Food Processing and Preservation
| Title | ΕΠΕΞΕΡΓΑΣΙΑ ΚΑΙ ΣΥΝΤΗΡΗΣΗ ΤΡΟΦΙΜΩΝ / Food Processing and Preservation |
| Code | Η05 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 40002659 |
Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)
Registered students: 59
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| VASIKOS KYKLOS | Elective Courses belonging to the selected specialization | 6 | 3 | 5 |
| Academic Year | 2018 – 2019 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 3 |
| Class ID | 600124211
|
Class Schedule
| Building | Χημείας (Νέο Β) |
| Floor | Ισόγειο |
| Hall | ΑΜΦΙΘΕΑΤΡΟ ΝΕΟΥ ΧΗΜΕΙΟΥ (146) |
| Calendar | Παρασκευή 14:00 έως 15:00 |
| Building | Χημείας (Νέο Β) |
| Floor | Ισόγειο |
| Hall | ΑΜΦΙΘΕΑΤΡΟ ΝΕΟΥ ΧΗΜΕΙΟΥ (146) |
| Calendar | Πέμπτη 11:00 έως 13:00 |
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/1/600124211
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=5&mn=85
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
Folowing the successful conclusion of the classes, the students are expected to:
1. Understand the general principles of food processing at industrial level.
2. Become familiarized with applications of microbial cultures and enzymes in industrial food production.
3. Comprehend the role of raw material composition, exogenous agents and packaging in the preservation of end food products.
4. Become familiarized with the principples of industrial food preservation methods.
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
- Appreciate diversity and multiculturality
- Respect natural environment
- Demonstrate social, professional and ethical commitment and sensitivity to gender issues
- Advance free, creative and causative thinking
Course Content (Syllabus)
Raw matterial processing in food processing industries. Exploitation of microorganisms and enzymes in food production. Food preservation (chemical, biochemical and microbial spoilage of foods, food biological safety, environmental factors affecting the microbial spoilage and biological safety of foods, food preservation by dehydration, refrigeration, freezing, thermal processing, irradiation and other physical methods, preservation with the use of antimicrobial additives, salt, vinegar or sugar, preservation by smoking). Packaging materials and edible packaging of foods. Educational visits to plant and animal food processing industries.
Keywords
Food, Processing, Preservation, Packaging
Educational Material Types
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 1.0 | ✓ | ||
| Tutorial | 13 | 0.5 | ✓ | ||
| Exams | 86 | 3.4 | ✓ | ||
| Total | 125 | 5 |
Student Assessment
Student Assessment methods
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
Bibliography
Course Bibliography (Eudoxus)
Αρχές Τεχνολογίας Τροφίμων. Β. Κιοσέογλου και Γ. Μπλέκας, Εκδόσεις Γαρταγάνη, 2014.
Last Update
23-05-2017
