Food Quality Management

Course Information
TitleΔΙΑΧΕΙΡΙΣΗ ΠΟΙΟΤΗΤΑΣ ΤΡΟΦΙΜΩΝ / Food Quality Management
CodeΚ411
FacultySciences
SchoolChemistry
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID40002707

Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)

Registered students: 58
OrientationAttendance TypeSemesterYearECTS
THEŌRĪTIKĪ CΗĪMEIA KAI CΗĪMIKĪ EKPAIDEUSĪOptional Courses845
CΗĪMIKĪ ANALYSĪ-PERIVALLON-ĪLEKTROCΗĪMEIAOptional Courses845
CΗĪMIKĪ SYNTHESĪ-VIOCΗĪMEIA KAI VIOEFARMOGESOptional Courses845
CΗĪMIKĪ TECΗNOLOGIA KAI VIOMĪCΗANIKĪ CΗĪMEIAElective Course belonging to the selected specialization (Elective Specialization Course)845

Class Information
Academic Year2020 – 2021
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Class ID
600171289
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
  • Distance learning
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Learning Outcomes
After the successful attendance of the course the students are expected to be familiar with the evolution of quality management systems (compulsory and voluntary) in the food industry as well as the relevant legislation.
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
  • Generate new research ideas
  • Design and manage projects
  • Appreciate diversity and multiculturality
  • Respect natural environment
  • Demonstrate social, professional and ethical commitment and sensitivity to gender issues
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Evolution of quality management systems and relevant literature. Compulsory and voluntary quality management systems in the food industry. Seminars by experts and visits to food industries
Keywords
food quality management systems, legislation
Educational Material Types
  • Notes
  • Slide presentations
  • Video lectures
  • Interactive excersises
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Description
use of web, literature search, communication, project uploading
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures261.0
Reading Assigment401.6
Tutorial130.5
Field trips and participation in conferences / seminars / activities80.3
Project200.8
Written assigments150.6
Exams30.1
Total1255
Student Assessment
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative)
  • Written Exam with Extended Answer Questions (Summative)
  • Written Assignment (Summative)
  • Oral Exams (Formative)
  • Performance / Staging (Formative)
  • Report (Summative)
Bibliography
Course Bibliography (Eudoxus)
διδακτικές σημειώσεις, διαφάνειες, επιλεγμένο βιβλιογραφικό υλικό
Additional bibliography for study
lecture notes, slides, selected literature
Last Update
04-03-2021