Food Processing


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE  FOOD0008 SEMESTER 7th
COURSE TITLE Food Processing
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) https://eclass.duth.gr/courses/OPE01113/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
Upon the completion of the course the students will be able to:
(a) To understood the needs for food processing and the historical development of methods.
(b) To comprehend the basics of modern methodology and technology involved in food processing.
(c) To distinct the pros and cons of each treatment (cost effect, energy requirements and overall quality) of processed foods.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
  • Food heating methods.
  • Effect of heating on microorganisms and food components.
  • Blanching.
  • Pasteurization.
  • Sterilization.
  • Canning.
  • Aseptic processing and packaging.
  • Extrusion.
  • Cold storage.
  • Freezing.
  • Concentration (evaporation, freeze concentration, semipermeable membranes). Food dehydration.
  • Food irradiation.
  • High hydrostatic pressure technology.
  • Fermentation. Preservatives.

 

  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 exams at the end of the semester (multiple- choice).

 

  1. PROPOSED LITERATURE
§  Food Processing Technology – Principles and Practice. P. Fellows. CRC Press.