{"id":2756,"date":"2023-07-25T23:45:35","date_gmt":"2023-07-25T20:45:35","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2756"},"modified":"2026-01-13T16:10:12","modified_gmt":"2026-01-13T14:10:12","slug":"276-190604","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190604\/","title":{"rendered":"Technology and Quality Control of Water"},"author":6,"template":"","meta":[],"semester":[39],"course_type":[86],"acf":{"code":"276-190604","semester":39,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":3,"ects":4.5},"activity_2":{"description":"Laboratory","weekly_hrs":3,"ects":3},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":86,"language":"Greek (English for Erasmus students)","erasmus":"\u039d\u03b1\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=184","prerequisites":"","instructors":"","coordinator":"","content":"<ul>\r\n \t<li>Water resources. Water cycle and water management.<\/li>\r\n \t<li>Physical and chemical characteristics of water. organic matter, hardness, alkalinity, and solids content.<\/li>\r\n \t<li>Design of water treatment processes.<\/li>\r\n \t<li>Solids separation principles: sedimentation, filtration.<\/li>\r\n \t<li>Design of sedimentation tanks.<\/li>\r\n \t<li>Desing of filtration units: filter beds.<\/li>\r\n \t<li>Coagulation and flocculation: Mechanisms of action, organic and inorganic coagulants, stages of operation, parameters affecting performance.<\/li>\r\n \t<li>Removal of organic pollutants: activated carbon adsorption, batch and column operation, activated carbon beds and filters.<\/li>\r\n \t<li>Hardness removal.<\/li>\r\n \t<li>Membrane separation for drinking water treatment.<\/li>\r\n \t<li>Ion exchange processes: resins and design of resin filters.<\/li>\r\n \t<li>Water disinfection: disinfection principles, conventional and advanced methods of water disinfection.<\/li>\r\n<\/ul>\r\nLaboratory exercises:\r\n<ul>\r\n \t<li>Water quality parameters: pH, hardness, alkalinity, organic matter -total organic carbon.<\/li>\r\n \t<li>Coagulation flocculation: selection of suitable coagulant. evaluation of process performance and identification of parameters effect: pH, coagulant dose.<\/li>\r\n \t<li>Activated carbon adsorption: adsorption isotherms. kinetic of adsorption, activated carbon column performance.<\/li>\r\n \t<li>Sedimentation principles: estimation of sedimentation rate and solids removal rate.<\/li>\r\n \t<li>Water disinfection: ozone treatment.<\/li>\r\n<\/ul>","goals":"The course aims to achieve the following learning outcomes for students:\r\n<ul>\r\n \t<li>acquiring theoretical and applied knowledge for the design, installation, operation, monitoring and optimization of systems used for the treatment of water with emphasis on the specific requirements of food industries;<\/li>\r\n \t<li>understanding the techniques utilized for the examination of water quality;<\/li>\r\n \t<li>understanding the mechanisms and the operation principles of the processes used in wastewater treatment;<\/li>\r\n \t<li>being able to evaluate operation problems of these units and adoption of appropriate measures to address them;<\/li>\r\n \t<li>acquiring knowledge in the operation and evaluation of the performance of water treatment systems.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Analyzing, interpreting and synthesizing empirical data and information obtained from experimental setups.<\/li>\r\n \t<li>Adaptation to existing conditions.<\/li>\r\n \t<li>Advancing analytical, productive and inductive thinking.<\/li>\r\n \t<li>Working in an interdisciplinary environment.<\/li>\r\n \t<li>Autonomous work.<\/li>\r\n \t<li>Work in teams.<\/li>\r\n \t<li>Decision making.<\/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 pilot scale devices.<\/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, solved and unsolved problems in electronic format.<\/li>\r\n \t<li>Posting course material and communicating with students on the online platform.<\/li>\r\n \t<li>Use of electronic devices for retrieving and recording experimental data (data logging) in the laboratory.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":112.5},"activity_2":{"description":"Laboratory Exercises","workload":75},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Compulsory attendance at (at least) 90% of the laboratory exercises.<\/li>\r\n \t<li>Written final exams in the theoretical part of the course with problem solving and comprehension\/judgment questions (70% of the final grade).<\/li>\r\n \t<li>Final written exams in the laboratory part of the course with multiple choice, short development and problem-solving questions (20% of the final grade).<\/li>\r\n \t<li>Written assignments in laboratory exercises (10% of the final grade).<\/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>\u039c. \u039c\u03ae\u03c4\u03c1\u03b1\u03ba\u03b1\u03c2, \u03a0\u03bf\u03b9\u03bf\u03c4\u03b9\u03ba\u03ac \u03c7\u03b1\u03c1\u03b1\u03ba\u03c4\u03b7\u03c1\u03b9\u03c3\u03c4\u03b9\u03ba\u03ac \u03ba\u03b1\u03b9 \u03b5\u03c0\u03b5\u03be\u03b5\u03c1\u03b3\u03b1\u03c3\u03af\u03b1 \u03bd\u03b5\u03c1\u03bf\u03cd, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2001.<\/li>\r\n \t<li>\u0391. \u03a3. \u0391\u03c5\u03bb\u03c9\u03bd\u03af\u03c4\u03b7\u03c2, \u0395\u03b9\u03c3\u03b1\u03b3\u03c9\u03b3\u03ae \u03c3\u03c4\u03b7\u03bd \u03c4\u03b5\u03c7\u03bd\u03bf\u03bb\u03bf\u03b3\u03af\u03b1 \u03bd\u03b5\u03c1\u03bf\u03cd \u03ba\u03b1\u03b9 \u03b1\u03c6\u03b1\u03bb\u03ac\u03c4\u03c9\u03c3\u03b7\u03c2, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u038a\u03c9\u03bd, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2006.<\/li>\r\n \t<li>Rump H.H. and Krist H., Lab Manual for the Examination of Water, WasteWater, Soil, VCH, Germany.<\/li>\r\n \t<li>American Public Health Association, Standard Methods for the Examination of Water and WasteWater, APHA, USA.<\/li>\r\n \t<li>World Health Organization, Guidelines for Drinking Water Quality, WHO, Geneva.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Desalination and Water treatment Journal.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2756"}],"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":17,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2756\/revisions"}],"predecessor-version":[{"id":7741,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2756\/revisions\/7741"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/86"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/39"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2756"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2756"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}