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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 |
GEB0610-6 |
SEMESTER |
6 | ||
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COURSE TITLE |
PROCESSING AND PRESERVATION METHODS 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 | Special background | ||||
| PREREQUISITE COURSES | |||||
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | Greek | ||||
| IS THE COURSE OFFERED TO ERASMUS STUDENTS | YES (in English) | ||||
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COURSE WEBSITE (URL) |
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2. LEARNING OUTCOMES
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Learning Outcomes |
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The course is the basic lesson on the methods of processing and preservation of agricultural products and food. With the successful completion of the course the student will be able to • Know the qualitative degradation and the reasons of food spoilage • Understand the basic principles of the main techniques for food processing and preservation • Know the changes in nutrients and physico-chemical characteristics of food during processing and preservation • Know the processing and preservation methods of food with heat treatment • Know the mechanism of food preservation at low temperatures • Know the processing and preservation methods by moisture removal from food • Know the food processing by exposure to ionizing radiation • Know the fermentations applied to food production • Know the novel food processing and preservation technologies • Know the principles of multi-hurdle technology applicable to food production |
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General Competences |
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Search for, analysis and synthesis of data and information, with the use of the necessary technology Team work Working in an interdisciplinary environment Production of free, creative and inductive thinking |
3. SYLLABUS
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• Basic principles of food processing and preservation • Canning • Blanching • Pasteurization - sterilization • Dehydration - drying • Salting • Smoking • Food processing with low temperatures • Fermentation • Aseptic processing • Irradiation • Food additives • New food processing and preservation technologies • Multiple hurdle technology |
4. TEACHING and LEARNING METHODS - EVALUATION
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DELIVERY |
Face to face | ||||||||||||||||||||||||
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USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Use of ICT in Teaching, Laboratory Education and Communication with Students via the E-Class Electronic Platform | ||||||||||||||||||||||||
| TEACHING METHODS |
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STUDENT PERFORMANCE EVALUATION |
Evaluation Language: Greek and English for Erasmus Students. 1. Written theory test (50%) at the end of the semester including: - Short answer questions - Open-ended questions 2. Written laboratory examination (50%) at the end of the semester including: - Quick response questions - Development questions - Problem solving 3. Essay writing (30%) Student evaluation criteria are posted on the E-Class Platform of the Course and are communicated to the students in the first lesson |
5. SUGGESTED BIBLIOGRAPHY
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• Αρβανιτογιάννης, Ι.Σ., & Στρατάκος, Α.Χ. (2011). Τεχνολογίες Επεξεργασίας και Συσκευασίας Τροφίμων. Ασφάλεια Τροφίμων. Εκδόσεις University Studio Press [ISBN: 9789601220161] • Λάζος Ε.Σ., & Λάζου Α.Ε. (2017). Επεξεργασία τροφίμων 1: Διεργασίες συντηρήσεως με θέρμανση, χαμηλές θερμοκρασίες και ακτινοβολούμενη ενέργεια. Β’ Έκδοση Εκδόσεις Παπαζήση [ISBN: 9789600232806] • Λάζος Ε.Σ., & Λάζου Α.Ε. (2016). Επεξεργασία τροφίμων 2: Διεργασίες συντηρήσεως με φυσικοχημικές, βιολογικές, νέες & αναδυόμενες τεχνολογίες. Β’ Έκδοση Εκδόσεις Παπαζήση [ISBN: 9789600232738] • Μπλούκας, Ι. (2004). Επεξεργασία και Συντήρηση τροφίμων. Εκδόσεις Σταμούλη [ISBN: 9603515256] • Fellows, P. J. (2016). Food processing technology: principles and practice. 4th Edition. Elsevier [ISBN: 9780081019078] • Saravacos, G. D., & Kostaropoulos, A. E. (2015). Handbook of food processing equipment. 2nd Edition. Springer [ISBN: 978-3319250182] • Singh, R. P., & Heldman, D. R. (2013). Introduction to food engineering. 5th Edition. Academic Press [ISBN: 978-0123985309] |
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-Related academic journals: |
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• Journal of Food Engineering (https://www.journals.elsevier.com/journal-of-food-engineering) • Journal of Food Processing and Preservation (https://onlinelibrary.wiley.com/journal/17454549) • Journal of Food Process Engineering (https://onlinelibrary.wiley.com/journal/17454530) • Journal of Food Science (https://onlinelibrary.wiley.com/journal/17503841) |