Food Hygiene


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0016 SEMESTER 9th
COURSE TITLE Food Hygiene
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 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) http://www.agro.duth.gr/undergraduate/record/FOOD0016.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) Comprehend the physical, chemical and biological hazards that affect the food hygiene.
(b) Understand the basic principles of epidemiology related with the food –borne diseases.(c) Familiarize themselves with the European and International directives and guidelines concerning food and water hygiene and safety.(d)  Understand the importance of personal hygiene
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
1. Introductory concepts

2. Extent of food-borne illnesses

3. Natural and Chemical hazards during processing and food consumption I

4. Natural and Chemical hazards during processing and food consumption II

5. Drinking water quality (and food processing)-

6. Bottled water hygiene

7. Spoilage microorganisms

8. Pathogenic microorganisms

9. Personal and Industrial hygiene

10. Genetically Modified Organisms (and Foods)-

11. Nutritional and health claims

12. Food preservation and shelf -life

13. Cleaning and disinfection

 

  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 (80%).

Individual written assignments (20%)

 

  1. PROPOSED LITERATURE
§  The Food Hygiene Handbook. R. Sprenger. Highfield Int. Ltd.