Hygiene in Food Industry


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVELPost Postgraduate
COURSE CODE PBTF02 SEMESTER 1
COURSE TITLE Hygiene in Food Industry
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 7.5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
 

• understanding the basic microbiological hygiene rules in Food Industry

• understanding of  HACCP system (Hazard Analysis Control Point System) and GMPs (Good Manufacturing Practices) in several categories of Food Industry

• understanding of laboratory microbiological practices based on Greek, European and International legislation.

 

General capabilities

§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT

1st  Τhe HACCP system

2nd  Microorganisms and their detection

3rd  Food Safety Criteria

4th Wastes in Food Industry

5th  Refrigarated Foods-Freezed Foods- Specialized Rules of Hygiene

6th Foods with Thermal Processing-Dehydrated Foods- Specialized Rules of Hygiene

7th  Soft Drinks -Juices- Specialized Rules of Hygiene

8th  Bakery & Pastry products – Specialized Rules of Hygiene

9th   HACCP application in Sugar Industry

10th  HACCP application in Dairy Products

11th  Rules of Hygiene in Meat Products Industry

12th  Rules of Hygiene in Catering Enterprises

13th  Microbiological- Chemical  Hazards for Consumer’s health

 

TEACHING AND LEARNING ASSESSMENT METHODS

DELIVERING METHOD In classroom or Teleconferance
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
Ε. Bezirtzoglou. 2010. Hygiene of Industries, Foods & Drugs.  Disigma Editions.

Ε. Bezirtzoglou . 2005. General Microbiology. Parisianos Editions.

D. Kalogridou-Vasileiadou.1999. Rules of Good Hygiene Practice for Food Industries, General-Specialized. University Studio Press Editions.

H. Keweloh. 2013. Microbiology & Food Hygiene. ION Editions.

 

 

Special Topics in Food Biotechnology


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVELPost Postgraduate
COURSE CODE PBTF01 SEMESTER 1
COURSE TITLE Special topics in Food Biotecnology
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 7.5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to understand the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry. In addition, another target of the course is to provide the students with 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 capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
  1. Basic principles of Food Biotechnology
  2. Biotechnology and Technological Development
  3. Isolation of probiotics from foods
  4. Kefir grains
  5. Biotransformation
  6. Immobilized enzymes and cells (Part A)
  7. Immobilized enzymes and cells (Part B)
  8. Genetically modified microorganisms and applications
  9. Functional foods (Part A)
  10. Functional foods (Part B)
  11. Bioactive compounds
  12. Traditional foods (Part A)
  13. Traditional foods (Part B)

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
Dietrich Knorr, Food Biotechnology, New York, 1987, Marcel Dekker Inc., 1987. 2. M. Newell-McGloughlin and J. Burke. 2014. Biotechnology Crop Adoption: Potential and Challenges of Genetically Improved Crops, In Encyclopedia of Agriculture and Food Systems, edited by Neal K. Van Alfen, Academic Press, Oxford.

 

FUNDAMENTALS AND SPECIAL ISSUES ON HUMAN NUTRITION


FUNDAMENTALS AND SPECIAL ISSUES ON HUMAN NUTRITION

Post Graduate / Compulsory

Specialty: Biotechnology and Food Hygiene

Coordinator: E. Bezirtzoglou

Semester: 1st

ECTS: 7.5

Tutor: O. Pagonopoulou (Medical School, DUTH)

E-mail: opagonop@med.duth.gr

Tel & Fax: 2552041149, 25510303525

Webpage: https://eclass.duth.gr/courses/OPE01197/.

Access to the teaching material (e-class) is available to registered user only.

Communication with students: by email or personal communication

Description:

In this subject the physiological processes as well as pathological conditions related to human nutrition are studied. More specifically: Nutritional elements of the human diet, intake of nutrients from several food categories. Nutritional needs of the human body depending on particular physiological conditions (development, aging, pregnancy etc) as wells as in pathological conditions (diabetes, coronary disease etc). Also, the most common foodborne infections are described. Current dietary tests and nutrient intolerance tests are discussed.

Suggested studying material in Greek (available in Medical School Library):

  1. Εισαγωγή στη διατροφή του Ανθρώπου, M. J. GIBNEY, H. H. VORSTER, F. J. KOK (Παρισιάνος)
  2. Διατροφή και Μεταβολισμός, Gropper S., Smith J., Groff J (Broken Hill Publishers)
  3. Ganong’s Ιατρική Φυσιολογία,Barret K. (Broken Hill Publishers)
  4. Σύγχρονη Διατροφή και Διαιτολογία, Γ. Παπανικολάου
  5. ABC στις Διατροφικές διαταραχές, J. MORRIS (Παρισιάνος)
  6. www.ede.gr (Διαβητολογική Εταιρεία)
  7. www.diatrofikoiodigoi.gr (Εθνικοί Διατροφικοί Οδηγοί)

 

Suggested studying material in English (available in Medical School Library)

 

Nutrition and Dietetics for health Care, H.M. Barker, (Churchhill Livingstone)

 

Learning outcome

By the end of the semester students should be able toacknowledge:

·   The nutritional needs of the human body·   The food sources that can provide these nutrients ·   The importance of a balanced diet including high quality and appropriate constitution of nutrients for the preservation of good health and avoidance of illnesses·   The special diet needed for the different categories of population (children, adolescents, women, athlets, aged, pregnant etc) as well as chronic patients (diabetics, coronary patients etc)·   The importance of appropriate production and food processing  in order to ensure the highest preservation of nutrients and quality of food.

Method of assessment:

By written examinations at the end of the semester

Final performance score (maximum: 100): Written examinations: 100%