Food Processing and Preservation
| Title | ΕΠΕΞΕΡΓΑΣΙΑ ΚΑΙ ΣΥΝΤΗΡΗΣΗ ΤΡΟΦΙΜΩΝ / Food Processing and Preservation |
| Code | Η05 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 40002659 |
Programme of Study: PPS-Tmīma CΗīmeías (2016-sīmera)
Registered students: 100
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| VASIKOS KYKLOS | Elective Courses belonging to the selected specialization | 6 | 3 | 5 |
| Academic Year | 2021 – 2022 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600188632
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600188632
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=5&mn=85
- eLearning (Moodle):
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Learning Outcomes
Following the successful conclusion of the classes, the students are expected to understand:
1. The relationship between food quality and the various processes applied by the food industry for the exploitation of plant and livestock raw materials.
2. The importance of microorganisms as factors that either makes it possible to prepare food products with acceptable quality characteristics or lead to products of low safety or quality.
3. The importance of using enzymes for the preparation of foods and food constituents.
4. The importance of environmental factors, such as light, oxygene, temperature and relative humidity, of composition and certain characteristics of raw materials used for their production or of packaging, in determining food deterioration or safety.
5. The principles of preservation methods applied by the food industry for the preparation of products of high quality and satisfactory commercial life.
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
- Work in an interdisciplinary team
- Appreciate diversity and multiculturality
- Respect natural environment
- Demonstrate social, professional and ethical commitment and sensitivity to gender issues
- Advance free, creative and causative thinking
Course Content (Syllabus)
Principles of food processing. Exploitation of microorganism cultures and enzyme preparations in food production. Food preservation (chemical, biochemical and microbial spoilage of foods, food biological safety, environmental factors affecting the microbial spoilage and biological safety of foods, food preservation by dehydration, refrigeration, freezing, thermal processing, irradiation and other physical methods, preservation by smoking, preservation with the use of antimicrobial additives, salt, vinegar, sugar or ethanol). Types of packaging materials used in foods. Edible food packaging materials.
Keywords
Food, Processing, Preservation, Packaging
Educational Material Types
- Slide presentations
- Book
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
E-learning facilities are used to communicate with students and to upload teaching material. During the Covid-19 lockdown period distance exam facilities were also used (quiz)
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 1.0 | ✓ | ✓ | |
| Reading Assigment | 83 | 3.3 | ✓ | ✓ | |
| Tutorial | 13 | 0.5 | ✓ | ✓ | |
| Exams | 3 | 0.1 | ✓ | ✓ | |
| Total | 125 | 5 |
Student Assessment
Description
Erasmus students are examined in June exam period in written tests. The suggested books(available at the Library of the School of Chemistry) are:
H. Ramaswamy & M. Markotte, Food Processing – Principles and Applications, CRC Press – Taylor & Francis Group, Boca Raton, FL, 2006, ISBN 978-1-58716-008-0
C. W. Bamforth, Food, Fermentation and Micro-organisms, Blackwell Publ. Ltd, Oxford, UK, 2005, ISBN 978-0-6320-5987-4
R. J. Whitehurst & B. A. Law (Eds.), Enzymes in Food Technology, Sheffield Academic Press, Sheffield, UK, 2002, ISBN 1–84127–223–X
During Covid19-lockdown the instructors use platforms provided by the Institution
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Αρχές Τεχνολογίας Τροφίμων. Β. Κιοσέογλου και Γ. Μπλέκας, Εκδόσεις Γαρταγάνη, Θεσσαλονίκη, 2014.
Additional bibliography for study
Επιπρόσθετη βιβλιογραφία δίνεται στο βιβλίο "Αρχές Τεχνολογίας Τροφίμων".
Last Update
10-03-2021
