Phone Number
+30 24410 64780 | +30 24410 64787
Course Outline: Food Biochemistry
Course Responsible: Makris Dimitris
The objective of the course is the understanding of biochemical reactions and processes that take place in foods. Specific attention is given to comprehension of basic enzymic reactions and their effect on the organoleptic characters, the safety and the nutritional value of foods. Laboratory exercices intent to accustom students with basic concepts of enzymic reactions and train them to fundamental calculations related with the kinetics of enzymic reactions.
Upon successful completion of the course, students will be able to:
- Understand basic biochemical reactions in foods
- Comprehend the impact of such reactions on food quality.
- Understand the application of biochemical technologies in food production and preservation.
- Understand methodologies of detection and determination of enzymic reactions.
- Propose food preservation methodologies
