Training on food animal hygiene and technology
| Title | ΑΣΚΗΣΗ ΣΤΗΝ ΥΓΙΕΙΝΗ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ ΖΩΙΚΗΣ ΠΡΟΕΛΕΥΣΗΣ / Training on food animal hygiene and technology |
| Code | 9.11 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Coordinator | Ilias Papapanagiotou |
| Common | No |
| Status | Active |
| Course ID | 200000823 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 2
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 9 | 5 | 2 |
| Academic Year | 2022 – 2023 |
| Class Period | Winter |
| Faculty Instructors | |
| Instructors from Other Categories |
|
| Weekly Hours | 42 |
| Class ID | 600213521
|
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/1/600213521
- At the Website of the School:
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
Learning Outcomes
The students that attend and successfully pass the examination of the course, will have complete knowledge of meat inspection in slaughtehouses as well as inspection of seafood and eggs. Furthermore, the students will have sufficient experience in HACCP plans applied in the industry of foods of animal origin.
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
Course Content (Syllabus)
Practical training in hygiene of food of animal origin
18 hours Training in meat inspection in local slaughterhouses.
3 hours Training in poultry slaughterhouses.
2 hours Seafood identification.
3 hours Demonstration - Egg Inspection.
2 hours Seafood inspection at market level.
Food Technology
4 hours HACCP plans for the fisheries industry
5 hours HACCP plans construction. Hazard and critical control points identification
5 hours Good manufacturing practice: code of practice
Keywords
meat and poultry meat inspection, seafood and egg inspection
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Laboratory Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Laboratory Work | 38 | ||||
| Total | 38 |
Student Assessment
Description
-The 18 hours of practical training in slaughterhouses in the 8th semester and the 18 hours of practical training in slaughterhouses in the 9th semester are examined in the examination period of the 9th semester.
-The subject that corresponds to the 10 hours of training in Hygiene of Foods of Animal Origin, will be examined in the examination period of the 9th semester.
-The subject that corresponds to the 14 hours of training in Technology of Foods of Animal Origin, will be examined in the examination period of the 9th semester.
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Oral Exams (Summative)
Last Update
12-03-2020
