Course Information
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
Course ID420001902

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other745
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)745

Class Information
Academic Year2018 – 2019
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Total Hours53
Class ID
Course Type 2016-2020
  • Scientific Area
  • Skills Development
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
General Prerequisites
Students should be familiar with knowledge of General Microbiolgy.
Learning Outcomes
Upon completion of this course, students will be able to: 1. detect spoilage and foodborne pathogens in order to determine the causes of the microbiological spoilage of foods. 2. suggest actions to prevent the spoilage of foods and food poisoning. 3. suggest actions to improve the production of fermented foods.
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
  • Appreciate diversity and multiculturality
  • 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)
Taxonomy and sources of microorganisms found in foods. Indicators of food quality and safety. Foodborne pathogens. Intrinsic and extrinsic parameters affecting microbial growth. Microbiology of foods preserved at low temperatures. Spoilage microorganisms and foodborne pathogens in foods of animal and plant origin preserved by low temperatures. Microbiology of foods protected by chemicals. Microbiology of foods protected by radiation, modified atmospheres, thermal processing, drying. Microbiology of fermented foods, canned foods, minimally processed foods and other food protection methods. Hurdle concept and applications in food preservation.
Spoilage microorganisms, foodborne pathogens, microbiology of fermented foods.
Educational Material Types
  • Multimedia
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Presentation software: Powerpoint
Course Organization
Laboratory Work14
Reading Assigment10
Written assigments25
Student Assessment
Written exams
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Performance / Staging (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Course Bibliography (Eudoxus)
Π. Κοτζεκίδου-Ρουκά, "Μικροβιολογία Τροφίμων & Μικροβιολογική Ανάλυση Τροφίμων" Εκδόσεις Γιαχούδη, 2016 (Κωδικός Βιβλίου στον Εύδοξο: 59390869) ISBN 978-960-6700-31-6
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