Training in Food Hygiene
| Title | ΑΣΚΗΣΗ ΣΤΗΝ ΥΓΙΕΙΝΗ ΤΡΟΦΙΜΩΝ ΖΩΙΚΗΣ ΠΡΟΕΛΕΥΣΗΣ / Training in Food Hygiene |
| Code | 8.12 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Coordinator | Vangelis Economou |
| Common | No |
| Status | Active |
| Course ID | 200000636 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 8 | 4 | 2 |
| Academic Year | 2022 – 2023 |
| Class Period | Spring |
| Faculty Instructors | |
| Instructors from Other Categories |
|
| Weekly Hours | 39 |
| Class ID | 600214685
|
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/1/600214685
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=10926
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Learning Outcomes
Familiarisation of the students in meat inspection and microbiological analyses of foods of animal origin and the interpretation of their results. More specifically, with the successful attendance of the course the students are expected to know basic pronciples of meat and meat products inspection as well as the microbiological methods of their quality and safety, according to EU food legislation.
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
- Work in teams
Course Content (Syllabus)
2 hours: Surface contamination of carcasses (bovine, porcine, caprine, ovine, poultry).
2 hours: Inspection of canned foods.
2 hours: Trichinella examination.
3 hours: Inspection of meat products.
18 hours: Training in meat inspection in local slaughterhouses.
3 hours: Sampling methods of foods of animal origin. Growth media for the microbiological examination of foods.
3 hours: Total Viable Counts and special groups of spoilage microorganisms (phychrotrophic, thermophilic, yeasts-molds)
3 hours: Enumeration of coagulase-positive Staphylococcus aureus.
3 hours: Isolation of Salmonella spp. from foods of animal origin.
Educational Material Types
- Notes
- Slide presentations
- Book
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 | 38 | ||||
| Total | 38 |
Student Assessment
Description
-The 9 hours of practical training in Hygiene of Foods of Animal origin and the 12 hours of practical training in Food Microbiology are examined in the examination period of the 8th semester.
-The subject that corresponds to the 18 hours of practical training in slaughtehouses, 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)
Last Update
17-03-2020
