The purpose of the course is to introduce students to topics such as the influence of the local environment on food quality and nutrition, the geographical differentiation of nutrition and the effects of changing dietary habits, water and the risks from water, oxidative stress and the role of antioxidants, the effects of fast food and alcohol abuse on various organs, olive oil, the Mediterranean diet and their effect on various diseases, the dietary habits of various peoples and their effect on the occurrence of diseases, superfoods, preservation methods such as chemical and "green" preservatives, pasteurization and finally the benefits and risks of genetically modified foods.
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Course leaders |
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1. Giannouli Persephone Assistant Professor of Technology and Quality Control of Plant-Based Foods Department of Biochemistry & Biotechnology, University of Thessaly CV & contact details: |
Associate Professor of Medical Biochemistry Department of Medicine, University of Thessaly CV & contact details: |
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Teachs (their detailed information can be found on the PMS website) Vamvakopoulos Nikolaos, Karavaka Sofia, Kapsoritakis Andreas, Manolakis Anastasios, Bogdanos Dimitrios, Papaefthimiou Apostolos |