Students could choose among courses offered in the following list:

Food Science & Technology – Elective A

Students could choose among courses offered in the following list:

Food Science & Technology – Elective A

1. COURSE OUTLINE
   1. GENERAL

   SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
   DEPARTMENT	AGRICULTURAL DEVELOPMENT
   LEVEL OF STUDIES	7
   COURSE CODE	FOOD0016	SEMESTER		9th
   COURSE TITLE	Food Hygiene
   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:

   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.
   ·         Comprehend the physical, chemical and biological hazards that affect the food hygiene. ·         Understand the basic principles of epidemiology related with the food –borne and water-borne diseases. ·         Familiarize themselves with the European and International directives and guidelines concerning food and water hygiene and safety. ·         Understand the importance of personal hygiene
   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. Food safety and health. General principles of food hygiene and food microbial quality. 2. Food production and preservation methods related to food hygiene. 3. Physicochemical hazards 4. Microbiological hazards 5. Food claims 6. HACCP and ISO principles. 7. Causation of foodborne and/or waterborne illnesses. 8. Prevention, epidemiology and protection of public health. 9. Industrial hygiene. 10. Personal hygiene. 11. Shelf-life and preservation time 12. Clean water technology and treatment. 13. Monitoring, controlling and sanitation of food premises

   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 microbial modelling 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. The Food Hygiene Handbook. R. Sprenger. Highfield Int. Ltd. 2. Microbiology and food hygiene, Keweloh, Parikou Publ. (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.