FOOD QUALITY CONTROL AND ASSURANCE

Course Information
TitleΠΟΙΟΤ.ΕΛΕΓΧΟΣ ΚΑΙ ΔΙΑΣΦ.ΠΟΙΟΤΗΤΑΣ ΤΡΟΦΙΜΩΝ / FOOD QUALITY CONTROL AND ASSURANCE
Code539Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter/Spring
CommonNo
StatusActive
Course ID420001485

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Class ID
600120393
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
Required Courses
  • 501Υ FOOD CHEMISTRY
  • 511Υ FOOD MICROBIOLOGY
  • 542Υ FOOD ENGINEERING
  • 543Υ FOOD PROCESSING AND PRESERVATION
General Prerequisites
Requirements include Food Chemistry, Food Microbiology, Food Processing
Learning Outcomes
Upon completion of this course students will be able to: 1. Unsterstand the main principles of Food Law 2. Identify the major biological and chemical hazards in foods. 3. Identify effective methods for controlling hazards in foods 4. Understand the main Quality and Safety Assurance systems 5. Develop a HAACP plan 6. Unsterstand the main principles of Food Labeling 7.Unsterstand the main principles of Food Safety Management
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
Course Content (Syllabus)
This course will introduce students to the fundamentals of Food Quality Control and Assurance as well as current topics and concerns in the food industry. Lectures include Introduction to Food Safety and Quality, Food law, Food hazards (biological, chemical, physical), Methods for controlling of pathogenic and spoilage microorganisms in foods, Quality and Safety management systems (HACCP, ISO 9001, ISO 22000, BRC. IFS, EUREPGAP) in the Food Industry, Food Labeling, Novel tools in food quality and safety control: Quantitative Microbiology and Risk Assessment, Introduction to Food Quality.
Keywords
ood Law, Food Hazards, Food Safety and Qualtiy Management, Food Labeling
Educational Material Types
  • Notes
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures
Total
Student Assessment
Description
Written exams at the end of semester.
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 Exam with Problem Solving (Formative, Summative)
Last Update
14-12-2018