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SCHOOL |
OF AGRICULTURAL SCIENCES |
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ACADEMIC UNIT |
AGRICULTURE |
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LEVEL OF STUDIES |
UNDERGRADUATE |
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COURSE CODE |
GEB0309-3 |
SEMESTER |
3 | ||
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COURSE TITLE |
Quality of Agricultural Products | ||||
| INDEPENDENT TEACHING ACTIVITIES |
WEEKLY TEACHING HOURS |
CREDITS | |||
| Lectures | 3 | ||||
| Lab / Op. Exercises | 0 | ||||
| Exercises | 0 | ||||
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TOTAL HOURS |
3 | 5 | |||
| COURSE TYPE | General background | ||||
| PREREQUISITE COURSES | none | ||||
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | Greek and English | ||||
| IS THE COURSE OFFERED TO ERASMUS STUDENTS | Yes (English) | ||||
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COURSE WEBSITE (URL) |
https://
eclass.uowm.gr/courses/AGRO154/
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2. LEARNING OUTCOMES
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Learning Outcomes |
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The aim of this course is to enable students in order to become familiar with the following topics : • The quality of agricultural products and the parameters contributing to the quality expression. • The ingredients of the agricultural products and foods which determine their nutrition value. • The estimation and measurement methodologies of quality as well as its variation. On successful completion of this module the learner will be able to: • Realize that quality and production can be two competitive terms but whose good management benefits towards the production of agricultural products and foods. • Understand the term of quality from the authorization of their users • Understand the criteria relating to the quality of the agricultural products, the quality standards (national, European union), the aim of quality control, the methods of quality control ( subjective - macroscopic, objective - laboratories) and the steps of quality control ( control of raw materials, process, standardization, conservation and final product) • Understand that quality contributes to the nutrition value of agricultural products and foods (carbohydrates, fat materials, proteins, enzymes, vitamins, inorganic salts). • Identify the pollutants of agricultural products and foods which downgrade the quality expression (plant protection products, fertilizers, heavy metals, aflatoxins, dioxins, and radioactivity). • Understand the pre harvest and post harvest factors which are influencing the quality of agricultural products. • Identify the contribution of the quality of agricultural products P.O.P (Protected Origin and Quality) and P.G.I. (Protected Geographical Index) to the nutrition of human being. • Identify the contribution of waters quality which is used during the production, alteration of agricultural products • Implement methods of organic receiving control and use statistical methods for the evaluation of the quality of agriculture products and goods • Implement procedures of identification and specification of the quality characteristics and pollutants of agricultural products |
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General Competences |
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After graduations participants should: have the theoretical and practical background concerning the field agricultural science related with the process of controlling and evaluating the quality of agricultural products have the ability to successfully implement their knowledge on basic quality control procedures have acquired the necessary knowledge background to be able to access further postgraduate studies On top of previously mentioned coursed aim at the following points: Adapting to new situations Decision making Working independently Team work Working in international environment Working in interdisciplinary environment Production of new research ideas Respect of natural environment Production of free, creative and inductive thinking |
3. SYLLABUS
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Definition of quality (quality policy, control systems, certification, standardization , laboratories of quality control). The term of quality from the authorization of their users. Criteria relating to the quality of the agricultural products. Introduction of quality standards (national, European union). The aim of quality control. Methods of quality control (subjective - macroscopic, objective – laboratories). Steps of quality control (control of first materials, steps of transfer and process, standardization, conservation and final product). The quality in the nutrition value of agricultural products and foods ( carbohydrates, fat materials, proteins, enzymes, vitamins, inorganic salts) Pollutants of agricultural products and foods which downgrade the quality expression (plant protection products, fertilizers, heavy metals, aflatoxins, dioxins, radioactivity). Pre harvest and post harvest factors which are influencing the quality of agricultural products. Quality of agricultural products P.O.P (Protected Origin and Quality) and P.G.I. (Protected Geographical Index). Organic receiving control. The role of controllers. Methods of organic receiving control. Statistical methods on the quality control of of agriculture products and goods. Quality and control of the quality of water which is used during the production and alteration of agriculture products. |
4. TEACHING and LEARNING METHODS - EVALUATION
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DELIVERY |
Face to face | ||||||||||||||||||||||||
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USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Implementation of ICT through e-class in teaching, and communication. Using Keynote for laboratory education | ||||||||||||||||||||||||
| TEACHING METHODS |
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STUDENT PERFORMANCE EVALUATION |
Formal written exams at the end of semester (50% Lectures, 50% laboratory) Multiple choise questioners, problem solving, short answer questions Evaluation criteria are defined in the course guide that is distributed at the beginning of the semester to the students and is also available in electronic form on the e-class asynchronous distance learning platform. |
5. SUGGESTED BIBLIOGRAPHY
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• B. W. Zoecklein. (1995) Wine analysis and production. Springer Science & Business. [ISBN: 978-0- 8342-1701-0] • R.B. Boulton, V.L. Singleton, L.F. Bisson (1998) Principles and practices of winemaking. Springer. [ISBN: 978-0-8342-1270-1] • Y. Margalit (2004). Concepts in wine chemistry. Wine Appreciation Guild. [ISBN-10: 1891267744] • R.P. Vine, E.M. Harkness, S.J. Linton (2002) Winemaking: from grape growing to marketplace. Springer. [ISBN-10: 0306472724] • J. Cox (1999) From vines to wines: the complete guide to growing grapes and making your own wine. Storey Publishing. [ISBN-10: 1580171052] Armour, M.(2003). Hazardous Laboratory Chemical Disposal Guide. CRC Press [ISBN-10: 1566705673] |
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-Related academic journals: |