Quality Assurance and Functional Foods
| Title | Διασφάλιση Ποιότητας και Λειτουργικά Τρόφιμα / Quality Assurance and Functional Foods |
| Code | KT072 |
| Faculty | Engineering |
| School | Chemical Engineering |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | No |
| Status | Active |
| Course ID | 20002625 |
Programme of Study: PPS Tmīmatos CΗīmikṓn Mīchanikṓn (2021-2026
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses | Spring | - | 5 |
| Academic Year | 2023 – 2024 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600239321
|
Class Schedule
| Building | Polytechnic - wing B (Civil Eng.) |
| Floor | Floor 2 |
| Hall | ΑΙΘΟΥΣΑ 4 (45) |
| Calendar | Wednesday 14:30 to 17:30 |
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Knowledge Deepening / Consolidation
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600239321
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=11504
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
Students that successfully complete the course are expected to be able to:
1. Recognize and classify the safety risks of the production process
2. To prepare a HACCP / ISO study
3. Identify and know how to control product quality factors
4. Deeper understanding of terms "functional foods" and "bioactive components" and be able to design and develop functional products
5. To know how to isolate and exploit bioactive substances
6. Be able to test the bioactivity of functional ingredients in vitro
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work in teams
Course Content (Syllabus)
1. Introduction to Quality - Total Quality Management Approach
2. Quality control
- quality and control programming
- production control
- product control
- statistical control
- inspection and testing
3. Quality assurance standards
- HACCP / ISO
4. Development of a HACCP & ISO plan
5. General principles of packaging
- Packaging objectives
- Packaging materials
- Role in marketing
- Legislative role
- Product shelf-life determination
6. Types of packaging
- plastic / metal / glass / paper / aseptic / vacuum or modified atmosphere / active or smart packaging
Keywords
HACCP, ISO, quality, packaging
Educational Material Types
- Slide presentations
- Interactive excersises
- Book
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 60 | ||||
| Reading Assigment | 20 | ✓ | |||
| Project | 70 | ✓ | |||
| Total | 150 |
Student Assessment
Description
1. written project
2. exams
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Assignment (Formative)
Bibliography
Course Bibliography (Eudoxus)
Συσκευασία Τροφίμων, του Ι.Γ.Μπλούκα, εκδ Σταμούλη
Εφαρμογή και έλεγχος συστήματος HACCP, Ι.Αμβροσιάδης, εκδ. Σύγχρονη Παιδεία
Additional bibliography for study
Total Quality Assurance for the food industries, W.A.Gould & R.W.Gould
Στοιχεία ελέγχου και Διασφάλισης ποιότητας, Αυλωνίτης, εκδ Έλλην
Last Update
24-05-2022
