Food Process Design
| Title | Σχεδιασμός Διεργασιών Παραγωγής Τροφίμων / Food Process Design |
| Code | ΕΤΔ103 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter |
| Coordinator | Athanasia Goula |
| Common | No |
| Status | Active |
| Course ID | 600017070 |
Programme of Study: FOOD SCIENCE AND NUTRITION
Registered students: 13
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 10 |
| Academic Year | 2025 – 2026 |
| Class Period | Winter |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 4 |
| Class ID | 600289827
|
Course Type 2021
Specific 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/1/600289827
- At the Website of the School: https://foodsn.agro.auth.gr/mathimata/1o-examino/sxediasmos-diergasion-paragogis-trofimon
- eLearning: https://elearning.auth.gr/course/view.php?id=12323
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
Students are expected that within the framework of the course they will:
1. become familiar with basic mass, momentum and energy transfer processes
2. become familiar with the process of determining operational parameters of food processing processes
3. they will practice developing production process flow charts
4. they will understand the application of mass and energy balances in processes and production processes
5. they will practice sizing required production process equipment
6. they will practice food packaging design issues
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Design and manage projects
Course Content (Syllabus)
- Basic operations of momentum, heat, and mass transfer
- Operating conditions of food processing
- Flow charts in food processing
- Mass and energy balances in food processing operations
- Design and sizing of food process equipment
- Effect of food processing operations on food constituents
- Aspects of food packaging
Applying all of the above to a case study
Keywords
Food processing
Educational Material Types
- Notes
- Slide presentations
- Multimedia
- Interactive excersises
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 the final project.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 40 | ✓ | |||
| Reading Assigment | 60 | ✓ | ✓ | ||
| Tutorial | 40 | ✓ | ✓ | ||
| Project | 70 | ✓ | |||
| Written assigments | 70 | ✓ | |||
| Total | 280 |
Student Assessment
Description
Evaluation of:
1) Interim presentations and final presentation (40%)
2) participation in the educational process (10%)
3) final written project (50%)
Individual phase presentations are evaluated based on depth and breadth of investigation, scientific documentation, and diligence of the original effort.
The final presentation is evaluated based on the degree of adaptation of the study to the individual observations in each presentation phase, its completeness and scientific documentation.
Student Assessment methods
- Written Assignment (Summative)
- Performance / Staging (Summative)
- Report (Summative)
Bibliography
Additional bibliography for study
• Himmelblau D.M. 1974. Basic Principles and Calculations in Chemical Engineering. Prentice-Hall, Inc. Englewood, New Jersey (ελληνική έκδοση: Βασικές Αρχές και Υπολογισμοί στη Χημική Μηχανική (3η έκ.). Εκδόσεις Ζήτη, Θεσσαλονίκη, 1986. Επιμέλεια μετάφρασης Γ.Π. Σακελλαρόπουλος).
• Perry J.H., Chilton C.H. & Kirkpatrick S.D. 1963. Chemical Engineering Handbook (4th ed.). McGraw-Hill, New York.
• Singh R.P. & Heldman D.R. 2001. Introduction to Food Engineering (3rd ed.). Academic Press, London, UK (ελληνική έκδοση: Εισαγωγή στη Μηχανική Τροφίμων. Επιστημονικές Εκδόσεις Παρισιάνου Α.Ε., Αθήνα, 2018. Επιμέλεια μετάφρασης Σ. Γιαννιώτης, Ν. Στοφόρος, Κ. Τζιά).
Last Update
02-06-2025
