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


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0017 SEMESTER 9th
COURSE TITLE Food Quality Control
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/OPE01119/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
(i) The understanding by teh students of the main principles of Food Quality Control and  about the global situation of Food Quality assurance in various foods.

(ii) Students will be taught about very significant food quality systems controls such as HAACP and ISO. In addition, another important target of the course is the laboratory training of students in modern analytical techniques of food constituents that are related with the evaluation of Food quality.

General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

3. COURSE CONTENΤ

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

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.

 

5. PROPOSED LITERATURE

Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.

Enology-Distillates


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0015 SEMESTER 9th
COURSE TITLE Enology-Distillates
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/OPE01175/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
• 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 capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

3. 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.

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
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. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0016 SEMESTER 9th
COURSE TITLE Food Hygiene
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/FOOD0016.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) Comprehend the physical, chemical and biological hazards that affect the food hygiene.
(b) Understand the basic principles of epidemiology related with the food –borne diseases.(c) Familiarize themselves with the European and International directives and guidelines concerning food and water hygiene and safety.(d)  Understand the importance of personal hygiene
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
1. Introductory concepts

2. Extent of food-borne illnesses

3. Natural and Chemical hazards during processing and food consumption I

4. Natural and Chemical hazards during processing and food consumption II

5. Drinking water quality (and food processing)-

6. Bottled water hygiene

7. Spoilage microorganisms

8. Pathogenic microorganisms

9. Personal and Industrial hygiene

10. Genetically Modified Organisms (and Foods)-

11. Nutritional and health claims

12. Food preservation and shelf -life

13. Cleaning and disinfection

 

  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 (80%).

Individual written assignments (20%)

 

  1. PROPOSED LITERATURE
§  The Food Hygiene Handbook. R. Sprenger. Highfield Int. Ltd.