PROGRAMME LEARNING OUTCOMES |
LEARNING & TEACHING METHODS |
ASSESMENT & GRADING METHODS |
KNOWLEDGE |
(Described in terms of theoretical and factual knowledge) |
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Prepare students for professional practice in food process engineering |
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Educate engineers and scientists in different aspects of food engineering and food processing with specialization in an area of food process engineering |
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Gain necessary skills in defining and solving complex engineering problems in food engineering |
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Have knowledge and understanding of the methodological and operational aspects of mathematics, physics, chemistry, inorganic and organic bases of information technology, food microbiology and food technology |
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Use the acquired knowledge and skills to develop and / or apply new ideas to applications and complex problems in food engineering research or industrial environments |
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Use the methodological and operational aspects of engineering sciences and, more in depth, of food engineering, in all its applications (production, processing, storage, packaging, and quality management) |
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- Lecture & In-Class Activities
- Group Work
- Reading
- Assignment (Homework)
- Seminar
- Thesis Work
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- Mid-Term Exam
- Homework Assessment
- Oral Exam
- Year-End Final Exam
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SKILLS |
(Described in terms of cognitive and practical skills)
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Apply typical engineering methodologies to the design and operation of food processing plants. |
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Design and develop innovative processes for the production of new food products |
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Select and apply appropriate analytical modelling techniques in food engineering |
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Acquire skills in designing and conducting experiments in food engineering |
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Apply the knowledge of modern technologies in Food industries |
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- Group Work
- Laboratory
- Assignment (Homework)
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- Mid-Term Exam
- Year-End Final Exam
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PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Autonomy & Responsibility |
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Work as professionals in the food engineering field |
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Work as a self-motivated member of a team in designinig and conducting experiments |
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Utilize most recent techniques for data analysis and written-oral communication. |
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- Laboratory
- Implementation/Application/Practice
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- Mid-Term Exam
- Year-End Final Exam
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Learning to Learn |
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Understand the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health |
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Work on theoretical and practical aspects of the food industry |
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- Laboratory
- Implementation/Application/Practice
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- Mid-Term Exam
- Year-End Final Exam
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Communication & Social |
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Have close contact with the community in an intellectually stimulating and professional environment |
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Work closely with members of the community and invite concerned parties to come,to meet the faculty, staff and students, and see what they are doing |
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- Laboratory
- Assignment (Homework)
- Implementation/Application/Practice
- Occupational Activity
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- Mid-Term Exam
- Presentation of Report
- Year-End Final Exam
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Occupational and/or Vocational |
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Get involved in the food chain from the production of raw materials to the ultimate utilization of products by consumers |
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Take part in designing and manufacturing safe, high quality, value added food products and production and distribution systems for the benefit of mankind |
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Work in food production industries, including the dairy industry, the canning industry, the pasta industry, the oil industry, the beverage industry, the wine industry; pharmaceutical and process industries; biotechnology industries; companies in the sector of the cold chain for storage and transport of frozen foods |
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- Laboratory
- Implementation/Application/Practice
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- Mid-Term Exam
- Homework Assessment
- Year-End Final Exam
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