Students could choose among courses offered in the following list:

Food Science & Technology – Elective B

1. GENERAL

SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT	AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES	7
COURSE CODE	FOOD0002		SEMESTER		6th
COURSE TITLE	FOOD PHYSICAL CHEMISTRY
TEACHING ACTIVITIES				TEACHING HOURS PER WEEK		ECTS CREDITS
Lectures and laboratory course				5		5
COURSE TYPE		Specialization
PREREQUISITE COURSE(S):		–
LANGUAGE (TEACHING AND EXAMS)		Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS		NO
COURSE WEBSITE (URL)		https://eclass.duth.gr/courses/OPE01203/

 

2. TEACHING OUTCOMES

Teaching outcomes

The purpose of the course is to understand the physicochemical properties of foods and to study the effect of the physical and chemical processes applied to foods on their maintenance, safety, and quality. Selected topics in food science are studied and combined with laboratory exercises. On successful completion of the course students will be able to: Develop an understanding of the breadth and concepts of food physical chemistry. An appreciation of the role of physical chemistry in the food chemical sciences and engineering. Develop knowledge concerning physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems. An understanding of the applications of physical/chemical techniques and instrumentation for the study of foods. Develop an understanding of basic thermodynamic and kinetic concepts, while the current course serves as an introduction to interfacial phenomena, self-assembly of soft matter, colloidal systems, rheology, and the manifestation of such processes to the properties, processing, microbiology, and bioavailability of foods. Develop the ability to study Greek and English-language research literature either independently or in collaboration (teamwork). Develop cooperative work with the instructor, with live guidance, in preparation for work. Develop the ability and ability to present acquired knowledge to both specialist and non-specialist audiences (oral presentation/teamwork support).

General capabilities

§  Independent work §  Teamwork §  Literature search, data analysis, and synthesis §  Development of inductive reasoning

3. COURSE CONTENT

The course involves the study of:

1. Water activity, the relationship of water with food safety and quality. Kinetics of food reactions. Application: finding out the expected shelf life of food.
2. Dispersion Systems – Gels – Foams. Emulsions and their stability.
3. Chemical thermodynamics. Phase balance. Interfacial tension.
4. Phase transitions. Glassy transition. Crystallization.
5. Influence of phase shifts on food quality. Food structure.
6. Viscosity. Rheological – Mechanical – Food viscoelastic properties.
7. Porosity. Sucking. Diffusion of small molecules into food. Microencapsulation and controlled release of active substances.
8. Food dehydration procedures. Freeze-drying.
9. Food production and packaging processes.
10. Heat treatment, UHT, HTST, Aseptic packaging, Pasteurization, Sterilization.
11. New Food Production Processes, Food Extrusion.
12. Preservation of vitamins in foods.
13. Osmosis.

 

2. TEACHING AND LEARNING ASSESSMENT METHODS

DELIVERING METHOD	In classroom
IT USE	§  Powerpoint, videos §  e-class
TEACHING ORGANIZATION	Activity	Semester workload
	Lectures	39
	Laboratory courses	26
	Teamwork	35
	Independent study	25
	Course total (25-hour workload per credit unit)	125
STUDENT ASSESSMENT	In order to pass this course, each student must complete all of the following compulsory requirements: Laboratory evaluation: Laboratory experiments and reports, oral and written examination in the lab. Theory evaluation: Formal examination (mid-semester and final written examinations), a literature review assignment (during the semester).

 

5. PROPOSED LITERATURE

Introduction to the Physical Chemistry of Foods.   Ritzoulis C.

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name):	Athanasios Kimbaris
Contact details:	Tel: +00352552041168, email: kimparis@agro.duth.gr
Supervisors: (1)	NO
Evaluation methods: (2)	Written and oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
Implementation Instructions: (3)	Students will be examined with the distance learning method through the eclass platform concerning written examination, while the oral examination will be performed through the Microsoft Teams platform also with the distance learning method. Students’ positive identification will be ensured by showing on camera their institutional credentials through MsTeams platform while they will participate in the oral examination procedure in groups of five persons each time. Furthermore, the writing examination procedure will occur through the eclass platform, where students will be able to participate by joining the appropriate exercise found in eclass, with their institutional passwords. The aforementioned exercise will be in the form of a number of multiple questions that have to be completed in a specific time period. It should be noted that for any answer, right or wrong will be a positive or a negative grade respectively.

 

• 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.

 

 

 

 

 

 

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

2. 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

3. 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.

4. 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

5. SUGGESTED BIBLIOGRAPHY

§  Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.

 

 

 

 

 

 

 

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/

   2. 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

   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

   4. 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

   5. SUGGESTED BIBLIOGRAPHY

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

    

    

    

    

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

   2. 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

   3. 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

   4. 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.

   5. 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.