food Composition & Analysis
• Journal of the American Oil Chemists' Society

Faculty

2105294690
agardeli@aua.gr
Dr Chrysavgi Gardeli has been an Assistant Professor in Food Chemistry at the Department […]
2105294681
amallouchos@aua.gr
Dr. Athanasios Mallouchos obtained his diploma in Chemistry in 1997 from the University of […]

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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