FPG740: STANDARIZATION AND PACKAGING OF AGRICULTURAL PRODUCTS AND FOODS. Course Title

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1 FPG740: STANDARIZATION AND PACKAGING OF AGRICULTURAL PRODUCTS AND FOODS Course Title Short Title: Full Title: S.P.A.P.F Standardization and Packaging of Agricultural Products and Food. Course Unit Code: FPG740 Course Unit Level: Undergraduate Course Unit Type: Compulsory Year of Study: Fourth Semester: Seventh ECTS Credits: 5 Module Coordinator i : Assistant Professor Ioannis N. Tsakiris Lecturer(s): Lab. Assistants: Assistant Professor Ioannis N. Tsakiris Constantinos Kountouras, M.Sc. Module Description: The main goal of the course is to teach the students The methods which are used during the standardization of agricultural products after their harvest The commercial standards which regulate the standardised agricultural products The packaging materials of agricultural products and foods The rules and methods which are used for the conservation of agricultural products and foods in order to lengthen the life time and the preservation of their quality characteristics The mechanisms in order to avoid producing harmful substances during the conservation of agricultural products and foods The good use of additive materials for the production of the foods The European and National Legislation which refers to the conservation of agricultural products and foods Learning Outcomes: On successful completion of this module the learner will be able to: Understand the rules which are used during the standardization of agricultural products Manage the procedures of collecting, packaging and labeling of the agricultural products

2 Identify the advantages of packaging materials of agricultural products and foods Understand very clearly the regulations of standardization of agricultural products ( crop and animal origin) Understand the rules which are used through the conservation of agricultural products Identify the advantages and disadvantages of thermal elaboration of agricultural products and foods Identify the advantages and disadvantages of agricultural products and foods conservation in low temperatures Understand the advantages and disadvantages that foods suffer from the influence of fermentation, dehydration, fumigation, use of ionised radiation and microwaves. Identify and appreciate the need of additive materials for the conservation of foods Understand very clearly the legislation which refers to the conservation of agricultural products and foods ( crop and animal origin) Mode of Delivery: Face to face Language of Instruction: Greek/English Prerequisites and co-requisites Module Recommendations ii No recommendations listed Requirements iii No requirements listed No recommendations listed Recommended Optional Programme Components Course Contents The rules which are used during the standardization of agricultural products Collecting, packaging and labeling of the agricultural products Packaging materials of agricultural products and foods ( plastic, wood, paper, glass, metal containers) Standardization of fresh fruits vegetables and specifications of their standardization Standardization of products which come from plants of big crop ( wheat, cotton, maize, tobacco, sugar beetroots)

3 Standardization of flora products and ornamental trees ( plucked flowers, bottle plants, ornamental products) Standardization of animal products: milk, dairy products, meat, products based on meat (cold cuts), eggs, honey. Rules which are used through the conservation of agricultural products and foods Thermal elaboration: pasteurization, sterilization, canning Conservation of agricultural products in low temperatures : freeze and storage Use of controlled atmosphere ( O 2 and CO 2 ) through the conservation of agricultural products Fermentation, dehydration, use of ionised radiation and microwaves, fumigation. Microorganisms which spoil the foods, methods of prevention and development of microorganisms in the foods Add of additive materials in the foods: pigments, antioxidants, emulsifiers, conservatives, ameliorative European and National Legislation which imposed to each country member to use and refers to the conservation of agricultural products and foods Teaching Methods & Module Workload iv Teaching Methods Full-time Type Description Hours Frequency Average Weekly Learner Workload (Project Work) Lab S.P.A.P.FLab 2 Every Week 2.00 Lecture S.P.A.P.F 2 Every Week 6.00 Independent & Directed Learning (Noncontact) - - Every Week Total Weekly Learner Workload 8.00 Total Weekly Contact Hours 4.00 Assessment Assessment Breakdown %

4 Course Work (*) 100 Lab and/or Project Work 50 End of Semester Formal Examination 50 (*)Coursework Breakdown Type Description Outcome addressed % of total Assessment Date Practical/Skills Evaluation Lab evaluation Theoretical and Lab experiment background 2,3,4,6,7, teen week Lectures Theoretical background Weekly Sem End % Total The Module Coordinator reserves the right to alter the nature and timings of assessment Resources Recommended Book Resources Μπαλατσούρας Γ. (1997). Το ελαιόλαδο - Σύγχρονη Ελαιοκομία. Τόμος Δεύτερος. Αθήνα. (BalatsourasG Olive Oil Modern olive crop, vol II)[ISBN: ] Αλευρίτου-Γουλιέλμου Ελένη. (1993): Τα πρόσθετα στα τρόφιμα. Εκδόσεις Εκποιζώ. (Alevritou GoulielmouEleni. 1993: Additives in foods. Ekpoiizo Press Ρόδης, Π. (1995). Μέθοδοι συντήρησης των τροφίμων. Εκδόσεις Σταμούλη (Rodis, P Methodsoffoodconservation). StamouliPress.[ISBN: ] Παπαδάκης, Σ.(2010) Συσκευασία Τροφίμων Εκδόσεις Τζιόλα (Papadakis, S Packaging of Foods. Tziola Press) [ISBN: ]. Μπλούκας, Ι. (2004) Επεξεργασία και Συντήρηση τροφίμων. ΕκδόσειςΣταμούλη (Mploukas I, 2004, Food processing and preservation, Stamoulis ed.)[isbn: ] Σφακιωτάκης Ε. (1995). Μετασυλλεκτική Φυσιολογία και Τεχνολογία Νωπών Οπωροκηπευτικών Προϊόντων.Εκδόσεις Typo MAN. (Sfakiotakis, E Post harvest Physiology and technology of fresh horticultural products. Typo Man Press) Κώδικας Τροφίμων και Ποτών. Τόμος Ι και ΙΙ. ΕκδόσειςΑλυσανδράτος.( Code / Regulation of Food and Drinks. vol I & II). Alisandratos Press [ISBN: ]

5 Approved Methods of the American Association of Cereal Chemists (AACC)(2000). 10 th Edition. [ISBN- 10: ] Axtell, B. Kocken, E. and Sandhy, R. (1993) Food Cycle Technology Sourcebook: Fruit Processing. IT Publications [ISBN-10: ] Fox, P.F.(1999). Cheese-Chemistry, Physics and Microbiology. Springer. [ISBN-10: ] Ryall, A.L, &Prentzer, W.T.(1982). Handling, Transportation and Storage of Fruits and Vegetables. Vol A.V.I Publishing [ISBN-10: ] Gaman, P.M.(1998). The Science of Food, 4 th edition Butterworth-Heinemann. [ISBN-10: X] Davidson, P.M. &Branen,A.L. eds. (1993). Encyclopedia of food science, food technology and nutrition. Vols 1-8. Academic Press. [ISBN-10: ]. Mallett, C.P. ed (1993). Frozen food technology. Springer. [ISBN: ] Pomeranz, Y. & Meloan, C.E. (2002). Food Analysis: Theory and Practice, 3 rd edition, Springer.[ISBN- 10: ] Troller, J.A. ed. (1993). Sanitation in Food Processing. Academic Press. [ISBN-10: ] Kader,A.A. (1992). Modified atmosphere during transport and storage. In: Postharvest Technology of Horticultural Crops, 3 rd edition, Univ of California Agriculture & Natural, [ISBN-10: ] Recommended Article/Paper Resources Knee, M., Effects of controlled atmosphere storage on respiratory metabolism of apple fruit tissue. J.Sci.Food Agric. 24: Pesis, E The role of anaerobic metabolites acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration. Postharvest Biology and Technology, 37:1-19 Zagory,D, anda.a.kader, Modified atmosphere packaging of fresh produce. FoodTechnology 42(9) :70-79 Regulations 85/2004 ( ΕΚ) :Καθορισμόςεμπορικήςπροδιαγραφήςπουεφαρμόζεταισταμήλα (85/2004 (EU): Specification of commercial standards which is used in apples) 912/2001 (ΕΚ) :Καθορισμόςτωνκανόνωνεμπορίαςγιαταφασόλια (912/2001 (EU):Specificationofrulesrelatingtobeanscommerce) 2010/2002 (ΕΚ) :Καθορισμόςπροδιαγραφώνεμπορίαςπουεφαρμόζονταισταεσπεριδοειδή (2010/2002 (EU): Specification of commercial standards relating to citrus fruits) 1673/2004 ( ΕΚ) : Καθορισμός εμπορικής προδιαγραφής που εφαρμόζεται στα ακτινίδια (1673/2004 (EU):specificationofcommercialstandardswhichisusedinkiwis) 1050/2005 (ΕΚ) : Καθορισμός των κανόνων εμπορίας για τα σπαράγγια (1050/2005 (EU) : Specificationofthecommerceregulationsofasparagus) 1862/2004 (ΕΚ) : Καθορισμός προδιαγραφών εμπορίας που εφαρμόζονται στα καρπούζια (1862/2004 (EU):Specificationofcommercialstandardsrelatingtowatermelons)

6 214/2004 ( ΕΚ) : Καθορισμός εμπορικής προδιαγραφής που εφαρμόζεται στα κεράσια (214/2004 (EU):Specificationofcommercialstandardsrelatingtocherries) 1861/2004 (ΕΚ) : Καθορισμός των κανόνων εμπορίας για τα ροδάκινα και νεκταρίνια (1861/2004 (EU) :Specificationofcommercialstandardsrelatingtopeachesandnectarines) 1863/2004 (ΕΚ) : Καθορισμός προδιαγραφών εμπορίας που εφαρμόζονται στα μανιτάρια (1863/2004 (EU):Specificationofcommercialstandardsrelatingtomushrooms) 1148/2001 ( ΕΚ ) : Έλεγχοι τήρησης των προδιαγραφών στον τομέα των νωπών οπωροκηπευτικών (1148/2001(EU):Controlsoverthesectoroffreshhorticultureproducts). 1829/2002 (ΕΚ) : Καθορισμός προδιαγραφών όσον αφορά την ονομασία «φέτα» (1829/2002 (EU) :Specificationofstandardsrelatingtothename feta ). 1110/2001 ( Κ.Ο) : Καθορισμός προδιαγραφών για το μέλι. (1110/2001 : Specification of standards for honey) 1019/2002 (ΕΚ) :Καθορισμόςπροδιαγραφώνγιατηνστρατηγικήκαιτηνποιότητατουελαιολάδου (1019/2002:Specificationofstandardsforthestrategicandthequalityofoliveoil). Π.Δ 56/1995 :Συμμόρφωσητηςελληνικήςνομοθεσίαςπροςτιςοδηγίες 92/46 και 92/47 ( ΕΟΚ), περίτωνυγειονομικώνκανόνωνπουδιέπουντηνπαραγωγήκαιεμπορίατουγάλακτοςκαιτωνπροϊόντωνμεβάσητ ογάλα (56/1995: Compliance of Greek legislation with the guides 92/46 and 92/47 (EU), about the hygienic rules having to do with the production and commerce of milk and the other dairy products. WEBSITES