{"id":3618,"date":"2023-10-20T16:18:32","date_gmt":"2023-10-20T13:18:32","guid":{"rendered":"https:\/\/www.food.ihu.gr\/?page_id=3618"},"modified":"2023-10-20T16:45:25","modified_gmt":"2023-10-20T13:45:25","slug":"courses-offered-to-erasmus-students","status":"publish","type":"page","link":"https:\/\/www.food.ihu.gr\/en\/courses-offered-to-erasmus-students\/","title":{"rendered":"Courses Offered to Erasmus+ Students"},"content":{"rendered":"

Below you will find the courses offered in English (and some of them in French) to incoming Erasmus+ students.<\/strong><\/p>\n

For more information about the courses, the prerequisites and teaching hours, please visit https:\/\/www.food.ihu.gr\/en\/structure-of-the-curriculum\/<\/a><\/p>\n

For course outlines please click here<\/a>.<\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Course Code<\/strong><\/td>\nTitle<\/strong><\/td>\nECTS Credits<\/strong><\/td>\nType<\/strong><\/td>\n<\/tr>\n
Autumn<\/strong><\/p>\n

semester<\/strong> 1<\/strong><\/td>\n<\/tr>\n

276-190105<\/td>\nBIOLOGY-GENETICS<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
276-190106<\/td>\nNUTRITION AND NUTRITIONAL VALUE OF FOODS<\/td>\n2.5<\/td>\nC<\/td>\n<\/tr>\n
Spring<\/strong><\/p>\n

s<\/strong>emester 2<\/strong><\/td>\n<\/tr>\n

276-190203<\/td>\nGENERAL MICROBIOLOGY<\/td>\n5<\/td>\nC<\/td>\n<\/tr>\n
276-190204<\/td>\nFOOD BIOCHEMISTRY<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
Autumn<\/strong><\/p>\n

semester<\/strong> 3<\/strong><\/td>\n<\/tr>\n

276-190301<\/td>\nFOOD ENGINEERING I\u2013 MASS AND ENERGY BALANCES<\/td>\n7.5<\/td>\nC<\/td>\n<\/tr>\n
276-190302<\/td>\nFOOD MICROBIOLOGY<\/td>\n6<\/td>\nC<\/td>\n<\/tr>\n
276-190303<\/td>\nQUALITY ASSURANCE AND CONTROL\u00a0(ONLY OFFERED IN FRENCH)<\/td>\n6<\/td>\nC<\/td>\n<\/tr>\n
276-190305<\/td>\nFOOD CHEMISTRY<\/td>\n5.5<\/td>\nC<\/td>\n<\/tr>\n
Spring<\/strong><\/p>\n

s<\/strong>emester <\/strong>4<\/strong><\/td>\n<\/tr>\n

276-190401<\/td>\nFOOD ENGINEERING II<\/td>\n6.5<\/td>\nC<\/td>\n<\/tr>\n
276-190402<\/td>\nFOOD PLANT SANITATION AND SAFETY<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
276-190404<\/td>\nFOOD PROCESSING I\u00a0(ONLY IN FRENCH)<\/td>\n5<\/td>\nC<\/td>\n<\/tr>\n
276-190405<\/td>\nSCIENTIFIC REPORT WRITING (SEMINAR)<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
276-190406<\/td>\nORGANIZATION AND MANAGEMENT OF FOOD INDUSTRIES<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
Autumn<\/strong><\/p>\n

semester<\/strong> 5<\/strong><\/td>\n<\/tr>\n

276-190505<\/td>\nFOOD PROCESSING II<\/td>\n8<\/td>\nC<\/td>\n<\/tr>\n
276-190506<\/td>\nFOOD LEGISLATION<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
276-190501<\/td>\nTECHNOLOGY AND QUALITY CONTROL OF OILIVE OIL AND LIPIDS<\/td>\n7.5<\/td>\nCE<\/td>\n<\/tr>\n
276-190502<\/td>\nTECHNOLOGY AND QUALITY CONTROL OF MILK AND DAIRY PRODUCTS<\/td>\n7.5<\/td>\nCE<\/td>\n<\/tr>\n
Spring<\/strong><\/p>\n

s<\/strong>emester 6<\/strong><\/td>\n<\/tr>\n

276-190601<\/td>\nTECHNOLOGY & QUALITY CONTROL OF CEREALS<\/td>\n7.5<\/td>\nCE<\/td>\n<\/tr>\n
276-190604<\/td>\nTECHNOLOGY AND QUALITY CONTROL OF WATER<\/td>\n7.5<\/td>\nCE<\/td>\n<\/tr>\n
276-190605<\/td>\nFOOD INDUSTRY WASTEWATER MANAGEMENT AND TREATMENT<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
276-190606<\/td>\nNANOTECHNOLOGY- BIOMATERIALS<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
276-190607<\/td>\nQUALITY MANAGEMENT (ONLY OFFERED IN FRENCH)<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
276-190608<\/td>\nCOMPUTER APPLICATIONS IN FOOD TECHNOLOGY<\/td>\n3<\/td>\nCE<\/td>\n<\/tr>\n
276-190610<\/td>\nTECHNICAL ENGLISH<\/td>\n3<\/td>\nCE<\/td>\n<\/tr>\n
Autumn<\/strong><\/p>\n

semester<\/strong> 7<\/strong><\/td>\n<\/tr>\n

276-190703<\/td>\nFOOD STRUCTURE AND FUNCTIONALITY<\/td>\n4.5<\/td>\nC<\/td>\n<\/tr>\n
276-190704<\/td>\nMOLECULAR ANALYSIS TECHNIQUES<\/td>\n5<\/td>\nC<\/td>\n<\/tr>\n
Spring<\/strong><\/p>\n

s<\/strong>emester 8<\/strong><\/td>\n<\/tr>\n

276-190803<\/td>\nMEASUREMENTS AND PROCESS CONTROL IN THE FOOD INDUSTRY<\/td>\n4.5<\/td>\nC<\/td>\n<\/tr>\n
276-190806<\/td>\nEPIDEMIOLOGY-MICROBIOLOGICAL FOOD SAFETY-PUBLIC HEALTH<\/td>\n3<\/td>\nC<\/td>\n<\/tr>\n
Autumn<\/strong><\/p>\n

semester<\/strong> 9<\/strong><\/td>\n<\/tr>\n

276-190901<\/td>\nFOOD PROCESS DESIGN<\/td>\n12<\/td>\nC<\/td>\n<\/tr>\n
Spring<\/strong><\/p>\n

s<\/strong>emester <\/strong>10<\/strong><\/td>\n<\/tr>\n

INDUSTRIAL TRAINING (4 months)<\/td>\n18<\/td>\nC<\/td>\n<\/tr>\n
RESEARCH PROJECT<\/td>\n30<\/td>\nC<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Below you will find the courses offered in English (and some of them in French) to incoming Erasmus+ students. For more information about the courses, the prerequisites and teaching hours, … <\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/pages\/3618"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/comments?post=3618"}],"version-history":[{"count":2,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/pages\/3618\/revisions"}],"predecessor-version":[{"id":3623,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/pages\/3618\/revisions\/3623"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=3618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}