Course Information
TitleΤΕΧΝΟΛΟΓΙΑ ΛΙΠΑΡΩΝ ΣΩΜΑΤΩΝ / OILS AND FATS TECHNOLOGY
CodeΝ320Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001915

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: 60
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
Instructors from Other Categories
Weekly Hours4
Total Hours46
Class ID
600143076
Type of the Course
  • Scientific Area
  • Skills Development
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)
Prerequisites
General Prerequisites
It is suggested that the students have attended the Food Chemistry and Food Physical Chemistry courses.
Learning Outcomes
Upon completion of this course, students will be able to: 1. understand the physical and chemical properties of fats and oils based on their composition 2. to handle the quality of olive oil based on the characteristics of olive fruit and the production conditions. 3. To handle the problems of food preservation attributed to oils and fats.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Work autonomously
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Structure and composition of oilseeds and oil fruits. Physical properties (fractionation-margerines). Chemical properties of lipids (hydrogenetion, transeterification). Fat oxidation. Technology of animal fats. Technology of olive oil production and other oils of plant origin. Preservation of oils and fats. Quality control and adulteration control. Oil refining.
Keywords
Olive oil, seed oil, oil processsing
Educational Material Types
  • Notes
  • Slide presentations
  • Video lectures
  • 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
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures84
Laboratory Work30
Field trips and participation in conferences / seminars / activities5
Written assigments16
Exams5
Total140
Student Assessment
Description
80% written exams (a midterm exam 40%, b midterm exam 40%) 10% individual literature review assignment 10% laboratory report
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 Exam with Problem Solving (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
«Ελαιόλαδο» Κυριτσάκης Απ. (κωδικός Εύδοξος:181511)
Additional bibliography for study
«Bailey's Industrial Oil and Fat Products», John Wiley and Sons, Inc.
Last Update
20-01-2020