Course Information
TitleΕΡΓΑΣΤΗΡΙΑΚΕΣ ΑΣΚΗΣΕΙΣ ΕΠΕΞΕΡΓΑΣΙΑΣ ΚΑΙ ΣΥΝΤΗΡΗΣΗΣ ΤΡΟΦΙΜΩΝ / LABORATORY EXERCISES IN FOOD PROCESSING AND PRESERVATION
CodeΝ304Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001899

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other635
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)635

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

Registered students: 84
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other635
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)635

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600143060
Type of the Course
  • Background
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Examination)
Prerequisites
Required Courses
  • Ν004Υ ORGANIC CHEMISTRY
  • Ν005Υ MATHEMATICS
  • Ν012Υ PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
Learning Outcomes
Upon completion of this course students will be able to: 1. Understand the major food processing and preservation technologies of foods at a laboratory level. 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 international context
  • Work in an interdisciplinary team
  • Be critical and self-critical
Course Content (Syllabus)
Theory - Thermal processing of foods (blanching, pasteurization, sterilization) and thermal process calculations. - Microwave and infrared heating. - Low temperature processing (chilling and freezing, modified atmosphere packaging) - Emerging - novel thermal and non-thermal technologies (mild processing) - ohmic heating, pulsed electric fields, light pulses, ultrasound, high-pressure processing, hurdle technology. - Preservatives - food additives. Laboratory practice - exercises - Laboratory safety rules, equipment use, data handling-presentation and writing of lab reports. - Canning laboratory. - Testing of enzyme inactivation upon thermal processing. - Thermal processing of foods using microwaves and infrared heating. - Food freezing and chilling laboratory exercise. - Food dehydration laboratory exercise. - Production and quality evaluation of a fermented vegetable product (e.g. cabbage)
Keywords
Mέθοδοι επεξεργασίας και συντήρησης τροφίμων
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
Lectures13
Laboratory Work26
Reading Assigment40
Written assigments21
Exams40
Total140
Student Assessment
Description
Written exams at the end of semester as well as on the laboratory exercises.
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Problem Solving (Formative)
  • Labortatory Assignment (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
19-05-2020