Archives

Practical Training (Internship)

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE B0043 SEMESTER 8th
COURSE TITLE Practical Training (Internship)
TEACHING ACTIVITIES
If the ECTS Credits are distributed in distinct parts of the course e.g. lectures, labs etc. If the ECTS Credits are awarded to the whole course, then please indicate the teaching hours per week and the corresponding ECTS Credits.		 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures – meetings 2 10
 
 
Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.
COURSE TYPE

Background, General Knowledge, Scientific Area, Skill Development

 Skill Development
PREREQUISITES:

 

 –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: No
COURSE URL: https://eclass.duth.gr/courses/OPE01198/
  1. LEARNING OUTCOMES
Learning Outcomes
Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.
• To evaluate student’s theoretical knowledge with the market reality

• To efficiently choose their internship carrier

• Promote the Internship in their CV

• Acquire new scientific and technical skills

• Familiarize with the work environment and its requirements

• Broaden their professional horizons
General Skills
Name the desirable general skills upon successful completion of the module
Search, analysis and synthesis of data and information,

ICT Use

Adaptation to new situations

Decision making

Autonomous work

Teamwork

Working in an international environment

Working in an interdisciplinary environment

Production of new research ideas

 Project design and management

Equity and Inclusion

Respect for the natural environment

Sustainability

Demonstration of social, professional and moral responsibility and sensitivity to gender issues

Critical thinking

Promoting free, creative and inductive reasoning
·         Independent and team work

·         Working in an interdisciplinary environment

·         Promoting free, creative and inductive reasoning

·         Critical thinking

·         Decision making & problem solving

 
  1. COURSE CONTENT
1. Importance of internship (Regulation & Roadmap)

2. Internship Carrier Selection Criteria

3. Writing an Incentive Letter

4. Required digital platforms (ATLAS, PractIS, ERGANI, etc.)

5. Creating the portfolio of practical training

6. Submission of application (contracts, forms, inventory sheets)

7. Liaison Office Workshop

8. Student experiences from previous internships

9. Writing a CV and highlighting an internship

10. Useful skills – Good Practices in a working environment

11. Applications in practice (per field of study)

12. Presentation of internship carriers (per direction of studies)

13. Presentation of internship carriers (per direction of studies)
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD
Face to face, Distance learning, etc.		 Face to face (distance learning in emergency situations) and 2 months of practical training

 

 
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
Use of ICT in Teaching, in Laboratory Education, in Communication with students		 MS Power point

Duth e-class

MS Teams for distance learning
TEACHING ORGANIZATION

The ways and methods of teaching are described in detail.

Lectures, Seminars, Laboratory Exercise, Field Exercise, Bibliographic research & analysis, Tutoring, Internship (Placement), Clinical Exercise, Art Workshop, Interactive learning, Study visits, Study / creation, project, creation, project. Etc.

 

The supervised and unsupervised workload per activity is indicated here, so that total workload per semester complies to ECTS standards.
Activity Workload/semester
Lectures 15
2 months practical training 235
Course total 250

 

 
Student Evaluation

Description of the evaluation process

 

Assessment Language, Assessment Methods, Formative or Concluding, Multiple Choice Test, Short Answer Questions, Essay Development Questions, Problem Solving, Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report, Clinical examination of a patient, Artistic interpretation, Other/Others

 

Please indicate all relevant information about the course assessment and how students are informed 

Students are evaluated on the basis of completion or non-completion of the internship with the score “successfully” or “unsuccessfully” (S-U). In order to complete the internship, they must:

A) Be enrolled in the course following the procedure defined by the Department’s curriculum,

B) To submit the complete deliverables that prove the two-month internship in their carrier and which are described in the Internship Regulations of the Department.

Students are aware of the above process from the start of the semester and are constantly informed via the e-class platform.
  1. SUGGESTED BIBLIOGRAPHY
1. Department’s and DuTH Internship regulations

 

 

 

 

 

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Athanasios Alexopoulos
Contact details: alexopo@agro.duth.gr, 2552041169, e-class
Supervisors: (1) No
Evaluation methods: (2) All Internship deliverables and documents can be send in digital form via e-mail.
Implementation Instructions: (3)

 

  • Please write YES or NO
  • Note down the evaluation methods used by the teacher, e.g.
  • written assignment or/and exercises
  • written or oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
  • In the Implementation Instructions section, the teacher notes down clear instructions to the students:

 

  1. a) in case of written assignment and / or exercises: the deadline (e.g. the last week of the semester), the means of submission, the grading system, the grade percentage of the assignment in the final grade and any other necessary information.
  2. b) in case of oral examination with distance learning methods: the instructions for conducting the examination (e.g. in groups of X people), the way of administration of the questions to be answered, the distance learning platforms to be used, the technical means for the implementation of the examination (microphone, camera, word processor, internet connection, communication platform), the hyperlinks for the examination, the duration of the exam, the grading system, the percentage of the oral exam in the final grade, the ways in which the inviolability and reliability of the exam are ensured and any other necessary information.
  3. c) in case of written examination with distance learning methods: the way of administration of the questions to be answered, the way of submitting the answers, the duration of the exam, the grading system, the percentage of the written exam of the exam in the final grade, the ways in which the integrity and reliability of the exam are ensured and any other necessary information.

There should be an attached list with the Student Registration Numbers only of students eligible to participate in the examination.

Dissertation

The “Dissertation” is an obligatory work (written manuscript) required by each student and it should be submitted for evaluation by the ‘Advisory and Examining Committee’.

Food Quality Control

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0017 SEMESTER 9
COURSE TITLE Food Quality Control
TEACHING ACTIVITIES

 

 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
 
 
COURSE TYPE Scientific Area
PREREQUISITES:

 

 –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01119/
  1. LEARNING OUTCOMES
Learning Outcomes
·      The understanding by the students of the main principles of Food Quality Control and about the global situation of Food Quality assurance in various foods.

·      Students will be taught about very significant food quality systems controls such as HAACP and ISO.

·      The laboratory training of students in modern analytical techniques of food constituents that are related with the evaluation of Food quality.

 
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. COURSE CONTENT
1. Introduction- Concept of quality
2. Basic principles of quality control in food.
3. Quality assurance systems
4. Food safety
5. HACCP
6. Standards
7. ISO
8. ISO 2200
9. Principles of quality management in the food industry (Part A).
10. Principles of quality management in the food industry (Part B).
11. Analysis of quality factors and laboratory, macroscopic and organoleptic evaluation of these (Part A).
12. Analysis of quality factors and laboratory, macroscopic and organoleptic evaluation of these (Part B).
13. Legislation
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 

 Yes
TEACHING ORGANIZATION

 
Activity Workload/semester
Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

  

125
Student Evaluation

 

 Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
  1. SUGGESTED BIBLIOGRAPHY
Mark Clute. 2008. Food Industry Quality Control Systems. CRC PRESS.

 

 

Food Packaging

  1. COURSE OUTLINE
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE FOOD0018 SEMESTER 6th
    COURSE TITLE Food Packaging
    TEACHING ACTIVITIES
    If the ECTS Credits are distributed in distinct parts of the course e.g. lectures, labs etc. If the ECTS Credits are awarded to the whole course, then please indicate the teaching hours per week and the corresponding ECTS Credits.    		 TEACHING HOURS PER WEEK ECTS CREDITS
    Lectures and laboratory course 5 5
     
     
    Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.
    COURSE TYPE

    Background, General Knowledge, Scientific Area, Skill Development

    		 Scientific area
    PREREQUISITES:

     

    		 –
    TEACHING & EXAMINATION LANGUAGE: Greek
    COURSE OFFERED TO ERASMUS STUDENTS: No
    COURSE URL: http://www.agro.duth.gr/undergraduate/record/FOOD0018.shtml
    1. LEARNING OUTCOMES
    Learning Outcomes
    Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.
    ·          Understand the importance of packaging in food production, preservation and distribution.

    ·         Familiarize with the various packaging materials.

    ·         Comprehend the methods used to study the interactions between the packaging materials and food content.

    ·         To be aware for the environmental impact from food packaging
    General Skills
    Name the desirable general skills upon successful completion of the module
    Search, analysis and synthesis of data and information,

    ICT Use

    Adaptation to new situations

    Decision making

    Autonomous work

    Teamwork

    Working in an international environment

    Working in an interdisciplinary environment

    Production of new research ideas

    		 Project design and management

    Equity and Inclusion

    Respect for the natural environment

    Sustainability

    Demonstration of social, professional and moral responsibility and sensitivity to gender issues

    Critical thinking

    Promoting free, creative and inductive reasoning
    ·         Independent and team work

    ·         Search, analysis and synthesis of data and information, ICT Use

    ·         Development of inductive reasoning

    ·         Critical thinking

     

     
    1. COURSE CONTENT
    1.  Introduction in food packaging (History, purpose)

    2. Properties of materials used in food packaging

    3. Glass

    4. Metal

    5. Paper

    6. Plastic

    7. Aseptic packaging

    8. Safety, durability

    9. Interaction of food packaging materials with the food

    10. Methods of food packaging

    11. Active & intelligent packaging

    12. Environmental perspectives

    13.  Trends and innovation in food packaging

     
    1. LEARNING & TEACHING METHODS – EVALUATION
    TEACHING METHOD
    Face to face, Distance learning, etc.    		 Face to face (distance learning in emergency situations)

     
    USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
    Use of ICT in Teaching, in Laboratory Education, in Communication with students    		 MS Power point

    MS Excel

    Statistical and Curve fitting software

    Duth e-class

    MS Teams for distance learning
    TEACHING ORGANIZATION

    The ways and methods of teaching are described in detail.

    Lectures, Seminars, Laboratory Exercise, Field Exercise, Bibliographic research & analysis, Tutoring, Internship (Placement), Clinical Exercise, Art Workshop, Interactive learning, Study visits, Study / creation, project, creation, project. Etc.

     

    The supervised and unsupervised workload per activity is indicated here, so that total workload per semester complies to ECTS standards.
    Activity Workload/semester
    Lectures 39
    Laboratory courses 26
    Individual written assignments 15
    Independent study 45
    Course total 125
    Student Evaluation

    Description of the evaluation process

     

    Assessment Language, Assessment Methods, Formative or Concluding, Multiple Choice Test, Short Answer Questions, Essay Development Questions, Problem Solving, Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report, Clinical examination of a patient, Artistic interpretation, Other/Others

     

    Please indicate all relevant information about the course assessment and how students are informed 

    		·         Submitted weekly assignments 20% of the final score

    ·         Written exams at the end of the semester (multiple- choice questions) 80% of the final score

     

    Students are aware of the process from the start of the semester and are constantly informed via the e-class platform.
    1. SUGGESTED BIBLIOGRAPHY
    1. Food packaging, Bloukas I, Stamoulis Publ. (In Greek)

    2. Food packaging, Papadakis S, Tziola Publ. (In Greek)

    3. Food Packaging Technology. R. Coles, D. McDowell, M. Kirwan. Blackwell Publishing.

     

     

     

     

    ANNEX OF THE COURSE OUTLINE

     

    Alternative ways of examining a course in emergency situations

     

    Teacher (full name): Athanasios Alexopoulos
    Contact details: alexopo@agro.duth.gr, 2552041169, e-class
    Supervisors: (1) No
    Evaluation methods: (2) Written assignments and final exercises
    Implementation Instructions: (3) Written assignments should be uploaded in e-class platform until the day of the final exams.

    Final exams (multiple choice questions) will be accessible via e-class platform at the specific date and time.

    In the case of difficulties with the platform, please contact Prof. Alexopoulos as soon as possible.

     

    • Please write YES or NO
    • Note down the evaluation methods used by the teacher, e.g.
    • written assignment or/and exercises
    • written or oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
    • In the Implementation Instructions section, the teacher notes down clear instructions to the students:

     

    1. a) in case of written assignment and / or exercises: the deadline (e.g. the last week of the semester), the means of submission, the grading system, the grade percentage of the assignment in the final grade and any other necessary information.
    2. b) in case of oral examination with distance learning methods: the instructions for conducting the examination (e.g. in groups of X people), the way of administration of the questions to be answered, the distance learning platforms to be used, the technical means for the implementation of the examination (microphone, camera, word processor, internet connection, communication platform), the hyperlinks for the examination, the duration of the exam, the grading system, the percentage of the oral exam in the final grade, the ways in which the inviolability and reliability of the exam are ensured and any other necessary information.
    3. c) in case of written examination with distance learning methods: the way of administration of the questions to be answered, the way of submitting the answers, the duration of the exam, the grading system, the percentage of the written exam of the exam in the final grade, the ways in which the integrity and reliability of the exam are ensured and any other necessary information.

    There should be an attached list with the Student Registration Numbers only of students eligible to participate in the examination.