Food Chemistry


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0001 SEMESTER 6th
COURSE TITLE Food Chemistry
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/OPE01134/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
(i) After this course the students will be able to understand the main principles of Food Chemistry and in parallel to understand the how other courses such as Food Chemistry, Food Quality Control and Food Biotechnology are colligated.

(ii) In addition, another important target is the understanding of the constituents and properties of food products and their direct role in basic human needs, such as nutrition and food preservation.

(iii) In parallel, an encouragement in student’s sensitivity as a consumer is attempted especially versus various dangers in food production such as food contaminations or adulterations.

General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

3. COURSE CONTENT

1. Food ingredients.
2. Energy value of food.
3. Proteins.
4. Lipids.
5. Carbohydrates.
6. Water.
7. Vitamins.
8. Inorganic Salts.
9. Additives.
10. Aroma and taste of food.
11. Food tanning (enzymatic and non-enzymatic).
12. Additives.
13. Functional foods.


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.

 

  1. PROPOSED LITERATURE
BELITZ HANS-DIETER, GROSCH WERNER, SCHIEBERLE, PETER. 2009. FOOD CHEMISTRY. SPRINGER..

Food Microbiology


COURSE OUTLINE

 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE
FOOD0005
SEMESTER 6th
COURSE TITLE FOOD MICROBIOLOGY
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) http://www.agro.duth.gr/undergraduate/record/FOOD0005.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) Comprehend the importance of microorganisms in food spoilage or food processing.
(b) Examine, cultivate, isolate and identify important microorganisms.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
Food microbiology is concerned with the study of microorganisms capable of altering or spoiling foods or causing foodborne diseases. The course syllabus includes:

1.       the purpose of food microbiology

2.       the origin of foodborne strains

3.       the factors involved with the growth of foodborne strains

4.       the microbial survival in foods

5.       Food spoilage (I)

6.       Food spoilage (II)

7.        Methods of microbiological food analysis.

8.        Forborne diseases from bacteria.

9.       Foodborne diseases from molds and fungus.

10.   Foodborne diseases from parasites.

11.   Foodborne diseases from viruses.

12.   Fermented foods.

13.   Probiotics.

 

 

  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

 

Written examinations at the end of the semester.

 

 

  1. PROPOSED LITERATURE
§  Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.

 

 

 

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.

 

 

Food Engineering


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE  FOOD0003 SEMESTER 6th
COURSE TITLE Food Engineering
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/

http://www.agro.duth.gr/undergraduate/record/FOOD0003.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) Comprehend the basic terminology of engineering in general (systems of units, gas laws) and food engineering in particular (steam properties, thermal properties of foods, heating, mass and energy balance).
(b) Understand the need for quantification and math modeling of various processes employed in food production.
(c) Familiarize with the basic terminology and procedures used in food engineering
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT

1.Introduction (content and usefulness)

2.Fundamental concepts of engineering I

3.Fundamental concepts of engineering II

4.Thermal Properties of foods

5. Freezing, boiling, steam properties

6. Mass and Energy Balance

7. Rheology I.

8. Rheology II

9. Transport of Liquids

10. Stirring and mixing

11. Heat exchangers

12. Evaporation – evaporators

13. Drying – dryers

 

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

 

Written exams at the end of the semester (multiple- choice).

 

  1. PROPOSED LITERATURE
§  Introduction to Food Engineering. R.P. Singh, D.R. Heldman. Elsevier – Academic Press.