Food Engineering
| Title | Μηχανική Τροφίμων / Food Engineering |
| Code | BT7 |
| Faculty | Engineering |
| School | Chemical Engineering |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | No |
| Status | Active |
| Course ID | 20000695 |
Programme of Study: PPS Tmīmatos CΗīmikṓn Mīchanikṓn (2021-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 7 | 4 | 5 |
| Academic Year | 2016 – 2017 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 4 |
| Total Hours | 52 |
| Class ID | 600056437
|
Class Schedule
| Building | Πολυτεχνείο (πτέρυγα Β) |
| Floor | Όροφος 2 |
| Hall | ΑΙΘΟΥΣΑ 2 (42) |
| Calendar | Τρίτη 13:00 έως 15:00 |
| Building | Πολυτεχνείο (πτέρυγα Β) |
| Floor | Όροφος 2 |
| Hall | ΑΙΘΟΥΣΑ 2 (42) |
| Calendar | Τετάρτη 13:00 έως 15:00 |
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600056437
- Other: Με ηλεκτρονικό τεχυδρομείο (eMails)
Language of Instruction
- Greek (Instruction)
Prerequisites
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
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 3 | ✓ | |||
| Fieldwork | 1 | ✓ | |||
| Total | 4 |
Student Assessment
Student Assessment methods
- Written Assignment (Summative)
Bibliography
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
30-09-2012
