|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|COURSE TITLE||Food Quality Control|
|INDEPENDENT TEACHING ACTIVITIES
|TEACHING HOURS PER WEEK||ECTS|
|Lectures and laboratory course||5||5|
|LANGUAGE (TEACHING AND EXAMS)||Greek|
|THE COURSE IS OFFERED TO ERASMUS STUDENTS||Yes (in English)|
|COURSE WEBSITE (URL)||https://eclass.duth.gr/courses/OPE01119/
- 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.
|§ 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
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).
4. TEACHING AND LEARNING ASSESSMENT METHODS
|DELIVERING METHOD||In classroom|
|IT USE||§ Power point, videos
|TEACHING ORGANIZATION||Activity||Semester workload
|Individual written assignments||15|
(25-hour workload per credit unit)
|Mid-semester and final written examinations.|
5. PROPOSED LITERATURE
Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.