Course Information
TitleΤΕΧΝΟΛΟΓΙΑ ΚΡΕΑΤΟΣ - ΑΛΙΕΥΜΑΤΩΝ -ΑΥΓΩΝ / MEAT, SEAFOOD AND EGG TECHNOLOGY
CodeΝ317Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001912

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-5
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Winter-5

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 98
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-5
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Winter-5

Class Information
Academic Year2019 – 2020
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600142433
Type of the Course
  • Scientific Area
  • Skills Development
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
General Prerequisites
Students should have attented the basic Food Science courses.
Learning Outcomes
Upon completion of this course, students will be able to: 1. to understand the structure, composition and funcionality of muscle. 2. to be familiar and understand the processing and preservation methods for meat and meat products. 3. to be familiar the processing and preservation methods for seafood and eggs.
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
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Structure and composition of animal tissues. Conversion of muscle tissue to meat. Factors that affect meat color and texture. Methods of meat processing and preservation. Technology of meat products. Use of additives and their properties. Quality control of meat and meat products. Meat by-products utilization. Seafood technology, preservation and processing. Technology of egg and egg products. Quality control of eggs.
Keywords
meat, cured meat, seafood, eggs
Educational Material Types
  • Notes
  • Slide presentations
  • Multimedia
  • Interactive excersises
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures39
Laboratory Work26
Reading Assigment35
Written assigments13
Exams27
Total140
Student Assessment
Description
80% written exams 20% lab reports and lab exam.
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
  • Report (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
«Τεχνολογία Κρέατος», Μπλούκας Ι. 2007 Εκδόσεις Σταμούλη Α.Ε. (κωδικός Εύδοξος: 23028)
Additional bibliography for study
«Τεχνολογία Αλιευμάτων», Μπλούκας Ι. «Τεχνολογία Αυγών», Μπλούκας Ι.
Last Update
22-01-2020