Responsible: Georgios Fragkiadakis
| SCHOOL | School of Health Sciences | ||
| ACADEMIC UNIT | Department of Nutrition and Dietetics Sciences | ||
| LEVEL OF STUDIES | Undergraduate | ||
| COURSE CODE | 0809.4.005.0 | SEMESTER | Winter/Spring |
| COURSE TITLE | Food Microbiology and Hygiene | ||
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INDEPENDENT TEACHING ACTIVITIES if credits are awarded for separate components of the course |
WEEKLY TEACHING HOURS |
CREDITS |
| 0 | 5 | |
| Total | 0 | 5 |
| COURSE TYPE general background, special background, specialised general knowledge, skills development |
Ειδίκευσης |
| PREREQUISITE COURSES | None |
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | English |
| OFFERED TO ERASMUS STUDENTS | Yes (in English) — Both Winter and Spring Semesters |
| COURSE WEBSITE (URL) | https://eclass.hmu.gr/courses/YD237/ |
The aim of the course is to teach students the sources of food contamination, the types of foodborne hazards and how to deal with them in food establishments. The training of dietitians in hygiene issues is a necessary prerequisite for working in areas where they directly or indirectly come into contact with food intended for consumption. The course includes a laboratory with mandatory attendance for the final documentation of the training, in accordance with the requirements of EFET or relevant food safety certification bodies. It is expected that upon completion of the course, students will be able to:
Students acquire basic knowledge of microbiology and food hygiene, with a main focus on the relationships of microorganisms with food and humans.
They supervise the design and implementation of food safety and hygiene guidelines and food services.
They correctly interpret the findings of recent scientific research on the problems of microbiology and food hygiene.
They summarize and evaluate the literature on contemporary research activity in food hygiene and microbiology.
The course contributes to the development of general skills such as:
The most important microorganisms in microbiology and food hygiene (fungi, yeasts, bacteria) - their morphological, cultural, physiological and biochemical characteristics, reproduction, relationship with food and public health). - Nutrition of microbes, their food types and the effect of physicochemical factors on the growth and activities of microbes (temperature, pH, radiation, pressure). - The growth of unicellular microorganisms and its parameters (number of divisions, generation time, growth rate, age of bacteria, growth curve and phases). - The natural sources of food contamination (microbial flora of plants, animals, soil, water, air), principles of food preservation (heat, cold, etc.). - Microbiology, hygiene and the control of water, milk, meat. - Diseases transmitted by foods contaminated with pathogenic microorganisms (foodborne infections and food poisoning - preventive measures). - Protozoa important in microbiology and food hygiene. - Metazoa important in microbiology and food hygiene. - Viruses important in microbiology and food hygiene.
| DELIVERY Face-to-face, Distance learning, etc. |
Face to face, Distance learning, etc | ||||||
| USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY Use of ICT in teaching, laboratory education, communication with students |
USE OF TECHNOLOGY Use of ICT in laboratory education INFORMATION AND COMMUNICATION Use of ICT in communication with students through the Use of ICT in Teaching, in the electronic platform e-class Laboratory Education, in Communication with students |
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| TEACHING METHODS The manner and methods of teaching are described in detail. |
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| STUDENT PERFORMANCE EVALUATION Description of the evaluation procedure |
Written midterm exam (progress, 50%) with Language of Assessment, Assessment methods, Formative or Summative, Short answer questions and Multiple Choice exercises, Short extended answer questions, Essay Development Questions, Written final exam (50%) with Problem Solving, Written Assignment, Report / Report, Oral Exam, short answer questions and extended answer exercises Public Presentation |
Food Microbiology
By Martin R. Adams; Peter J. McClure; Maurice O. Moss
DOI: https://doi.org/10.1039/9781837673698
Hardback ISBN: 978-1-83767-182-3
PDF ISBN: 978-1-83767-369-8
EPUB ISBN: 978-1-83767-370-4
Product Type: Textbooks
No. of Pages: 582
Publication date: 07 Aug 2024