Courses

Structure and Function of Foods

General

Course Contents

  • Structure and Interactions of porteins and polysaccharides in the food matrix.
  • Structure, polymorphism and stability of oils, fats and spreads.
  • Emulsions, foams, dispersions and complex colloids.
  • Food ingredients as structural elements.
  • Case studies #1.
  • Oral processing of foods: From mechanics to texture.
  • Digestion and bioavailability: The molecular basis of food functionality.
  • Taste and odour: From mechanisms to applications.
  • Enzymes as modifiers of food strcuture.
  • Case studies #2.
  • From food structure to food marketing.

Educational Goals

  • Knowledge of the correlation between food composition and ingredients topology.
  • Understanding the correlation of the ingredient topology of a food to its colloidal properties.
  • Interpretation of the macroscopic behavior of a food as result of its colloidal structure.
  • The utilisation of the above as means to understand the role of ingredients to food structure, flow or statics.
  • 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.
  • The assessment of the role of individual ingredients on the structure of food as a whole.
  • The interpretation of functionality as a result of structure.
  • The development of the capability to design new foods.
  • To understand the correlations between the structure and the function of a food.

General Skills

  • Cultivation of ability to correlate diverse notions.
  • Better understanding foods as material bodies.
  • Correlations od theoretical physicochemical notions to precise material objects.
  • Cultivation of critical thought.

Teaching Methods

Face to face:

  • Classroom teaching.

Use of ICT means

  • Use of ppt projection software in teaching.
  • Posting notes on Moodle.

Teaching Organization

ActivitySemester workload
Lectures and study at home112.5
Total112.5

Students Evaluation

  • Written examinations at the end of the semester.

Recommended Bibliography

  1. Boland M., Golding M., Singh H. Food Structures, Digestion and Health, Academic Press, Amsterdam, 2014.
  2. Phillips L.G., Whitehead D.N., Kinsella J. (Ed) Structure-Function Properties of Food Proteins, Academic Press, 2013.
  3. McClements D.J. Food Emulsions: Principles, Practices, and Techniques (3rd Edition) CRC Press, Boca Raton, 2016.
  4. Chen J., Rosenthal A. (Ed) Modifying Food Texture vol. 1, Woodhead Publishing Amsterdam, 2015.
  5. Chen J., Rosenthal A. (Ed) Modifying Food Texture vol. 2, Woodhead Publishing Amsterdam, 2015.
  6. 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.
  7. Κουτελιδάκης Α.Ε. (2014) Λειτουργικά Τρόφιμα. Ζήτη Πελαγία και Σία.

Related Research Journals

  1. Food Hydrocolloids.
  2. Food & Function.
  3. Food Biophysics.
  4. Food Structure.
  5. Soft Matter.
  6. International Journal of Food Science and Technology.
  7. Colloids and Surfaces B: Biointerfaces.
  8. Journal of Colloid and Interface Science.
  9. International Journal of Gastronomy and Food Science.