Course Information
TitleΑΡΧΕΣ ΕΠΕΞΕΡΓΑΣΙΑΣ ΚΑΙ ΣΥΝΤΗΡΗΣΗΣ ΤΡΟΦΙΜΩΝ / PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
CodeΝ012Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001756

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 365
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course215

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

Registered students: 220
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course215

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Weekly Hours6
Total Hours78
Class ID
600142923
Type of the Course
  • Background
  • Scientific Area
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
  • 002Υ ORGANIC GHEMISTRY
  • 003Υ PHYSICS
  • Ν005Υ MATHEMATICS
General Prerequisites
Students should have basic background in General Chemistry, Organic Chemistry, Physics, Mathematics.
Learning Outcomes
Upon completion of this course students will be able to: 1. Understand the major food processing and preservation technologies of foods. 2. Understand the major major causes of food deterioration and the technological approaches available to control them. 3. Understand the impact of various processing and preservation technologies on quality attributes and food stability. 4. Recognize the dynamics of food systems as it pertains to processing and preservation technologies.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Introduction to food quality and major causes of food deterioration. Thermal processing of foods (blanching, pasteurization, sterilization). Thermal process calculations and equipment of thermal processing. Deterioration of canned foods. Aseptic processing and packaging. Low pemperature preservation of foods, modified atmosphere storage. Freezing and frozen storage. Concentration and food dehydration. Food Irradiation. High pressure technology in food preservation. Extrusion cooking. Fermentation and other uses of microorgansims in food processing and preservation.
Keywords
Food preservation - technologies, equipment, quality and food stability.
Educational Material Types
  • 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 powerpoint and internet
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures78
Reading Assigment40
Exams32
Total150
Student Assessment
Description
Written exams (mid-term and final) at the end of semester.
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Επεξεργασία και Συντήρηση Τροφίμων, Ιωάννης Μπλούκας, 2004
Additional bibliography for study
Physical Principles of Food Preservation, M. Karel, O. R. Fennema, D. B. Lund, 1975, Dekker. Food Science and Technology, G. Campbell-Platt, 2009, Wiley-Blackwell
Last Update
10-05-2020