{"id":2380,"date":"2023-07-24T23:59:57","date_gmt":"2023-07-24T20:59:57","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2380"},"modified":"2024-08-27T16:23:16","modified_gmt":"2024-08-27T13:23:16","slug":"276-190303","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190303\/","title":{"rendered":"Quality Assurance and Control"},"author":6,"template":"","meta":[],"semester":[15],"course_type":[74],"acf":{"code":"276-190303","semester":15,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":2,"ects":6},"activity_2":{"description":"Practice Exercises","weekly_hrs":3,"ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":74,"language":"Greek (French for Erasmus students)","erasmus":"\u039d\u03b1\u03b9","url":"","prerequisites":"","instructors":"","coordinator":"","content":"<ul>\r\n \t<li>The terminology of quality\r\nQuality, quality control, quality assurance, quality management, quality system.<\/li>\r\n \t<li>Quality control\r\nObjectives, 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.<\/li>\r\n \t<li>Statistical Process Control (SPC)\r\nMethodology, case studies.<\/li>\r\n \t<li>Good Manufacturing Practice \u2013 Good Hygienic Practice (GMP \u2013 GHP)\r\nIntroduction to the GMP \u2013 GHP system, recommended international code of practice\u2013general principles of food hygiene of the Codex Alimentarius, food hygiene according to EU directives, case studies.<\/li>\r\n \t<li>Hazard Analysis and Critical Control Points (HACCP)\r\nIntroduction, principles, methodology, case studies.<\/li>\r\n<\/ul>\r\nTitles of Laboratory Exercises (Organoleptic Tests)\r\n<ul>\r\n \t<li>Organoleptic control organization.<\/li>\r\n \t<li>Pairwise comparison test.<\/li>\r\n \t<li>Triangular and duo-trio testing.<\/li>\r\n \t<li>Tetrahedral test.<\/li>\r\n \t<li>Ranking test.<\/li>\r\n \t<li>Multiple comparison testing.<\/li>\r\n \t<li>Dilution tests and difference threshold.<\/li>\r\n \t<li>Grading tests.<\/li>\r\n \t<li>Quantitative descriptive analysis tests.<\/li>\r\n \t<li>Taste profile analysis and evaluation with multi-axis plots.<\/li>\r\n \t<li>Likeability tests.<\/li>\r\n<\/ul>","goals":"The course aims to achieve the following learning outcomes for students:\r\n<ul>\r\n \t<li>Understanding the importance of food quality and safety.<\/li>\r\n \t<li>Familiarity with the various quality control methods and quality and safety assurance systems applied in the food industry.<\/li>\r\n \t<li>Knowledge and application of organoleptic control methods.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Search, analysis and synthesis of data and information, using the necessary technologies.<\/li>\r\n \t<li>Decision making.<\/li>\r\n \t<li>Autonomous work.<\/li>\r\n \t<li>Teamwork.<\/li>\r\n \t<li>Work in an international environment.<\/li>\r\n \t<li>Work in an interdisciplinary environment.<\/li>\r\n \t<li>Promotion of free, creative and inductive thinking.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Lectures (theory and exercises) in the classroom.<\/li>\r\n \t<li>Laboratory exercises in groups in the Organoleptic Control Laboratory.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Lectures with PowerPoint slides using PC and projector.<\/li>\r\n \t<li>Notes in electronic format.<\/li>\r\n \t<li>Post course material and communicate with students on the Moodle online platform.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":39},"activity_2":{"description":"Laboratory Exercises","workload":39},"activity_3":{"description":"Writing assignments for laboratory exercises","workload":20},"activity_4":{"description":"Independent Study","workload":52},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Compulsory attendance at (at least) 80% of the laboratory exercises.<\/li>\r\n \t<li>Written final exams in the theoretical part of the course with essay development and problem solving questions.<\/li>\r\n \t<li>Final written exams in the laboratory part of the course with short development and problem solving questions.<\/li>\r\n \t<li>Optional written assignments in the laboratory exercises (20% of the grade of the laboratory part of the course if submitted).<\/li>\r\n<\/ul>\r\nThe evaluation criteria are presented and analyzed to the students at the beginning of the semester.","bib_textbooks":"<ol>\r\n \t<li>\u0391\u03c1\u03b2\u03b1\u03bd\u03b9\u03c4\u03bf\u03b3\u03b9\u03ac\u03bd\u03bd\u03b7\u03c2 I.\u03a3., \u03a4\u03b6\u03bf\u03cd\u03c1\u03bf\u03c2 N.H., \u03a4\u03bf N\u03ad\u03bf \u03a0\u03c1\u03cc\u03c4\u03c5\u03c0\u03bf \u03a0\u03bf\u03b9\u03cc\u03c4\u03b7\u03c4\u03b1\u03c2 \u03ba\u03b1\u03b9 \u0391\u03c3\u03c6\u03ac\u03bb\u03b5\u03b9\u03b1\u03c2 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd ISO 22000, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a3\u03c4\u03b1\u03bc\u03bf\u03cd\u03bb\u03b7, \u0391\u03b8\u03ae\u03bd\u03b1, 2006.<\/li>\r\n \t<li>\u039a\u03b1\u03c1\u03c5\u03c0\u03af\u03b4\u03b7\u03c2 \u03a6., \u0395\u03b9\u03b4\u03b9\u03ba\u03ac \u0398\u03ad\u03bc\u03b1\u03c4\u03b1 \u03a0\u03bf\u03b9\u03cc\u03c4\u03b7\u03c4\u03b1\u03c2: \u0395\u03c6\u03b1\u03c1\u03bc\u03bf\u03b3\u03ae \u03c3\u03c4\u03b7 \u0393\u03b5\u03c9\u03c1\u03b3\u03af\u03b1 \u03ba\u03b1\u03b9 \u03c3\u03c4\u03b1 \u03a4\u03c1\u03cc\u03c6\u03b9\u03bc\u03b1, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u0396\u03ae\u03c4\u03b7, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2008.<\/li>\r\n \t<li>Lawless H.T., Heynmann \u0397., Sensory Evaluation of Food: Principles and Practices, Chapman &amp; Hall, New York, 1998.<\/li>\r\n \t<li>Meilgaard M.C., Civille G.V., Carr B.T., Sensory Evaluation Techniques, Fourth Edition, CRC Press LLC, Boca Raton, 2006.<\/li>\r\n \t<li>Stauffer J.E., Quality Assurance of Food: Ingredients, Processing and Distribution, Food &amp; Nutrition Press Inc., Westport, Connecticut, 1988.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Food Control.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2380"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":35,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2380\/revisions"}],"predecessor-version":[{"id":5347,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2380\/revisions\/5347"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/74"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/15"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2380"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2380"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}