Food Processing

General

• Code: TΑBO-76-Ζ6
• Semester: 7th
• Study Level: Undergraduate
• Course type: Skills Development
• Teaching and exams language: Greek (English for Erasmus students)
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Tutorials (Theory) (2) / Practice works (2)
• ECTS Units: 4
• Course homepage: https://eclass.emt.ihu.gr/courses/FD322/
• Class Schedule:
  • Thu 09:00 - 11:00: Θεωρία
  • Thu 11:00 - 13:00: Εργαστήριο

Course Contents

• Introductory Concepts,
• Electrical Heating of Food,
• Heating, Pasteurization, Sterilization, Canning,
• Aseptic Processing, Thermal Extrusion,
• Cooking, Refrigeration, Freezing,
• Ionizing Radiation, High Hydrostatic Pressures,
• Newer Non-Thermal Processing Methods (High Voltage Pulsed Electric Fields,
• Pulsed Light High Intensity,
• Pulsating Magnetic Fields),
• Multiple Obstacle Technology.

Educational Goals

The purpose of the course is to understand the basic principles of the main food processing and preservation methods. Students are introduced to methods including scalding, pasteurization, sterilization, canning, aseptic processing, refrigeration, freezing, extrusion, radiation, cooking, high hydrostatic pressures, newer non-thermal methods, and multi-barrier technology. After completing the lectures, the students will be able to design corresponding food processing and preservation methods, choose the appropriate equipment and solve respectively application problems.

General Skills

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Promotion of free, creative and inductive thinking.
• Team work.
• Working in an interdisciplinary environment.

Teaching Methods

• In the classroom, face to face.

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

• Final exams 50%
• Essays 50%

Recommended Bibliography

1. Βιβλίο [112706684]: Επεξεργασία Τροφίμων, Βαρζάκας Θεόδωρος.
2. Βιβλίο [94692430]: ΥΓΙΕΙΝΗ ΣΤΗΝ ΕΠΕΞΕΡΓΑΣΙΑ ΤΡΟΦΙΜΩΝ, H.L.M. LELIEVELD, JOHN HOLAH, DAVID NAPPER.