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Hygiene in Food Industry

    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE PBTF02 SEMESTER 1
    COURSE TITLE Hygiene in Food Industry
    TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
    Lectures and laboratory course 5 5
     
    COURSE TYPE Skill Development
    PREREQUISITES: –
    TEACHING & EXAMINATION LANGUAGE: Greek
    COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
    COURSE URL: https://agro.duth.gr/courses/%ce%b2%ce%b9%ce%bf%ce%bc%ce%b7%cf%87%ce%b1%ce%bd%ce%b9%ce%ba%ce%ae-%cf%85%ce%b3%ce%b9%ce%b5%ce%b9%ce%bd%ce%ae/
    1. LEARNING OUTCOMES
    Learning 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 Skills
    ·         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

     
    1. 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 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, Laboratory Report
    1. SUGGESTED BIBLIOGRAPHY
    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

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE  PBTF01 SEMESTER 1
COURSE TITLE Special topics in Food Biotechnology
TEACHING ACTIVITIES

 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures 5 7.5
     
     
COURSE TYPE Skill Development
PREREQUISITES:

 

 –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/1426243/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·         Understanding of the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry

·         Evaluation of 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
  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. 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
  1. SUGGESTED BIBLIOGRAPHY
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

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE BYT-A3 SEMESTER 1st
COURSE TITLE FUNDAMENTALS AND SPECIAL ISSUES ON HUMAN NUTRITION
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 3 7.5
 
 
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: https://eclass.duth.gr/courses/OPE01197/
  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.
• the nutritional needs of the human body

• the sources from which they can be covered

• the role played by a balanced diet with high quality and proper consistency to maintain the health of the body and prevent disease

• diet for specific categories of the population (children, young people, pregnant women, the elderly) and patients (diabetics, heart patients, etc.)

• the importance of proper food production and preservation process to ensure food quality.
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.Introduction – Nutrients of the human diet (1)

2.Nutrients of the human diet (2)

3. Intake of the basic nutrients, minerals and vitamins the different food categories

4. Nutritional needs of the human organism

5. Implications of vitamin, nutrient and mineral intake and their consequences on human health

6. Nutrition under special physiological conditions (new-borns, adolescents)

7.Nutrition under special physiological conditions (elderly, pregnancy)

8. Nutrition under common pathological conditions (diabetes)

9. Nutritional value of raw food depending on the method of preservation and processing

10.Foodborne Infections and health

11. Dietary and nutrient intolerance tests

12.  Special diets and nutritional disorders

13. Mediterranean diet

14. Final exams

 
  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

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
Individual written assignments 100
Independent study 48.5
Course total 187.5
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 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. 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.            Nutrition and Dietetics for health Care, H.M. Barker, (Churchhill Livingstone)

5.            Σύγχρονη Διατροφή και Διαιτολογία, Γ. Παπανικολάου

6.            ABC στις Διατροφικές διαταραχές, J. MORRIS (Παρισιάνος)

7.            www.ede.gr (Διαβητολογική Εταιρεία)

8.            www.diatrofikoiodigoi.gr (Εθνικοί Διατροφικοί Οδηγοί)

 

 

 

 

 

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Olga Pagonopoulou
Contact details: opagonop@agro.duth.gr, 2551030525, 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 Associate Prof. Olga Pagonopoulou.

 

  • 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.