Plant & Animal Based Food Technology


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD1008 SEMESTER 6th
COURSE TITLE Plant and Animal Based Food Technology
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01121/

 

 

  1. TEACHING OUTCOMES
Teaching 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 capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

3. 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. 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

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
§  Y.H. Hui. 2007. Handbook of Food Products Manufacturing. Wiley-Interscience.