Special Topics of Science and Food Technology


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE BYT-B3 SEMESTER 1st
COURSE TITLE Special Topics of Food Science and Technology
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/1426245/
  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.
To comprehend the methodology and the ways of scientific research implementation from the initial conception of the idea and the bibliographic review, the writing of research proposals, the development of research methodologies, the analytical-laboratory work, the analysis and presentation of the results as well as the options for their diffusion.
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
• The content of the course is determined based on the individual lectures from the visiting professors. Each lecture or series of lectures has a basic topic. Each topic is discussed, described and analysed accordingly.

Key topis are:

1. Biotechnological applications in food with the utilization of microorganisms

2. The use of natural antimicrobial agents to protect or increase the shelf life of food

3. The utilization of by-products of the agricultural or food industry

4. Molecular applications in the preparation, analysis, evaluation of special characteristics of food

5. Decision making methodology

6. Risk assessment

7. Current issues related to food science

  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 (ECTS) 187.5 (7.5)
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: 25% of the final score

·         Written exams at the end of the semester (multiple- choice questions): 75% 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
·         Proposed from each lecturer

 

 

 

 

 

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Athanasios Alexopoulos (Coordinator)
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 the coordinator  Associate Prof. Athanasios Alexopoulos.

 

  • 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.

Food and water hygiene and safety fundamentals


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE BYT-B1 SEMESTER 1st
COURSE TITLE Fundamentals of Food and water hygiene and safety
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/OPE01192/
  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.
·         Assess, identify and sort possible food hazards of chemical, physical or microbiological nature.

·         Evaluate epidemiological data based on food-borne incidence.

·         Comprehend the importance of necessary measures taken during food processing (personal hygiene included) in order to avoid food hazards.

·         Evaluate the proper actions during food production.

·         Adopt the most efficient methodology in food shelf-life and preservation estimation.

·         Assess water quality used as drinking or during food production in the forms of ice and steam as well as water’s treatment technology.

·         To identify the proper food claims.

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.Presentation of course outline and assignments

2.Food hazards

3. Spoilage microorganisms and pathogens

4. Historical and recent data of food-borne epidemics

5. Food and personal hygiene

6. Requirements and particularities in food industry

7.Thermal processing of foods

8. Non-thermal processes and packaging

9. Food shelf-life and preservation. Regulations, methods.

10.Water quality

11. Ice and steam quality

12.  Water treatment

13. Food claims regulations

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, Excel, SPSS

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 (ECTS) 187.5 (7.5)
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: 25% of the final score

·         Written exams at the end of the semester (multiple- choice questions): 75% 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
·         Bacterial flora in digestive disease. Scarpignato C, Lanas A.

·         Hygiene for Management: A text for food safety courses. Sprenger R.

·         Modern food microbiology. Jay M.

·         Kurita Handbook of water treatment. Takahide S.

·         Automation for food engineering. Clydesdale F.

·         Statistical aspects of the microbiological examination of foods. Jarvis B.

·         Freshwater microbiology. Sigee D.

·         Food safety handbook. Schmidt R, Rodrick G.

·         Food safety and food quality, Hester R, Harrison M.

·         Foodborne pathogens: Hazards, risk analysis and control. Blackburn W, McClure

·         Hygiene in food processing. Lelieveld M, Mostert A, Holah J, White B.

·         Introduction to food toxicology. Shibamoto T, Bjeldanes L.

·         Food hygiene. Marwala K.

 

 

 

 

 

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 Associate Prof. Athanasios Alexopoulos.

 

  • 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.