Παρουσίαση/Προβολή

(NDS269) -  Aspasia Spyridaki

Περιγραφή Μαθήματος

This course focuses on the chemistry of food, with an emphasis on essential nutrients and key food components, namely water, carbohydrates, proteins, lipids, vitamins, and minerals. It also covers the chemical changes that foods undergo during handling, processing, and storage, and how these alterations impact their nutritional quality. Additionally, the course provides students with in-depth knowledge of the chemical composition and nutritional value of the main food groups, including edible oils, meat, fish, eggs, dairy products, vegetables, fruits, grains, and legumes. Lastly, students will gain practical experience with laboratory equipment and analytical methods used in food analysis.

 

Ημερομηνία δημιουργίας

Σάββατο 8 Φεβρουαρίου 2025