Courses

Quality and Control of Food of Animal Origin

General

Course Contents

Hygiene principles for the primary production of food of animal origin. General and special hygiene requirements for the areas of preparation, treatment or processing of food of animal origin. Definition of Safety and Quality of food of animal origin. Food Safety Management Systems. Hazard Analysis Critical Control Points (HACCP), International Organization for Standardization (ISO), European Regulations (EC) No. 852, 853, 854/2004 etc. General rules and recommendations for Good Hygiene Practice in the food industry of animal origin. Hygiene and meat categories. Control of minced meat, meat preparations and meat products. Control of milk and dairy products. Control of poultry and eggs. Control of fish, mollusks and shellfish. Control of honey. Degradations of products. The action of theinspector. Greek and European Legislation.

Educational Goals

Learning objectives include the acquisition by students of the necessary knowledge and skills related to quality and control of foodstuffs of animal origin. Specifically, students will acquire knowledge and skills about hygiene principles for the primary production of food of animal origin, general and special hygiene requirements for the areas of preparation, treatment or processing of food of animal origin and food safety management systems.

General Skills

Retrieve, analyze and synthesize data and information, with the use of necessary technologies. Adapt to new situations. Decision making. Work autonomously. Work in teams. Generating new research ideas. Design and project management. Respect natural environment. Criticism and self-criticism. Promote free, creative and inductive thinking.

Teaching Methods

Πρόσωπο με πρόσωπο, Εξ αποστάσεως εκπαίδευση (δυνητικά).

Use of ICT means

Το μάθημα πραγματοποιείται με τη χρήση ηλεκτρονικών πολυμέσων.
Οι ανάγκες του εν λόγω μαθήματος καλύπτονται με computer, σύνδεση Internet και dataprojector.
Ως Εκπαιδευτικό Λογισμικό χρησιμοποιoύνται το PowerPoint, Word, Excel και DVDs.
Η επικοινωνία με τους φοιτητές γίνεται μέσω πλατφόρμας Moodle και e-mail.

Teaching Organization

ActivitySemester workload
Lectures and Laboratory Work52
Study and analysis of scientific papers and book chapters8
Autonomous study60
Total120

Students Evaluation

Γραπτή τελική εξέταση (100%) που περιλαμβάνει ερωτήσεις στη Θεωρία (Διαλέξεις)και στις Εργαστηριακές Ασκήσεις.

Recommended Bibliography

1. Γεωργάκης Σ., 2005. Το Κρέας και τα Προϊόντα του. Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη.
2. Ελευθεριάδου, Α., 2009. Επιθεώρηση Κτηνοτροφικής Παραγωγής (Εργαστήρια και Θεωρία). Εκδόσεις ΣΟΦΙΑ, ISBN 978-960-6706-27-1.
3. Μάντης, Α., Παπαγεωργίου, Δ., Φλετούρης, Δ., Αγγελίδης, Α., 2015. Υγιεινή και Τεχνολογία του Γάλακτος και των Προϊόντων του. Αφοί Κυριακίδη Εκδόσεις ΑΕ, ISBN 978-960-602-017-9.
4. Τζιά, Κ., Τσιαπούρης, Α., 1996. Ανάλυση Επικινδυνότητος στα Κρίσιμα Σημεία Ελέγχου (HACCP) στη Βιομηχανία Τροφίμων. Εκδόσεις Παπασωτηρίου, Αθήνα.

Related Research Journals

1. Archiv für Lebensmittelhygiene – http://www.vetline.de/zeitschriften/afl/index.htm.
2. Critical Reviews in Food Science and Nutrition – http://www.tandf.co.uk/journals/bfsn.
3. Czech Journal of Food Sciences – http://www.cazv.cz/ or https://www.agriculturejournals.cz/web/.
4. Dairy Science and Technology – Le Lait – http://www.dairy-journal.org/ and http://www.springer.com/food+science/journal/13594.
5. European Food Research and Technology – http://www.springerlink.com/content/100491/?p=fde9ffdfd02a4f68868c23cded6d7f90&pi=34.
6. Food Control– IF 2.819 – http://www.sciencedirect.com/science/journal/09567135.
7. Food Research International– IF 3.050 –http://www.sciencedirect.com/science/journal/09639969.
8. International Journal of Dairy Technology – http://www.wiley.com/bw/journal.asp?ref=1364-727x.
9. International Journal of Food Microbiology – http://www.sciencedirect.com/science/journal/01681605.
10. Italian Journal of Food Science – http://www.chiriottieditori.com/index.php?option=com_content&view=article&id=159&Itemid=14&lang=it.
11. Journal of Dairy Research – http://journals.cambridge.org/.
12. Journal of Food Quality – http://www.wiley.com/bw/journal.asp?ref=0146-9428.
13. Journal of Food Research (Canada) – http://www.ccsenet.org/jfr.
14. Journal of Food Science – http://www.wiley.com/bw/journal.asp?ref=0022-1147 or http://www.ift.org/cms/?pid=1000341.
15. Meat Science – http://www.sciencedirect.com/science/journal/03091740.
16. Trends in Food Science & Technology – http://www.sciencedirect.com/science/journal/09242244.