| Title | ΤΕΧΝΟΛΟΓΙΑ ΚΡΕΑΤΟΣ - ΑΛΙΕΥΜΑΤΩΝ -ΑΥΓΩΝ / MEAT, SEAFOOD AND EGG TECHNOLOGY |
| Code | Ν317Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001912 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Winter | - | 5 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Elective Course belonging to the selected specialization (Elective Specialization Course) | Winter | - | 5 |
| Academic Year | 2019 – 2020 |
| Class Period | Winter |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600142433
|
Course Type 2016-2020
- Scientific Area
- Skills Development
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/1/600142433
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=778
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
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | |||
| Laboratory Work | 26 | ✓ | ✓ | ✓ | |
| Reading Assigment | 35 | ✓ | ✓ | ||
| Written assigments | 13 | ✓ | ✓ | ✓ | |
| Exams | 27 | ✓ | ✓ | ||
| Total | 140 |
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