FPG350: AGRICULTURAL PRODUCTS QUALITY

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1 FPG350: AGRICULTURAL PRODUCTS QUALITY Course Title Short Title: Full Title: Q.A.P Agricultural Products Quality Course Unit Code: FPG350 Course Unit Level: Undergraduate Course Unit Type: Compulsory Year of Study: Second Semester: Third ECTS Credits: 8,0 Module Coordinator 1 : Assistant Professor Ioannis N. Tsakiris Lecturer(s): Lab. Assistants: Assistant Professor Ioannis N. Tsakiris KonstantinosKountouras, M.Sc. Module Description: The aim of this course is to enable students in order to become familiar with the following topics : The quality of agricultural products and the parameters contributing to the quality expression. The ingredients of the agricultural products and foods which determine their nutrition value. Theestimationandmeasurementmethodologiesofquality as well as its variation. Learning Outcomes: On successful completion of this module the learner will be able to: 1. Realize that quality and production can be two competitive terms but whose good management benefits towards the production of agricultural products and foods. 2. Understand the term of quality from the authorization of their users 3. Understand the criteria relating to the quality of the agricultural products, the quality standards (national, European union), the aim of quality control, the methods of quality control ( subjective - macroscopic, objective laboratories) and the steps of quality control ( control of raw materials, process, standardization, conservation and final product) 4. Understand that quality contributes to the nutrition value of agricultural products and foods (carbohydrates, fat materials, proteins, enzymes, vitamins, inorganic salts). 5. Identify the pollutants of agricultural products and foods which downgrade the quality expression

2 (plant protection products, fertilizers, heavy metals, aflatoxins, dioxins, and radioactivity). 6. Understand the pre harvest and post harvest factors which are influencing the quality of agricultural products. 7. Identify the contribution of the quality of agricultural products P.O.P (Protected Origin and Quality) and P.G.I. (Protected Geographical Index) to the nutrition of human being. 8. Identify the contribution of water s quality which is used during the production, alteration of agricultural products 9. Implement methods of organic receiving control and use statistical methods for the evaluation of the quality of agriculture products and goods 10. Implement procedures of identification and specification of the quality characteristics and pollutants of agricultural products Mode of Delivery: Face to face Language of Instruction: Greek/English Prerequisites and co-requisites Module Recommendations 2 No recommendations listed Requirements 3 No requirements listed No recommendations listed Recommended Optional Programme Components Course Contents Definition of quality (quality policy, control systems, certification, standardization, laboratories of quality control). The term of quality from the authorization of their users. Criteria relating to the quality of the agricultural products. Introduction of quality standards (national, European union). The aim of quality control. Methods of quality control (subjective - macroscopic, objective laboratories). Steps of quality control (control of first materials, steps of transfer and process,

3 standardization, conservation and final product). The quality in the nutrition value of agricultural products and foods ( carbohydrates, fat materials, proteins, enzymes, vitamins, inorganic salts) Pollutants of agricultural products and foods which downgrade the quality expression (plant protection products, fertilizers, heavy metals, aflatoxins, dioxins, radioactivity). Pre harvest and post harvest factors which are influencing the quality of agricultural products. Quality of agricultural products P.O.P (Protected Origin and Quality) and P.G.I. (Protected Geographical Index). Organic receiving control. The role of controllers. Methods of organic receiving control. Statistical methods on the quality control of of agriculture products and goods. Quality and control of the quality of water which is used during the production and alteration of agriculture products. Teaching Methods & Module Workload 4 Teaching Methods Full-time Type Description Hours Frequency Average Weekly Learner Workload (Project Work) Lab Q. A. P Lab 3 Every Week 3.00 Lecture Q. A. P 3 Every Week 9.00 Independent & Directed Learning (Non-contact) - - Every Week Total Weekly Learner Workload 12 Total Weekly Contact Hours 6 Assessment Assessment Breakdown % Course Work (*) Lab and/or Project Work End of Semester Formal Examination

4 (*)Coursework Breakdown Type Description Outcome addressed % of total Assessment Date Practical/Skills Evaluation Perform a simple lab experiment 5,9, Lab evaluation Theoretical and Lab experiment background 5,9, 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 Ανυφαντάκης, Μ.Ε. (1992). Μέθοδοι εξετάσεως του γάλακτος και των προϊόντων αυτού. ΕκδόσειςΣταμούλη. (Anifantakis ME, 1992, Methods of dairy products examination, Stamoulis Press)[ISBN: ] Βασιλακάκης Μ. (2006). Μετασυλλεκτική Φυσιολογία Μεταχείριση Οπωροκηπευτικών και Τεχνολογία. Διαιτητική Αξία Οπωροκηπευτικών. Εκδόσεις Γαρταγάνης.(VasilakakisM, 2006,PostHarvestPhysiology. Horticulture manipulation and Technology. Nutrition value of horticultural products. YartaganisPress) [ISBN: ]. ΔιαμαντίδηςΓρηγόριος. (2007). ΕισαγωγήστηΒιοχημεία, 3 η έκδοση, ΕκδόσειςUniversityStudioPress.(DiamantidisGrigorios Introduction to Bio Chemistry. University Studio Press)[ISBN: ] ΖερφυρίδηςΚ.Γ. (2001). Τεχνολογίαπροϊόντωνγάλακτος. ΕκδόσειςΓιαπούλη-Γιαχουδή. (Zerfiridis. K.G Technologyofmilkproducts. Giapouli-GiaxoudiPress.) Λέντζα-ΡίζουΧ. (1994). ΥπολείμματαγεωργικώνφαρμάκωνσταΑγροτικάπροϊόντα. ΕκδόσειςΕπτάλοφος. (Lentza Rizou, X Residues of agricultural chemistries in the Agricultural Products. Eptalofos Press) Μαρκάκης Π. (1996). Στοιχεία Τεχνολογίας Τροφίμων. Τρίαινα Εκδοτική. (Markakis P Materials of food technology. Triaina Press) Σφακιωτάκης Ε. (1995). Μετασυλλεκτική Φυσιολογία και Τεχνολογία Νωπών Οπωροκηπευτικών Προϊόντων.Εκδόσεις Typo MAN. (Sfakiotakis, E Post harvest Physiology and technology of fresh

5 horticultural products. Typo Man Press) Καραουλάνης Γ. (2002). Τεχνολογία Επεξεργασίας Οπωροκηπευτικών. ΕκδόσειςARTofTEXT. (Karaoulanis, G Technology of elaboration on Horticulture. ART of TEXT Press)[ISBN: ]. ΚαρυπίδηςΦ. (2008). ΕιδικάΘέματαΠοιότητας. ΕκδόσειςΖΗΤΗ.(Karypidis, F SpecifictopicsofQuality. ZITI Press) [ISBN: ]. ΚώδικαςΤροφίμωνκαιΠοτών. Τόμος Ι και ΙΙ. ΕκδόσειςΑλυσανδράτος.( Code / Regulation of Food and Drinks. vol I & II). Alisandratos Press [ISBN: ] Armour, M.(2003). Hazardous Laboratory Chemical Disposal Guide.CRC Press [ISBN-10: ] Besterfield, D, Besterfield-Michna C, Besterfield G, Besterfield-Sacre M, (2002), Total Quality Management; 3 rd edition, Prentice Hall [ISBN-10: ] Clementes, R. (1993). Quality Manager's Complete to ISO9000, Prentice Hall. [ISBN-10: X] Dux, J. (1990). Handbook of Quality Assurance for the Analytical Chemistry Laboratory, 2 nd edition, Springer. [ISBN-10: ] Evans, J.R., Lindsay, W.M. (1996). The management and control of quality, 6 th edition, South-Western College Pub. [ISBN-10: ] Field, R. J. (1985). The effect of temperature on ethylene production by plant tissues. In: Ethylene and plant development.butterworths. Boston. U.S.A.[ISBN-10: ] Kader, A.A. (1983). Postharvest quality maintenance of fruits ant vegetables in developing countries. In: Postharvest Physiology and Preservation. Plenum Press, N.York. p 455 [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 Resources. [ISBN-10: ] Salunkhe, D.K (1974). Storage, processing and nutritional quality of fruits and vegetables. CRC Press. Inc. Clexelend Ohio.[ISBN-10: ]. Recommended Article/Paper Resources Websites

6 Regulations (Καν (ΕΚ) 1898/2006 : Θέσπιση λεπτομερών κανόνων για την προστασία των γεωγραφικών ενδείξεων και των ονομασιών προέλευσης των γεωργικών προϊόντων και τροφίμων. [EU Regulation 1898/2006 : Implementation of specified rules for the protection of geographical index and origin quality agricultural products and foods] Καν (ΕΚ) 1881/2006 : Καθορισμός μέγιστων επιτρεπτών επιπέδων για ορισμένες ουσίες οι οποίες επιμολύνουν τα τρόφιμα. [EU Regulation 1881/2006: Specification of maximum permitted levels for specific substances which are responsible for food pollution. (in Greek)]

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