Hygiene in Food Industry

Μάθημα: Hygiene in Food Industry
Course Number: PBTF02
Ώρα:
Προαπαιτούμενα:
Μονάδες: 7.5
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Χάρτης: Map
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE PBTF02 SEMESTER 1
    COURSE TITLE Hygiene in Food Industry
    TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
    Lectures and laboratory course 5 5
     
    COURSE TYPE Skill Development
    PREREQUISITES: –
    TEACHING & EXAMINATION LANGUAGE: Greek
    COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
    COURSE URL: https://agro.duth.gr/courses/%ce%b2%ce%b9%ce%bf%ce%bc%ce%b7%cf%87%ce%b1%ce%bd%ce%b9%ce%ba%ce%ae-%cf%85%ce%b3%ce%b9%ce%b5%ce%b9%ce%bd%ce%ae/
    1. LEARNING OUTCOMES
    Learning 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 Skills
    ·         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

     
    1. LEARNING & TEACHING METHODS – EVALUATION
    TEACHING METHOD Face to face/ Distance learning
    USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

     

    		 Yes
    TEACHING ORGANIZATION
    Activity Workload/semester
    Lectures 52
    Individual Assignments 28
    Independent study 45
    Course total

    (25-hour workload per credit unit)

    		 125
    Student Evaluation Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
    1. SUGGESTED BIBLIOGRAPHY
    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.