Qualit Assurance and Functional Foods

Course Information
TitleΔιασφάλιση Ποιότητας και Λειτουργικά Τρόφιμα / Qualit Assurance and Functional Foods
SchoolChemical Engineering
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
Course ID20002625

Programme of Study: PPS Tmīmatos CΗīmikṓn Mīchanikṓn (2021-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective CoursesSpring-5

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Weekly Hours3
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Knowledge Deepening / Consolidation
Mode of Delivery
  • Face to face
Language of Instruction
  • Greek (Instruction, Examination)
Learning Outcomes
Students that successfully complete the course are expected to be able to: 1. Recognize and classify the safety risks of the production process 2. To prepare a HACCP / ISO study 3. Identify and know how to control product quality factors 4. To chose the right packaging for any given product 5. They will be able to determine the shelf life of a food
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Work in teams
Course Content (Syllabus)
1. Introduction to Quality - Total Quality Management Approach 2. Quality control - quality and control programming - production control - product control - statistical control - inspection and testing 3. Quality assurance standards - HACCP / ISO 4. Development of a HACCP & ISO plan 5. General principles of packaging - Packaging objectives - Packaging materials - Role in marketing - Legislative role - Product shelf-life determination 6. Types of packaging - plastic / metal / glass / paper / aseptic / vacuum or modified atmosphere / active or smart packaging
HACCP, ISO, quality, packaging
Educational Material Types
  • Slide presentations
  • Interactive excersises
  • Book
Course Organization
Reading Assigment20
Student Assessment
1. written project 2. exams
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Summative)
  • Written Assignment (Formative)
Course Bibliography (Eudoxus)
Συσκευασία Τροφίμων, του Ι.Γ.Μπλούκα, εκδ Σταμούλη Εφαρμογή και έλεγχος συστήματος HACCP, Ι.Αμβροσιάδης, εκδ. Σύγχρονη Παιδεία
Additional bibliography for study
Total Quality Assurance for the food industries, W.A.Gould & R.W.Gould Στοιχεία ελέγχου και Διασφάλισης ποιότητας, Αυλωνίτης, εκδ Έλλην
Last Update