Food Quality Control


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0017 SEMESTER 9th
COURSE TITLE Food Quality Control
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/OPE01119/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
(i) The understanding by teh students of the main principles of Food Quality Control and  about the global situation of Food Quality assurance in various foods.

(ii) Students will be taught about very significant food quality systems controls such as HAACP and ISO. In addition, another important target of the course is the laboratory training of students in modern analytical techniques of food constituents that are related with the evaluation of Food quality.

General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

3. COURSE CONTENΤ

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

4. 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

 

Mid-semester and final written examinations.

 

5. PROPOSED LITERATURE

Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.