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COURSE OUTLINE
- GENERAL
| SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
| DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
| LEVEL OF STUDIES | UNDERGRADUATE – LEVEL 7 | ||||
| COURSE CODE | B0047 | SEMESTER | 5th | ||
| COURSE TITLE | INTRODUCTION IN FOOD SCIENCE AND TECHNOLOGY | ||||
| TEACHING ACTIVITIES
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TEACHING HOURS PER WEEK | ECTS CREDITS | |||
| LECTURES AND LABORATORY EXERCISES | 3 | 5 | |||
| COURSE TYPE | Scientific Area (Special Background) | ||||
| PREREQUISITES:
|
NO | ||||
| TEACHING & EXAMINATION LANGUAGE: | GREEK | ||||
| COURSE OFFERED TO ERASMUS STUDENTS: | No | ||||
| COURSE URL: | |||||
- LEARNING OUTCOMES
| Learning Outcomes |
| · Upon completion of the course, students will be able to:
· (a) Know the basic principles of science and technology related to the production, storage, handling, marketing, safety and recall of food. · (b) Understand concepts and be informed about developments in the field of food science and nutrition. · (c) Acquire communication skills on food issues · (d) Acquire the foundations in case they decide to follow a direction of study in a related scientific field. |
| General Skills |
| · Autonomous work.
· Search, analysis and synthesis of data and information. · Promoting free, creative and inductive reasoning. · Decision making.
|
- COURSE CONTENT
| 1. – Introduction, history of foods
2. – Food raw materials (plant tissues, animal tissues, catches, composites) 3. – Food components (fats, proteins, carbohydrates, vitamins, nutritional value) 4. – Food additives and preservatives 5. – Food hygiene and safety (microbiological and thermal hazards) 6. – Chemical changes and spoilage 7. – Microbiological changes – spoilage 8. – Food quality control and sensorial evaluation 9. – Food processing (thermal treatment, preservation, refrigeration, freezing, drying, etc.) 10. – Food packaging, labels, claims, environmental impacts 11. – Food biotechnology (fermentations, novel foods, genetically modified) 12. – Food market 13. – Food industry waste management |
- LEARNING & TEACHING METHODS – EVALUATION
| TEACHING METHOD | Face to face | ||||||||||
| USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT) | · Power Point presentations and other types of technology will be used.
· E-class platform will be used for teaching and communicating purposes. |
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| TEACHING ORGANIZATION
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| Student Evaluation
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· Written examination at the end of semester (multiple choice questions/combined questions).
· Written assignments/Scientific reports. |
- SUGGESTED BIBLIOGRAPHY
| · Εισαγωγή στην Επιστήμη και την Τεχνολογία Τροφίμων, Σφλώμος Κωνσταντίνος, Βαρζάκας Θεόδωρος, Εκδόσεις Αθ. Τσότρας,
· Αρχές Τεχνολογίας Τροφίμων, Κιοσέογλου Β., Μπλέκας, Εκδόσεις: Γ. ΓΑΡΤΑΓΑΝΗΣ ΑΓΙΣ-ΣΑΒΒΑΣ · Geoffrey Campbell-Platt, Food Science and Technology, John Wiley & Sons |
ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
| Teacher (full name): | |
| Contact details: | |
| Supervisors: (1) | ΝΟ |
| Evaluation methods: (2) | Written examination with distance learning methods |
| Implementation Instructions: (3) | Written examination with distance learning methods will consist of 20 multiple choice questions, available in a question pool of 35, and 20 right/wrong questions (totally 40 questions). The examination time will be 20 minutes.
The examination date and time, through the e-class platform, will be determined by the official examination program that will be posted on the department’s site. Prior to the exam, all students will be required to log in the provided link and demonstrate the appropriate documents for identification reasons, accordingly to DUTH official guidelines. In case of e-class platform malfunctions during the examination, students should contact the lecturer through e-mail. Participation to the exams (and the evaluation) will be granted only to those who are registered in the e-class platform via their institutional account and have also applied for the course through the Universis platform. |
- 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.
