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

Food Quality Control


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0017 SEMESTER 9
COURSE TITLE Food Quality Control
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/OPE01119/
  1. LEARNING OUTCOMES
Learning Outcomes
·      The understanding by the students of the main principles of Food Quality Control and about the global situation of Food Quality assurance in various foods.

·      Students will be taught about very significant food quality systems controls such as HAACP and ISO.

·      The laboratory training of students in modern analytical techniques of food constituents that are related with the evaluation of Food quality.

 

General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning

  1. COURSE CONTENT
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
  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
Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.

 

 

Enology-Distillates


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0015 SEMESTER 9
COURSE TITLE Enology-Distillates
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/OPE01175/
  1. LEARNING OUTCOMES
Learning Outcomes
 
Upon successful completion of the course, students will be able to:

·         Understand the basic principles that govern the science of oenology as it has evolved through centuries of winemaking but also recently through the adoption of principles, methods and techniques by other sciences such as e.g. biotechnology, microbiology and food biochemistry.

·          Understand the new needs that arise for the production of competitive and innovative wine-based products

General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning

  1. COURSE CONTENT
1. Grapes as a raw material for winemaking.
2. Vineyards and main wine-producing areas of Greece.
3. Pre-fermentation and treatments.
4. Alcoholic fermentation.
5. Malolactic fermentation.
6. Winemaking techniques.
7. Chemical composition of wines.
8. Physico-chemical properties of wines.
9. Blisters and sediments of wines of physicochemical origin.
10. Wine diseases.
11. Wine substances. Wine treatments.
12. Wine legislation. Wine and health.
13. Spirits.
  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
Pascal Ribereau-Gayon, Denis Dubourdieu, B. Doneche, A. Lonvaud. 2005. Handbook of Enology, 2nd Edition, Volume 1, The Microbiology of Wine and Vinifications. Wiley.

 

Food Hygiene


  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:  
    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.
    ·         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

     

     

    1. 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

    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 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.

    1. 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.