Assessment of the Shelf Life of Foods
| Title | Προσδιορισμός Διάρκειας Ζωής / Assessment of the Shelf Life of Foods |
| Code | ΝΤΠ112Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Coordinator | Evgenios Katsanidis |
| Common | No |
| Status | Active |
| Course ID | 600017957 |
Programme of Study: FOOD LAW
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses | 2 | 1 | 5 |
| Academic Year | 2022 – 2023 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 2 |
| Total Hours | 26 |
| Class ID | 600227634
|
Course Type 2021
Specialization / Direction
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Knowledge Deepening / Consolidation
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600227634
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=12868
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
General Prerequisites
Understanding of food chemistry, processing and microbiology. Math and use of MS Excel.
Learning Outcomes
With the successful completion of this course, the student will be able to:
- Understand the concepts related to determining the shelf life and quality of food
- Successfully identify the modes of failure of food
- Know the methodologies for evaluating food quality characteristics
- Plan and implement the determination of the shelf life of food.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Advance free, creative and causative thinking
Course Content (Syllabus)
The course provides students with an in-depth presentation of the approach to determining the shelf life of foods. Specifically, it presents the concepts related to food quality indicators, the factors that determine the shelf life of a food, the modes of failure of food, food quality assessment methodology, the effect of food ingredients and additives on the shelf life of a food, the kinetics of deterioration and changes in food, dynamic shelf life determination, properties of packaging materials, interactions of food components and packaging materials and determination of packaging needs to achieve desired shelf life.
Keywords
Shelf life of food
Educational Material Types
- Notes
- Slide presentations
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
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 30 | ✓ | |||
| Reading Assigment | 55 | ✓ | ✓ | ||
| Interactive Teaching in Information Center | 10 | ✓ | ✓ | ||
| Written assigments | 40 | ✓ | ✓ | ||
| Exams | 5 | ✓ | ✓ | ||
| Total | 140 |
Student Assessment
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)
- Report (Formative, Summative)
Bibliography
Additional bibliography for study
• Understanding and measuring the shelf-life of food (2000). Ed.: Steele, R. Woodhead Publishing Limited, England.
• The stability and shelf-life of food (2000). Ed.: Kilcast, D. and Subramaniam, P. Woodhead Publishing Limited, England.
• Food Industry Briefing Series: Shelf Life (2002). Ed.: Man, D. Blackwell Science Limited, England.
Last Update
13-11-2023
