Plant & Animal Based Food Technology

Biochemical, physiological, microbiological and mechanical properties of plant and animal origin products after the harvesting, slaughtering and fishing.
Μάθημα: Plant & Animal Based Food Technology
Course Number: FOOD1008
Ώρα:
Προαπαιτούμενα:
Μονάδες: 5
Αίθουσα:
Ημέρα:
Component(s):
Χάρτης: Map
  1. COURSE OUTLINE
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE FOOD1008 SEMESTER 6
    COURSE TITLE Plant and Animal Based Food Technology
    TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
    Lectures and laboratory course 5 5
         
    COURSE TYPE Scientific Area
    PREREQUISITES: –
    TEACHING & EXAMINATION LANGUAGE: Greek
    COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
    COURSE URL: https://eclass.duth.gr/courses/ OPE01121/
    1. LEARNING OUTCOMES
    Learning Outcomes
     
    Attending this course the students will be able to comprehend:

    (a) The basic processing technology of various products originated from plants and animals.

    (b) The physiology and conditions required for improved quality of foods.

    (c) The market needs in traditional as well as in novel food products characterized by an improved quality and shelf-life.

    (d) The potential provided by modern methods to further exploit the various byproducts (agrowastes).
    General Skills
    ·         Independent work

    ·         Literature search, data analysis and synthesis

    ·          Development of inductive reasoning
    1. COURSE CONTENT
    1.       Introduction to the technology of products of plant origin

    2.       Tomato processing technology

    3.       Fruit and vegetable processing technology

    4.       Fruit technology

    5.       Fruit juice technology

    6.       Table olive technology

    7.       Introduction to food technology

    8.       Cooling-Freezing-Freezing (PART I)

    9.       Cooling-Freezing-Freezing (PART II)

    10.    Meat heating and radiation

    11.    Meat composition and  changes

    12.    Meat products technology

    13.    Fish technology

     
    1. LEARNING & TEACHING METHODS – EVALUATION
    TEACHING METHOD Face to face/ Distance learning
    USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

    		 Yes
    TEACHING ORGANIZATION
    Activity Workload/semester
    Lectures 39
    Laboratory courses 26
    Individual written assignments 15
    Independent study 45
    Course total

    (25-hour workload per credit unit)

    		 125
    Student Evaluation Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
    1. SUGGESTED BIBLIOGRAPHY
    §  Y.H. Hui. 2007. Handbook of Food Products Manufacturing. Wiley-Interscience.