Food Process Design
| Title | Σχεδιασμός Διεργασιών Παραγωγής Τροφίμων / Food Process Design |
| Code | ΕΤΔ103 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter |
| Coordinator | Athanasia Goula |
| Common | No |
| Status | Active |
| Course ID | 600017070 |
Programme of Study: FOOD SCIENCE AND NUTRITION
Registered students: 15
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 10 |
| Academic Year | 2020 – 2021 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 4 |
| Class ID | 600175411
|
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/1/600175411
- At the Website of the School: http://food-science.agro.auth.gr/GR/metaptyxiaka/metaptyxiaka.html
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
To familiarize students with basic food production processes and how to integrate them into a food processing line.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Design and manage projects
Course Content (Syllabus)
- Basic operations of momentum, heat, and mass transfer
- Operating conditions of food processing
- Flow charts in food processing
- Mass and energy balances in food processing operations
- Design and sizing of food process equipment
- Effect of food processing operations on food constituents
- Aspects of food packaging
Keywords
Food processing
Educational Material Types
- Notes
- Slide presentations
- Multimedia
- Interactive excersises
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
Use of IT for communication and guidance of the students.
Use of IT technology for scientific literature search, data analysis and composition of the final project.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 40 | ✓ | |||
| Reading Assigment | 60 | ✓ | ✓ | ||
| Tutorial | 40 | ✓ | ✓ | ||
| Project | 70 | ✓ | |||
| Written assigments | 70 | ✓ | |||
| Total | 280 |
Student Assessment
Description
Evaluation of:
1) Interim presentations and final presentation
2) participation in the educational process
3) final written project
Student Assessment methods
- Written Assignment (Summative)
- Performance / Staging (Summative)
- Report (Summative)
Bibliography
Additional bibliography for study
- Himmelblau D.M. 1974. Basic Principles and Calculations in Chemical Engineering. Prentice-Hall, Inc. Englewood, New Jersey (ελληνική έκδοση: Βασικές Αρχές και Υπολογισμοί στη Χημική Μηχανική (3η έκ.). Εκδόσεις Ζήτη, Θεσσαλονίκη, 1986. Επιμέλεια μετάφρασης Γ.Π. Σακελλαρόπουλος).
- Perry J.H., Chilton C.H. & Kirkpatrick S.D. 1963. Chemical Engineering Handbook (4th ed.). McGraw-Hill, New York.
Last Update
09-10-2020
