Food Quality Control

Significance and definition of quality and principles of food quality control. Systems of quality assurance and principles of management quality in the food industry. Analysis of factors of quality and laboratorial, macroscopic and sensory evaluation of these. 
Μάθημα: Food Quality Control
Course Number: FOOD0017
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 FOOD0017 SEMESTER 9
COURSE TITLE Food Quality Control
TEACHING ACTIVITIES

 

 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
 
 
COURSE TYPE Scientific Area
PREREQUISITES:

 

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TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01119/
  1. LEARNING OUTCOMES
Learning Outcomes
·      The understanding by the students of the main principles of Food Quality Control and about the global situation of Food Quality assurance in various foods.

·      Students will be taught about very significant food quality systems controls such as HAACP and ISO.

·      The laboratory training of students in modern analytical techniques of food constituents that are related with the evaluation of Food quality.

 
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. COURSE CONTENT
1. Introduction- Concept of quality
2. Basic principles of quality control in food.
3. Quality assurance systems
4. Food safety
5. HACCP
6. Standards
7. ISO
8. ISO 2200
9. Principles of quality management in the food industry (Part A).
10. Principles of quality management in the food industry (Part B).
11. Analysis of quality factors and laboratory, macroscopic and organoleptic evaluation of these (Part A).
12. Analysis of quality factors and laboratory, macroscopic and organoleptic evaluation of these (Part B).
13. Legislation
  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
Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.