Hygiene in Food Industry


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVELPost Postgraduate
COURSE CODE PBTF02 SEMESTER 1
COURSE TITLE Hygiene in Food Industry
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 7.5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
 

• understanding the basic microbiological hygiene rules in Food Industry

• understanding of  HACCP system (Hazard Analysis Control Point System) and GMPs (Good Manufacturing Practices) in several categories of Food Industry

• understanding of laboratory microbiological practices based on Greek, European and International legislation.

 

General capabilities

§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT

1st  Τhe HACCP system

2nd  Microorganisms and their detection

3rd  Food Safety Criteria

4th Wastes in Food Industry

5th  Refrigarated Foods-Freezed Foods- Specialized Rules of Hygiene

6th Foods with Thermal Processing-Dehydrated Foods- Specialized Rules of Hygiene

7th  Soft Drinks -Juices- Specialized Rules of Hygiene

8th  Bakery & Pastry products – Specialized Rules of Hygiene

9th   HACCP application in Sugar Industry

10th  HACCP application in Dairy Products

11th  Rules of Hygiene in Meat Products Industry

12th  Rules of Hygiene in Catering Enterprises

13th  Microbiological- Chemical  Hazards for Consumer’s health

 

TEACHING AND LEARNING ASSESSMENT METHODS

DELIVERING METHOD In classroom or Teleconferance
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
Ε. Bezirtzoglou. 2010. Hygiene of Industries, Foods & Drugs.  Disigma Editions.

Ε. Bezirtzoglou . 2005. General Microbiology. Parisianos Editions.

D. Kalogridou-Vasileiadou.1999. Rules of Good Hygiene Practice for Food Industries, General-Specialized. University Studio Press Editions.

H. Keweloh. 2013. Microbiology & Food Hygiene. ION Editions.

 

 

Aromatic Plants and Essential Oils


COURSE CONTENT

– Importance of aromatic plants in human nutrition
– Elements of the cultivation of aromatic plants
– Essential oils – role – chemical composition – properties
– Essential oils – degree of volatility – effects & precautions
– Oregano – species – cultivation practice – products
– Lavender – species – cultivation practice – products
– Basil – species – cultivation practice – products
– Hops, mountain tea – cultivation practice – products
– Hyssop, anise – cultivation practice – products
– Turmeric, rosemary – cultivation practice – products
– Sage, thyme – cultivation practice – products
– Mint, capers – cultivation practice – products
– Prospects for the cultivation of aromatic plants

LEARNING OUTCOMES

Upon successful completion of the course, students will be able to:
• understand special technical concepts related to the cultivation of aromatic plants
• understand specific problems that arise during the growth and development of the above plants and their solution with the best techniques

TEACHING AND LEARNING EVALUATION METHODS

Use of information technology (power point, video)

The evaluation of the students is done with written exams in the theory of the course at the end of the semester.

RECOMMENDED BIBLIOGRAPHY

Dordas, C. 2012. “Aromatic and Medicinal Plants”, SYGCHRONI PAIDEIA Publications, Thessaloniki

Special Topics in Food Biotechnology


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVELPost Postgraduate
COURSE CODE PBTF01 SEMESTER 1
COURSE TITLE Special topics in Food Biotecnology
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 7.5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to understand the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry. In addition, another target of the course is to provide the students with necessary knowledge in order to evaluate the problems of consumers health that Food Biotechnology deals with such as the consumption of genetically modified foods
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
  1. Basic principles of Food Biotechnology
  2. Biotechnology and Technological Development
  3. Isolation of probiotics from foods
  4. Kefir grains
  5. Biotransformation
  6. Immobilized enzymes and cells (Part A)
  7. Immobilized enzymes and cells (Part B)
  8. Genetically modified microorganisms and applications
  9. Functional foods (Part A)
  10. Functional foods (Part B)
  11. Bioactive compounds
  12. Traditional foods (Part A)
  13. Traditional foods (Part B)

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
Dietrich Knorr, Food Biotechnology, New York, 1987, Marcel Dekker Inc., 1987. 2. M. Newell-McGloughlin and J. Burke. 2014. Biotechnology Crop Adoption: Potential and Challenges of Genetically Improved Crops, In Encyclopedia of Agriculture and Food Systems, edited by Neal K. Van Alfen, Academic Press, Oxford.

 

Food Quality Control


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0017 SEMESTER 9th
COURSE TITLE Food Quality Control
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/OPE01119/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
(i) The understanding by teh students of the main principles of Food Quality Control and  about the global situation of Food Quality assurance in various foods.

(ii) Students will be taught about very significant food quality systems controls such as HAACP and ISO. In addition, another important target of the course is the laboratory training of students in modern analytical techniques of food constituents that are related with the evaluation of Food quality.

General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

3. COURSE CONTENΤ

1. Introduction- Concept of quality
2. Basic principles of quality control in food.
3. Quality assurance systems
4. Food safety
5. HACCP
6. Standards
7. ISO
8. ISO 2200
9. Principles of quality management in the food industry (Part A).
10. Principles of quality management in the food industry (Part B).
11. Analysis of quality factors and laboratory, macroscopic and organoleptic evaluation of these (Part A).
12. Analysis of quality factors and laboratory, macroscopic and organoleptic evaluation of these (Part B).
13. Legislation

4. 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.

 

5. PROPOSED LITERATURE

Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.