- COURSE OUTLINE
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/
- 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
- 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
- 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
- SUGGESTED BIBLIOGRAPHY
§ Y.H. Hui. 2007. Handbook of Food Products Manufacturing. Wiley-Interscience.