{"id":2078,"date":"2023-06-14T05:42:48","date_gmt":"2023-06-14T02:42:48","guid":{"rendered":"https:\/\/www.agro.ihu.gr\/?post_type=course&p=2078"},"modified":"2024-12-04T13:16:33","modified_gmt":"2024-12-04T11:16:33","slug":"600-192025","status":"publish","type":"course","link":"https:\/\/www.agro.ihu.gr\/en\/courses\/600-192025\/","title":{"rendered":"Quality and Control of Food of Animal Origin"},"author":7,"template":"","meta":[],"semester":[77],"course_type":[70],"class_list":["post-2078","course","type-course","status-publish","hentry","semester-elective-spring-semester","course_type-special_background"],"acf":{"code":"600-192025","semester":77,"level":"1","teaching_activities":{"activity_1":{"description":"\u03a3\u03cd\u03bd\u03bf\u03bb\u03bf","weekly_hrs":4,"ects":4},"activity_2":{"description":"","weekly_hrs":"","ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":70,"language":"\u0395\u03bb\u03bb\u03b7\u03bd\u03b9\u03ba\u03ac","erasmus":"\u039d\u03b1\u03b9","url":"https:\/\/moodle.teithe.gr\/course\/view.php?id=3882","prerequisites":"","instructors":[2279],"coordinator":"","content":"Hygiene principles for the primary production of food of animal origin. General and special hygiene requirements for the areas of preparation, treatment or processing of food of animal origin. Definition of Safety and Quality of food of animal origin. Food Safety Management Systems. Hazard Analysis Critical Control Points (HACCP), International Organization for Standardization (ISO), European Regulations (EC) No. 852, 853, 854\/2004 etc. General rules and recommendations for Good Hygiene Practice in the food industry of animal origin. Hygiene and meat categories. Control of minced meat, meat preparations and meat products. Control of milk and dairy products. Control of poultry and eggs. Control of fish, mollusks and shellfish. Control of honey. Degradations of products. The action of theinspector. Greek and European Legislation.","goals":"Learning objectives include the acquisition by students of the necessary knowledge and skills related to quality and control of foodstuffs of animal origin. Specifically, students will acquire knowledge and skills about hygiene principles for the primary production of food of animal origin, general and special hygiene requirements for the areas of preparation, treatment or processing of food of animal origin and food safety management systems.","skills":"Retrieve, analyze and synthesize data and information, with the use of necessary technologies. Adapt to new situations. Decision making. Work autonomously. Work in teams. Generating new research ideas. Design and project management. Respect natural environment. Criticism and self-criticism. Promote free, creative and inductive thinking.","teaching_methods":"\u03a0\u03c1\u03cc\u03c3\u03c9\u03c0\u03bf \u03bc\u03b5 \u03c0\u03c1\u03cc\u03c3\u03c9\u03c0\u03bf, \u0395\u03be \u03b1\u03c0\u03bf\u03c3\u03c4\u03ac\u03c3\u03b5\u03c9\u03c2 \u03b5\u03ba\u03c0\u03b1\u03af\u03b4\u03b5\u03c5\u03c3\u03b7 (\u03b4\u03c5\u03bd\u03b7\u03c4\u03b9\u03ba\u03ac).","ict_usage":"\u03a4\u03bf \u03bc\u03ac\u03b8\u03b7\u03bc\u03b1 \u03c0\u03c1\u03b1\u03b3\u03bc\u03b1\u03c4\u03bf\u03c0\u03bf\u03b9\u03b5\u03af\u03c4\u03b1\u03b9 \u03bc\u03b5 \u03c4\u03b7 \u03c7\u03c1\u03ae\u03c3\u03b7 \u03b7\u03bb\u03b5\u03ba\u03c4\u03c1\u03bf\u03bd\u03b9\u03ba\u03ce\u03bd \u03c0\u03bf\u03bb\u03c5\u03bc\u03ad\u03c3\u03c9\u03bd.\r\n\u039f\u03b9 \u03b1\u03bd\u03ac\u03b3\u03ba\u03b5\u03c2 \u03c4\u03bf\u03c5 \u03b5\u03bd \u03bb\u03cc\u03b3\u03c9 \u03bc\u03b1\u03b8\u03ae\u03bc\u03b1\u03c4\u03bf\u03c2 \u03ba\u03b1\u03bb\u03cd\u03c0\u03c4\u03bf\u03bd\u03c4\u03b1\u03b9 \u03bc\u03b5 computer, \u03c3\u03cd\u03bd\u03b4\u03b5\u03c3\u03b7 Internet \u03ba\u03b1\u03b9 dataprojector.\r\n\u03a9\u03c2 \u0395\u03ba\u03c0\u03b1\u03b9\u03b4\u03b5\u03c5\u03c4\u03b9\u03ba\u03cc \u039b\u03bf\u03b3\u03b9\u03c3\u03bc\u03b9\u03ba\u03cc \u03c7\u03c1\u03b7\u03c3\u03b9\u03bc\u03bf\u03c0\u03bf\u03b9o\u03cd\u03bd\u03c4\u03b1\u03b9 \u03c4\u03bf PowerPoint, Word, Excel \u03ba\u03b1\u03b9 DVDs.\r\n\u0397 \u03b5\u03c0\u03b9\u03ba\u03bf\u03b9\u03bd\u03c9\u03bd\u03af\u03b1 \u03bc\u03b5 \u03c4\u03bf\u03c5\u03c2 \u03c6\u03bf\u03b9\u03c4\u03b7\u03c4\u03ad\u03c2 \u03b3\u03af\u03bd\u03b5\u03c4\u03b1\u03b9 \u03bc\u03ad\u03c3\u03c9 \u03c0\u03bb\u03b1\u03c4\u03c6\u03cc\u03c1\u03bc\u03b1\u03c2 Moodle \u03ba\u03b1\u03b9 e-mail.","teaching_organization":{"activity_1":{"description":"Lectures and Laboratory Work","workload":52},"activity_2":{"description":"Study and analysis of scientific papers and book chapters","workload":8},"activity_3":{"description":"Autonomous study","workload":60},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"\u0393\u03c1\u03b1\u03c0\u03c4\u03ae \u03c4\u03b5\u03bb\u03b9\u03ba\u03ae \u03b5\u03be\u03ad\u03c4\u03b1\u03c3\u03b7 (100%) \u03c0\u03bf\u03c5 \u03c0\u03b5\u03c1\u03b9\u03bb\u03b1\u03bc\u03b2\u03ac\u03bd\u03b5\u03b9 \u03b5\u03c1\u03c9\u03c4\u03ae\u03c3\u03b5\u03b9\u03c2 \u03c3\u03c4\u03b7 \u0398\u03b5\u03c9\u03c1\u03af\u03b1 (\u0394\u03b9\u03b1\u03bb\u03ad\u03be\u03b5\u03b9\u03c2)\u03ba\u03b1\u03b9 \u03c3\u03c4\u03b9\u03c2 \u0395\u03c1\u03b3\u03b1\u03c3\u03c4\u03b7\u03c1\u03b9\u03b1\u03ba\u03ad\u03c2 \u0391\u03c3\u03ba\u03ae\u03c3\u03b5\u03b9\u03c2.","bib_textbooks":"1. \u0393\u03b5\u03c9\u03c1\u03b3\u03ac\u03ba\u03b7\u03c2 \u03a3., 2005. \u03a4\u03bf \u039a\u03c1\u03ad\u03b1\u03c2 \u03ba\u03b1\u03b9 \u03c4\u03b1 \u03a0\u03c1\u03bf\u03ca\u03cc\u03bd\u03c4\u03b1 \u03c4\u03bf\u03c5. \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a3\u03cd\u03b3\u03c7\u03c1\u03bf\u03bd\u03b7 \u03a0\u03b1\u03b9\u03b4\u03b5\u03af\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.\r\n2. \u0395\u03bb\u03b5\u03c5\u03b8\u03b5\u03c1\u03b9\u03ac\u03b4\u03bf\u03c5, \u0391., 2009. \u0395\u03c0\u03b9\u03b8\u03b5\u03ce\u03c1\u03b7\u03c3\u03b7 \u039a\u03c4\u03b7\u03bd\u03bf\u03c4\u03c1\u03bf\u03c6\u03b9\u03ba\u03ae\u03c2 \u03a0\u03b1\u03c1\u03b1\u03b3\u03c9\u03b3\u03ae\u03c2 (\u0395\u03c1\u03b3\u03b1\u03c3\u03c4\u03ae\u03c1\u03b9\u03b1 \u03ba\u03b1\u03b9 \u0398\u03b5\u03c9\u03c1\u03af\u03b1). \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a3\u039f\u03a6\u0399\u0391, ISBN 978-960-6706-27-1.\r\n3. \u039c\u03ac\u03bd\u03c4\u03b7\u03c2, \u0391., \u03a0\u03b1\u03c0\u03b1\u03b3\u03b5\u03c9\u03c1\u03b3\u03af\u03bf\u03c5, \u0394., \u03a6\u03bb\u03b5\u03c4\u03bf\u03cd\u03c1\u03b7\u03c2, \u0394., \u0391\u03b3\u03b3\u03b5\u03bb\u03af\u03b4\u03b7\u03c2, \u0391., 2015. \u03a5\u03b3\u03b9\u03b5\u03b9\u03bd\u03ae \u03ba\u03b1\u03b9 \u03a4\u03b5\u03c7\u03bd\u03bf\u03bb\u03bf\u03b3\u03af\u03b1 \u03c4\u03bf\u03c5 \u0393\u03ac\u03bb\u03b1\u03ba\u03c4\u03bf\u03c2 \u03ba\u03b1\u03b9 \u03c4\u03c9\u03bd \u03a0\u03c1\u03bf\u03ca\u03cc\u03bd\u03c4\u03c9\u03bd \u03c4\u03bf\u03c5. \u0391\u03c6\u03bf\u03af \u039a\u03c5\u03c1\u03b9\u03b1\u03ba\u03af\u03b4\u03b7 \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u0391\u0395, ISBN 978-960-602-017-9.\r\n4. \u03a4\u03b6\u03b9\u03ac, \u039a., \u03a4\u03c3\u03b9\u03b1\u03c0\u03bf\u03cd\u03c1\u03b7\u03c2, \u0391., 1996. \u0391\u03bd\u03ac\u03bb\u03c5\u03c3\u03b7 \u0395\u03c0\u03b9\u03ba\u03b9\u03bd\u03b4\u03c5\u03bd\u03cc\u03c4\u03b7\u03c4\u03bf\u03c2 \u03c3\u03c4\u03b1 \u039a\u03c1\u03af\u03c3\u03b9\u03bc\u03b1 \u03a3\u03b7\u03bc\u03b5\u03af\u03b1 \u0395\u03bb\u03ad\u03b3\u03c7\u03bf\u03c5 (HACCP) \u03c3\u03c4\u03b7 \u0392\u03b9\u03bf\u03bc\u03b7\u03c7\u03b1\u03bd\u03af\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd. \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a0\u03b1\u03c0\u03b1\u03c3\u03c9\u03c4\u03b7\u03c1\u03af\u03bf\u03c5, \u0391\u03b8\u03ae\u03bd\u03b1.","bib_journals":"1. Archiv f\u00fcr Lebensmittelhygiene \u2013 http:\/\/www.vetline.de\/zeitschriften\/afl\/index.htm.\r\n2. Critical Reviews in Food Science and Nutrition \u2013 http:\/\/www.tandf.co.uk\/journals\/bfsn.\r\n3. Czech Journal of Food Sciences \u2013 http:\/\/www.cazv.cz\/ or https:\/\/www.agriculturejournals.cz\/web\/.\r\n4. Dairy Science and Technology \u2013 Le Lait \u2013 http:\/\/www.dairy-journal.org\/ and http:\/\/www.springer.com\/food+science\/journal\/13594.\r\n5. European Food Research and Technology \u2013 http:\/\/www.springerlink.com\/content\/100491\/?p=fde9ffdfd02a4f68868c23cded6d7f90&pi=34.\r\n6. Food Control\u2013 IF 2.819 \u2013 http:\/\/www.sciencedirect.com\/science\/journal\/09567135.\r\n7. Food Research International\u2013 IF 3.050 \u2013http:\/\/www.sciencedirect.com\/science\/journal\/09639969.\r\n8. International Journal of Dairy Technology \u2013 http:\/\/www.wiley.com\/bw\/journal.asp?ref=1364-727x.\r\n9. International Journal of Food Microbiology \u2013 http:\/\/www.sciencedirect.com\/science\/journal\/01681605.\r\n10. Italian Journal of Food Science \u2013 http:\/\/www.chiriottieditori.com\/index.php?option=com_content&view=article&id=159&Itemid=14&lang=it.\r\n11. Journal of Dairy Research \u2013 http:\/\/journals.cambridge.org\/.\r\n12. Journal of Food Quality \u2013 http:\/\/www.wiley.com\/bw\/journal.asp?ref=0146-9428.\r\n13. Journal of Food Research (Canada) \u2013 http:\/\/www.ccsenet.org\/jfr.\r\n14. Journal of Food Science \u2013 http:\/\/www.wiley.com\/bw\/journal.asp?ref=0022-1147 or http:\/\/www.ift.org\/cms\/?pid=1000341.\r\n15. Meat Science \u2013 http:\/\/www.sciencedirect.com\/science\/journal\/03091740.\r\n16. Trends in Food Science & Technology \u2013 http:\/\/www.sciencedirect.com\/science\/journal\/09242244."},"_links":{"self":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/users\/7"}],"version-history":[{"count":9,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2078\/revisions"}],"predecessor-version":[{"id":4609,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2078\/revisions\/4609"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/2279"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/70"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/77"}],"wp:attachment":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2078"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2078"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}