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School of Chemical and Environmental Engineering

Now offering two distinct diplomas: Chemical Engineering and Environmental Engineering

Food Technology

1. COURSE INFORMATION:

SchoolChemical and Environmental Engineering
Course LevelUndergraduate
DirectionChemical Engineering
Course IDCHE 405Semester7th
Course CategoryElective
Course ModulesInstruction Hours per WeekECTS

Lectures

3
T=3, E=0, L=0

5
Course TypeScientific area
Prerequisites 
Instruction/Exam LanguageGreek
The course is offered to Erasmus studentsYes
Course URL 

 

2. LEARNING OUTCOMES

Learning Outcomes

The course aims to introduce students to basic concepts, definitions and design principles related to food processing and technology. After successfully completing the course, the student will be able to:

  • Understand the basic principles of food technology as well as the most important challenges.  
  • Understand the links between quality of food, human health, and environmental quality
  • To make calculations and simulations using appropriate tools
  • Evaluate and select appropriate treatment processes
  • Design food processing plants
 
General Competencies/Skills
 
  • Synthesize data with the use of appropriate technologies and design models in the food technology
  • Successfully evaluate issues and challenges related to food processing plants
  • Promote free, creative and causative thinking
 

3. COURSE SYLLABUS

 
  1. Introductory concepts in Food Technology  
  2. Physical, (bio)chemical and Microbiological Properties of Food
  3. Basic principles of Mass and Energy Balance
  4. Control Points of Treatment Processes
  5. Volume Reduction, Mixing and Filtration
  6. Membrane-based Processes in Food Engineering
  7. Centrifugation in Food Engineering
  8. Ion Exchange processes
  9. Food Spoilage and Preservation
  10. Thermal Processes: Methods and Equipment
  11. Food Packaging
  12. Food disinfection
  13. Food Safety and Sanitation
 

4. INSTRUCTION and LEARNING METHODS - ASSESSMENT

Lecture MethodDirect (face to face)

Use of Information and Communication Technology

 
  • Power point presentations
  • E-class support
 
Instruction OrganisationActivityWorkload per Semester
(hours)
- Lectures39
- Projects15
- Autonomous study71
Course Total125

Assessment Method

Ι. Written final examination (100%).

5. RECOMMENDED READING

 
  • Food Process Engineering and Technology, Authors: Zeki Berk, Academic Press 
  • Food Engineering Handbook Authors: Theodoros Varzakas, Constantina Tzia. CRC Press. 
 

6. INSTRUCTORS

Course Instructor:Associate Professor N. Paranychianakis (Faculty - ChEnvEng)
Lectures:Associate Professor N. Paranychianakis (Faculty - ChEnvEng)