LABORATORY TECHNIQUES AND BIOTECHNOLOGICAL APPLICATIONS IN FOODS
| Title | ΕΡΓΑΣΤΗΡΙΑΚΕΣ ΤΕΧΝΙΚΕΣ ΚΑΙ ΒΙΟΤΕΧΝΟΛΟΓΙΚΕΣ ΕΦΑΡΜΟΓΕΣ ΣΤΑ ΤΡΟΦΙΜΑ / LABORATORY TECHNIQUES AND BIOTECHNOLOGICAL APPLICATIONS IN FOODS |
| Code | FHB.1.2 |
| Faculty | Sciences |
| School | Biology |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Coordinator | Thomai Lazou |
| Common | No |
| Status | Active |
| Course ID | 600026534 |
Programme of Study: DTPMS YGIEINĪ KAI VIOTECΗNOLOGIA TROFIMŌN
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 14 |
| Academic Year | 2025 – 2026 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 7 |
| Class ID | 600273596
|
Type Of Offer
- Disciplinary Course
Course Type 2021
Specific Foundation
Course Type 2016-2020
- Scientific Area
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/1/600273596
- At the Website of the School:
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
Upon successful completion of this module, students will be able to demonstrate knowledge of proper laboratory practices in food analysis, standard methodologies and techniques for the detection and enumeration of significant foodborne pathogens, hygiene indicators, spoilage bacteria, and beneficial bacteria used in food biotechnology (fermentations). Furthermore, they will be familiar with fundamental chemical analyses of food and water, the methodology of sensory evaluation, and the determination of food shelf life. Additionally, students will be able to recognise a range of genetic, omic, and biotechnological analyses in food.
General Competences
- Apply knowledge in practice
- Advance free, creative and causative thinking
Course Content (Syllabus)
The module "Laboratory Techniques and Biotechnological Applications in Food Science" encompasses sound laboratory practices in food analysis, standard methods for the detection and/or enumeration of significant bacteria relevant to food safety and food biotechnology, including potable water, fundamental chemical analyses of food, and the determination of food product shelf life. It also addresses genetic, genomic, metabolomic, and proteomic analyses within the food sector, alongside other specialised biotechnological approaches.
Keywords
Laboratory Techniques; Biotechnological Applications
Educational Material Types
- Notes
- Slide presentations
- Interactive excersises
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Laboratory Teaching
Description
Bionformatics
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 56 | 2.2 | ✓ | ||
| Laboratory Work | 82 | 3.3 | ✓ | ||
| Reading Assigment | 190 | 7.6 | ✓ | ||
| Exams | 6 | 0.2 | ✓ | ||
| Report on Laboratory Rotation | 16 | 0.6 | ✓ | ||
| Total | 350 | 14 |
Student Assessment
Description
Student assessment is conducted through written examinations 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)
Last Update
12-05-2025
