Course Information
TitleΤΕΧΝΟΛΟΓΙΑ ΔΗΜΗΤΡΙΑΚΩΝ / CEREAL TECHNOLOGY
CodeΝ318Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001913

Programme of Study: PPS Geōponías (2019-sīmera)

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

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

Registered students: 73
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherSpring-5
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Spring-5

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Weekly Hours4
Total Hours52
Class ID
600143074
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)
  • English (Examination)
Prerequisites
Required Courses
  • Ν012Υ PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
  • Ν305Υ FOOD ENGINEERING I
  • Ν306Υ FOOD CHEMISTRY I
General Prerequisites
Students should have background in Principles of Food Processing and Preservation, Food Chemistry and Food Engineering.
Learning Outcomes
Upon completion of this course students will be able to: 1. Understand the basic aspects of cereal processing and production of cereal-based foods. 2. Recognize the influence of processing conditions on the quality of cereal products. 3. Recognize the influence of the components of cereal seeds on the quality of cereal products. 4. Recognize the influence of flour additives on the quality of cereal products.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • 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)
1. Structure of cereal grains 2. Food products of cereal grains 3. Nutritional value of cereal grains. 4. Starch. 5. Proteins. 6. Other components. 7. Dry milling. 8. Wet milling. 9. Corn technology: starch, starch syrups. 10. Rice technology. 11. Oat technology 12. Dough rheology. 13. Breadmaking.
Keywords
Cereal products, Food processing
Educational Material Types
  • Notes
  • Slide presentations
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures39
Laboratory Work26
Reading Assigment72
Exams3
Total140
Student Assessment
Description
Written exams at the end of semester.
Student Assessment methods
  • Written Exam with Extended Answer Questions (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
"Επιστήμη και τεχνολογία σιτηρών", Λάζος Ε., Λάζου Α., κωδ. 68389039
Additional bibliography for study
Τεχνολογία Δημητριακών, Νικήτας Ματσούκας (σημειώσεις). Baking the Art and Science: A practical Handbook for the Baking Industry, Claus Schünemann, Günter Treu, 2007. Cereals processing technology, Gavin Owens, 2001.
Last Update
18-01-2020