{"id":2802,"date":"2023-07-26T22:05:08","date_gmt":"2023-07-26T19:05:08","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2802"},"modified":"2026-04-06T19:58:20","modified_gmt":"2026-04-06T16:58:20","slug":"276-190703","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190703\/","title":{"rendered":"Structure and Function of Foods"},"author":6,"template":"","meta":[],"semester":[41],"course_type":[80],"acf":{"code":"276-190703","semester":41,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":3,"ects":4.5},"activity_2":{"description":"","weekly_hrs":"","ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":80,"language":"Greek","erasmus":"\u038c\u03c7\u03b9","url":"","prerequisites":"","instructors":"","coordinator":"","content":"<ul>\r\n \t<li>Structure and Interactions of porteins and polysaccharides in the food matrix.<\/li>\r\n \t<li>Structure, polymorphism and stability of oils, fats and spreads.<\/li>\r\n \t<li>Emulsions, foams, dispersions and complex colloids.<\/li>\r\n \t<li>Food ingredients as structural elements.<\/li>\r\n \t<li>Case studies #1.<\/li>\r\n \t<li>Oral processing of foods: From mechanics to texture.<\/li>\r\n \t<li>Digestion and bioavailability: The molecular basis of food functionality.<\/li>\r\n \t<li>Taste and odour: From mechanisms to applications.<\/li>\r\n \t<li>Enzymes as modifiers of food strcuture.<\/li>\r\n \t<li>Case studies #2.<\/li>\r\n \t<li>From food structure to food marketing.<\/li>\r\n<\/ul>","goals":"<ul>\r\n \t<li>Knowledge of the correlation between food composition and ingredients topology.<\/li>\r\n \t<li>Understanding the correlation of the ingredient topology of a food to its colloidal properties.<\/li>\r\n \t<li>Interpretation of the macroscopic behavior of a food as result of its colloidal structure.<\/li>\r\n \t<li>The utilisation of the above as means to understand the role of ingredients to food structure, flow or statics.<\/li>\r\n \t<li>To interpret the changes during the industrial, household, oral or gastrointestinal processing of a food as result of changes in the composition or ordering of its components.<\/li>\r\n \t<li>The assessment of the role of individual ingredients on the structure of food as a whole.<\/li>\r\n \t<li>The interpretation of functionality as a result of structure.<\/li>\r\n \t<li>The development of the capability to design new foods.<\/li>\r\n \t<li>To understand the correlations between the structure and the function of a food.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Cultivation of ability to correlate diverse notions.<\/li>\r\n \t<li>Better understanding foods as material bodies.<\/li>\r\n \t<li>Correlations od theoretical physicochemical notions to precise material objects.<\/li>\r\n \t<li>Cultivation of critical thought.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Classroom teaching.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Use of ppt projection software in teaching.<\/li>\r\n \t<li>Posting notes on Moodle.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures and study at home","workload":112.5},"activity_2":{"description":"","workload":""},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"<ul>\r\n \t<li>Written examinations at the end of the semester.<\/li>\r\n<\/ul>","bib_textbooks":"<ol>\r\n \t<li>Boland M., Golding M., Singh H. Food Structures, Digestion and Health, Academic Press, Amsterdam, 2014.<\/li>\r\n \t<li>Phillips L.G., Whitehead D.N., Kinsella J. (Ed) Structure-Function Properties of Food Proteins, Academic Press, 2013.<\/li>\r\n \t<li>McClements D.J. Food Emulsions: Principles, Practices, and Techniques (3<sup>rd<\/sup> Edition) CRC Press, Boca Raton, 2016.<\/li>\r\n \t<li>Chen J., Rosenthal A. (Ed) Modifying Food Texture vol. 1, Woodhead Publishing Amsterdam, 2015.<\/li>\r\n \t<li>Chen J., Rosenthal A. (Ed) Modifying Food Texture vol. 2, Woodhead Publishing Amsterdam, 2015.<\/li>\r\n \t<li>Vega Morales C., Ubbink J., and van der Linden E. (Ed) The Kitchen as Laboratory: Reflections on the Science of Food and Cooking, Columbia University Press, New York, 2011.<\/li>\r\n \t<li>\u039a\u03bf\u03c5\u03c4\u03b5\u03bb\u03b9\u03b4\u03ac\u03ba\u03b7\u03c2 \u0391.\u0395. (2014) \u039b\u03b5\u03b9\u03c4\u03bf\u03c5\u03c1\u03b3\u03b9\u03ba\u03ac \u03a4\u03c1\u03cc\u03c6\u03b9\u03bc\u03b1. \u0396\u03ae\u03c4\u03b7 \u03a0\u03b5\u03bb\u03b1\u03b3\u03af\u03b1 \u03ba\u03b1\u03b9 \u03a3\u03af\u03b1.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Food Hydrocolloids.<\/li>\r\n \t<li>Food &amp; Function.<\/li>\r\n \t<li>Food Biophysics.<\/li>\r\n \t<li>Food Structure.<\/li>\r\n \t<li>Soft Matter.<\/li>\r\n \t<li>International Journal of Food Science and Technology.<\/li>\r\n \t<li>Colloids and Surfaces B: Biointerfaces.<\/li>\r\n \t<li>Journal of Colloid and Interface Science.<\/li>\r\n \t<li>International Journal of Gastronomy and Food Science.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2802"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":21,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2802\/revisions"}],"predecessor-version":[{"id":8099,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2802\/revisions\/8099"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/80"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/41"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2802"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2802"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}