Chemical and Biological Food Safety

Course Information
TitleΧημική και Βιολογική Ασφάλεια Τροφίμων / Chemical and Biological Food Safety
Cycle / Level2nd / Postgraduate, 3rd / Doctorate
Teaching PeriodSpring
Course ID40003205

Programme of Study: PPS of School of Chemistry (2014-2015)

Registered students: 7
OrientationAttendance TypeSemesterYearECTS
Food Chemistry, Technology and Quality ControlCompulsory Course215

Class Information
Academic Year2017 – 2018
Class PeriodSpring
Faculty Instructors
Weekly Hours2
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
General Prerequisites
Background in food chemistry and food biochemistry
Learning Outcomes
With the sucessfull attendance of the lectures, the student will be able to: 1. know the chemical hazzards steming from the contamination of foods with environmental pollutants, marine toxins, mycotoxins, chemicals and drugs used for crop and animal protection and with toxic substances formed during processing and cooking or those migrating from packaging 2. know the biological hazzards steming from the contamination of foods with pathogens, virouses, parasites and prion proteins, as well as the presence of food allergens. 3. undrestand through real case studies the procedure of risk analysis, which is aiming to identify, evaluate, prevent or manage the chemical or biological hazzards
General Competences
  • Apply knowledge in practice
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Respect natural environment
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Chemical and biological risks, Risk analysis, case studies on current issues that are of international scientific interest
chemical hazzards, biological hazzards, food, risk analysis
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Communication with Students
Course Organization
Reading Assigment241.0
Written assigments602.4
Student Assessment
Written exams (60%), litrature review on selected topics, report and oral presentations (40%)
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Performance / Staging (Formative, Summative)
Additional bibliography for study
Encyclopedia of Food Safety (2014). Editor-in-Chief: Yasmine Motarjemi, Elsevier (also accessible through google)
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