Hygiene in Food Industry


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVELPost Postgraduate
COURSE CODE PBTF02 SEMESTER 1
COURSE TITLE Hygiene in Food Industry
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 7.5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
 

• understanding the basic microbiological hygiene rules in Food Industry

• understanding of  HACCP system (Hazard Analysis Control Point System) and GMPs (Good Manufacturing Practices) in several categories of Food Industry

• understanding of laboratory microbiological practices based on Greek, European and International legislation.

 

General capabilities

§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT

1st  Τhe HACCP system

2nd  Microorganisms and their detection

3rd  Food Safety Criteria

4th Wastes in Food Industry

5th  Refrigarated Foods-Freezed Foods- Specialized Rules of Hygiene

6th Foods with Thermal Processing-Dehydrated Foods- Specialized Rules of Hygiene

7th  Soft Drinks -Juices- Specialized Rules of Hygiene

8th  Bakery & Pastry products – Specialized Rules of Hygiene

9th   HACCP application in Sugar Industry

10th  HACCP application in Dairy Products

11th  Rules of Hygiene in Meat Products Industry

12th  Rules of Hygiene in Catering Enterprises

13th  Microbiological- Chemical  Hazards for Consumer’s health

 

TEACHING AND LEARNING ASSESSMENT METHODS

DELIVERING METHOD In classroom or Teleconferance
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
Ε. Bezirtzoglou. 2010. Hygiene of Industries, Foods & Drugs.  Disigma Editions.

Ε. Bezirtzoglou . 2005. General Microbiology. Parisianos Editions.

D. Kalogridou-Vasileiadou.1999. Rules of Good Hygiene Practice for Food Industries, General-Specialized. University Studio Press Editions.

H. Keweloh. 2013. Microbiology & Food Hygiene. ION Editions.

 

 

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