FOOD QUALITY CONTROL AND ASSURANCE

Course Information
TitleΠΟΙΟΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΡΟΦΙΜΩΝ - ΣΥΣΤΗΜΑΤΑ ΔΙΑΣΦΑΛΙΣΗΣ ΠΟΙΟΤΗΤΑΣ / FOOD QUALITY CONTROL AND ASSURANCE
CodeΝ309Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001904

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other955
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)955

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 98
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other955
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)955

Class Information
Academic Year2019 – 2020
Class PeriodWinter
Faculty Instructors
Weekly Hours3
Total Hours39
Class ID
600142425
Course Category
Knowledge Deepening / Consolidation
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
Required Courses
  • Ν012Υ PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
  • Ν306Υ FOOD CHEMISTRY I
  • Ν307Υ FOOD MICROBIOLOGY
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
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Design and manage projects
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
Food Quality Control, Fooa Safety Management
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
Description
Use of Predictive Microbiology Software
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures39
Reading Assigment98
Exams3
Total140
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 Assignment (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
-
Additional bibliography for study
Σημειώσεις Ποιοτικού Ελέγχου
Last Update
19-05-2020