|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|COURSE TITLE||Fundamentals of Food and water hygiene and safety|
If the ECTS Credits are distributed in distinct parts of the course e.g. lectures, labs etc. If the ECTS Credits are awarded to the whole course, then please indicate the teaching hours per week and the corresponding ECTS Credits.
|TEACHING HOURS PER WEEK||ECTS CREDITS|
|Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.|
Background, General Knowledge, Scientific Area, Skill Development
|TEACHING & EXAMINATION LANGUAGE:||Greek|
|COURSE OFFERED TO ERASMUS STUDENTS:||No|
- LEARNING OUTCOMES
|Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.|
|· Assess, identify and sort possible food hazards of chemical, physical or microbiological nature.
· Evaluate epidemiological data based on food-borne incidence.
· Comprehend the importance of necessary measures taken during food processing (personal hygiene included) in order to avoid food hazards.
· Evaluate the proper actions during food production.
· Adopt the most efficient methodology in food shelf-life and preservation estimation.
· Assess water quality used as drinking or during food production in the forms of ice and steam as well as water’s treatment technology.
· To identify the proper food claims.
|Name the desirable general skills upon successful completion of the module|
|Search, analysis and synthesis of data and information,
Adaptation to new situations
Working in an international environment
Working in an interdisciplinary environment
Production of new research ideas
|Project design and management
Equity and Inclusion
Respect for the natural environment
Demonstration of social, professional and moral responsibility and sensitivity to gender issues
Promoting free, creative and inductive reasoning
|· Independent and team work
· Search, analysis and synthesis of data and information, ICT Use
· Development of inductive reasoning
· Critical thinking
- COURSE CONTENT
|1.Presentation of course outline and assignments
3. Spoilage microorganisms and pathogens
4. Historical and recent data of food-borne epidemics
5. Food and personal hygiene
6. Requirements and particularities in food industry
7.Thermal processing of foods
8. Non-thermal processes and packaging
9. Food shelf-life and preservation. Regulations, methods.
11. Ice and steam quality
12. Water treatment
13. Food claims regulations
14. Final exams
- LEARNING & TEACHING METHODS – EVALUATION
Face to face, Distance learning, etc.
|Face to face (distance learning in emergency situations)
|USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
Use of ICT in Teaching, in Laboratory Education, in Communication with students
|MS Power point, Excel, SPSS
MS Teams for distance learning
The ways and methods of teaching are described in detail.
Lectures, Seminars, Laboratory Exercise, Field Exercise, Bibliographic research & analysis, Tutoring, Internship (Placement), Clinical Exercise, Art Workshop, Interactive learning, Study visits, Study / creation, project, creation, project. Etc.
The supervised and unsupervised workload per activity is indicated here, so that total workload per semester complies to ECTS standards.
Description of the evaluation process
Assessment Language, Assessment Methods, Formative or Concluding, Multiple Choice Test, Short Answer Questions, Essay Development Questions, Problem Solving, Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report, Clinical examination of a patient, Artistic interpretation, Other/Others
Please indicate all relevant information about the course assessment and how students are informed
|· Submitted assignments: 25% of the final score
· Written exams at the end of the semester (multiple- choice questions): 75% of the final score
Students are aware of the process from the start of the semester and are constantly informed via the e-class platform.
- SUGGESTED BIBLIOGRAPHY
|· Bacterial flora in digestive disease. Scarpignato C, Lanas A.
· Hygiene for Management: A text for food safety courses. Sprenger R.
· Modern food microbiology. Jay M.
· Kurita Handbook of water treatment. Takahide S.
· Automation for food engineering. Clydesdale F.
· Statistical aspects of the microbiological examination of foods. Jarvis B.
· Freshwater microbiology. Sigee D.
· Food safety handbook. Schmidt R, Rodrick G.
· Food safety and food quality, Hester R, Harrison M.
· Foodborne pathogens: Hazards, risk analysis and control. Blackburn W, McClure
· Hygiene in food processing. Lelieveld M, Mostert A, Holah J, White B.
· Introduction to food toxicology. Shibamoto T, Bjeldanes L.
· Food hygiene. Marwala K.
ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
|Teacher (full name):||Athanasios Alexopoulos|
|Contact details:||email@example.com, 2552041169, e-class|
|Evaluation methods: (2)||Written assignments and final exercises|
|Implementation Instructions: (3)||Written assignments should be uploaded in e-class platform until the day of the final exams.
Final exams (multiple choice questions) will be accessible via e-class platform at the specific date and time.
In the case of difficulties with the platform, please contact Associate Prof. Athanasios Alexopoulos.
- Please write YES or NO
- Note down the evaluation methods used by the teacher, e.g.
- written assignment or/and exercises
- written or oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
- In the Implementation Instructions section, the teacher notes down clear instructions to the students:
- a) in case of written assignment and / or exercises: the deadline (e.g. the last week of the semester), the means of submission, the grading system, the grade percentage of the assignment in the final grade and any other necessary information.
- b) in case of oral examination with distance learning methods: the instructions for conducting the examination (e.g. in groups of X people), the way of administration of the questions to be answered, the distance learning platforms to be used, the technical means for the implementation of the examination (microphone, camera, word processor, internet connection, communication platform), the hyperlinks for the examination, the duration of the exam, the grading system, the percentage of the oral exam in the final grade, the ways in which the inviolability and reliability of the exam are ensured and any other necessary information.
- c) in case of written examination with distance learning methods: the way of administration of the questions to be answered, the way of submitting the answers, the duration of the exam, the grading system, the percentage of the written exam of the exam in the final grade, the ways in which the integrity and reliability of the exam are ensured and any other necessary information.
There should be an attached list with the Student Registration Numbers only of students eligible to participate in the examination.