SCHOOL AGRICULTURAL AND FORESTRY SCIENCES DEPARTMENT AGRICULTURAL DEVELOPMENT LEVEL OF STUDIES 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 Scientific Area 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/
- 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
- 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
- LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT) Yes TEACHING ORGANIZATION Activity Workload/semester Lectures 39 Laboratory courses 26 Individual written assignments 15 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
- 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.