Practical Training on Hygiene and Technology of Foods of Animal Origin
| Title | ΑΣΚΗΣΗ ΣΤΗΝ ΥΓΙΕΙΝΗ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ ΖΩΙΚΗΣ ΠΡΟΕΛΕΥΣΗΣ / Practical Training on Hygiene and Technology of Foods of Animal Origin |
| Code | 10.4 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Coordinator | Dimitrios Fletouris |
| Common | No |
| Status | Active |
| Course ID | 200000714 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 2
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 10 | 5 | 5 |
| Academic Year | 2022 – 2023 |
| Class Period | Spring |
| Faculty Instructors | |
| Instructors from Other Categories | |
| Weekly Hours | 46 |
| Class ID | 600214684
|
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/1/600214684
- At the Website of the School:
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
The students are expected to:
• Get familiarized with microbiological and chemical laboratory analyses used for the evaluation of food safety.
• Understand the design of thermal treatments used for food preservation and understand bio-preservation concepts.
• Link theory with practice via visits and orientation at food manufacturing companies.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
Course Content (Syllabus)
Visit and student orientation to food-manufacturing companies.
Screening methods of analysis for chemical contaminants in foods of animal origin.
Basic principles of thermobacteriology in food processing.
Study and presentation of selected scientific literature on the hygiene and technology of φoods of Animal origin by students in groups.
Physicochemical analyses for meat based products. Determination of total volatile nitrogen content and determination of the oxidation value.
Food biotechnology and Food biopreservation
Keywords
Food analysis, microbiological analysis, chemical analysis, biotechnology
Educational Material Types
- Notes
- Slide presentations
- Literature
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Laboratory Work | 40 | ✓ | ✓ | ||
| Field trips and participation in conferences / seminars / activities | 8 | ✓ | |||
| Exams | 2 | ✓ | |||
| Total | 50 |
Student Assessment
Description
The final course graded is calculated as follows: a final written exam (90% of the grade) and student presentations of selected scientific literature (10% of the grade).
Student Assessment methods
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
- Performance / Staging (Summative)
- Written Exam with Problem Solving (Summative)
Last Update
16-03-2020
