Technology and Biotechnology of Food and Beverages
| Title | ΤΕΧΝΟΛΟΓΙΑ ΚΑΙ ΒΙΟΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ ΚΑΙ ΠΟΤΩΝ / Technology and Biotechnology of Food and Beverages |
| Code | Κ413 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 40002714 |
Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪ | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIA | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGES | Optional Courses | 7 | 4 | 5 |
| CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIA | Elective Course belonging to the selected specialization (Elective Specialization Course) | 7 | 4 | 5 |
| Academic Year | 2017 – 2018 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 3 |
| Class ID | 600101556
|
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/1/600101556
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=6&mn=1093
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=600
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
General Prerequisites
Food Chemistry & Technology
Learning Outcomes
After the successful attendance of the course the students are expected to be familiar with classical and modern technologies for the production of foods, beverages and food ingredients at industrial scale using conventional and unconventional raw materials. Visits to food idnustries provides the students with the opportunity to become familiar with practical aspects of the production process
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 interdisciplinary team
- Generate new research ideas
- Design and manage projects
- Respect natural environment
- Demonstrate social, professional and ethical commitment and sensitivity to gender issues
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Industrial production of foods, beverages and their components from conventional and non-conventional raw materials. Educational visits to food and beverage industrial units.
Keywords
Industrial production of foods, beverages, food components, conventional raw materials, non-conventional raw materials.
Educational Material Types
- Notes
- Slide presentations
- Multimedia
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 1.0 | ✓ | ✓ | |
| Reading Assigment | 56 | 2.2 | ✓ | ✓ | |
| Tutorial | 7 | 0.3 | ✓ | ✓ | |
| Field trips and participation in conferences / seminars / activities | 6 | 0.2 | ✓ | ||
| exams | 30 | 1.2 | ✓ | ✓ | |
| Total | 125 | 5 |
Student Assessment
Description
Written exams
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
- Report (Formative, Summative)
Bibliography
Additional bibliography for study
Π.Σ. Κεφαλάς, Τρόφιμα από σιτηρά, Χημεία-Bιοχημεία-Τεχνολογία, 2009, Εκδόσεις
Γαρταγάνη, Θεσσαλονίκη.
J. E. Wimberly, Technical handbook for the paddy rice postharvest industry in developing
countries, 1983, International Rice Research Institute, Los Baños, Laguna, Philippines.
M. Bockisch, Fats and Oils Handbook, 1998, AOCS Press, Champaign.
W. Hamm, R. J. Hamilton, Edible Oil Processing, 2000, CRC Press, Boca Raton.
Βαρελτζής, Κ. Ποιοτικός έλεγχος και τεχνολογία αλιευμάτων, (1999), Εκδόσεις
Σύγχρονη Παιδεία, Θεσσαλονίκη.
Bledsoe, G. E., Bledsoe, C. D. Rasco, B. (2003). Caviars and fish roe products,
Critical Reviews in Food Science and Nutrition, 43: 3, 317-356
Bratt, L. Fish canning handbook, (2010), Blackwell Publishing Ltd, Oxford, UK.
Burt, J.R. Fish smoking and drying: The effect of smoking and drying on the
nutritional properties of fish, (1988), Elsevier, London & New York.
Venugopal, V. Seafood processing: Adding value through quick freezing, retortable
packing, and cook-chilling (2006), CRC Press, Taylor & Francis Group, Boca Raton,
Florida
Last Update
18-05-2017
