The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge in the basic Mathematics concepts and skills for food science and technology.
• Application of Mathematics in the food industry in the form of computational exercises.

• Students must be capable of using mathematical methods for solving problems in food science and technology.
• Promotion of analytical, creative and inductive thinking.
• Decision-making.
• Autonomous work.
• Teamwork.

• Real analysis of single-variable functions:
  Continuity and limits of functions. Differentiation. Extreme values of functions. Application of derivatives in engineering. Integration. Integrals of elementary functions. Numerical integration. Trapezoidal rule and Simpson’s rule to approximate definite integrals. Application of integration in engineering.
• An introduction to linear programming:
  Simplex method for linear optimization. A geometric interpretation of linear optimization problems with two variables. Application of Simplex method in optimal design.
• Nonlinear equations:
  Solving exponential equations. Solving equations with complex numbers
• Basic probability theory:
  Definitions of probability. Venn diagrams. Mathematical formulation of probability. Properties of probability. Conditional probability. Total probability and the Bayes’ theorem. Discrete and continuous random variables. Distribution functions. Expected values. Moments of random variables and the variance. Application of probability in engineering.

Συγγράμματα

1. Θωμά Κυβεντίδη, Διαφορικές Εξισώσεις, Τόμος Πρώτος, Θεσσαλονίκη,1982.
2. R. Churchill, J. Brown, Μιγαδικές συναρτήσεις και εφαρμογές, 2^η Έκδοση, Μετάφραση: Πανεπιστημιακές Εκδόσεις Κρήτης.
3. Howard E. Taylor, Thomas L. Wade, University Calculus, New York,1982.
4. Frank Ayres, Schaum’s outline of theory and problems of Matrices, Singapore,1983.
5. Richard Bronson, Shaum’s outline of Modern Introductory Differential Equations, United States, 1973.

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge in the basic physical principles that govern the physical processes during food processing.
• Application of Physics in the food industry in the form of computational exercises.

• Analyzing, interpreting and synthesizing physical lawsand their applications in food industry.
• Searching and analyzing information using measurements of physical quantities obtained from experimental studies.
• Promotion of analytical, creative and inductive thinking.
• Decision-making.
• Autonomous work.
• Teamwork.

• Unit 1: Introduction to fluid mechanics
  Physical properties of ideal and real fluids. Density, viscosity, compressibility, fluidity, surface tension, buoyancy, incompressibility, flow rate, shear stress, turbulence.
• Unit 2: Basic fluid statics
  Hydrostatic pressure. Hydrostatic equation.Pascal’s principle, hydraulic press. Torricelli’s experiment.
  Atmospheric pressure measurements. Archimedes’ principle and buoyancy forces. Determination of density ofsolids and liquids.Density measurement instruments.
• Unit 3: Basic dynamics offluids
  Dynamics of ideal fluids.Equations of continuity and conservation of energy in fluids.Bernoulli’s equation. Basic mechanics of real fluids. Viscosity of liquids. Determination of the viscosity coefficient. Steady and unsteady, laminar and turbulent fluid flow. Bernoulli’s equation for real fluids.
• Unit 4: Introduction to heat transfer
  Mechanisms of energy transport. Heat transfer in solids. Conduction coefficient of materials. Conductive heat transfer. Transfer of heat in liquids. Heat transferby convection. Thermal radiation heat transfer.
• Unit 5: Fundamentals of phase transitions
  Phase changes in pure substances. Latent heat. Freezing, melting, vaporization, condensation and sublimation. Superheated steam. Thermodynamics of phase change of water.
• Unit 6: Thermodynamics of ideal gases
  Ideal gas laws. Conservation of energy. Enthalpy. First law of thermodynamics. Specific heats and heat capacity. Second law of thermodynamics.Ideal reversible thermodynamiccycles.
• Unit 7: Introduction to mass and energy balances
  The principles of mass and energy conservation.Formulation and solution of mass and energy balances in simple processes without reactions.

Συγγράμματα

1. McCabe W., Smith J., Harriott P., Βασικές Φυσικές Διεργασίες Μηχανικής, 6η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2003.
2. Yunus A. Cengel, Michael A. Boles, Θερμοδυναμική για Μηχανικούς, 3^η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2003.
3. Pitts D., Sissom L., Μεταφορά Θερμότητας, Σειρά Schaum, 2η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2001.
4. Frederick J. Bueche, Eugene Hecht, Πανεπιστημιακή Φυσική, 9^η Έκδοση, Μετάφραση: Εκδόσεις ΚλειδάριθμοςRaymond A. Serway, John W. Jewett, Jr., Φυσική για Επιστήμονες και Μηχανικούς, Τόμος Α’, 8^η Έκδοση, Μετάφραση: Εκδόσεις Κλειδάριθμος, Αθήνα, 2012.

Συναφή επιστημονικά περιοδικά

1. Journal ofExperimental Physics.
2. Journal of Food Engineering.
3. Journal of Food Processing & Technology.

The course aims to achieve the following learning outcomes for students:

• the acquisition of knowledge in the basic principles of chemistry by the students, as it is one of the basic courses of the department,
• the understanding and consolidation of the rules that govern the proper operation of a chemical laboratory,
• the acquisition of the required experience for the handling of tools and instruments in order to reliably perform the experimental part of a task,
• the ability to process the measurements and evaluate the results.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Promotion of free, creative and inductive thinking.
• Work in an interdisciplinary environment.
• Autonomous work.
• Teamwork.
• Decision making.
• Generating new research ideas.

Theory

• General for the science of Chemistry.
• Classification and states of matter.
• Scientific calculations.
• Atomic theories.
• Individual and Mass number.
• The meaning of mole.
• Chemical bonds and intermolecular forces.
• Nomenclature of inorganic compounds.
• Writing reactions.
• Categories of reactions.
• Properties of gases, solids and liquids.
• Thermochemistry.
• Solutions and colloidal dispersion systems.
• Chemical kinetics and chemical equilibrium.
• Dimension and ionization of electrolytes.
• pH-pOH.
• Neutralization reactions, common ion effect, buffer solutions.

Laboratory Exercises

• General instructions – safety and hygiene rules.
• Preparation of solutions.
• Determination of the density of solutions and its correlation with the concentration of solutions.
• Determination of physical constants in chemical compounds.
• Determination of the pH value of solutions.
• Buffers. Common ion effect. (Preparation of buffer solution and measurement of its buffering capacity).
• Separation – purification of chemical compounds through crystallization.
• Separation – purification of chemical compounds through distillation.
• Detection of cations of the 1st analytical group.
• Separation and identification of organic compounds.

Συγγράμματα

1. Κεσίσογλου Δ., Ακριβός Π., Βιοσυναρμοστική Χημεία, Εκδόσεις Ζήτη, Θεσσαλονίκη, 2006.
2. Μανουσάκης Γ.Ε., Γενική και Ανόργανη Χημεία, Εκδόσεις Κυριακίδη, Θεσσαλονίκη, 1999.
3. Ebbing D.D., General Chemistry 8th Edition, Houghton Mifflin, Boston, 2006.
4. McMurry J., Fay R.C., Chemistry, Prentice-Hall, N.J., 1998.

• Learning the basic principles and concepts of organic chemistry.
• Drawing chemical structures, understanding functional groups, names and properties of organic compounds and the basics of organic reactions.

• Work in an interdisciplinary environment.
• Generation of new research ideas.
• Promote free, creative and inductive thinking.
• Search, analyze and synthesize data and information using the necessary technologies.
• Independent work.

• Atomic structure, orbitals, electron configurations, chemical bonding, molecular orbital theory, polar molecules, acids and bases.
• Electronegativity, polar covalent bonds, dipole moments, formal charges, resonance.
• Functional groups, nomenclature of organic compounds.
• Alkanes-cycloalkanes, structure and properties.
• Isomerism and stereochemistry, chiral compounds, enantiomers and diastereomers. E,Z designation.
• Types of organic reactions, how organic reactions occur, radical reactions, polar reactions.
• Alkenes, structure and reactivity, cis-trans isomerism in alkenes. Electrophilic addition reactions of Alkenes. Markovnikov’s rule.
• Benzene and aromaticity, Hückel rule.
• Alcohols, phenols, ethers and thiols, properties and reactions.
• The carbonyl group. Aldeydes and ketones. Carboxylic acids and derivatives.
• Amines. Heterocyclic substances. Aromatic heterocycles.

Συγγράμματα

1. Οργανική Χημεία, McMurry J., (2017), Πανεπιστημιακές Εκδόσεις Κρήτης.
2. Οργανική Χημεία, Meislich H.,Neckamkin H.,Sharefkin J., (2017), Εκδόσεις Τζιόλα.
3. Βασική Οργανική Χημεία, Σπηλιόπουλος Ι., (2008), Εκδόσεις Σταμούλης.
4. Οργανική Χημεία, Klein D., (2015), Εκδόσεις Utopia.
5. Οργανική Χημεία, Θεμελιώδεις έννοιες και μηχανισμοί οργανικών αντιδράσεων, Χαμηλάκης Σ., (2015), www.kalipos.gr.

Συναφή επιστημονικά περιοδικά

1. Journal of Organic Chemistry.

The aim of this course is to introduce students to basic concepts of Biology such as: macromolecules, prokaryotic and eukaryotic organisms, cell, cellular organelles, photosynthesis, respiration. Also the approach to certain basic mechanisms of Genetics such as mitosis, meiosis, DNA replication, transcription, translation of genetic information, mutations, is another objective of the course.

• Work in an interdisciplinary environment.
• Generation of new research ideas.
• Promote free, creative and inductive thinking.
• Search, analyze and synthesize data and information using the necessary technologies.
• Independent work.

• Origin and evolution of the cell. Properties of macromolecules – Lipids, vitamins, polysaccharides, proteins, nucleic acids.
• Energy – Forms of energy. ATP and cellular function. Enzymes – specificity of enzymes, factors affecting enzyme activity.
• Cellular theory. Differences of prokaryotic – eukaryotic cells. Cell membrane – structure and function. Mitochondria – electron transport chain, oxidative phosphorylation. Chloroplasts, photosynthetic reactions.
• Nucleus and genetic material – chromosomes, histones. Endoplasmic reticulum, Golgi complex, lysosomes, peroxidosomes, cell skeleton.
• Prokaryotic organisms – Eubacteria, archaeobacteria. Viruses – phages, plant viruses, animal viruses.
• DNA structure – DNA replication, paradox of C value. Central dogma of Biology.
• Genetic code. Transcription, translation of genetic information.
• Cell cycle. Mitosis, meiosis. Karyotype. Cell death.
• Mutations – point mutations, chromosomal mutations, gene mutations. Mutation repair mechanisms.

Συγγράμματα

1. Avice, J. C. (1994). Molecular markers, natural history and evolution, Kluwer Academic Publishers.
2. Benjamin, L. (2000). Genes VII. Oxford University Press.
3. Claus-Dieter P. (1997). Βιολογία. Ιωάννινα.
4. Darnell, J., Lobish, H. & Baltimore, D. (1986). Molecular cell biology. Scientific American Books.
5. Eiseltova, M. (1994). Restoration of Lake Ecosystems. IWRB, publ. 32.
6. Futuyma, D. J. (1995). Εξελικτική βιολογία. Πανεπιστημιακές Εκδόσεις Κρήτης.
7. Giler, P. S. (1998). The biology of streams and rivers. Oxford University Press.
8. Gopal, B., Junk, W. J. & Davis, J. A. (2000). Biodiversity in wetlands: assessment, function and conservation, volume I.
9. Gopal, B., Junk, W. J. & Davis, J. A. (2000). Biodiversity in wetlands: assessment, function and conservation, volume II.
10. Hickman, C. P., Roberts, L. S. & Larson, A. (1993). Integrated Principles of Zoology. Mosby, Boston.
11. Klein, R. M., MacKenzie, J. & McKenzie, J. C. (1999). Basic Concepts in Cell Biology: A Student’s Survival Guide. McGraw-Hill Professional Publishing.
12. Pack, P. E. (2007). CliffsAP Biology. John Wiley and Sons.
13. Rothwell Norman, V. (1993). Understanding genetics. Wiley-Liss.
14. Simon E. J. (2016). Βιολογία, βασικές έννοιες. Επιστημονικές εκδόσεις Παρισιάνου Α. Ε.
15. Solomon, J., Horsfall, P., Hughes, R., O’Brien, P. & Reiss, M. (2000). Biology. Nelson Thornes.
16. Αλεξανδρή – Χατζηαντωνίου Ε. (2000). Βιολογία– Η μελέτη της ζωής. Εκδόσεις Σταμούλη Α. Ε. Αθήνα.
17. Θωμόπουλος Γεώργιος Ν. (1990). Βιολογία κυττάρου. University Studio Press.

Συναφή επιστημονικά περιοδικά

1. Biologia
2. BMC Systems Biology
3. Journal of Fish Biology
4. Cahiers de Biologie Marine
5. Journal of Environmental Protection and Ecology
6. Biochemical Systematics and Ecology
7. Journal of Zoology

Upon completion of the course, the student is expected to be able to:

• Calculate the nutritional value of various foods.
• Understand and critically interpret the role of nutrients in physiological function of the human body and reproduce the effects of excessive recruitment or lack of each category.
• To correspond pathological conditions of the body with elements of nutrition.
• Be able to argue and critically address various standards Diet.
• To apply the above advanced  knowledge in the development of nutritionally balanced Food.

• Searching and analyzing information using information and communication technologies.
• Promotion of analytical, productive and inductive thinking.
• Working in an interdisciplinary environment.
• Autonomous work.
• Critical Thinking.
• Respect for diversity and multiculturalism.
• Teamwork.

The course includes the following major contetnts:

• Introduction to nutrition science.
  Human nutrition components-Nutrients. Dietary requirements Energy balance. The composition of foods from a dietary point of view Determination of required energy intake.
• Carbohydrates.
  Uptake-Digestion-Absorption-Metabolism-Blood glucose concentration-Mellitus diabetes-Glycemic effect of food-Dietary fibers.
• Oils and fats.
  Lipids-Uptake-Digestion-Absorption-Metabolism-Adipose tissue-Diseases (obesity, atherosclerosis)
• Proteins.
  Role of proteins-Amino acids-Uptake-Digestion-Absorption-Metabolism-Recommended dietary intake-Diseases (kwarsiorkor-withering-phenylketonuria)
• Water.
  Structure-Physical properties-Functions of water in the human body-Absorption-Excretion-Contaminants and purification of drinking water
• Vitamins.
• Minerals.
  Calcium (sources-absorption-role-diseases from deficiency) Iron, Iodine.
• Current nutrition issues as covered by students’ oral presentations.

Συγγράμματα

1. Γαλανοπούλου,Ν., Ζαμπετάκης, Γ., Μαυρή, Μ., και Σιαφάκα Α., Διατροφή και Χημεία Τροφίμων, Εκδόσεις Σταμούλη, Αθήνα 2007.
2. Introduction to Nutrition, Bender D 2002, Taylor and Francis.
3. Food Chemistry by H.-D. Belitz, W. Grosch, P. Schieberle, Springer Verlag 2004.
4. Advances in Food and Nutrition Research, Taylor S.L. 1998, Academic Press.

Συναφή επιστημονικά περιοδικά

1. European Journal of Nutrition.
2. Journal of Nutrition Education and Behavior.
3. Journal of Nutrition.

The course aims to provide the scope and importance of food science and technology. The purpose of the course is to understand the fundamentals of food science and technology associated with providing a safe, nutritious, and abundant supply of fresh and processed foods.

Concepts and applications of food chemistry, food analysis, food processing, biotechnology, sensory evaluation, food packaging, food product development and food engineering are discussed.

A brief presentation of how the food industry and research is addressing the potential health risks associated with toxic chemicals and disease-causing microorganisms that may be present in food and how food preservation and processing can extend the food availability from periods of abundance to periods of scarcity and from surplus to deficit regions.

• Searching, analyzing and synthesizing of information, also using the necessary technologies.
• Promotion of free, creative, and inductive thinking.
• Independent and group working.

Introduction to the following topics:

• Human nutrition and the evolution of food production: historical review from antiquity to modern times. Modern food trends.
• The importance and origin of food. World food situation. Food legislation. International organizations.
• Food categories: Fresh food, processed food of plant and animal origin, other types of processed food.
• Origin of food: raw materials (vegetable and animal raw materials), additives, quality control, quality systems.
• Enzymatic reactions (nature of enzymes, proteases, oxidases, lipases) and chemical reactions (oxidations, non-enzymatic browning, etc) in foods.
• Food safety: food spoilage (microbiological and toxicological examination), toxic substances in food, hygiene (personal hygiene, hygiene of production areas, haccp system).
• Food production and processing: preservation, food processing (cooling, freezing, drying, condensation, heat treatment, irradiation, fermentation), effect of food processing and preservation on its nutritional value.
• Food standardization: definition and role of standardization, food packaging (purpose, materials, types, labels), food storage.
• Research and development in food industry. New product development.
• Trade and promotion (marketing) of food.
• Food industry waste management.

Συγγράμματα

1. Κυρανάς Ε. (2012). Τρόφιμα: Σύσταση, Προέλευση, Αλλοιώσεις, Επεξεργασίας και Συσκευασία. Εκδ. Τζιόλα. Θεσσαλονίκη.
2. Χεκίμογλου Ε., Ρούπα Χ.Ε. (2006) Η Ιστορία της Βιομηχανίας Τροφίμων. Κέρκυρα.
3. F. Stewart, M.A. Amerine (1982). Introduction to food science and technology, 2^nd ed. Academic Press USA.
4. M. Gaman and K. B. Sherrington (Auth.).(1981)The Science of Food. An Introduction to Food Science, Nutrition and Microbiology 2^nd Ed.
5. Jeffrey M. Pilcher (ed.)(2012). The Oxford Handbook of Food History. Oxford University Press, NY.
6. Jeantet, T.Croguennec, P.Schuck, G.Brulé(2016).Handbook of Food Science and Technology 1: Food Alteration and Food Quality. Wiley.
7. Jeantet, T.Croguennec, P.Schuck, G. Brule(2016).Handbook of Food Science and Technology 2: Food Process Engineering and Packaging. Wiley.
8. IFIS Dictionary of Food Science and Technology 2^nd(2009).Wiley Blackwell.
9. D. Belitz(2005). Food Chemistry. Springer Verlag.
10. J. Montville, K.R. Matthews, K.E. Kniel (2012). Food Microbiology: An Introduction, American Society for Microbiology.
11. Paul Singh, Dennis R. Heldman (2008).Introduction to Food Engineering, 4^thEd.Food Science and Technology International Series.
12. J. Fellows (2000) Food Processing Technology: Principles and Practice. Woodhead Publishing in Food Science and Technology).
13. J. Whitehurst, M. Van-Oort (2010), Enzymes in Food technology, 2^ndEd., Blackwell Publishing Ltd.
14. H. Lyon, M.A. Francombe, T.A. Hasdell, K. Lawson (1992). Guidelines for sensory analysis in food product development and quality control. Chapman & Hall, 2-6 Boundary Row, London.
15. A.B. Gerorge (1996). Encyclopedia of Food and Color Additives. Vol. III. CRC Press.

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge in advanced Mathematics concepts and skills for food science and technology.
• Application of Mathematics in the food industry in the form of computational exercises.

• Students must be capable of using advanced mathematical methods for solving problems in food science and technology.
• Promotion of analytical, creative and inductive thinking.
• Decision-making.
• Autonomous work.
• Teamwork.

• Functions of several real variables:
  Limits and continuity of multivariable functions. Partial and total differentiation. Critical points, local maximum, local minimum and saddle points.  Optimization with constraints. The Lagrange multiplier method. Application of partial derivatives in engineering. Introduction to multivariable integration.
• Ordinary differential equations:
  First order differential equations. Higher order linear differential equations with constant coefficients. General solution. Particular solution. Initial conditions. Applications in food technology leading to the differential equations.
• Taylor and Maclaurin series:
  Application of Taylor series in finding approximations of non-trivial functions and integrals.
• Introduction to Statistics for food manufacturing industry:
  Descriptive Statistics and graphical analysis. Probability distribution functions for discrete and continuous random variables. Normal and Student’s t distributions and their applications in food industry. Introduction to statistical hypothesis testing. The null and alternative hypothesis in Statistics. Regression and correlation. Least square method. Pearson correlation coefficient. Spearman correlation. Generalized correlation coefficient. Probabilistic interpretation of regression and correlation.

Συγγράμματα

1. Θωμά Κυβεντίδη, Διαφορικές Εξισώσεις, Τόμος Δεύτερος, Θεσσαλονίκη,1983.
2. Γεώργιος Χ. Ζιούτας, Πιθανότητες για Μηχανικούς – Μέθοδοι – Εφαρμογές, Εκδόσεις Σοφία, Θεσσαλονίκη, 2005.
3. Murray R. Spiegel, Shaum’s outline of Theory and Problems of Advanced Mathematics for Engineers and Scientists, United States, 1971.
4. Seymour Lipschutz, Shaum’s outline of Theory and Problems of Linear Algebra, United States, 1987.

Συναφή επιστημονικά περιοδικά

• Journal of Engineering Mathematics.
• Journal of Applied and Engineering Mathematics.
• Journal of Mathematics and Statistics Research.
• Journal of Computational and Applied Mathematics.
• Journal of Numerical Analysis, Industrial and Applied Mathematics.

The course aims to achieve the following learning outcomes for students:

• The understanding and consolidation of modern Analytical Chemistry methods applied in the field of Food Science and Technology. Both classical methods of chemical analysis and an introduction to instrumental methods of analysis are included.
• The correct physical understanding of the principles of analytical chemistry.
• The application of classical quantitative chemical analysis methods in practice.
• The understanding and consolidation of the basic operating principles of each analysis method.
• The study of the possibilities presented by each of them, as well as the development of selection criteria for each method as well as the possibility of combining these methods.
• The ability to process and evaluate the measurements as well as the presentation of the results.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Promotion of free, creative and inductive thinking.
• Work in an interdisciplinary environment.
• Autonomous work.
• Teamwork.
• Decision making.
• Generating new research ideas.

Theory

The theoretical course includes the following sections:
Basic principles of chemometrics, significant figures, uncertainty, errors of measurement, precision, standard deviation, repeatability, Gaussian distribution, Confidence intervals, student t, method of least squares, calibration curves. Solutions. Chemical reactions. Stoichiometric calculations. Reaction speed. Chemical equilibrium (Le Chatelier principle. Chemical equilibrium constant). Heterogeneous chemical equilibrium. Solubility product. Gravimetric analysis, pH. Acid and base equilibria, buffers. Volumetric analysis (theoretical principles, conditions of volumetric analysis, classification of volumetric methods, equivalent point, neutralization). Acid-base titrations and EDTA titrations. Basic principles of electrochemistry, electrodes and potentiometry, redox titrations. Fundamentals of spectrophotometry, UV-visible spectrophotometry (introduction, Bouguer – Lambert – Beer law, UV-visible spectrophotometers, applications of spectrophotometry in chemical analysis), atomic spectroscopy. Method of known addition and internal standard.

Laboratory Exercises

• Introduction (Solution normality – equivalent weight).
• Determination of food moisture (gravimetric analysis).
• Neutralization titrations: Oximetry (preparation – titration of a standard solution).
• Alkalimetry.
• Determination of natural product juice acidity.
• Determination of alkaline sodium compounds (NaOH, NaHCO₃, Na₂CO₃).
• Manganiometry (redox titrations).
• Silver measurement (sediment formation titration Mohr method).·
• Titration of compound complex formation (water hardness).
• Spectrophotometry.

Συγγράμματα

1. Association of Official Analytical Chemists (AOAC), Official Methods of Analysis, edition 15^th Virginia USA, 1990.
2. Vogel, A.I., A Text-book of Quantitative Analysis, Longman, London, 1972.
3. Θέμελης Δ.Γ. και Ζαχαριάδης Γ.Α., Αναλυτική Χημεία, Εκδόσεις Ζήτη, Θεσσαλονίκη 1992.
4. Βλάτσιος Γ., Αναλυτική Χημεία και Ενόργανη Ανάλυση, Εκδόσεις University Studio Press, Θεσσαλονίκη 2011.
5. Principles of Instrumental Analysis,D. Skoog, J. Hooler, T. Nieman.
6. Daniel C. Harris, Επιστημονική Επιμέλεια Χανιωτάκης Ν. & Φουσκάκη Μ., Ποσοτική Χημική Ανάλυση, Τομος Α & Β, Πανεπιστημιακές Εκδόσεις Κρήτης, Ηράκλειο 2009.

Συναφή επιστημονικά περιοδικά

1. Analytical Chemistry.
2. Analytica Chimica Acta.
3. Talanta.
4. Analytical Letters.
5. Analyst.
6. Analytical Methods.

The course aims to achieve the following learning outcomes for students:

• To introduce students to the world of microbes: what are microbes, their role in the cycle of matter, the preparation of food, medicine and industrial products, spoilage of food, the genesis of diseases.
• To gain experience in microbiological techniques and methods used in food industry laboratories.
• With sufficient knowledge of General Microbiology to understand the specific topics of Special Microbiology, Food Microbiology, Biotechnology and Food Hygiene.

• Analysis and interpretation of the properties of microbes regarding their morphological, physiological and biochemical characteristics as well as the taxonomic position of microorganisms in the world of living beings.
• Investigating and understanding the role and distribution of microbes in nature, the interactions between them, the effects with other living organisms as well as the physicochemical changes they cause in their environment, with the aim of promoting analytical, productive and inductive thinking.
• Explanation of many biological phenomena that take place with the participation of microorganisms, which are the “material of choice” for solving basic problems of biology, with the aim of producing new research ideas.

• Unit 1: Structure and evolution of organizations
  • Common characteristics of living things: chemical composition, cell structure, cell types, metabolism, etc.
  • Classification of microorganisms: Bacteria, Archaea, Eukaryota.
  • Viruses: structure, morphology, multiplication, viral diseases. Bacteriophages: structure, morphology, physiology of bacteriophages (infectious – non-infectious bacteriophages), lysogony. study of bacteriophages.
• Unit 2: Metabolism of microbes
  • Enzymes: nature, structure, properties, mechanisms of enzyme regulation.
  • Bioenergetics: energy sources, biological oxidations, electron transporters, metabolic types of microorganisms, respiration, anaerobic respiration, fermentation, etc.
• Unit 3: Microbial nutrition
  • Principles of nutrition, food types, growth factors, macromolecules as nutrients, water, oxygen.
  • Microbial interactions (synergy or symbiosis), microbial interactions in the food environment.
• Unit 4: Growth of microbes – Effect of physicochemical factors on growth
  • Development of unicellular microorganisms. Parameters of microbial growth (number of divisions, generation time, growth rate, etc.). Growth curve of unicellular microbes. Colony formation.
  • Effect of physicochemical factors on the growth of microbes (temperature, pH, redox potential, radiation, pressure).
• Unit 5: Survival of microbes
  • Survival of microbes in nature. Effect of environment on microbial viability. Lethal agents: physical agents (heat, cold, desiccation, radiation), chemical antimicrobial agents, antibiotics.
• Unit 6: Genetics of microbes – Germs and disease
  • Mutations, genetic recombination (transformation, conjugation, transduction).
  • Relationships between microbes and macroorganisms. Parasitic relationships. Human microbiota. Pathogenicity of microbes.

Titles of Laboratory Exercises

• Learning the operation, handling and maintenance of microbiology laboratory equipment: microscopes, incubators, colony counters, homogenizers, GasPak, etc.
• Study of the morphological characteristics of bacteria. Staining techniques for bacteria (simple staining, Gram staining). Bacterial motility (wet mount technique).
• Study of the culturing characteristics of bacteria. Substrate inoculation techniques. Morphological characteristics of bacterial colonies.
• Study of the physiological characteristics of bacteria: requirements for temperature, pH, water, oxygen, nutrients.
• Study of the biochemical characteristics of bacteria:
  • Catalase, oxidase tests.
  • Carbohydrate metabolism: sugar fermentation tests, MR- and VP-tests starch hydrolysis.
  • Protein metabolism: casein hydrolysis.
  • Amino acid metabolism: test of indole.
  • Lipid metabolism: lecithinase test.
  • Citrate utilization test.

Συγγράμματα

1. Παπαντωνίου Δ.. ΓΕΝΙΚΗ ΜΙΚΡΟΒΙΟΛΟΓΙΑ – Οδηγός Εργαστηριακών Ασκήσεων, Τμήμα Εκδόσεων ΑΤΕΙ-Θεσσαλονίκης, 2008.
2. BROCK ΒΙΟΛΟΓΙΑ ΤΩΝ ΜΙΚΡΟΟΡΓΑΝΙΣΜΩΝ, Έκδοση: 1η/2018, Συγγραφείς: Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl, Διαθέτης (Εκδότης): ΙΔΡΥΜΑ ΤΕΧΝΟΛΟΓΙΑΣ & ΕΡΕΥΝΑΣ-ΠΑΝΕΠΙΣΤΗΜΙΑΚΕΣ ΕΚΔΟΣΕΙΣ ΚΡΗΤΗΣ, ISBN: 978-960-524-523-8.
3. Γενική Μικροβιολογία, Κύρτσου-Καραγκούνη Δ. Αμαλία, 1^η έκδοση 2012, Εκδότης, UNIBOOKS IKE.
4. Γενική Μικροβιολογία, Μπεζιρτζόγλου Ε., 1^η έκδοση 2005, Εκδότης,Παρισιανού Ανώνυμη Εκδοτική Εισαγωγική Εμπορική Εταιρεία Επιστημονικών Βιβλίων.
5. Adams M.R. & Moss M.O. Food Microbiology, 3^rd edition, 2008, Cambridge, UK RSC Publishing.
6. Wistreich, A. G., Microbiology Laboratory. Fundamentals and Applications, 2nd Ed., Pearson Education, New Jersey, 2003.

• Introduction to the chemical and biochemical characteristics of food molecules.
• Chemical structure and function of proteins, carbohydrates and lipids.
• Enzymes and enzyme kinetics.
• Introduction to metabolism.

• Work in an interdisciplinary environment.
• Generation of new research ideas.
• Promote free, creative and inductive thinking.
• Search, analyze and synthesize data and information using the necessary technologies.
• Independent work.

• Water, structure, hydrogen bonding and special properties, weak interactions in aqueous systems, weak acids and bases, buffers, the Henderson-Hasselbalch equation.
• Amino acids, acid-base properties, characteristic titration curves, peptides. Proteins, protein structure, primary structure, secondary structure, a helix and β conformation, protein tertiary and quaternary structures, the role of proteins, protein denaturation, some special proteins, hemoglobin and myoglobin, myosin and actin.
• Enzymes, catalytic power and specificity, classification by reaction, enzyme kinetics, the Michaelis-Menten equation, reversible and irreversible inhibition, regulatory enzymes.
• The structure of carbohydrates, monosaccharides and polysaccharides, glycosidic bond, cyclic structure, hexose derivatives, starch and cellulose. Carbohydrate metabolism, glycolysis and glyconeogenesis, pentose phosphate pathway.
• The structure of lipids, triacylglycerols,  glycerophospholipids, sphingolipids, cholesterol and other lipids, lipid metabolism oxidation of fatty acids, β oxidation.
• Nucleotides, and related molecules, principles of metabolism, electron carriers function in multienzyme complexes, adenine nucleotides as components of enzyme cofactors, ATP synthesis by photophosphorylation.
• Reactions of the citric acid cycle, the energy of oxidations in the cycle, oxidative phosphorylation.
• Vitamins, their structure, classification and function as cofactors and antioxidants.

Συγγράμματα

1. Γεωργάτσος Ι. (2005) Εισαγωγή στη Βιοχημεία, Γιαχούδης & Σία ΟΕ, Θεσσαλονίκη.
2. Διαμαντίδης Γ., (2017) Εισαγωγή στη Βιοχημεία, University Studio Press, Θεσσαλονίκη.
3. Καλογιάννης Σ., (2018) Εισαγωγή στη Βιοχημεία, Εκδόσεις Τζιόλα, Θεσσαλονίκη.
4. Nelson D.L. , M.M. Cox (2011) Lehninger’s, Βασικές Αρχές Βιοχημείας, Eκδόσεις Πασχαλίδης, Broken Hill Publishers, Αθήνα.
5. Stryer L., (2017) Βιοχημεία, Πανεπιστημιακές Εκδόσεις Κρήτης.
6. Tymoczko J., J. Berg, L. Stryer (2018) Βιοχημεία, βασικές αρχές, Eκδόσεις Πασχαλίδης, Broken Hill Publishers, Αθήνα.
7. Voet D., J. Voet, Pratt Ch., Θ. Χολή-Παπαδοπούλου, Δ. Κυριακίδης (2018) Βιοχημεία, βασικές αρχές, Εκδόσεις Τζιόλα, Θεσσαλονίκη.

Συναφή επιστημονικά περιοδικά

1. Journal of Food Biochemistry, Biochemistry.

The module aims in attaining the following teaching outcomes from the students:

• To know the fundamental physicochemical notions with applications of foods.
• To be able to explain the nature of foods as materials with specific physicochemical properties.
• To be able to explain the behavior of basic food materials and processes in thermodynamic/kinetic terms.
• To develop the abilty to perform basic physicochemical calculations.

• To search, analyse and synthesise data and infomration with the use of appropriate technologies.
• To promote free, creative and inductive thought.
• To work in an interdisciplinary environment.
• To work independently.
• To adapt to new situations.

• Properties of gases.
• First law of thermodynamics.
• Second law of thermodynamics.
• Chemical equilibrium.
• States of matter and phase changes.
• Ideal liquids and vapour pressure.
• Osmotic pressure.
• Surface activity.
• Surface active materials.
• Self-assembly of matter.
• Introduction to colloidal systems.
• Chemical kinetics.

Συγγράμματα

1. Avery H.E., Shaw D.J. Basic Physical Chemistry Calculations (2^nd ed, 1980) Butterworths, London.
2. Belitz H.-D. Grosch W., Schieberle P. Χημεία Τροφίμων 4^η Έκδοση (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
3. Belton P. (ed) The Chemical Physics of Food (2007) Blackwell Publishing Ltd, Oxford.
4. Brian Smith E. Basic Chemical Thermodynamics (2^nd ed, 1977) Oxford University Press, Oxford.
5. Cosgrove T. (ed) Colloid Science. Principles, Methods and Applications (2005) Blackwell Publishing, Oxford.
6. Dickinson E. An introduction to Food Colloids (1994) Oxford University Press, Oxford.
7. Friberg S.E., Larsson K., Sjöblom J. (ed) Food Emulsions. 4^th (2004) Marcel Dekker Inc., New York.
8. Garti N., Sato K. (eds) Crystallization Processes in Fats and Lipid Systems (2001) Marcel Dekker, New York.
9. Griffiths P.J.F., Thomas J.R.D. (1962) Edward Arnold (Publishers) Ltd, London.
10. Jönsson B., Lindmann B., Holmberg K., Kronberg B. Surfactants and Polymers in Aqueous Solutions (1998) John Wiley and Sons Ltd, Chichester.
11. McClements D.J. Food Emulsiosn. Principles, Practice and Techniques (2^nd ed 2004) CRC Press, Boca Raton.
12. McClements D.J. (ed) Understanding and controlling the microstructure of complex foods (2007) CRC Press, Boca Raton.
13. Nakai S., Li-Chan E. Hydrophobic Interactions in Food Systems (1988) CRC Press, Boca Raton.
14. Παναγιώτου Κ. Διεπιφανειακά φαινόμενα και κολλοειδή συστήματα (2^η έκδοση, 1998) Εκδόσεις Ζήτη, Θεσσαλονίκη.
15. Ριτζούλης Χ. Φυσικοχημεία Τροφίμων (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
16. Price N.C., Dwek R.A. Principles and Problems in Physical Chemistry for Biochemists (2^nd ed, 1989) Oxford Science Publications, Oxford.
17. Silbery R.J., Alberty R.A., Bawendi M.G. Physical Chemistry (4^th ed, 2005) Wiley, NY.
18. Ritzoulis C., Introduction to the Physical Chemistry of Foods, (2013), CRC Press, Boca Raton, Florida.
19. Tsujiii K. Surface Activity (1998) Academic Press, San Diego.
20. Walstra P. Physical Chemsitry of Foods (2003) Marcel Dekker, NY.
21. Τρογκάνης Ι. Φυσικοχημεία Βιολογικών Συστημάτων Δ.Β. Ελληνοεκδοτική.

Συναφή επιστημονικά περιοδικά

1. Food Hydrocolloids.
2. Food Chemistry.
3. Colloids and Surfaces B: Biointerfaces.
4. Langmuir.
5. Trends in Food Science and technology.
6. Current Opinion in Colloid and Interface Science.

Upon successful completion of the course, the student will be able to:

• Know the use of the basic components (the parts of the PC), and their interaction in the whole computer system.
• Understand the wide field of applications of Computers in order to propose or upgrade the PC that adequately responds to his workplace.
• Know the use and application of the operating system in order to make the most of the capabilities of a PC through the operating system for a better management of peripheral devices.
• Know the use of networks and the Internet, the sources of information on the Internet – Search tools, Evaluation of web pages, the Electronic Mail service (e-mail), etc.
• Know the use and application of Ms-Word for writing and presenting a scientific text, resume, etc.
• Know how to use and apply Ms-Excel to process numerical data through spreadsheets:
  1. use of a spreadsheet application on a PC in relation to the creation and formatting of spreadsheets,
  2. introducing and using functions and operations and
  3. create and use graphs, applying basic spreadsheet functions to solve problems in his specialty.

• Development of creative and innovative thinking, communication skills etc.
• Working in an interdisciplinary environment.
• Autonomous work.
• Decision making.
• Criticizing and self-criticizing.
• Promotion of free, creative and inductive thinking.

I. Basic informatics and communications concepts

• Introduction to Computers.
• Capacity units.
• Basic PC functions.
• Input and output devices.
• The basic parts of a computer.
• Storage devices.
• Software.
• Networks and internet.
• Healthy working environment.
• Data Security.

II. Computer use and file management

• Structure of Computers (The organization of the hardware of a PC and the units that make it up are presented. The analysis will reach the depth required to allow students to understand the capabilities of modern PCs and to consolidate the selection criteria of the hardware units).
• Software (The computing system that largely determines the capabilities of the PC is presented. This section presents the existing categories of software: software for system operation and application software and the basic principles of programming).
• Windows operating system.
• Using Programs in Windows.
• File and folder management.
• The Start Menu.
• Working with multiple programs.
• Creating and using shortcuts.
• Hardware and software settings.

III. Text processing

• Word.
• Creating a new document.
• Tool bar.
• Formatting characters and text.
• Margin settings.
• Tables.
• Printing and Print Preview.
• Headers and footers.
• Importing images.
• Importing graphs.
• Working with multiple documents and file management.

IV. Spreadsheets – Ms EXCEL

• Basic Elements of Spreadsheets – Excel.
• Workbook and Worksheet concepts – The Excel window – Concepts: cell, range, column and row.
• Ms Excel toolbars.
• File management: New – Open – Close – Storage categories – File search – Page configuration – Properties.
• Data – Types of data (numbers, texts, etc) – Data Processing – Formatting numerical contents, explanation and use of number formatting.
• Explanation and examples using relative, absolute and mixed addresses.
• Printing: print area – set print area – clear print area.
• The f(x) Functions in Ms Excel.
• Ways of writing a function, using a ready-made function, building a function by the user, using the ready-sum option.
• Explanation of help for the function f(x) library.
• Graphs, Using the function wizard, editing the elements of the graph.
• Using the Help functions of Ms Excel.

V. Power Point presentations.

• Starting Power Point.
• Creating a new presentation.
• Formatting the presentation text.
• Images and graphics.
• Power Point presentations.
• Adding graphs.
• Slide show and effects.

VI. Web browsing and communication

• Internet services and applications.
• Computer Communications – Networks (The basic principles of Computer Networks and data transfer methods are presented).
• Internet and Search Engines (Internet and Search Engine technologies are presented).
• Social Networking (The uses and applications of Social Networking are presented).
• Electronic Mail (The uses and applications of Electronic Mail are presented).
• Managing messages and contacts.
• Internet safety.

Laboratory Exercises

• Computer use.
• File Management (Windows).
• Word processing (Ms Word).
• Spreadsheets (Ms Excel).
• Power Point presentation.
• Internet services.

Συγγράμματα

1. 7+1  Windows 10 Office2016 (ΕΚΔΟΣΕΙΣ ΚΛΕΙΔΑΡΙΘΜΟΣ) ISBN 978-960-332-210-8.
2. ΕΙΣΑΓΩΓΗ ΣΤΗΝ ΠΛΗΡΟΦΟΡΙΚΗ & τους ΥΠΟΛΟΓΙΣΤΕΣ (ΕΚΔΟΣΕΙΣ ΤΖΙΟΛΑ)  ISBN 978-960-418-538-2.

Συναφή επιστημονικά περιοδικά

1. Journal of Computer and System Sciences.
2. Journal of Foodservice Business Research.

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge in the basic physical principles that govern the physical processes during food production and in particular real fluid dynamics, thermodynamics of real gases with irreversible thermodynamic cycles, and mass and energy balances in food engineering with applications in fruit and vegetable preservation technology and freezing technology in food processing industry.
• Application of Physics in the food industry in the form of computational exercises.

• Analyzing, interpreting and synthesizing special topics in Physics and their applications in food industry. Searching and analyzing information using measurements of physical quantities obtained from experimental studies.
• Promotion of analytical, creative and inductive thinking.
• Decision-making.
• Autonomous work.
• Teamwork.

• Fluid mechanics.
  Stability and buoyancy forces on floating and submerged bodies. Fluid dynamics in real fluids. Equations of continuity and conservation of energy. Mechanical energy loss due to frictional effects. Skin and form-friction effects. Application of Bernoulli’s equation with friction losses. Newtonian and non-Newtonian real fluids.

• Thermodynamics of real gases.
  Real gas laws. The van der Waals equations for real gases. First law of thermodynamics and conservation of energy. Entropy and second and third law of thermodynamics. Irreversible thermodynamic cycles.

• Introduction to food preservation.
  Freezing Technology in food processing industry. Fruit and vegetable preservation technology.

Συγγράμματα

1. McCabe W., Smith J., Harriott P.: Fundamental Physical Processes of Engineering. 6^th Edition, Tziola edition for Greek translation, 2003.
2. Kay, J. M., Nedderman, R. M. (1974). An Introduction to Fluid Mechanics and Heat Transfer: With Applications in Chemical and Mechanical Process Engineering: UK Cambridge University Press.
3. Kraus, A. D., Welty, J. R., Aziz, A. (2012). Introduction to Thermal and Fluid Engineering, Italy: Taylor & Francis.
4. Pitts D., Sissom L., heat Transfer, Schaum Series, 2nd Edition, Tziolas Publishing for Greek translation, 2001.
5. Himmelblau D.M., Riggs J.B., Basic Principles and Calculations in Chemical Engineering, 7th Edition, Tziolas Publishing for Greek translation, 2006.
6. Fryer P.J, Pyle, D.L., Reilly C.D., Chemical Engineering for the Food Industry, Chapman & Hall, 1997.

Συναφή επιστημονικά περιοδικά

1. Journal of Experimental Physics.
2. Journal of Food Engineering.
3. Journal of Food Processing & Technology.

The course aims to achieve the following learning outcomes for students:

• acquiring knowledge in the basic engineering principles that govern the physical processes during food processing
• recognizing, understanding and interpreting the physical phenomena govern these processes
• the ability to describe mathematically and evaluate the contribution of each phenomenon or parameter to the evolution of the process
• acquiring experience in applying the above knowledge and analytical skills to industrial-scale processes

• Analyzing, interpreting and synthesizing empirical data obtained from experimental setups
• Searching and analyzing information using information and communication technologies
• Promotion of analytical, productive and inductive thinking
• Working in an interdisciplinary environment
• Autonomous work
• Teamwork
• Decision making

Unit 1: Mass and Energy Balances

• The concept of balance on steady-state or transient system. The principles of mass and energy conservation.
• Formulation and solution of mass balances in simple and complex processes with or without reactions.
• Phase diagrams and phase equilibria. Gibbs rule.
• Humidity and psychometric charts.
• Internal energy, enthalpy, heat and work. Steam tables. Energy balances.

Unit 2: Fluid Mechanics

• Hydrostatic equilibrium. Absolute and manometric pressure
• Flow phenomena. Viscosity and Newton’s law. Types of rheological behavior. Laminar and turbulent flow, Reynolds number. Boundary layers in walls.
• Flow equations. Average velocity, momentum and energy in unidirectional flow. Continuity, momentum and mechanical energy (Bernoulli) equations. Flow from orifice.
• Incompressible flow in pipes. Wall friction, friction coefficient Fanning. Non-circular pipes. Velocity profiles in laminar and turbulent flow. Equation Hagen-Poiseuille. Calculation of friction coefficients in smooth and rough pipes. Friction due to cross section reduction or enlargement and the presence of valves etc. Pump power.
• Types and categories of pressure, flow and tank level sensors.

Unit 3: Heat Transfer

• Heat transfer mechanisms. Conduction and Fourier’s law. Thermal conductivity. Convection, Newton’ law. Heat transfer coefficients.
• Steady-state Conduction. Unidirectional conduction in planar, cylindrical and spherical geometry. Conduction through multiple layers. Combined conduction-convection in fluids.
• Non-steady-state Conduction. The Biot number. Thermal Diffusivity. The Fourier Number. Lumped capacity analysis. Charts for transient heating/cooling in planar, cylindrical, spherical and complex geometries.
• Forced Convection. The Nusselt and Prandtl numbers. Thermal boundary layer. Heat transfer equations for laminar and turbulent flow over slabs and through pipes. Natural convection. The Grashof number. Convection with phase change: condensation and evaporation.
• Heat transfer devices: heat exchangers and their types. Heat transfer equation for double-pipe heat exchangers. Correction factor for composite heat exchangers. NTU method. Heated tanks: calculation of heating/cooling time.
• Types and categories of temperature sensors. Steam networks and steam traps.

Titles of Laboratory Exercises

• Non-steady state heating of a can
• Flow meters – Pressure drop
• Heat exchangers
• Spray Dryer

Συγγράμματα

1. McCabe W., Smith J., Harriott P., Βασικές Φυσικές Διεργασίες Μηχανικής, 6η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2003.
2. Pitts D., Sissom L., Μεταφορά Θερμότητας, Σειρά Schaum, 2η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2001.
3. Himmelblau D.M., Riggs J.B., Βασικές Αρχές και Υπολογισμοί στη Χημική Μηχανική, 7η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2006.
4. Fryer P.J, Pyle, D.L., Reilly C.D., Chemical Engineering for the Food Industry, Chapman & Hall, 1997.

Συναφή επιστημονικά περιοδικά

1. Journal of Food Engineering.
2. Journal of Food Processing & Technology.

The course aims to achieve the following learning outcomes for students:

• Acquiring basic knowledge about microorganisms that are important in food.
• Familiarity with the methodology applied to microbiological food testing and the choice of food sampling plan and food analysis techniques.
• The evaluation of the results of the analyses which must be done with accuracy and based on the applicable microbiological standards.
• The consolidation of all the above knowledge in order to assess the microbiological quality of food on the one hand and to ensure the health of the consumer on the other.

• Interpretation and evaluation of results obtained from experimental analyses.
• Search for further relevant information with the use of information technologies for the purpose of thorough knowledge and understanding of the subject.
• Promotion of analytical, productive and inductive thinking.
• Work in an interdisciplinary environment.
• Autonomous work.
• Teamwork.
• Decision making.

Unit 1: The most important food microorganisms

• Fungi and Yeasts: Morphological, cultural and physiological characteristics of fungi and yeasts. Sexual and asexual reproduction. Classification and identification. Importance of fungi and yeasts in Microbiology and Food Hygiene.
• Bacteria: Morphological, cultural and physiological characteristics of bacteria.

Description of the most important bacteria in food:

1. Gram-negative bacteria, rods or coccobacilli: Pseudomonas, Acetobacter, Gluconobacter, Brucella, Escherichia, Salmonella, Shigella, Yersinia, Vibrio, Aeromonas etc.
2. Gram-positive bacteria, spherical or cocci: Micrococcus, Staphylococcus, Lactococcus, Streptococcus, Enterococcus, Pediococcus, Leuconostoc.
3. Gram-positive bacteria, sporulating rods: Bacillus, Clostridium, Desulfotomaculum.
4. Gram-positive bacteria, sporulating rods or irregular in shape: Lactobacillus, Listeria, Propionibacterium, Bifidobacterium.
5. Probiotic microorganisms – Prebiotics.

Unit 2: Sources of food contamination

• Microbiota of the soil.
• Water microbiota.
• Microbiota of the air.
• Plant microbiota.
• Human and animal microbiota.
• The animals’ environment, utensils and equipment.

Unit 3: Preservation of food

• Food preservation principles. The death of microorganisms.
• Heat: Mechanism of thermal death of microbes. Survival curve – value D. Curve of thermal death times – Z value. Factors affecting the heat resistance of microbes. Heat preservation methods (pasteurization – sterilization).
• The cold: Interaction of the cold with other factors. Mechanisms of action of cold and freezing on microbes. Factors affecting the action of cold. Food preservation methods at low temperatures.
• The preservation of food and the model of obstacles.

Unit 4: Food spoilage

• General principles governing alterations. Factors affecting food spoilage. Changes in the color, structure, smell and taste of food.
• Microbiology and alterations of milk and its products.
• Microbiology and spoilage of meat and poultry.
• Microbiology and spoilage of fish.
• Microbiology and spoilage of grains and their products.
• Microbiology and spoilage of fruits and vegetables.
• Microbiology and spoilage of fruit and vegetable beverages.
• Microbiology and spoilage of fermented foods.
• Microbiology and spoilage of canned foods.

Unit 5: Food and disease

• Food poisoning: Causes of food poisoning. Dominant bacteria. Food vehicles. Places of occurrence of food poisoning. Types of food poisoning.
• Food poisoning: Staphylococcal food poisoning. Botulism. Mycotoxicosis.
• Food infections: Salmonellosis. Listeriosis. Gastroenteritis from Escherichia coli. Campylobacteriosis. Vibrio parahaemolyticus gastroenteritis.
• Infections: Gastroenteritis from Clostridium perfringens. Bacillus cereus gastroenteritis.

Titles of Laboratory Exercises

• Groups of microbes important to food.
• Moulds and Yeasts: Study of morphological and physiological characteristics. Growth substrates. Isolation. Identification.
• Enterobacteriaceae family: Morphological, culturing characteristics of bacteria, physiological and biochemical characteristics. Isolation – selective substrates. Identification. Coliforms. E. coli. Salmonella spp.
• Micrococcaceae family: Micrococcus spp., Staphylococcus spp. Isolation and identification. Differentiation of S. aureus from other staphylococci. Isolation of S. aureus from the nasal cavity. Selective substrates.
• Bacillus: Taxonomic position. Morphological, culturing characteristics of bacteria. Identification. Endospore formation and staining.
• Enumeration techniques of the microbial load of food and water.
• Standard plate colony enumeration method.
• Most probable number method (MPN-method).
• Membrane filtration method – Microbiological analyzes of food.
• Microbiological analysis of milk (sampling, microbiological tests-techniques, evaluation of results, microbiological standard ).
• Microbiological analysis of cheeses (sampling, microbiological tests-techniques, evaluation of results, microbiological standard).
• Microbiological analysis of meat (sampling, microbiological tests-techniques, evaluation of results, microbiological standard).
• Microbiological analysis of drinking water (sampling, technical microbiological tests, evaluation of results, microbiological standard).

Συγγράμματα

1. Παπαντωνίου Δ., Μικροβιολογία Τροφίμων, ΑΤΕΙ-Θεσσαλονίκης, 2013.
2. Montville, T. J. and Matthews, K. R., Μικροβιολογία Τροφίμων, επιμέλεια: Β. Σπηλιώτης και Ι. Γιαβάσης, Εκδόσεις ΙΩΝ, Αθήνα, 2010.
3. BROCK ΒΙΟΛΟΓΙΑ ΤΩΝ ΜΙΚΡΟΟΡΓΑΝΙΣΜΩΝ, Έκδοση: 1η/2018, Συγγραφείς: Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl, Διαθέτης (Εκδότης): ΙΔΡΥΜΑ ΤΕΧΝΟΛΟΓΙΑΣ & ΕΡΕΥΝΑΣ-ΠΑΝΕΠΙΣΤΗΜΙΑΚΕΣ ΕΚΔΟΣΕΙΣ ΚΡΗΤΗΣ, ISBN: 978-960-524-523-8.
4. Adams M.R. & Moss M.O. Food Microbiology, 3^rd edition, 2008, Cambridge, UK RSC Publishing.
5. Μικροβιολογία Τροφίμων, Μπαλατσούρας Γ., 1^η Έκδοση, 2006, Εκδόσεις Βασιλειάδης Στυλιανός.
6. Wistreich, A. G., Microbiology Laboratory. Fundamentals and Applications. 2^nd ed., Pearson Education, 2003.

The course aims to achieve the following learning outcomes for students:

• Understanding the importance of food quality and safety.
• Familiarity with the various quality control methods and quality and safety assurance systems applied in the food industry.
• Knowledge and application of organoleptic control methods.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Decision making.
• Autonomous work.
• Teamwork.
• Work in an international environment.
• Work in an interdisciplinary environment.
• Promotion of free, creative and inductive thinking.

• The terminology of quality
  Quality, quality control, quality assurance, quality management, quality system.
• Quality control
  Objectives, stages, methods and organization of quality control, quality characteristics of food, organoleptic characteristics, control of food texture by instrumental methods, control of food color by instrumental methods, correlation of results between organoleptic and instrumental methods.
• Statistical Process Control (SPC)
  Methodology, case studies.
• Good Manufacturing Practice – Good Hygienic Practice (GMP – GHP)
  Introduction to the GMP – GHP system, recommended international code of practice–general principles of food hygiene of the Codex Alimentarius, food hygiene according to EU directives, case studies.
• Hazard Analysis and Critical Control Points (HACCP)
  Introduction, principles, methodology, case studies.

Titles of Laboratory Exercises (Organoleptic Tests)

• Organoleptic control organization.
• Pairwise comparison test.
• Triangular and duo-trio testing.
• Tetrahedral test.
• Ranking test.
• Multiple comparison testing.
• Dilution tests and difference threshold.
• Grading tests.
• Quantitative descriptive analysis tests.
• Taste profile analysis and evaluation with multi-axis plots.
• Likeability tests.

Συγγράμματα

1. Αρβανιτογιάννης I.Σ., Τζούρος N.H., Το Nέο Πρότυπο Ποιότητας και Ασφάλειας Τροφίμων ISO 22000, Εκδόσεις Σταμούλη, Αθήνα, 2006.
2. Καρυπίδης Φ., Ειδικά Θέματα Ποιότητας: Εφαρμογή στη Γεωργία και στα Τρόφιμα, Εκδόσεις Ζήτη, Θεσσαλονίκη, 2008.
3. Lawless H.T., Heynmann Η., Sensory Evaluation of Food: Principles and Practices, Chapman & Hall, New York, 1998.
4. Meilgaard M.C., Civille G.V., Carr B.T., Sensory Evaluation Techniques, Fourth Edition, CRC Press LLC, Boca Raton, 2006.
5. Stauffer J.E., Quality Assurance of Food: Ingredients, Processing and Distribution, Food & Nutrition Press Inc., Westport, Connecticut, 1988.

Συναφή επιστημονικά περιοδικά

1. Food Control.

• Acquiring knowledge in the basic principles of statistical analysis specially designed for the needs of the Food Industry.
• Understanding of statistical terms and methodology in order to consolidate a different philosophy of thought and perception of experimental data and processes.
• Ability to design simple experimental designs and ensure successful completion during their implementation.
• Gain experience in managing statistical and graphical programs using a PC.
• Facilitation in the recognition of problematic situations and faster understanding, interpretation and finding solutions by testing statistical knowledge.

• Promoting creative initiative and transmission of thinking.
• Encouraging participation in group assignment projects in the same workplace or interdisciplinary.
• Projecting internal knowledge for decision making.
• Searching and analyzing data using the acquired skills.
• Flexibility in dealing with adverse conditions.
• Respect in the work environment.

A) Statistics for food technologists

Adaptation of terms and examples of statistical analysis to food technology, because this science is a mosaic of scientific fields, where biology appears inextricably linked to physics and chemistry. Embedding the fundamental knowledge of basic statistics and, at the same time, the knowledge required to deal with practical and research needs for food technologists.

Summary of contents

• Examination and processing of data: accuracy and reliability of the sample, reference scales, categories of variables, descriptive statistics (mean, standard deviation, median, quartiles, Box plot), basic distributions.
• Rating scales ofcharacteristics of a product. Types of sampling: random, systematic, aggregate, longitudinal, stratified.
• Parametric statistical tests: tests of the distribution and homogeneity of the variance, tests of the distribution t, one-way analysis of variance, random and fixed factors, tests of multiple comparisons of means. Simple linear regression and correlation. Comparison of linear regressions and correlations.
• Non-parametric tests of rank variables (Mann-Witney, Wilcoxon, Kruskal-Walis and Mood tests, Spearman’s and Kendall’s tests), tests of comparison of proportions. Tests of categorical variables (x2and G-test), correlation indices.

B) Computational statistics and data analysis

Application of statistical methods of data analysis using statistical software. Learning the commands of descriptive statistics, descriptive statistics, two-sample hypothesis (t test,) analysis of variance (F test), regression, correlation and frequencies (categorical variables). Interpretation of the results of statistical analyses based on examples from food science.

Summary of contents

• Computational statistics: Impact of computers on statistical methodology (bioinformatics, computational graphics), exploration and modeling of data. Methods of product optimization, evaluation and validity of results via statistical process.
• Strategies for data analysis: application of methods to selected sciences (biostatistics, industrial statistics), data classification, population estimation, experimental design, parametric and non-parametric methods.
• Specific applications: Comparison of statistical methods, application of statistics to real-life.
• Comparison of statistics with real data (case studies).

Συγγράμματα

Στατιστική για Τεχνολόγους Τροφίμων

1. Agarwal B.L., (1988), Basic Statistics, 2^nd Ed., Wiley Eastern Ltd., New Delhi, pp. 758.
2. Everitt B.S., (1994), The Analysis of Contigency Tables, 2^nd Ed., Chapman & Hall, London, pp. 164.
3. Κάτος Α.Β., (1986), Στατιστική, Παρατηρητής, Θεσ/νίκη, σελ. 708.
4. Κιόχος Π.Α., (1993), Περιγραφική Στατιστική, Εκδόσεις Interbooks, Αθήνα, σελ. 340.
5. Κίτσος Χ.Π., (1991), Εισαγωγή στην Εφαρμοσμένη Στατιστική, Εκδόσεις Νέων Τεχνολογιών, Αθήνα, σελ. 290.
6. Κίτσος Χ.Π., (1994), Στατιστική Ανάλυση Πειραματικών Δεδομένων, Εκδόσεις Νέων Τεχνολογιών, Αθήνα, σελ. 228.
7. Κολυβά-Μαχαίρα Φ. & Μπόρα-Σέντα Ε., (1996), Στατιστική, Θεωρία και Εφαρμογές, Εκδόσεις Ζήτη, σελ. 495.
8. Πετρίδης Δ. (2013). Εφαρμοσμένη Στατιστική με έμφαση στην επιστήμη τροφίμων. Εκδόσεις Δίβατον, σελ 520.

Υπολογιστική Στατιστική και Ανάλυση Δεδομένων

1. Βλαχάβας Γ (2011)., Εφαρμοσμένη Στατιστική με χρήση του πακέτου Minitab. Εκδόσεις Τζιόλα.
2. Casella, G. and R. Berger, Statistical Inference. Duxbury Press, 1990.
3. Draper, N.R. and H. Smith, Applied Regression Analysis, Second Edition. John Wiley & Sons, Inc, 1981.
4. Levene, H., Contributions to Probability and Statistics. Stanford University Press, 1960.
5. Little, T.M., Interpretation and presentation of result. HortScience, 19:637–640, 1981.
6. Piggott, J.R., Statistical procedures in food research. Elsevier Publishers, London, 1987.
7. Minitab-specific: Joiner B., Cryer J., Ryan B., Minitab Handbook. Brooks/Cole Publishing, 2003.
8. Mathews P.G., Design of Experiments with Minitab. Amer Society for Quality. 2004.
9. Montgomery D., Design and Analysis of Experiments: Minitab Companion. John Wiley & Sons, Inc, 2011.
10. Sincich T., Business Statistics By Example, SAS,SPSS, Minitab, ASP. Prentice-Hall, 1995.
11. Sleeper A., Minitab Demystified. McGraw-Hill books, 2011.

Συναφή επιστημονικά περιοδικά

1. Journal of Applied Statistics.
2. Journal of Statistics Education.
3. Biometrika.
4. Teaching Statistics.

The course aim is the convergence of the knowledge from previous courses of Physical Chemistry, Organic Chemistry, Inorganic Chemistry and Biochemistry to describe food, as well as the changes that they undergo during storage/processing from a chemical point of view.

• Combining the knowledge of the students to describe the food at a molecular level.
• Application of knowledge of chemistry to understand the structure and function of food.
• Composition of new texts focusing on specific topics of food chemistry.
• Analysis and understanding of the role of ingredients in food.
• Understanding the effects of chemical composition on the macroscopic/functional/technological dimension of a food material.

• Searching, analyzing, and synthesizing of data and information, also using the necessary technologies.
• Promotion of free, creative, and inductive thinking.
• Project planning and management.
• Working in an interdisciplinary environment.
• Adaptation to new situations- Independent and group work and decision making.

Theory

• Flavor and kinaesthesis.
• Water in foods.
• Proteins: Structure/Function relations.
• Lipids in foods.
• Browning reactions.
• Color in foods.
• Autoxidation and antioxidants.
• Food additives.
• Food contaminants.
• Vitamins and trace elements.
• Introduction to food structure.
• Food constituents:Case study I.
• Food constituents:Case study II.

Laboratory Exercises

• Lipids, Proteins, ascorbic acid and in food, color reactions, detection tests.
• Sugars: Detection of direct reducing sugars (Fehling method), inversion method and detection of non-reducing sugars, iodine test for starch-cellulose detection.
• Nutritional components of milk: Milk composition, separation of casein and whey proteins, determination of reducing sugars (lactose), phosphates and calcium.
• Histochemical analysis of products with cellular organization: microscopic observation of wheat and corn grains. Detection test for: a) Cellulose b) Starch c) Proteins d) Fatty substances e) Peroxidase f) Lignin.
• Browning reactions, non-enzymatic browning: Maillard reaction – Caramelization – Oxidation of ascorbic acid. Experimental ways to prevent non- enzymatic browning.
• Browning reactions, enzymatic browning: General (enzyme, action, natural food substrates). Methods of preventing enzymatic browning in food pulps using physical-chemical means (heating, addition of citric acid, ascorbic acid, sugar, sodium chloride, calcium chloride, EDTA, cysteine, sodium bisulfite).
• Emulsions: Categories of emulsifiers – Types of emulsions. Experimental identification of the type of emulsions Effect of heat on the stability of natural emulsions (milk, margarine). Evaluation of the emulsifying capacity of various additives.
• Starch Gelatinization: Starch structure (Gelatization stages, gelatinization temperature) Determination of the gelatinization temperature of starch by polarizing microscope. Effect of sugar, citric acid and amylase on gelatinization temperature and gel consistency.
• Protein gels – Gelatin: Gels – hydrocolloids. Gelatin Effect of sugar and papain on gelatin gels (diurea reaction, gel consistency).
• Malolactic fermentation in wine.

Συγγράμματα

1. Akoh C.C., Min D.B. Food Lipids: Chemistry,. Nutrition and Biotechnology (2^nd edition, 2002) Maercel Dekker, Inc, New York, Basel.
2. Belitz H.-D. Grosch W., Schieberle P. Χημεία Τροφίμων 4^η Έκδοση (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
3. Belton P. (ed) The Chemical Physics of Food (2007) Blackwell Publishing Ltd, Oxford.
4. Coultate T. Food: The chemistry of its components (5^th edition, 2008) RSC, Oxford.
5. Damodaran S., Parkin K., Fennema O.R. Fennema’s Food Chemistry (4th edition, 2007) CRC Press, Boca Raton, Florida.
6. Dickinson E. An introduction to Food Colloids (1994) Oxford University Press, Oxford.
7. Friberg S.E., Larsson K., Sjöblom J. (ed) Food Emulsions. 4^th (2004) Marcel Dekker Inc., New York.
8. Garti N., Sato K. (eds) Crystallization Processes in Fats and Lipid Systems (2001) Marcel Dekker, New York.
9. McClements D.J. Food Emulsiosn. Principles, Practice and Techniques (2^nd ed 2004) CRC Press, Boca Raton.
10. McClements D.J. (ed) Understanding and controlling the microstructure of complex foods (2007) CRC Press, Boca Raton.
11. Newton D.E. Food Chemistry (2007) Facts on File, Inc, New York.
12. Ριτζούλης Χ. Φυσικοχημεία Τροφίμων (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
13. Silbery R.J., Alberty R.A., Bawendi M.G. Physical Chemistry (4^th ed, 2005) Wiley, NY.
14. Ritzoulis C., Introduction to the Physical Chemistry of Foods, (2013), CRC Press, Boca Raton, Florida.
15. Walstra P. Physical Chemsitry of Foods (2003) Marcel Dekker, NY.
16. Σφλώμος Κ. Χημεία Τροφίμων (2017) Κυριάκος Αλεξίου και Σία.
17. Κοτροκόης Κ. Διατροφή και Χημεία Τροφίμων στη Δημόσια Υγεία (2016) Broken Hill Publishers.
18. Ζαμπετάκης Ι. Προεστός Χ., Μαρκάκη Π. Χημεία Τροφίμων (2014) Εκδόσεις Σταμούλη.
19. Γαλανοπούλου Κ., Ζαμπετάκης Γ., Μαυρή – Βαβαγιάννη Μ., Σιάφακα Α. (2011) Διατροφή και Χημεία Τροφίμων Εκδ. Σταμούλη.

Συναφή επιστημονικά περιοδικά

1. Food Chemistry.
2. Food Hydrocolloids.
3. Langmuir.
4. Trends in Food Science and technology.
5. Current Opinion in Colloid and Interface Science.

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge in the basic engineering principles that govern the physical processes during food processing and in particular liquid transport, mechanical separations (sieving, filtration, sedimentation, and centrifugation), homogenization, fractionation, mixing and fluidization.
• Recognizing, understanding and interpreting the physical phenomena govern these processes.
• Mathematically describing and evaluating the contribution of each phenomenon or parameter to the evolution of the process.
• Cindustrial applications.
• Acquiring experience in applying the above knowledge and analytical skills to industrial-type processes and machines.

• Analyzing, interpreting and synthesizing empirical data obtained from experimental setups.
• Searching and analyzing information using information and communication technologies.
• Promotion of analytical, productive and inductive thinking.
• Working in an interdisciplinary environment.
• Autonomous work.
• Teamwork.
• Decision making.

Unit 1: Fluid Mechanics

• Pumping: Bernoulli’s theorem, typical pump quantities, suction lift and cavitation, criteria for selecting a pump, types of pumps, applications of pumps, principle of operation and efficiency of steam ejectors.
• Fluidization theory, fluidization applications.

Titles of Laboratory Exercises.

• Study of fluidization characteristics of gas/solid system.

Unit 2: Mechanical Separations

• Sieving: Particle size analysis, sieving applications.
• Filtration: Darcy’s law, relationships between filtration parameters, constant flow filtration, constant pressure filtration, filter media, filtration devices, filtration applications.
• Sedimentation: Stokes and Newton’s laws and equations, calculation of sedimentation surface, applications of sedimentation.
• Centrifugation: Centrifugal separation of immiscible liquids, centrifugal clarification, centrifugal sludge removal, centrifugal filtration, centrifugal devices, cyclones, centrifugal applications.
• Fractionation: Selection criteria for fractionation devices, fractionation devices, energy requirements of fractionation, fractionation applications.

Titles of Laboratory Exercises.

• Study of Factors Affecting the Performance of a Ball Mill – Determination of Particle Size Distribution of a Granular Food.
• Study of the operating parameters of a laboratory filter press.
• Study of the parameters affecting the performance of a laboratory centrifugal disc separator during the separation of two immiscible liquids and a centrifugal disc clarifier.

Unit 3: Mixing and Homogenization

• Mixing: Mixing of solids, mixing of liquids and slurries, mixing applications.
• Homogenization – Emulsification: Interfacial tension, emulsifiers, emulsification – homogenization methods and devices, applications of emulsification – homogenization.

Titles of Laboratory Exercises.

• Energy requirements during stirring/mixing of liquid foods.
• Homogenization.

Συγγράμματα

1. McCabe W., Smith J., Harriott P.: Βασικές Φυσικές Διεργασίες Μηχανικής. Εκδόσεις Τζιόλα, 2003.
2. Μαρίνου-Κουρή Δ., Παρλιάρου-Τσάμη Ε.: Ασκήσεις Φυσικών Διεργασιών. Εκδόσεις Παπασωτηρίου, 1994.
3. Καστρινάκη Ε.: Μηχανικές Φυσικές Διεργασίες. Εκδόσεις Τζιόλα, 2004.
4. Darby R.: Chemical Engineering Fluid Mechanics. Editions Marcel Dekker, 2001.
5. Earle R.: Unit Operations in Food Processing (http://www.nzifst.org.nz/unitoperations/)

Συναφή επιστημονικά περιοδικά

1. Journal of Food Engineering.
2. Journal of Food Processing & Technology.

The course aims to educate students in issues related to the hygiene of industrial food processing and production units as well as in issues related to the safety of workers in workplaces within these units. The topics covered in this course are:

• Good hygienic practice in food industries. Healthy design of building facilities, healthy design of mechanical equipment. Work instructions for personal hygiene. Working instructions for cleaning food processing equipment with Clean in Place and Clean out of Place systems. Categories, properties and uses of detergents and disinfectants used in the food industry.
• Safety in the workplace. Definition of occupational accident and disease. Hazard categories, electric shock, noise, slips, dust explosion, etc. Process Hazard Analysis Methodologies: What if?, HAZOP (hazard analysis & Operability), FMEA (failure mode – effect analysis), FTA (fault tree analysis). Case studies.

• Search, analysis and synthesis of data and information using the necessary technologies.
• Adaptability to new situations and decision making.
• Autonomous work and Team work.
• Working in an international context.
• Planning and project management.
• Respect for the natural environment.
• Promoting free, creative and causative thinking.
• Acquisition of skills in problem solving, combining the knowledge acquired from previous courses and personal/group research.
• Decision making in unpredictable environments manage and work in groups to solve problems, create strategy and organize project management.

Thematic sectors covered by this course are:

• Good hygienic practice in food industries.
• Healthy design of building facilities.
• Manufacturing materials for mechanical equipment for food industries.
• Corrosion of food industry mechanical equipment manufacturing materials and methods of limitation.
• Sound design of mechanical equipment.
• Work instructions for observing personal hygiene.
• Working instructions for cleaning food processing devices with Clean in Place and Clean out of Place systems.
• Categories, properties and uses of detergents and disinfectants used in the food industry.
• Safety in the workplace. Definition of occupational accident and disease.
• Hazard categories, electric shock, noise, slips, dust explosion, etc.
• Laboratory safety, chemical handling and general principles of safe work in a food testing laboratory.
• Process Hazard Analysis.
• Methodologies: What if?, HAZOP (hazard analysis & operability), FMEA (failure mode – effect analysis), FTA (fault tree analysis).
• Case studies.

Συγγράμματα

1. Σημειώσεις Ελληνικού Ινστιτούτου Ασφάλειας Εργασίας.
2. Jeremy Stranks (2017), Μάνατζμεντ Ασφάλειας και Υγείας των Εργαζομένων, (KB Εύδοξο: 68382390) Εκδότης: ROSILI ΕΜΠΟΡΙΚΗ – ΕΚΔΟΤΙΚΗ Μ.ΕΠΕ, ISBN: 978-618-5131-34-0.

Upon successful completion of this module students will be able to:

• Understand the particularities of marketing management in food business.
• Identify markets and customers, both existing and potential ones.
• Use the tools of the marketing mix in a meaningful way, aiming to offer superior value to customers.
• Recognize the importance of customer loyalty and know the different ways of meeting the customers’ needs.

Generally, by the end of this course the student will, furthermore, have develop the following abilities (from the list above):

• Searching and analyzing information using information and communication technologies.
• Adaptation to new situations.
• Decision making.
• Promotion of analytical, productive and inductive thinking.
• Group work.
• Autonomous work.
• Working in an interdisciplinary environment.
• Development of criticism and self-criticism.
• Development of creative and inductive thinking.

The course emphasises on how marketing creates value for the company’s shareholders. It is an amalgam of all the marketing elements for a successful marketing plan and highlights areas of great importance that affect and relate to marketing policies with an emphasis on the food and agricultural sector.
The lectures have been structured in a way that makes the students familiar with the fundamental marketing concepts and tools such as: marketing management, marketing strategy, market segmentation, pricing, promotion, sales, product life cycle, consumer behaviour, market & marketing research and marketing plan.
The marketing elements examined at this course are synthesized and implemented in the context of a broader marketing programming. One of the most important goals of this lecture is, understanding the crucial role that marketing plays in the prosperity and growth of a company in the agricultural/food sector. It will also be given emphasis on the practical application of marketing, by creatively combining theory and practice.

The course is organized around topics such as:

• Concept and philosophy of Marketing (Definitions, Concepts and Marketing orientation).
• The Marketing Environment – The external environment (political, social, economic, technological, legal, cultural), Competition.
• Consumer Behaviour.
• Market and marketing research.
• Market segmentation-targeting-positioning – Segmentation criteria, positioning choice.
• Marketing mix:
  • Product.
  • Distribution.
  • Promotion.
  • Price.

Συγγράμματα

1. Philippe Aurier, Lucier Sirieix. Marketing Αγροτικών προϊόντων και τροφίμων. Μετάφραση, Εκδόσεις ΠΡΟΠΟΜΠΟΣ, Αθήνα 2010.
2. ΠέτροςΤομάρας, Εισαγωγή στο μάρκετινγκ και την έρευνα αγοράς, 4η Έκδοση Αθήνα 2009.

Συναφή επιστημονικά περιοδικά

1. Journal of Food Marketing.

The course aims to achieve the following learning outcomes for students:

• Understanding the principles and methods of food processing and preservation.
• Application of the theory in the food industry in the form of computational exercises.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Decision making.
• Autonomous work.
• Teamwork.
• Work in an international environment.
• Work in an interdisciplinary environment.
• Promotion of free, creative and inductive thinking.

• Heat treatment of food
  Definitions, methods of measuring the thermal resistance of microorganisms, survival curve- parameter D, curve of thermal destruction times-parameters F and z, factors affecting the thermal resistance of microorganisms, factors affecting the speed of heat penetration into food, ways of heat penetration, spoilage enzymes, classification of foods in relation to pH, spoilage microorganisms, heat treatment applied to the food industry, destruction of microorganisms at constant and variable temperature, killing rate at constant and variable temperature, heating and cooling curves, heat treatment calculation methods, devices heat treatment, aseptic packaging, effect of heat treatment on food.
• Microwave food processing
  Generalities, factors affecting microwave heating speed, microwave applications, advantages and disadvantages of microwave application.
• Food irradiation processing
  Generalities, irradiation actions, effects of irradiation on food, methods of limiting unwanted effects, applications of irradiation, packaging of irradiated foods.
• Cold production
  Generalities, cold production by liquid venting, mechanical compression refrigerating machines, calculation of mechanical vapor compression refrigerating machine.
• Preservation of food at low temperatures
  Effect of low temperatures on microorganisms and enzymes, cooling and freezing method, food preservation conditions during cooling and freezing, changes in food during cooling and freezing preservation.
• Cooling load calculation
  Definitions, cooling load analysis, total cooling load and cooling capacity, cooling load calculation examples.
• Mechanism of freezing
  Freezing curve, freezing speed and ice crystal formation in food, calculation of initial freezing point, calculation of percentage of non-crystallizable water, calculation of freezing time.
• Water activity and food preservation
  Definitions, sorption isotherms, importance of sorption isotherms in food technology, factors that reduce water activity, microbial growth and food spoilage in relation to water activity, intermediate moisture foods.

Titles of Laboratory Exercises:

• Static sterilizer.
• Rotary sterilizer.
• Microwaves.
• Freezing.

Συγγράμματα

1. Μπλούκας Ι.Γ., Επεξεργασία και Συντήρηση Τροφίμων, Εκδόσεις Σταμούλη, Αθήνα, 2004.
2. Λάζος Σ. Ε & Λάζου Ε. Α. (2017). Επεξεργασία Τροφίμων 1 ‒ Διεργασίες Συντηρήσεως με Θέρμανση, Χαμηλές Θερμοκρασίες & Ακτινοβολούμενη Ενέργεια. Βˊ Έκδοση, Εκδόσεις Παπαζήση, Αθήνα.
3. Ρόδης Π.Σ., Μέθοδοι Συντήρησης Τροφίμων, Εκδόσεις Σταμούλη, Αθήνα, 1995.
4. Decareau R.V., Microwave Foods: New Product Development, Food & Nutrition Press Inc., Trumbull, Connecticut, 1992.
5. Fellows P.J., Food Processing Technology: Principles and Practice, Third Edition, Woodhead Publishing Limited and CRC Press LLC, Cambridge, Boca Raton, 2009.
6. Reuter H., Aseptic Packaging of Food. Technomic Inc., Lancaster, 1988.
7. Singh R.P., Heldman D.R., Introduction to Food Engineering, Fifth Edition, Elsevier-Academic Press, Amsterdam, 2014.
8. Thorne S., Food Irradiation, Elsevier Applied Science, London, 1991.

Συναφή επιστημονικά περιοδικά

1. Journal of Food Engineering.

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge about literature search.
• Acquiring knowledge about the evaluation and utilization of literature sources.
• Acquiring the ability to format and present the acquired material.
• Acquiring knowledge for the appropriate use of the material and writing of a scientific paper.

• Searching, analyzing and synthesizing data and information, using the necessary technologies.
• Adapting to new situations.
• Decision making.
• Autonomous work.
• Working in an interdisciplinary environment.
• Exercising criticism and self-criticism.
• Promotion of free, creative and inductive thinking.

Section 1: Information and directions for writing a scientific paper

• Copyright.
• Directions for literature search.
• Directions for writing a scientific paper.
• Directions for writing a thesis.
• Directions for power point presentation.

Module 2: Presentations of scientific reports by the students

• Presentation of a scientific report, via power point.
• Writing a scientific report.

Συναφή επιστημονικά περιοδικά

1. Όλα τα διεθνή έγκριτα επιστημονικά περιοδικά (all international acclaimed scientific journals).

Το μάθημα αποσκοπεί στην επίτευξη των ακόλουθων μαθησιακών αποτελεσμάτων από τους φοιτητές:

• Την απόκτηση γνώσεων στις βασικές αρχές της διοίκησης επιχειρήσεων.
• Την ικανότητα κατανόησης των επιχειρησιακών λειτουργιών.
• Την απόκτηση γνώσεων σχετικά με τις διαδικασίες του σχεδιασμού και της οργάνωσης.
• Την ικανότητα κατανόησης των μεθόδων διεύθυνσης και καθοδήγησης ανθρώπινου δυναμικού.
• Την απόκτηση της ικανότητας να αντιληφθούν τον εαυτό τους και τους άλλους, σε μία συνολική προσπάθεια λειτουργίας ενός τμήματος, με σκοπό την παραγωγή προϊόντων.
• Την απόκτηση γνώσεων των διαδικασιών ελέγχου σε μία βιομηχανική μονάδα.

• Προαγωγή της αναλυτικής, παραγωγικής και επαγωγικής σκέψης.
• Εργασία σε διεπιστημονικό περιβάλλον.
• Εργασία σε διεθνές περιβάλλον.
• Προσαρμογή σε νέες καταστάσεις.
• Αυτόνομη εργασία.
• Ομαδική εργασία.
• Λήψη αποφάσεων.

Sorry, this entry is only available in Ελληνικά.

Συγγράμματα

1. Χρήστος Σαρμανιώτης. MANATZEMENT Μία ολοκληρωμένη προσέγγιση. Εκδόσεις Ζυγός Θεσσαλονίκη 2012.
2. Stephen P. Robbins. David A. Decenzo, Mary Coulter, ΔΙΟΙΚΗΣΗ ΕΠΙΧΕΙΡΗΣΕΩΝ Αρχές και εφαρμογές. Μετάφραση, Εκδόσεις ΚΡΙΤΙΚΗ, Αθήνα 2012.

The course aim is to introduce students to the quality parameters of a food, to the methods used to determine these parameters, to the interpretation of the results, to familiarize the students with the legislation governing these parameters and to introduce them to good laboratory practice (GLP) in frameworks of a laboratory quality assurance system. The course aims to achieve the following learning outcomes for students:

• Use/application of analytical chemistry knowledge and concepts to food samples.
• Measuring of parameters of a food and evaluating its quality.
• Reporting on the composition of a food.
• Interpretation and evaluation of the results of an analysis regarding the suitability/safety/quality of a food based on objective parameters.

• Ability to work in a chemical laboratory and knowledge of the basic methods of chemical analysis.
• Mathematical analysis of the experimental data obtained from the laboratory devices.
• Evaluation of results obtained from experimental analyses.
• Promotion of free, creative, and inductive thinking.
• Independent and group work and decision making.

Theory

• Introduction in Food Analysis. Food sampling and preparation of laboratory samples for analysis.
• Good laboratory practice (GLP). Laboratory analyzes according to ELOT EN ISO17025:2005. Other quality standards. Limit of Detection (LOD) – Limit of Quantitation (LOQ). Correctness/recovery, reproducibility, interlaboratory controls. Work in an accredited environment. Presentation of results of analytical methods.
• Food labeling – Label – Nutrition labelling.
• Application of separation techniques (distillation, extraction, chromatography, etc.) and analytical techniques (gravimetric analysis, titration, spectrophotometry, polarimetry, etc.) for the determination of moisture, ash, acidity, pH, proteins, carbohydrates, plant fibers, fats, vitamins, enzymes, additives such as sulfur dioxide, food minerals and natural antioxidants.
• Indicative analyzes of various foods, such as drinking water, alcoholic beverages, dairy products, fats and oils, cereals.
• Analyzes of unwanted components: Pesticides, heavy metals, toxins.

Laboratory Exercises

• Moisture determination.
• Ash determination by dry ashing. Liquid digestion for measurement of metals.
• Determination of crude fiber by the Scharrer/Kurschner method.
• Extraction-Determination of lipids in food by the Soxhlet method.
• Iodometric determination of reducing and non-reducing sugars
• Determination of acidity in foods.
• Distillation. Alcohol determination in wine.
• Detection and determination of ascorbic acid.
• Iodometric determination of total and free sulphites in wine.

Συγγράμματα

1. AOAC International. (1995). ‘Official Methods of Analysis’. 16th Ed. (AOAC International: Gaithersburg, MD).
2. Ronald S.Κirk, Ronald Sawyer Η. (1991) 9th ed. Pearson’s Chemical Analysis of Foods. Longman Scientific & Τechnical.
3. Pomeranz Y., Meloan C.E. (1994) Food analysis: theory and practice, 3rd ed. Chapman & Hall, New YorkHandbook of Food Analysis: 2nd Ed. Revised and expanded (2004), edited by Leo ML Nollet. Taylor & Francis.
4. Nielsen S.S. (2010) Food Analysis Laboratory Manual, 2nd ed. Part of the Food Science Texts Series book series (FSTS). Kluwer Academic/Plenum, New York.
5. Ötleş S (2011) Methods of analysis of food components and additives, 2nd edn. CRC, Boca Raton, FL.
6. Tunick M. and Onwulata C.I. Physical Methods in Food Analysis (2013). ACS Symposium Series. Oxford University Press.
7. Cruz R.M.S, Khmelinskii I., Vieira M. (2014) Methods in food analysis. CRC, Boca Raton, FL Ε.Κ.
8. Βουβούρης & Μ.Γ. Κοντομηνάς, «Ανάλυση Τροφίμων: Θεωρία και Εφαρμογές», Οργανισμός Εκδόσεως Διδακτικών Βιβλίων, Αθήνα, 1987.
9. Ανδρικόπουλος Ν. Ανάλυση τροφίμων – Θεωρία Μεθοδολογίας-Οργανολογίας και Εργαστηριακές Ασκήσεις (2015) Β’ έκδοση. Εκδόσεις Μπιστικέα, Αθήνα.
10. Καραουλάνης Γ.Δ. Εργαστηριακές αναλύσεις και ποιοτικός έλεγχος στις βιομηχανίες τροφίμων (2005) 2η Έκδοση. Εκδόσεις Σταμούλη. Αθήνα.
11. Πολυχρονιάδου – Αληχανίδου Α. Ανάλυση Τροφίμων (1996) Εκδόσεις Γαρταγάνη. Θεσσαλονίκη.

Το μάθημα αποσκοπεί στην επίτευξη των ακόλουθων μαθησιακών αποτελεσμάτων από τους φοιτητές:

• Απόκτηση εξειδικευμένων γνώσεων στον τομέα της Τεχνολογίας και Ελέγχου Ποιότητας Ελαιολάδου και Λιπαρών Υλών.
• Κριτική διαχείριση των γνώσεων αυτών, διασυνδέοντάς τες παράλληλα με άλλα πεδία γνώσης των σπουδών τους.
• Ικανότητα επίλυσης προβλημάτων που συναντώνται στον τομέα αυτό.
• Αναζήτηση πληροφορίας για την κατανόηση των προβλημάτων που αντιμετωπίζουν στο αντικείμενο του μαθήματος.
• Ικανότητα λήψης αποφάσεων και διερεύνησης νέων προσεγγίσεων, για την επίλυση των προβλημάτων που αντιμετωπίζουν σχετικά με το αντικείμενο της Τεχνολογίας και του Ελέγχου Ποιότητας Ελαιολάδου και Λιπαρών Υλών.

• Αναζήτηση ανάλυση και σύνθεση δεδομένων με τη χρήση απαραίτητων τεχνολογιών.
• Βιβλιογραφική επισκόπηση.
• Κριτική Αξιολόγηση της βιβλιογραφίας.
• Διαχείριση χρόνου.
• Παρακολούθηση αποτελεσμάτων.
• Αυτόνομη Εργασία.
• Ομαδική Εργασία – κατανομή ευθυνών.
• Εργασία σε διεπιστημονικό περιβάλλον.
• Σεβασμός στη διαφορετικότητα.
• Σεβασμός στο φυσικό περιβάλλον.
• Προαγωγή ελεύθερης δημιουργικής και επαγωγικής σκέψης.
• Επικοινωνιακές δεξιότητες (προφορικές και γραπτές).

Sorry, this entry is only available in Ελληνικά.

Συγγράμματα

1. Απόστολος Κυριτσάκης «Ελαιόλαδο» (2007) ΑΠΟΣΤΟΛΟΣ ΚΥΡΙΤΣΑΚΗΣ ISBN: 978-960-9551-25-0.
2. Belitz Hans – Dieter, Grosch Werner, Schieberle Peter «Χημεία Τροφίμων» (2011) ΕΚΔΟΣΕΙΣ Α. ΤΖΙΟΛΑ & ΥΙΟΙ Α.Ε. ISBN: 978-960-418-367-8.
3. Kanes K. Rajah “Fats in Food Technology” (2014) John Wiley & Sons, Ltd. ISBN:9781405195423.
4. Fereidoon Shahidi (Editor) “Bailey’s Industrial Oil and Fat Products. 7^th Edition Vol 1-Vol 6” (2005) John Wiley & Sons, Inc. ISBN: 9780471384601.

Συναφή επιστημονικά περιοδικά

1. Journal of the American Oil Chemists’ Society.
2. European Journal of Lipid Science and Technology.
3. Lipid Technology.

The course provides the necessary information and methodology to: understand the physicochemistry and technology of milk and milk products; understand the mechanisms that undergo the different phenomena that take place at dairy technology; be able to access the quality control of the products; understand the impact of rheological and textural properties of dairy products to their quality; interpretation and evaluation of the results of an analysis regarding the safety and quality; acquiring experience in applying the above knowledge and analytical skills to industrial-type processes.

• Analyzing and interpreting empirical data obtained from experimental measurements.
• Searching and analyzing information using information and communication technologies.
• Promotion of analytical, productive and inductive thinking.
• Working in an interdisciplinary environment.
• Autonomous work.
• Teamwork.
• Decision making.

The course includes the following major units:

Unit 1. Milk: Chemical composition and physicochemical properties of milk, factors that affect chemical composition of milk, effect of heat treatment on the physicochemical properties and chemical composition of milk, microbiology of milk and dairy products, quality control of raw milk.

Titles of Laboratory Exercises

• Determination of dry matter content and acidity of milk.
• Fat content and specific gravity determination of milk-Milk adulteration.

Unit 2. Thermal processing of milk-Different types of milk: Effect of heat treatment on the physicochemical properties and chemical composition of milk, pasteurization, sterilization, condensed milk, milk powder, quality control of heat-treated milk.

Titles of Laboratory Exercises

• Phosphatase, albumin and stability tests.

Unit 3. Fermented milk products: Yoghurt and kefir-technology and quality control, other fermented milks.

Titles of Laboratory Exercises

• Manufacture of yoghurt and kefir.
• Quality control of fermented milks.

Unit 4. Cheese: Rennet induced gel formation, factors that affect the gel formation, technology and quality control of different kinds of cheeses (rennet coagulated, acid coagulated, heat/acid coagulated cheeses), processed cheeses-technology and quality control, cheese ripening.

Titles of Laboratory Exercises

• Manufacture of white brined and pasta-filata cheeses.
• Manufacture of whey cheeses.
• Quality control of cheeses.

Unit 5. Other dairy products: Cream, butter and ice-cream-Technology and quality control.

Unit 6. Innovative methods in dairy technology: Membrane filtration, ultrasound application, high pressure processing, carbon dioxide processing, modified atmosphere packaging, active packaging, functional foods.

Συγγράμματα

1. Fox P. F., McSweeney P. L. H., Dairy Chemistry & Biochemistry: Blackie Academic & Professional, Weinheim, 1998.
2. Fox P. F., Guinee T. P., Cogan T. M., McSweeney P. L. H. Fundamentals of Cheese Science: Aspen Publishers, Inc., Gaithersburg, 2000.
3. Goff H.D., Hartel R.W. Ice cream, 7^nd edition: Springer Science & Business Media, New York, 2013.
4. Tamime A.Y., Robinson R.K., Tamime and Robinson’s Yogurt, Science and Technology: Pergamon Press, Boca Raton, Boston, New York, Washington, DC, 2007.
5. Walstra P., Jennes R.: Dairy Chemistry and Physics: Wiley, New York, Chichester, Brisdane, Toronto, Singapore, 1984.
6. Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2006). Dairy Science and Technology, 2^nd Taylor & Francis, CRC Press: Boca Raton.

Συναφή επιστημονικά περιοδικά

1. International Dairy Journal.
2. International Journal of Dairy Technology.
3. Journal of Dairy Research.
4. Journal of Dairy Science.

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge about the quality characteristics of fresh fish, biochemical and biological changes and quality deterioration during their preservation and how to evaluate their quality
• Acquiring knowledge about traditional and modern processing procedures applied to fish and fish products in order to prolong their shelf-life
• Gaining understanding of the creation of fresh fish products and the effective utilization of resulting by-products.

• Analyzing, interpreting and synthesizing empirical data and information obtained from experimental setups.
• Searching and analyzing information using information and communication technologies.
• Adaptation to existing conditions.
• Working in an interdisciplinary environment.
• Promotion of analytical, productive and inductive thinking.
• Autonomous work.
• Teamwork.
• Decision making.

Lectures

Introduction – Technology and quality control of fish and fish products

• Systematic Classification, Fish Families.
• Morphology of Fish – Basic anatomy and physiology of fish.

Chemical composition of fish

• Chemical composition of fish and nutritional value.

Postmortem changes

• Postmortem changes (organoleptic, biochemical, microbiological).

Fresh fish, storage in refrigerated conditions

• Microorganisms, parasites and toxic substances found in fish.
• Fresh fish handling.
• Fish freshness evaluation methods.

Freezing of fish

• Freezing time.
• Freezing methods.
• Physicochemical changes during freezing.
• Defrosting of fish.

Fish salting

• Salting of fish.
• Physicochemical changes of salted fish.

Drying and marination of fish

• Drying.
• Marination.
• Physicochemical changes of processed fish.

Fish smoking

• Smoking of fish.
• Effects of smoking.
• Physicochemical changes of smoked fish.

Fish canning

• Basic canning rules.
• Basics on processing and sterilization.
• Physicochemical changes during canning.

Surimi and other mince-based products

• Special fish products.
• Surimi gel formation.
• Surimi processing.
• Fish species suitable for surimi production.
• Production of surimi and kamaboko from sardines (Sardina pilchardus).

Enzymatic browning of shellfish

• Classification of shellfish.
• Proteolytic enzymes and postmortem changes in crustaceans.
• Phenoloxidase (phenolase) in shellfish.

Good hygiene practices and safety in fish processing

• Good hygiene practices (GHP) and good manufacturing practices (GMP).
• Hazard Analysis and Critical Control Points (HACCP) during fish processing.

Legislation relating to fish and fishery

• Special health rules and official controls on fishery products.
• European legislative for the safety and quality of fish and fish products.

Laboratory exercises

• Comparative anatomy of fish, molluscs, shellfish.
• Freezing fish.
• Protein determination (by Kjeldahl method) – Determination of Trimethylamine (TMA).
• Fat extraction, Total fat determination – Peroxide value, Determination of free fatty acid concentration.
• Determination of histamine.
• Determining the degree of freshness of fish by organoleptic and biochemical methods.
• Determining the degree of freshness of the fish with thermophysical analysis techniques.
• Fish smoking
• Surimi production.

Συγγράμματα

1. Boziaris I. (2014). Seafood Processing: Technology, Quality and Safety. Wiley-Blackwell, New Jersey, USA.
2. Borda D., Nicolau A.I., Raspor P. (2017). Trends in Fish Processing Technologies. CRC Press, USA.
3. Bremner H.A. (2002). Safety and Quality Issues in Fish Processing. Woodhead Publishing Limited. Cambridge, United Kingdom.
4. Burt J.R. (1988). Fish smoking and drying: the effect of smoking and drying on the nutritional properties of fish. Elsevier Applied Science, London.
5. Connel J.J. (1980). Advances in Fish Science and Technology. Fishing News Books, Farnham.
6. Hall G.M. (1996). Methods of testing protein functionality. Blackie Academic & Professional, London.
7. Hall G.M. (1997). Fish processing technology. Blackie Academic & Professional, London.
8. Hall G.M (2010). Fish Processing: Sustainability and New Opportunities. Wiley-Blackwell, New Jersey, USA.
9. Lanier T.C. & Lee C.M. (1992). Surimi Technology. M. Dekker, New York.
10. Luten, J.B., Oechlenschlager, J. & Olafsdottir, G. (2003). Quality of fish from catch to onsumer: Labelling, monitoring and traceability. The Netherlands: Wageningen Academic Publishers.
11. Nollet, L. (2007). Handbook of Meat, Poultry and Seafood Quality. London: Blackwell Publishing.
12. Otwell, S.W. Kristinsson, H.G. & Balaban, M.O. (2006). Modified Atmospheric Processing and Packaging of Fish. London: Blackwell Publishing.
13. Shahidi, F. & Cadwallader, K.R. (1997). Flavor and Lipid Chemistry of Seafoods. ACS Symposium Series 674. Washington, DC: American Chemical Society.
14. Sikorski, Z.E. (1990). Seafood: Resources, nutritional composition, and preservation. Boca Raton, Florida: CRC Press, Inc.
15. Stansby M.E. (1990). Fish oils in nutrition. Van Nostrand Reinhold, New York.

Συναφή επιστημονικά περιοδικά

1. Journal of Aquatic Food Product Technology.
2. Trends in Food Science & Technology.
3. Food Control.
4. Journal of Food Processing and Preservation.

• Acquiring knowledge in specialized statistical methods of monitoring product processing phases.
• Understanding and interpretation of the physicochemical parameters that have a decisive effect on the formation of the final product characteristics.
• The ability to statistically describe and evaluate the contribution of each parameter during process development.
• The acquisition of substantial experience from the application of statistical techniques in food quality evaluation.

• Analyzing, interpreting and synthesizing data acquired from the statistical evaluation and information of food quality.
• Adjusting in industrial production situations.
• Readiness in decision making.
• Willingness to collaborate and participate in project assignment groups with national or international impact.
• Developing and spreading innovative ideas.
• Product design and quality management.

The qualitative evaluation and improvement of the characteristics of a product requires the development of special statistical methods aimed at the detailed description and information of its quality level. The application of these special analyses is gaining increasing acceptance in industry, making it necessary to students’ information and training.

Summary of contents

• Shewhart’s control charts (mean, range, standard deviation, individual observations, moving averages, exponentially weighted averages, cumulative deviations).
• Pareto graph, Ishikawa diagram, attribute charts.
• Analysis of process capability.
• Sampling techniques of raw materials and products.
• Characteristic growth curve, monitoring of continuous variables.
• Application of basic statistics to the description of physicochemical parameters in the different phases of the production process (analysis of variance, t-test of two samples, regression and correlation analysis).
• Case study of process quality assessment

Courses of practical exercises

• Familiarization with the Minitab statistical program.
• Analysis of variance of two or more factors, multiple comparisons of means.
• Regression and correlation analysis.
• Shewhart’s control charts.
• Continuous variable control charts.
• Advanced control charts.
• Control charts for discrete variables (attribute charts).
• Process capability analysis.
• Case studies:
  1. Statistical evaluation of milk quality of selected dairy companies.
  2. Statistical evaluation of the peach compost quality.

Συγγράμματα

1. Φωκάς-Κοσμετάτος Γ., (1972), Εισαγωγή στο Σύγχρονο Έλεγχο Ποιότητας, 3η έκδοση, ΕΛΚΕΠΑ, Αθήνα, σελ. 181.
2. Hubbart M.R., (1990), Statistical Quality Control for the Food Industry, Van Nostrand Reinhold, New York, pp. 282.
3. Λογοθέτης Ν., (1993), Management Ολικής Ποιότητας. Στάθης Νικητόπουλος, Αθήνα, σελ 564.
4. Nelson L., (1984), The Shewhart Control Chart-Tests for Special Causes, J. Quality Technology 16(4): 237-239.
5. Wadsworth H.M., Stephens K.S. and Godfrey A.B., (1986), Modern Methods for Quality Control and Improvement, Wiley and Sons, New York, pp. 690.
6. Wetherill G.B. and Brown D.W. (1994). Statistical Process Control, Theory and Practice, Chapman and Hall, London, pp. 400.

Συναφή επιστημονικά περιοδικά

1. Journal of Quality Technology.
2. International Journal of Quality & Reliability Management.
3. British Food Journal.

The course aims to achieve the following learning outcomes for students:

• acquiring knowledge in the basic processes utilized at industrial scale for the production of food including mass and heat transfer such as extraction, distillation, crystallization, drying etc;
• understanding the mechanisms and the operation principles of the various devices used in different processes in food industries, in order to be able to identify and select the appropriate equipment depending on the characteristics and the properties of the raw materials and the final products;
• combining of the aforementioned learning outcomes with the aim of designing these processes according to the requirements and specifications of industrial applications;
• acquiring experience through laboratory exercises at pilot scale, in applying the above knowledge and analytical skills to industrial-type processes.

• Analyzing, interpreting and synthesizing empirical data and information obtained from experimental setups.
• Adaptation to existing conditions.
• Advancing analytical, productive and inductive thinking.
• Working in an interdisciplinary environment.
• Autonomous work.
• Work in teams.
• Decision making.

Fundamentals, design and operation principles, industrial scale equipment and applications, troubleshooting of the following processes:

• Evaporation and condensation.
• Crystalization.
• Distillation.
• Extraction.
• Membrane separations.
• Drying and dewatering.
• Heat and mass transfer.

Laboratory Exercises

• Mass and heat transfer calculation and yield calculation of a two stage evaporator.
• Study of the operation of a rotating drum dryer.
• Examination of parameters affecting the performance of a fluidized layer dryer.
• Investigation of drying stages in a disk dryer.
• Study of the operation of a fractional distillation column for the separation of a binary feed.
• Investigation of the operation of a lyophilizer.
• Examination of the performance of a microwave oven.
• Evaluation of thermal intrusion in a metal container, in a static autoclave sterilizer.
• Study of the parameters affecting heat transfer in a metal container, in a rotary autoclave.
• Examination of the factors affecting the freezing rate of food products in a fluidized layer freezer.
• Process control in food processing; · on/off (two position) controllers; proportional controllers (P-controllers); proportional integral controllers (PI controllers); proportional integral derivative controllers (PID controllers). Mechanical, pneumatic, electric, electronic automatic control systems.
• Study of heat transfer under unsteady state using electronic processor.

Συγγράμματα

1. McCabe W., Smith J., Harriott P.: Fundamental Physical Processes of Engineering. Editions Giola, 2003
2. Kastrinaki E.: Mechanical Physical Processes. Editions Tziola, 2004
3. Darby R.: Chemical Engineering Fluid Mechanics. Editions Marcel Dekker, 2001.
4. Earle R.: Unit Operations in Food Processing (https://nzifst.org.nz/resources/unitoperations/index.htm)

Συναφή επιστημονικά περιοδικά

1. Journal of Food Engineering.
2. Journal of Food Processing & Technology.

Upon completion of the course, the student is expected to

•  Have advanced knowledge , involving a critical understanding of the legislation on composition, labelling and advertishment of foodstuffs and products sold for human consumption within the EU.
• Identify and assess the responsibilities and obligations of food producers, manufacturers and suppliers of food and food products.
• Manage complex technical or professional activities or projects, taking responsibility for decision-making of the course context and in particular compliance with the food legislation.
• Solve complex and unpredictable problems on issues of food legislation in a working environment.

• Searching and analyzing information using information and communication technologies.
• Promotion of analytical, productive and inductive thinking.
• Working in an interdisciplinary environment.
• Demonstrate social, professional and ethical responsibility.
• Respect for diversity and multiculturalism.
• Teamwork.

The course includes the following major contetnts:

• Mandatory food labeling – identity, chemical composition, nutrition information, origin declaration (2 lectures).
• Approaches to allergenic ingredient labeling.
• Health and nutrition claims according to European Legislation.
• Claims and misrepresentations.
• Fraud, false description, fraud – recent cases (2 lectures).
• Non-compulsory labelling practices for food products (2 lectures).
• Legislation on Food Contact Materials.
• The British approach to food labelling (QUID).
• The role of food consumer associations in shaping food labelling strategy.

Practice exercises will be case studies assigned to students to examine the effectiveness of the European and international legislative framework for Food labelling.

Συγγράμματα

1. Πρόσθετα Τροφίμων και Νομοθεσία, 2^η έκδοση (2016), Ευστράτιος Ρ. Κυρανάς, Εκδόσεις Τζιόλα, Θεσ/νίκη.

Συναφή επιστημονικά περιοδικά

1. Food Policy.

• Understand the general principles of toxicology and the biochemical and physiological properties and mechanisms of action of xenobiotics.
• Get familiar with food safety and risk assessment.

• Work in an interdisciplinary environment.
• Generation of new research ideas.
• Promote free, creative and inductive thinking.
• Search, analyze and synthesize data and information using the necessary technologies.
• Independent work.

• Principles of Toxicology
  • Dose-response relationships.
  • Bioassays, toxicity tests, LC50, EC50, NOAEL.
  • Acute and chronic toxicity.
  • Toxicokinetics, absorption, distribution and storage, biotransformation of toxicants.
  • Ecotoxicological assessment.
  • Risk assessment.

• Food toxicants
  • Pesticide residues.
  • Heavy metals.
  • POPs, PAHs, PCBs.
  • Dioxin and related compounds.
  • Endocrinic disruptive compounds.
  • Animal drug residues in food.

• Natural toxins
  • Mycotoxins.
  • Phytotoxins.
  • Marine toxins.

• Toxicants formed during food processing
  • Biochemical transformations in foods.
  • Acrylamide and Maillard reactions.
  • Polycyclic aromatic hydrocarbons.
  • Polycyclic aromatic amines.

Συγγράμματα

1. Klaasen C. D, Watkins J. B, (2015). Βασική Τοξικολογία, Εκδόσεις Παρισιάνου.
2. Κοτροκόης Κ., Παπαδογιαννάκης Ε. , (2009). Διατροφή και χημεία τροφίμων στη δημόσια υγεία, Εκδόσεις Πασχαλίδης, Broken Hill Publishers.
3. Omaye St (2004). Food and Nutritional Toxicology, CRC Press.
4. Shibamoto T, Bjeldanes LF (2009). Introduction to Food Toxicology, Elsevier.
5. Σκουρολιάκου Μ., (2009). Τοξικολογία, Εκδότης: Πέτρος Ν. Παπασαραντόπουλος.
6. Reichl F. X., (2003). Γενική τοξικολογία-Ουσίες, δράσεις, περιβάλλον, Εκδόσεις Πασχαλίδης, Broken Hill Publishers.
7. Θεοχάρης Σ, Κ. Γιαγκίνης, Χ. Καραντώνης (2016). Τοξικολογία Τροφίμων, Εκδόσεις Ζήτη.
8. Τσούκαλη-Παπαδοπούλου Ελ., (2008). Επιλεγμένα Σύγχρονα Θέματα Τοξικολογίας, Εκδόσεις Παρισιάνου.

Συναφή επιστημονικά περιοδικά

1. Food and Chemical Toxicology.

Ιστότοποι:

• EPA (Environmental Protection Agency), http://www.epa.gov/
• Food & Drug Administration http://www.fda.gov/