Course Information
TitleΤΕΧΝΟΛΟΓΙΑ ΜΕΤΑΠΟΙΗΣΗΣ ΟΠΩΡΟΚΗΠΕΥΤΙΚΩΝ / FRUIT AND VEGETABLE PROCESSING
CodeΝ321Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001916

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: 59
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 Hours4
Total Hours46
Class ID
600142437
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
Required Courses
  • 501Υ FOOD CHEMISTRY
  • Ν305Υ FOOD ENGINEERING I
  • Ν306Υ FOOD CHEMISTRY I
Learning Outcomes
Upon completion of this course, students will be able to: 1. to handle understand the different types of fruits and vegetable structure, metabolisma and composition as well as the factors implicated in their quality and storage 2. to underastand and foresee the changes intheirs composition during processing and the factors affecting their postprocessing quality and storage capacity.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Work autonomously
  • Work in an interdisciplinary team
  • Design and manage projects
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Chemical composition, quality attributes morphology and postharvest metabolism of fruits and vegetables before processing. Compositional changes during processing and preservation. Processing of fruits and vegetables to produce products such as fermented olives and vegetables,canned fruit, juices, preserves, frozen vegetables, tomato products and fresh cut vegetables.
Educational Material Types
  • Notes
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Description
Teaching Software: powerpoint e-class platform: e-learning.
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures84✓
Laboratory Work30✓
Field trips and participation in conferences / seminars / activities5✓
Written assigments16✓
Exams5✓
Total140
Student Assessment
Description
90% written exams 10% individual literature review assignment.
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
«Μετασυλλεκτική Φυσιολογία-Μεταχείριση Οπωροκηπευτικών και Τεχνολογία», Βασιλακάκης Μιλτιάδης (κωδικός Εύδοξος:2684 )
Additional bibliography for study
«Τεχνολογία Επεξεργασίας Οπωροκηπευτικών», Καραουλάνης, Γ.Δ.
Last Update
20-01-2020