Processing and Nutritive Value of Foods
| Title | Επεξεργασία & Θρεπτική αξία Τροφίμων / Processing and Nutritive Value of Foods |
| Code | ΝΤΠ103 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter |
| Coordinator | Athanasia Goula |
| Common | No |
| Status | Active |
| Course ID | 600017947 |
Programme of Study: FOOD LAW
Registered students: 39
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 7 |
| Academic Year | 2025 – 2026 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600283272
|
Course Type 2021
General Foundation
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/1/600283272
- eLearning: https://elearning.auth.gr/course/view.php?id=12222
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
Students are expected that within the framework of the course they will:
1. become familiar with the main food processing and preservation processes
2. understand the causes of food spoilage and their control-limitation methods
3. understand the effect of processing - preservation processes on the quality and nutritional characteristics of the product
4. understand the dynamics of food systems and the changes that occur within them as a consequence of food processing and preservation processes
5. become familiar with the development of production process flow charts
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
Course Content (Syllabus)
• Generally for food processing. The concept of food processing. Food quality degradation. Microorganisms. Enzymes. Chemical reactions. Food preservation methods.
• Thermal processing of foods. Canning and aseptic treatment. Determination of appropriate heat treatment. Thermal destruction of microorganisms. Thermal destruction of nutrients.
• Pasteurization - sterilization - blanching. Pasteurization, sterilization, and blanching conditions. Methods and equipment.
• Canning. The concept of canning. Canning containers. Canning stages. Canned product alterations. Food canning examples.
• Aseptic treatment. The concept of aseptic treatment. Advantages of aseptic treatment. Aseptic treatment stages. Typical and special aseptic treatment systems.
• Food cooling. Cooling conditions. Behavior of food during cooling. Impact of cooling on food quality. Refrigerants. Cold production methods. Food cooling methods. Combining cooling techniques (controlled atmosphere maintenance, modified atmosphere packaging).
• Food freezing. Rate and time of freezing. Impact of freezing on food quality. Freezing methods. Food thawing.
• Food concentration. Concentration by evaporation. Concentration by freezing and separation of ice crystals. Concentration with semipermeable membranes. Comparison of methods - Advantages and disadvantages.
• Dehydration of foods. Principles of dehydration. Methods of food dehydration. Brief description of dryers.
• Food irradiation and food preservation with high hydrostatic pressures. Ionizing radiation. Applications of radiation in food preservation. Radiation and safety. Radiation detection in foods. Microwaves. High hydrostatic pressure application. Influence of radiation and high hydrostatic pressures on food quality.
• Chemical and biological methods of food preservation. Salting. Smoking. Addition of sugars. Additives. General for fermentation. Lactic fermentation. Alcoholic fermentation. Acidic fermentation. Examples.
• Changes in the nutritional value of foods as a result of various processes (loss of vitamins, oxidations, protein denaturation, destruction of fatty acids and amino acids, Maillard products, etc.).
• Food packaging. Contribution of packaging to food preservation. Packaging characteristics. Plastic, metallic, glass, and paper packaging. Basic principles for selecting the appropriate package. Package and product interaction. Modified atmosphere packaging. Active packaging.
Keywords
Food processing, nutrition
Educational Material Types
- Notes
- Slide presentations
- Multimedia
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
Use of IT for communication and guidance of the students.
Use of IT technology for scientific literature search, data analysis and composition of homeworks.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | |||
| Reading Assigment | 64 | ||||
| Written assigments | 90 | ||||
| Exams | 3 | ||||
| Total | 196 |
Student Assessment
Description
All assignments and exams will be expected to be of professional quality and hand-delivered in class. No late work will be accepted without prior approval from the instructor. The grade for the course will be determined as follows:
Project presentation:30%
Final exams: 70%
The project presentation is evaluated based on its completeness and scientific documentation.
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Written Assignment (Summative)
Bibliography
Additional bibliography for study
• Μπλούκας Ι. 2004. Επεξεργασία και Συντήρηση Τροφίμων. Εκδόσεις Σταμούλης, Θεσσαλονίκη.
• Λάζος Ε.Σ. 2010. Επεξεργασία Τροφίμων. Εκδόσεις INTERBOOKS, Αθήνα.
• Karel Μ., Fennema Ο.R., Lund D.B. 2003. Physical Principles of Food Preservation (2nd ed.). Marcel Dekker, Inc., New York.
• Campbell-Platt G. 2009. Food Science and Technology. Wiley-Blackwell.
Last Update
12-11-2023
