{"id":2770,"date":"2023-07-25T23:35:50","date_gmt":"2023-07-25T20:35:50","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2770"},"modified":"2024-09-16T20:48:33","modified_gmt":"2024-09-16T17:48:33","slug":"276-190602","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190602\/","title":{"rendered":"Technology and Quality Control of Fruits and Vegetables"},"author":6,"template":"","meta":[],"semester":[39],"course_type":[86],"acf":{"code":"276-190602","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","erasmus":"\u038c\u03c7\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=171","prerequisites":"","instructors":"","coordinator":"","content":"Lecture part:\r\n<ul>\r\n \t<li>Blanching.<\/li>\r\n \t<li>Frozen fruits and vegetables.<\/li>\r\n \t<li>Canning.<\/li>\r\n \t<li>Dehydration of fruits and vegetables.<\/li>\r\n \t<li>Tomato products.<\/li>\r\n \t<li>Fruit juices.<\/li>\r\n \t<li>Gelled products.<\/li>\r\n \t<li>Vegetables preserved with salt and vinegar.<\/li>\r\n \t<li>Mildly processed fruits and vegetables.<\/li>\r\n \t<li>Post-collection physiology of fruits and vegetables.<\/li>\r\n<\/ul>\r\nLaboratory part:\r\n<ul>\r\n \t<li>Blanching.<\/li>\r\n \t<li>Frozen fruits and vegetables.<\/li>\r\n \t<li>Canning I.<\/li>\r\n \t<li>Quality assessment of canned products.<\/li>\r\n \t<li>Dehydration of fruits and vegetables.<\/li>\r\n \t<li>Potato peeling.<\/li>\r\n \t<li>Gelation of fruits and vegetables.<\/li>\r\n \t<li>Pickling.<\/li>\r\n \t<li>Sensory assessment of pickeld products.<\/li>\r\n \t<li>Gelled products.<\/li>\r\n<\/ul>","goals":"<ul>\r\n \t<li>Convolution of knowledge from the previous modules on Physical Chemistry, Organic Chemistry, Inorganic Chemistry and Biochemistry aimed is describing foods and the changes they undergo during storage\/processing from a chemical viewpoint.<\/li>\r\n \t<li>Ability to describe foods at the molecular level.<\/li>\r\n \t<li>Application of chemistry knowledge for understanding the structure and function of foods.<\/li>\r\n \t<li>Composition of new text focused on specific food chemistry topics.<\/li>\r\n \t<li>Analysis and understanding of the role of ingredients in foods.<\/li>\r\n \t<li>Understanding of the role and effect of the ingredients in the macroscopic\/functional\/technological dimension of a foods material.<\/li>\r\n \t<li>To obtain knowledge on the principles of the preservation and processing of fruits and vegetables.<\/li>\r\n \t<li>To interpret the effect of the factors which affect the various methods of fruit and vegetable processing.<\/li>\r\n \t<li>To describe and assess the stages of processing for the various methods of fruit-vegetable processing and their effect on final product quality.<\/li>\r\n \t<li>To apply the above on fruit-vegetable processing at a pilot scale.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>To search, analyse and synthesise data and information with the use of appropriate technologies.<\/li>\r\n \t<li>To search and analyze information with the use of technology.<\/li>\r\n \t<li>To set-up and manage projects.<\/li>\r\n \t<li>To work in a group.<\/li>\r\n \t<li>To work independently.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Classroom teaching.<\/li>\r\n \t<li>Laboratory group work in a pilot plant.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Projecton-based computer presentations.<\/li>\r\n \t<li>Notes and solved exercises in electronic form.<\/li>\r\n \t<li>Uploading of teaching material and communication with the students in electronic internet platforms.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":112.5},"activity_2":{"description":"Laboratory practice","workload":75},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"<ul>\r\n \t<li>Written examinations-theory (60% of the final grade).<\/li>\r\n \t<li>Optional assignment (20% of the grade).<\/li>\r\n \t<li>Obligatory presence in the laboratories (80% of the lab exercises).<\/li>\r\n \t<li>Written examinations-laboratory (20% of the final grade).<\/li>\r\n \t<li>Written lab work (20% of the grade).<\/li>\r\n<\/ul>\r\nThe assessment criteria are presented and analysed to the students at the beginning of the semester.","bib_textbooks":"<ol>\r\n \t<li>Belitz, H. D., Grosch, W., Schieberle, P. (2006). \u03a7\u03b7\u03bc\u03b5\u03af\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd. 3<sup>\u03b7<\/sup>\u0388\u03ba\u03b4\u03bf\u03c3\u03b7. \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.<\/li>\r\n \t<li>Hui, Y. H. (2006). Handbook of Fruits and Fruit Processing. Blackwell Publishing, UK.<\/li>\r\n \t<li>\u03a4hompson, K.A. (2010).\u00a0 Controlled Atmosphere Storage of Fruits and Vegetables. CABInternational. UK.<\/li>\r\n \t<li>Hutkins, R.W. (2006).Microbi\u03bflogy and \u03a4echnology of Fermented Foods. Blackwell Publishing. UK.<\/li>\r\n \t<li>Broomfield, R. W. Arthey, D. andAshrust, P.R. (1998).Fruit Processing. Blackie Academic &amp; Professional, UK.<\/li>\r\n \t<li>Barrett, D. M., Somogyi, L. and Ramaswamy, H. (2005). Processing Fruits: Science and Technology, CRC Press, USA.<\/li>\r\n \t<li>Sinha, N.K. (2011). Handbook of Vegetables and Vegetable Processing. Wiley-Blackwell. USA.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Journal of Food Processing and Preservation.<\/li>\r\n \t<li>Journal of Food Science.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2770"}],"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":12,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2770\/revisions"}],"predecessor-version":[{"id":5611,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2770\/revisions\/5611"}],"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=2770"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2770"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}