Dairy Microbiology


 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE
FOOD0011
SEMESTER 8th
COURSE TITLE DAIRY  MICROBIOLOGY
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE General background
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) http://www.agro.duth.gr/undergraduate/record/FOOD0011.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) comprehend the basic technology and quality safety of dairy products.
(b) be informed about the development in dairy technology.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
Components, nutrient value and physicochemical properties of milk. Effect of heating, refrigeration and homogenization on milk components. Dairy technology. Preparation of yogurt, cheese, ice-cream and butter. Equipment of dairy industry.

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Written examinations at the end of the semester.

 

 

  1. PROPOSED LITERATURE
§  Hygiene and Technology of Milk and Milk Products. A. Mantis, D. Papageorgiou, D. Fletouris, A. Aggelidis. Kyriakidis Bros Publications.