ECTS:

7.5

Course Outline
e-Class

Upon successful completion of the course, participants will be able to:

  • understand the basic microbiological hygiene rules in Food Industry
  • understand the HACCP system (Hazard Analysis Control Point System) and GMPs (Good Manufacturing Practices) in several categories of Food Industry
  • understand the laboratory microbiological practices based on Greek, European and International legislation.

Professors

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Mantzourani Ioanna Assistant Professor imantzou@agro.duth.gr