Nutritional and Metabolic Biochemistry

[ 4th Υear ]

Lecturers: V. Skamnaki, D. Kouretas, D. Stagkos

Aim of the course

Aim of the course is to provide students with the necessary theoretical background in order to comprehend the role of nutrition in human health and disease and also to introduce them in new developments in nutritional research.

It comprises of two parts. In the first part, the students are introduced to nutrients and the impact of food processing in their quality. Emphasis is given towards modern aspects of food biochemistry. In the second part students are introduced to basic nutritional biochemistry with emphasis in nutrient metabolism as well as to novel technological tools for the study of nutritional biochemistry.

 Topics of the course: 

      Basic nutrients

         Biochemical changes during food harvesting and food processing

         Food toxicology

      Novel foods

         Molecular gastronomy

         Food safety

         Macronutrient and micronutrient metabolism

         Epigenetic role of food metabolites


         Novel approaches in Nutritional Research: Omic-technologies




The students will be evaluated according to their performance in written examination at the end of semester as well as written and oral presentations and practical exercises.




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