Food Engineering

Course Information
TitleΜηχανική Τροφίμων / Food Engineering
SchoolChemical Engineering
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
Course ID20000695

Programme of Study: PPS Tmīmatos CΗīmikṓn Mīchanikṓn (2021-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course745

Class Information
Academic Year2016 – 2017
Class PeriodWinter
Faculty Instructors
Weekly Hours4
Total Hours52
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Language of Instruction
  • Greek (Instruction)
Required Courses
  • ETH4 Applied Thermodynamics II
  • KT063 Food Chemistry
  • ME2 Mass and Energy Balances
  • OX4 Organic Chemistry II
  • FM5 Transport Phenomena II
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Design and manage projects
  • Advance free, creative and causative thinking
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Course Organization
Student Assessment
Student Assessment methods
  • Written Assignment (Summative)
Course Bibliography (Eudoxus)
1. Ιωάννης Γ. Μπλούκας, Επεξεργασία και συντήρηση τροφίμων, Εκδόσεις Σταμούλη ΑΕ, 2004. 2. Χάρης Ν. Λαζαρίδης, Μηχανική Τροφίμων, Εκδόσεις Γιαχούδη, 2000.
Additional bibliography for study
1. Heldman D.R. and Lund D.B., Handbook of Food Engineering, 2nd Edition, CRC Press Taylor & Francis Group, New York, 2007. 2. Klening T.R., Food Engineering Research Developments, Nova Science Publishers, Inc. New York, 2007. 3. Berk Zeki, Food Process Engineering and Technology, Food Science and Technology International Series, Academic Press, Elsevier, 2009. 4. Ibarz A. and Barbosa-Canovas G.V., Unit Operations in Food Engineering, CRC Press LLC, USA, 2003.
Last Update