Technology of Foods of Animal Origin Practise
| Parent Course | |
| Component Courses |
|
| Title | ΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ ΖΩΙΚΗΣ ΠΡΟΕΛΕΥΣΗΣ ΑΣΚΗΣΗ / Technology of Foods of Animal Origin Practise |
| Code | 6.6.01 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Coordinator | Maria Papagianni |
| Common | No |
| Other Characteristics | Part of composite course |
| Status | Active |
| Course ID | 600013063 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 179
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 6 | 3 | 4 |
| Academic Year | 2023 – 2024 |
| Class Period | Spring |
| Faculty Instructors | |
| Instructors from Other Categories |
|
| Weekly Hours | 47 |
| Class ID | 600230252
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600230252
- At the Website of the School:
- eLearning (Moodle):
- OpenCourses (eClass):
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
with the course completion the students will be able to carry out the tought tests and analyses and also they will be able to solve specific problems that may arise upon food processing and production
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)
TECHNOLOGY OF FOOD OF ANIMAL ORIGIN: PRACTICAL EXERCISES
2 hours: Canning technology (types of can containers, properties, thermal processing) (AP)
3 hours: Methods of chemical analysis of food. Methods for determining the caloric value of food and the percentage content of meat as quantitative ingredient declaration (QUID) (AP)
2 hours: Design of slaughter houses. Regulatory aspects (IA)
3 hours: Categories of meat based products. Cooked sausage manufacture (IA)
3 hours: Practical exercise on a meat processing plant (IA)
3 hours: Practical exercise on the local central fish marker / or on a fisheries processing plant (MP)
3 hours: Fish freshness determination and fish grading (MP)
2 hours: The production process for canning fish. Design, safety and regulatory aspects (MP)
Keywords
chemical analysis of food, organoleptical examinations, canning, fish freshness evaluation
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 | 15 | ✓ | |||
| Fieldwork | 6 | ✓ | |||
| Exams | ✓ | ||||
| Total | 21 |
Student Assessment
Description
Written exam at the end of the semester
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
- Written Exam with Problem Solving (Summative)
Bibliography
Course Bibliography (Eudoxus)
Τεχνολογία & Ποιοτικός Έλεγχος των αλιευμάτων/ Μ. Παπαγιάννη
Last Update
22-11-2023
