|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|COURSE TITLE||Food Quality Control|
|TEACHING HOURS PER WEEK||ECTS CREDITS|
|Lectures and laboratory course||5||5|
|COURSE TYPE||Scientific Area|
|TEACHING & EXAMINATION LANGUAGE:||Greek|
|COURSE OFFERED TO ERASMUS STUDENTS:||Yes (in English)|
- 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.
|· Independent work
· Literature search, data analysis and synthesis
· Development of inductive reasoning
- COURSE CONTENT
|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).
- LEARNING & TEACHING METHODS – EVALUATION
|TEACHING METHOD||Face to face/ Distance learning|
|USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
|Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report|
- SUGGESTED BIBLIOGRAPHY
|Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.