Browsing ΤΕΙ Κρήτης / Tei of Crete by Keywords "ποιότητα τροφίμων"

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  • Analysis of Principles of the System (HACCP) ISO 22000 in Hospital Catering Unit. of Hospital of Athens G.Gennimatas

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Androulidaki, Paraskevi
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2016-04-12
    The object of this study is the theoretical approach of adopting the international standard HACCP (Hazard Analysis and Critical Control Points), but also the practical application in a hospital unit. The study of the ...

  • Influence of water hygiene in the quality of foods.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Alejiadou, Maria
    Publication Date: 17-10-2008
    «Water is the beginning of all the things» Thalis Milisios. Water is one one of the four «basic elements» Aristotelis. Water is the most meaningfull sourse of life. It’s existence is very importand for the maintenance of ...

  • The perception of consumers as to quality and food safety.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Crop Science
    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Agriculture
    Authors: Zervaki, Maria; Fragkiadakis, Giannis
    Thesis advisor: Mpounakis, Nikos
    Publication Date: 05-04-2011

  • Hurdle technology: a novel approach for enhanced food quality and safety.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Ioannidou, Sofia
    Thesis advisor: Lapidakis, Nikolaos
    Publication Date: 2018-07-16
    Increasing hazards and insufficient knowledge regarding foodborne threats make food safety an important issue. Foodborne threats can disrupt markets and can lead to substantial economic losses for everyone from farm input ...