Food Chemistry

General

• Code: 276-190305
• Semester: 3rd
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (3) / Laboratory (2)
• ECTS Units: 5.5
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=180
• Instructors: Ritzoulis Christos, Kapnisti Maria

Course Contents

Theory

• Flavor and kinaesthesis.
• Water in foods.
• Proteins: Structure/Function relations.
• Lipids in foods.
• Browning reactions.
• Color in foods.
• Autoxidation and antioxidants.
• Food additives.
• Food contaminants.
• Vitamins and trace elements.
• Introduction to food structure.
• Food constituents:Case study I.
• Food constituents:Case study II.

Laboratory Exercises

• Lipids, Proteins, ascorbic acid and in food, color reactions, detection tests.
• Sugars: Detection of direct reducing sugars (Fehling method), inversion method and detection of non-reducing sugars, iodine test for starch-cellulose detection.
• Nutritional components of milk: Milk composition, separation of casein and whey proteins, determination of reducing sugars (lactose), phosphates and calcium.
• Histochemical analysis of products with cellular organization: microscopic observation of wheat and corn grains. Detection test for: a) Cellulose b) Starch c) Proteins d) Fatty substances e) Peroxidase f) Lignin.
• Browning reactions, non-enzymatic browning: Maillard reaction – Caramelization – Oxidation of ascorbic acid. Experimental ways to prevent non- enzymatic browning.
• Browning reactions, enzymatic browning: General (enzyme, action, natural food substrates). Methods of preventing enzymatic browning in food pulps using physical-chemical means (heating, addition of citric acid, ascorbic acid, sugar, sodium chloride, calcium chloride, EDTA, cysteine, sodium bisulfite).
• Emulsions: Categories of emulsifiers – Types of emulsions. Experimental identification of the type of emulsions Effect of heat on the stability of natural emulsions (milk, margarine). Evaluation of the emulsifying capacity of various additives.
• Starch Gelatinization: Starch structure (Gelatization stages, gelatinization temperature) Determination of the gelatinization temperature of starch by polarizing microscope. Effect of sugar, citric acid and amylase on gelatinization temperature and gel consistency.
• Protein gels – Gelatin: Gels – hydrocolloids. Gelatin Effect of sugar and papain on gelatin gels (diurea reaction, gel consistency).
• Malolactic fermentation in wine.

Educational Goals

The course aim is the convergence of the knowledge from previous courses of Physical Chemistry, Organic Chemistry, Inorganic Chemistry and Biochemistry to describe food, as well as the changes that they undergo during storage/processing from a chemical point of view.

• Combining the knowledge of the students to describe the food at a molecular level.
• Application of knowledge of chemistry to understand the structure and function of food.
• Composition of new texts focusing on specific topics of food chemistry.
• Analysis and understanding of the role of ingredients in food.
• Understanding the effects of chemical composition on the macroscopic/functional/technological dimension of a food material.

General Skills

• Searching, analyzing, and synthesizing of data and information, also using the necessary technologies.
• Promotion of free, creative, and inductive thinking.
• Project planning and management.
• Working in an interdisciplinary environment.
• Adaptation to new situations- Independent and group work and decision making.

Teaching Methods

Face to face:

• Lectures (theory) in the classroom and supplementary, online.
• Laboratory exercises in equipped laboratory.

Use of ICT means

• Lectures with PowerPoint slides using PC and projector.
• Notes in electronic format.
• Use of videos and online applications.
• Post course material and communicate with students on the Moodle online platform.

Teaching Organization

Students Evaluation

Evaluation methods:

• Student are required to attend 80% of scheduled laboratories. To participate in this course, students must complete a compulsory safety induction.
• Final written exams in the theoretical part (50%) and the laboratory part (50%) of the course with short development questions, critical questions and solving exercises.

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

1. Akoh C.C., Min D.B. Food Lipids: Chemistry,. Nutrition and Biotechnology (2^nd edition, 2002) Maercel Dekker, Inc, New York, Basel.
2. Belitz H.-D. Grosch W., Schieberle P. Χημεία Τροφίμων 4^η Έκδοση (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
3. Belton P. (ed) The Chemical Physics of Food (2007) Blackwell Publishing Ltd, Oxford.
4. Coultate T. Food: The chemistry of its components (5^th edition, 2008) RSC, Oxford.
5. Damodaran S., Parkin K., Fennema O.R. Fennema’s Food Chemistry (4th edition, 2007) CRC Press, Boca Raton, Florida.
6. Dickinson E. An introduction to Food Colloids (1994) Oxford University Press, Oxford.
7. Friberg S.E., Larsson K., Sjöblom J. (ed) Food Emulsions. 4^th (2004) Marcel Dekker Inc., New York.
8. Garti N., Sato K. (eds) Crystallization Processes in Fats and Lipid Systems (2001) Marcel Dekker, New York.
9. McClements D.J. Food Emulsiosn. Principles, Practice and Techniques (2^nd ed 2004) CRC Press, Boca Raton.
10. McClements D.J. (ed) Understanding and controlling the microstructure of complex foods (2007) CRC Press, Boca Raton.
11. Newton D.E. Food Chemistry (2007) Facts on File, Inc, New York.
12. Ριτζούλης Χ. Φυσικοχημεία Τροφίμων (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
13. Silbery R.J., Alberty R.A., Bawendi M.G. Physical Chemistry (4^th ed, 2005) Wiley, NY.
14. Ritzoulis C., Introduction to the Physical Chemistry of Foods, (2013), CRC Press, Boca Raton, Florida.
15. Walstra P. Physical Chemsitry of Foods (2003) Marcel Dekker, NY.
16. Σφλώμος Κ. Χημεία Τροφίμων (2017) Κυριάκος Αλεξίου και Σία.
17. Κοτροκόης Κ. Διατροφή και Χημεία Τροφίμων στη Δημόσια Υγεία (2016) Broken Hill Publishers.
18. Ζαμπετάκης Ι. Προεστός Χ., Μαρκάκη Π. Χημεία Τροφίμων (2014) Εκδόσεις Σταμούλη.
19. Γαλανοπούλου Κ., Ζαμπετάκης Γ., Μαυρή – Βαβαγιάννη Μ., Σιάφακα Α. (2011) Διατροφή και Χημεία Τροφίμων Εκδ. Σταμούλη.

Related Research Journals

1. Food Chemistry.
2. Food Hydrocolloids.
3. Langmuir.
4. Trends in Food Science and technology.
5. Current Opinion in Colloid and Interface Science.