Food Science & Technology | Polytechnic Course Categories | Department of Agricultural Development

Food Quality Control

COURSE OUTLINE

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/

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

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

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

SUGGESTED BIBLIOGRAPHY

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

Food Chemistry

COURSE OUTLINE

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/

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

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.

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

SUGGESTED BIBLIOGRAPHY

Belitz Hans-Dieter, Grosch Werner, Schieberle, Peter. 2009. Food Chemistry. Springer.

Food Biochemistry

COURSE OUTLINE

GENERAL

SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT	AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES	7
COURSE CODE	FOOD0006	SEMESTER		7
COURSE TITLE	Food Biochemistry
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/OPE01158/

LEARNING OUTCOMES

Learning Outcomes

· Understanding of the main principles of Food Biochemistry

· Understanding of important changes and mechanisms that significant products are produced with positive or negative influence in the quality of various animal and vegetable foods.

General Skills

· Independent work

· Literature search, data analysis and synthesis

· Development of inductive reasoning

COURSE CONTENT

1 Introduction
2. Biochemical changes in meat. (Part A).
3. Biochemical changes in meat. (Part B).
4. Biochemical changes in fish.
5. Biochemical changes in fruits and vegetables. (Part A).
6. Biochemical changes in fruits and vegetables, (Part B).
7. Biochemical changes in cereals.
8. Biochemical changes in milk. (Part A).
9. Biochemical changes in milk. (Part B).
10. Biochemical changes in processed foods: Beer preparation.
11. Biochemical changes in processed foods: Baking bread.
12. Food spoilage biochemistry
13. Enzymatic browning.

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

SUGGESTED BIBLIOGRAPHY

Benjamin K. Simpson, Leo M. L. Nollet, Fidel Toldrá, Soottawat Benjakul, Gopinadhan Paliyath,Y. H. Hui. 2012. Food Biochemistry and Food Processing, 2nd Edition. Wiley-Blackwell

Enology-Distillates

COURSE OUTLINE

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/

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

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.

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

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 Biotechnology

COURSE OUTLINE

GENERAL

SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT	AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES	7
COURSE CODE	FOOD1014	SEMESTER		6^th
COURSE TITLE	Food Biotechnology
TEACHING ACTIVITIES			TEACHING HOURS PER WEEK		ECTS CREDITS
Lectures			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/OPE01133/

LEARNING OUTCOMES

Learning Outcomes

Upon successful completion of the course, students will be able to:

· understand the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry.

· get the necessary knowledge in order to evaluate the problems of consumers health that Food Biotechnology deals with such as the consumption of genetically modified foods

General Skills

· Independent work

· Literature search, data analysis and synthesis

· Development of inductive reasoning

COURSE CONTENT

1. Basic principles of Food Biotechnology.
2. Bioreactors.
3. Fermentations.
4. Immobilized enzymes and cells (Part A).
5. Immobilized enzymes and cells (Part B).
6. Genetically Modified Microorganisms – Applications (Part A).
7. Genetically Modified Microorganisms – Applications (Part B) .
8. Bioconversions (Part A).
9. Bioconversions (Part B) .
10. Functional foods
11. Probiotic microorganisms
12. Innovative foods
13. Food and environmental biotechnology

LEARNING & TEACHING METHODS – EVALUATION

TEACHING METHOD

Face to face/ Distance learning

USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

Yes

TEACHING ORGANIZATION

*Activity*	*Workload/semester*
Lectures	52
Individual written assignments	28
Independent study	45
*Course total* *(25-hour workload per credit unit)*	125

Student Evaluation

Written Assignment, Essay / Report, Oral Exam, Presentation in audience.

SUGGESTED BIBLIOGRAPHY

Ravishankar Rai V. 2016. Advances in Food Biotechnology, Wiley-Blackwell.

Food Packaging

COURSE OUTLINE

GENERAL

SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT	AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES	7
COURSE CODE	FOOD0018	SEMESTER		6^th
COURSE TITLE	Food Packaging
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:	No
COURSE URL:	http://www.agro.duth.gr/undergraduate/record/FOOD0018.shtml

LEARNING OUTCOMES

Learning Outcomes
Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.
· Understand the importance of packaging in food production, preservation and distribution. · Familiarize with the various packaging materials. · Comprehend the methods used to study the interactions between the packaging materials and food content. · To be aware for the environmental impact from food packaging
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

COURSE CONTENT

1. Introduction in food packaging (History, purpose)

2. Properties of materials used in food packaging

3. Glass

4. Metal

5. Paper

6. Plastic

7. Aseptic packaging

8. Safety, durability

9. Interaction of food packaging materials with the food

10. Methods of food packaging

11. Active & intelligent packaging

12. Environmental perspectives

13. Trends and innovation in food packaging

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.

SUGGESTED BIBLIOGRAPHY

1. Food packaging, Bloukas I, Stamoulis Publ. (In Greek)

2. Food packaging, Papadakis S, Tziola Publ. (In Greek)

3. Food Packaging Technology. R. Coles, D. McDowell, M. Kirwan. Blackwell Publishing.

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:

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.
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.
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.

Food Physical Chemistry

GENERAL

SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT	AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES	7
COURSE CODE	FOOD0002		SEMESTER		6^th
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/

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:

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

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).

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:

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.
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.
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.

Dairy Microbiology

COURSE OUTLINE

GENERAL

SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT	AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES	UNDERGRADUATE – LEVEL 7
COURSE CODE	FOOD0009	SEMESTER		7^th & 9^th
COURSE TITLE	DAIRY MICROBIOLOGY
TEACHING ACTIVITIES			TEACHING HOURS PER WEEK		ECTS CREDITS
LECTURES AND LABORATORY EXERCISES			5		5
COURSE TYPE	Specialized Knowledge
PREREQUISITES:	NO
TEACHING & EXAMINATION LANGUAGE:	GREEK
COURSE OFFERED TO ERASMUS STUDENTS:	YES (in English)
COURSE URL:	https://eclass.duth.gr/courses/426284/

LEARNING OUTCOMES

Learning Outcomes

Upon successful completion of this course, the student should:

· Know the basic principles of Milk Microbiology.

· Be familiar with the experimental procedures applied in Milk Microbiology and be able to interpret the scientific data acquired.

· Understand the importance of quality assessment in dairy products.

· Be able to comprehend the potential of microorganism applications in the milk industry and in the biotechnological sector.

General Skills

· Autonomous work.

· Search, analysis and synthesis of data and information.

· Promoting free, creative and inductive reasoning.

· Decision making.

COURSE CONTENT

1. Basic principles of Milk Microbiology.

2. Milk production and composition.

3. Milk hygiene.

4. Physicochemical characteristics of milk.

5. Quality assessment of raw milk.

6. Mastitis and Antibiotics.

7. Important microorganisms in the dairy sector.

8. Control of microbial growth in milk and dairy products.

9. Milk spoilage.

10. Pasteurization – Heat treatment of milk.

11. Milk industry equipment – Contamination risks.

12. Milk powder. Fermented milks.

13. Other technological applications (Buttercream, Ice cream).

LEARNING & TEACHING METHODS – EVALUATION

TEACHING METHOD

Face to face

USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

· Power Point presentations and other types of technology will be used.

· E-class platform will be used for teaching and communicating purposes.

TEACHING ORGANIZATION

*Activity*	*Workload/semester*
Lectures	39
Laboratory exercises	26
Student assignments	15
Studying	45
Total (25 hours of workload per ECT)	125

Student Evaluation

· Written examination at the end of semester (multiple choice questions/combined questions).

· Written assignments/Scientific reports.

SUGGESTED BIBLIOGRAPHY

· Brock Biology of Microorganisms. M.T. Μadigan, J.M. Marinko, J. Parker.

· General Microbiology. Ε. Bezirtzoglou.

ANNEX OF THE COURSE OUTLINE

Alternative ways of examining a course in emergency situations

Teacher (full name):	Anastasios Nikolaou
Contact details:	anikol@mbg.duth.gr , 0030 6978238129
Supervisors: (1)	NO
Evaluation methods: (2)	Written examination with distance learning methods
Implementation Instructions: (3)	Written examination with distance learning methods will consist of 20 multiple choice questions, available in a question pool of 35, and 20 right/wrong questions (totally 40 questions). The examination time will be 20 minutes. The examination date and time, through the e-class platform, will be determined by the official examination program that will be posted on the department’s site. Prior to the exam, all students will be required to log in the provided link and demonstrate the appropriate documents for identification reasons, accordingly to DUTH official guidelines. In case of e-class platform malfunctions during the examination, students should contact the lecturer through e-mail. Participation to the exams (and the evaluation) will be granted only to those who are registered in the e-class platform via their institutional account and have also applied for the course through the Universis platform.

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:

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.
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.
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.

Food Hygiene

COURSE OUTLINE

GENERAL

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

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

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

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.

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

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.

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:

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.
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.
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.

Waste Management

COURSE OUTLINE

GENERAL

SCHOOL	AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT	AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES	7
COURSE CODE	FOOD0014	SEMESTER		8^th
COURSE TITLE	Waste Management
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/OPE01146/

LEARNING OUTCOMES

Learning Outcomes
Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.
· To comprehend the environmental, economic and social importance of waste water and solid wastes management · To be familiarized with relevant terms, processes and design of waste treatment plants · To compare the pros and cons of various configurations (natural or mechanical) of treatment sites.
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 · Respect for the natural environment · Sustainability

COURSE CONTENT

1. Introduction to waste and effluent management

2. Collection and Transport of wastes

3. Physicochemical characteristics

4. Biological characteristics

5. BOD, COD and Organic carbon of effluents

6. Basic treatment of wastes

7. Biological treatment – 1^st stage

8. Biological treatment – 2^nd stage

9. Biological treatment – 3^rd stage

10. Quality of treated wastes

11. Waste disposal

12. Solid wastes treatment

13. Solid wastes disposal

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.

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

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

The process is explained to students from the start of the semester and are constantly informed via the e-class platform.

SUGGESTED BIBLIOGRAPHY

1. Handbook of Waste management and co-product recovery in food processing. K. Waldron. CRC Press.

2. Handbook of solid waste management. G. Tchobanoglous, F. Kreith. McGraw-Hill Handbooks.

3. Food Industry and Environment. Gekas V, Balta-Brouma K. (In Greek)

4. Environment, pollution, antipollution processes. Malliaros C. (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:

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.
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.
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.

Καλωσόρισμα πρωτοετών φοιτητών!

Ηλεκτρονικές Υπηρεσίες