Τμήμα Ωκεανογραφίας και Θαλασσίων Βιοεπιστημών

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Microbiological Quality Control of Fishery Products & Food
School:
Of the Environment
Academic Unit:
Department of Marine Sciences
Level of studies:
Undergraduate
Course Code:
191ΘΔ41Ε
Semester:
Ε
Course Title:
Microbiological Quality Control of Fishery Products & Food
Independent Teaching Activities
Lectures/Turorials
Weekly Teaching Hours
4
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
  • (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)
Communication with students via e-mail and e-class platform
Uploading course material on e-class system.

  • Teaching Methods:
Activity Semester workload
Lectures/Turorials
49
Lectures
15
Independent study
61
Final exam
3
Course total
128
  • Student Performance Evaluation:

Evaluation of students takes place via written exams at the end of the semester.
In special cases, for students with disabilities, evaluation takes place via oral exams
Language of evaluation: Greek (English for Erasmus students)
Learning outcomes are evaluated by students answering questions by writing small essays.

  • (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