Food Engineering
| Title | Μηχανική Τροφίμων / Food Engineering |
| Code | BT7 |
| Faculty | Engineering |
| School | Chemical Engineering |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | No |
| Status | Active |
| Course ID | 20000695 |
Programme of Study: PPS Tmīmatos CΗīmikṓn Mīchanikṓn (2021-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 7 | 4 | 5 |
| Academic Year | 2019 – 2020 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 4 |
| Class ID | 600148753
|
Class Schedule
| Building | Πολυτεχνείο - πτέρυγα Β (Πολιτικών Μηχ.) |
| Floor | Όροφος 2 |
| Hall | ΑΙΘΟΥΣΑ 2 (42) |
| Calendar | Τρίτη 13:00 έως 16:00 |
| Building | Πολυτεχνείο - πτέρυγα Β (Πολιτικών Μηχ.) |
| Floor | Όροφος 2 |
| Hall | ΑΙΘΟΥΣΑ 2 (42) |
| Calendar | Τετάρτη 12:00 έως 14:00 |
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/1/600148753
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=10992
- Other: Με ηλεκτρονικό τεχυδρομείο (eMails)
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
Required Courses
- ETH4 Applied Thermodynamics II
- KT063 Food Chemistry
- ME2 Mass and Energy Balances
- OX4 Organic Chemistry II
- FM5 Transport Phenomena II
General Prerequisites
Mass and Energy transport phenomena
Mass and Energy Balance
Food chemistry and biochemistry
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
- Advance free, creative and causative thinking
Course Content (Syllabus)
Introduction to Food Engineering
Food Chemistry for engineers
Psychrometry
Heat transport in food engineering applications (steady and unsteady conditions)
Heat Sterilization
Heat exchangers
Food drying
Food freezing
Keywords
Heat transport, heat exchangeers, sterilizaton, drying, freezing, food chemistry
Educational Material Types
- Notes
- Slide presentations
- Interactive excersises
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 100 | ✓ | |||
| Interactive Teaching in Information Center | 15 | ✓ | |||
| Written assigments | 30 | ✓ | |||
| Exams | 5 | ✓ | |||
| Total | 150 |
Student Assessment
Description
Final exams
Project
Quiz
Student Assessment methods
- Written Exam with Multiple Choice Questions (Formative)
- Written Assignment (Summative)
- Written Exam with Problem Solving (Formative)
Bibliography
Course Bibliography (Eudoxus)
1. Εισαγωγή στη μηχανική τροφίμων, R Paul Singh and D R Heldman, 5η έκδοση, εκδόσεις Παρισιανού
2. Χάρης Ν. Λαζαρίδης, Μηχανική Τροφίμων, Εκδόσεις Γιαχούδη, 2000.
Additional bibliography for study
1. Heldman D.R. and Lund D.B., Handbook of Food Engineering, 2nd Edition, CRC Press
Taylor & Francis Group, New York, 2007.
2. Klening T.R., Food Engineering Research Developments, Nova Science Publishers,
Inc. New York, 2007.
3. Berk Zeki, Food Process Engineering and Technology, Food Science and Technology
International Series, Academic Press, Elsevier, 2009.
4. Ibarz A. and Barbosa-Canovas G.V., Unit Operations in Food Engineering, CRC Press
LLC, USA, 2003.
Last Update
22-05-2020
