Food Chemistry


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0001 SEMESTER 6
COURSE TITLE Food Chemistry
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/OPE01134/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·      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.

·      Understand of the constituents and properties of food products and their direct role in basic human needs, such as nutrition and food preservation.

·      Encouragement of student’s sensitivity as a consumer is attempted especially versus various dangers in food production such as food contaminations or adulterations.

 

General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning

  1. 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.
  1. LEARNING & TEACHING METHODSEVALUATION
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
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
LEVEL OF STUDIES 7
COURSE CODE FOOD0005 SEMESTER 6
COURSE TITLE Food Microbiology
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/ FOOD0005.shtml
  1. LEARNING OUTCOMES
Learning 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 Skills
·         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. LEARNING & TEACHING METHODSEVALUATION
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
§  Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.

 

 

 

 

 

 

 

Plant & Animal Based Food Technology


  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 METHODSEVALUATION
    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.

     

     

     

     

Food Engineering


  1. COURSE OUTLINE
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE FOOD0003 SEMESTER 6th
    COURSE TITLE Food Engineering
    TEACHING ACTIVITIES
    If the ECTS Credits are distributed in distinct parts of the course e.g. lectures, labs etc. If the ECTS Credits are awarded to the whole course, then please indicate the teaching hours per week and the corresponding ECTS Credits.
    TEACHING HOURS PER WEEK ECTS CREDITS
    Lectures and laboratory course 5 5
     
     
    Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.
    COURSE TYPE

    Background, General Knowledge, Scientific Area, Skill Development

    Scientific area
    PREREQUISITES:

     

    TEACHING & EXAMINATION LANGUAGE: Greek
    COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
    COURSE URL: https://eclass.duth.gr/courses/OPE01121/ http://www.agro.duth.gr/undergraduate/record/FOOD0003.shtml
    1. LEARNING OUTCOMES
    Learning Outcomes
    Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.
    After this course the students will be able to:

    ·         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).

    ·         Understand the need for quantification and math modeling of various processes employed in food production.

    ·         Familiarize with the basic terminology and procedures used in food engineering

    General Skills
    Name the desirable general skills upon successful completion of the module
    Search, analysis and synthesis of data and information,

    ICT Use

    Adaptation to new situations

    Decision making

    Autonomous work

    Teamwork

    Working in an international environment

    Working in an interdisciplinary environment

    Production of new research ideas

    Project design and management

    Equity and Inclusion

    Respect for the natural environment

    Sustainability

    Demonstration of social, professional and moral responsibility and sensitivity to gender issues

    Critical thinking

    Promoting free, creative and inductive reasoning

    ·         Independent and team work

    ·         Search, analysis and synthesis of data and information, ICT Use

    ·         Development of inductive reasoning

    ·         Critical thinking

     

     

    1. COURSE CONTENT
    1. Introduction (content and utility)

    2. Fundamental concepts of engineering I.

    3. Fundamental concepts of engineering II

    4. Thermal Properties of foods

    5. Freezing point, freezing process, boiling point, properties and steam tables

    6. Mass and energy balances

    7. Momentum transfer – rheology I

    8. Momentum transfer – rheology II

    9. Fluid transfer systems

    10. Stirring and mixing of fluids

    11. Heat transfer – Alternators

    12. Evaporation – Dehydration

    13. Principles of mass transfer

    1. LEARNING & TEACHING METHODS – EVALUATION
    TEACHING METHOD
    Face to face, Distance learning, etc.
    Face to face (distance learning in emergency situations)

     

    USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
    Use of ICT in Teaching, in Laboratory Education, in Communication with students
    MS Power point

    MS Excel

    Statistical and Curve fitting software

    Duth e-class

    MS Teams for distance learning

    TEACHING ORGANIZATION

    The ways and methods of teaching are described in detail.

    Lectures, Seminars, Laboratory Exercise, Field Exercise, Bibliographic research & analysis, Tutoring, Internship (Placement), Clinical Exercise, Art Workshop, Interactive learning, Study visits, Study / creation, project, creation, project. Etc.

     

    The supervised and unsupervised workload per activity is indicated here, so that total workload per semester complies to ECTS standards.

    Activity Workload/semester
    Lectures 39
    Laboratory courses 26
    Individual written assignments 15
    Independent study 45
    Course total 125
    Student Evaluation

    Description of the evaluation process

     

    Assessment Language, Assessment Methods, Formative or Concluding, Multiple Choice Test, Short Answer Questions, Essay Development Questions, Problem Solving, Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report, Clinical examination of a patient, Artistic interpretation, Other/Others

     

    Please indicate all relevant information about the course assessment and how students are informed 

    ·         Submitted weekly assignments 20% of the final score

    ·         Written exams at the end of the semester (multiple- choice questions) 80% of the final score

     

    Students are aware of the process from the start of the semester and are constantly informed via the e-class platform.

    1. SUGGESTED BIBLIOGRAPHY
    1. Introduction to Food Engineering. R.P. Singh, D.R. Heldman. Elsevier – Academic Press.

    2. Introduction in Food Engineering, Lazarides Charalabos, Giahoudis & Co. (In Greek)

     

     

     

     

     

    ANNEX OF THE COURSE OUTLINE

     

    Alternative ways of examining a course in emergency situations

     

    Teacher (full name): Athanasios Alexopoulos
    Contact details: alexopo@agro.duth.gr, 2552041169, e-class
    Supervisors: (1) No
    Evaluation methods: (2) Written assignments and final exercises
    Implementation Instructions: (3) Written assignments should be uploaded in e-class platform until the day of the final exams.

    Final exams (multiple choice questions) will be accessible via e-class platform at the specific date and time.

    In the case of difficulties with the platform, please contact Prof. Alexopoulos as soon as possible.

     

    • Please write YES or NO
    • Note down the evaluation methods used by the teacher, e.g.
    • written assignment or/and exercises
    • written or oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
    • In the Implementation Instructions section, the teacher notes down clear instructions to the students:

     

    1. a) in case of written assignment and / or exercises: the deadline (e.g. the last week of the semester), the means of submission, the grading system, the grade percentage of the assignment in the final grade and any other necessary information.
    2. b) in case of oral examination with distance learning methods: the instructions for conducting the examination (e.g. in groups of X people), the way of administration of the questions to be answered, the distance learning platforms to be used, the technical means for the implementation of the examination (microphone, camera, word processor, internet connection, communication platform), the hyperlinks for the examination, the duration of the exam, the grading system, the percentage of the oral exam in the final grade, the ways in which the inviolability and reliability of the exam are ensured and any other necessary information.
    3. c) in case of written examination with distance learning methods: the way of administration of the questions to be answered, the way of submitting the answers, the duration of the exam, the grading system, the percentage of the written exam of the exam in the final grade, the ways in which the integrity and reliability of the exam are ensured and any other necessary information.

    There should be an attached list with the Student Registration Numbers only of students eligible to participate in the examination.