Microbiological Quality Control of Fishery Products & Food
(1) General
| School: | Of the Environment | ||
| Academic Unit: | Department of Marine Sciences | ||
| Level of studies: | Undergraduate | ||
| Course Code: | 191ΘΔ41Ε | Semester: | E |
| Course Title: | Microbiological Quality Control of Fishery Products & Food | ||
| Independent Teaching Activities | Weekly Teaching Hours | Credits | |
| Lectures/Turorials | 4 | ||
| Total credits | 5 | ||
| Course Type: | Skill development | ||
| Prerequisite Courses: | Marine Microbiology | ||
| Language of Instruction and Examinations: | Greek (english for Erasmus students) | ||
| Is the course offered to Erasmus students: | Yes | ||
| Course Website (Url): | https://www.mar.aegean.gr/?lang=en&pg=3.1.1&lesson=1063 | ||
(2) Learning Outcomes
Learning Outcomes
The course is designed for undergraduate students as an introduction to spoilage problems caused by microorganisms in food and consequences in economy and public health. Emphasis is given in the fish industry.
Upon completing the course the student will be in a position to understand the basic problems caused by microorganisms in food and their consequences for the food production, food industry and preparation of ready meals. Understand the methods used by the food industry in order to avoid the spoilage or infection of food.
After taking this course the student is capable of applying a quality assurance system in a food company. To work in a position of responsibility in the private sector (food manufacture/ processing industry) in Quality Control and on the Shop Floor.
General Competences
Decision-making
Working independently
Project planning and management
(3) Syllabus
Structure and metabolism of microbial cell
Pathogens infecting man through food and water. Food infection.
Physical and chemical factors affecting microbial growth. Food preservation.
Bacteria and fungi in food microbiology. Food poisoning.
Microbial spoilage of fishery products. Methods to evaluate food spoilage.
Quality assurance system and risk management in the food industry (HACCP, ISO22000). Good Manufacturing Practice and Good Hygiene Practice.
(4) Teaching and Learning Methods - Evaluation
| Delivery: | Face to face lectures | ||||||||||||||||||
| Use of Information and Communication Technology: | Use of ICT in teaching (PPT presentations) | ||||||||||||||||||
| Teaching Methods: |
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| Student Performance Evaluation: | Evaluation of students takes place via written exams at the end of the semester. |
(5) Attached Bibliography
- Balatsouras,G. Food Microbiology. 2006, ed Embryo, Athens. In Greek
- Arvanitogiannis,J. 2001. Food Safety, University Studioo Press, Thessaloniki. In Greek
- Gruner,H. & Mtz,R. 2002 Food: Chemistry and Microbiology, ed Ion. In Greek.
- Hobbs' Food poisoning and food hygiene McLauchlin J & C Little, 7th edition, ed CRC Press, N.York 2007
- Egli,T. et al Pathogenic microbes in water and food. FEMS Microbiology Reviews, 26,111-112, 2002
- Rozen,Y.et al Survival of enteric bacteria in seawater. FEMS Microbiology Reviews, 25, 513-529, 2001
Related Academic Journals:
- Food Microbiology https://www.journals.elsevier.com/food-microbiology
- International Journal of Food Microbiology https://www.journals.elsevier.com/international-journal-of-food-microbiology
- Journal of Food Safety http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4565