Industrial Hygiene


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE
FOOD1011
SEMESTER 6th / 8th
COURSE TITLE AGRICULTURAL INDUSTRY HYGIENE
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE General background
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) http://www.agro.duth.gr/undergraduate/record/FOOD1001.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) Comprehend the basic rules of Hygiene
(b) Understand the need for Good Manufacturing Practices in the industrial area for development of a safe and value-added product.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
-Basic principles of microbiological hygiene in the food and pharmaceutical industry

Competent principles that oversee the full range of control procedures.

-Application of the HACCP principles (Hazard Analysis Control Point System) I
-Application of the HACCP principles (Hazard Analysis Control Point System) II
-Rules of Good Manufacturing Practice (GMP) I
-Rules of Good Manufacturing Practice (GMP) II
– Accredited  laboratory techniques under Greek, European and International level.
– Examples of application of the HACCP system and the rules of Good Industrial Practice (GMP).
– Quality control criteria
– Health Practice Control in Food and the Pharmaceutical Industry (food supplements)
– Risk analysis in feta production
– Risk analysis in the production of mastic and chewing gum
– HACCP design in olive oil production

 

  1. 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

 

Written examinations at the end of the semester.

 

 

  1. PROPOSED LITERATURE
§  Food and Pharmaceutical Industrial Hygiene. E. Bezirtzoglou. Disigma Publications.