FOOD QUALITY CONTROL AND ASSURANCE
| Title | ΠΟΙΟΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΡΟΦΙΜΩΝ - ΣΥΣΤΗΜΑΤΑ ΔΙΑΣΦΑΛΙΣΗΣ ΠΟΙΟΤΗΤΑΣ / FOOD QUALITY CONTROL AND ASSURANCE |
| Code | Ν309Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate, 3rd / Doctorate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001904 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 1
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | 9 | 5 | 5 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Compulsory Course belonging to the selected specialization (Compulsory Specialization Course) | 9 | 5 | 5 |
| Academic Year | 2022 – 2023 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 3 |
| Class ID | 600210425
|
Class Schedule
| Building | Αγρόκτημα - Ζωοτεχνία |
| Floor | Ισόγειο |
| Hall | ΚΕΝΤΡΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΚΤΙΡΙΟ ΕΤΤ (268) |
| Calendar | Τρίτη 09:00 έως 12:00 |
Course Type 2011-2015
Knowledge Deepening / Consolidation
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600210425
- At the Website of the School: http://food-science.agro.auth.gr/
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
Required Courses
- Ν012Υ PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
- Ν306Υ FOOD CHEMISTRY I
- Ν307Υ FOOD MICROBIOLOGY
General Prerequisites
Requirements include Food Chemistry, Food Microbiology, Food Processing
Learning Outcomes
Upon completion of this course students will be able to:
1. Unsterstand the main principles of Food Law
2. Identify the major biological and chemical hazards in foods.
3. Identify effective methods for controlling hazards in foods
4. Understand the main Quality and Safety Assurance systems
5. Develop a HAACP plan
6. Unsterstand the main principles of Food Labeling
7.Unsterstand the main principles of Food Safety Management
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
- Design and manage projects
Course Content (Syllabus)
This course will introduce students to the fundamentals of Food Quality Control and Assurance as well as current topics and concerns in the food industry. Lectures include Introduction to Food Safety and Quality, Food law, Food hazards (biological, chemical, physical), Methods for controlling of pathogenic and spoilage microorganisms in foods, Quality and Safety management systems (HACCP, ISO 9001, ISO 22000, BRC. IFS, EUREPGAP) in the Food Industry, Food Labeling, Novel tools in food quality and safety control: Quantitative Microbiology and Risk Assessment, Introduction to Food Quality.
Keywords
Food Quality Control, Fooa Safety Management
Educational Material Types
- Notes
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
Description
Use of Predictive Microbiology Software
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | ✓ | ||
| Reading Assigment | 98 | ✓ | ✓ | ||
| Exams | 3 | ✓ | |||
| Total | 140 |
Student Assessment
Description
Written exams at the end of semester.
Student Assessment methods
- Written Exam with Multiple Choice Questions (Formative, Summative)
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
- Written Assignment (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
-
Additional bibliography for study
Σημειώσεις Ποιοτικού Ελέγχου
Last Update
19-05-2020
