Food Processing

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.
Μάθημα: Food Processing
Course Number: FOOD0008
Ώρα:
Προαπαιτούμενα:
Μονάδες: 5
Αίθουσα:
Ημέρα:
Component(s):
Χάρτης: Map

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0008 SEMESTER 7
COURSE TITLE Food Processing
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://eclass.duth.gr/courses/OPE01113/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·         Upon the completion of the course the students will be able to:

·          To understood the needs for food processing and the historical development of methods.

·         To comprehend the basics of modern methodology and technology involved in food processing.

·         To distinct the pros and cons of each treatment (cost effect, energy requirements and overall quality) of processed foods.
General Skills
·         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. 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
  1. SUGGESTED BIBLIOGRAPHY
Food Processing Technology – Principles and Practice. P. Fellows. CRC Press.