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Specialized Vegetable Crop Production

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES UNDERGRADUATE – LEVEL 7
COURSE CODE AGRON0003 SEMESTER 7/9th
COURSE TITLE SPECIALIZED VEGETABLE CROP PRODUCTION
TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
  5 5
COURSE TYPE

Background, General Knowledge, Scientific Area, Skill Development

 SKILL DEVELOPMENT
PREREQUISITES:

 

 NO
TEACHING & EXAMINATION LANGUAGE: GREEK
COURSE OFFERED TO ERASMUS STUDENTS: –
URL COURSE: https://eclass.duth.gr/courses/OPE01233/
  1. LEARNING OUTCOMES
Learning Outcomes
·        Students obtain specialized knowledge in science and cultivation techniques of the main vegetable crops produced in Greece.

·        They become capable of identifying the main vegetable species.
General Skills
Autonomous work

Search, analysis and synthesis of data and information, using the necessary technologies

Promoting free, creative and inductive thinking

 
  1. COURSE CONTENT
Applied outdoor crop practices and techniques of main vegetable crops of Greece (tomato, pepper, eggplant, potato, onion, asparagus, lettuce, cabbage, broccoli, cucumber, watermelon, spinach, beans).

In each species, the following topics are studied:

• Classification, origin, current distribution of vegetable crops, botanical

characters,

• Climate and soil requirements,

• Soil preparation,

• Propagation,

• Varieties,

• Crop establishment,

• Crop practices and techniques (fertilization, irrigation, weed control, support, pruning, use of plant growth regulators, frost protection, etc.),

• Physiological abnormalities,

• Harvest,

• Post – harvest treatments, and

• Nutritional value of vegetables.
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT) Use of ICT in Teaching and Communication with students (PowerPoint, Videos, e-class)
TEACHING ORGANIZATION
Activity Workload/semester
Lectures 39
Project 15
Laboratory exercise 26
Study 45
   
   
   
Course total 125
Student Evaluation Student evaluation includes:

·     Essay (10%)

·     Mid-semester written test (40%)

·     Written exam at the end of the semester (50%)
  1. SUGGESTED BIBLIOGRAPHY
Recommended books in the ‘Eudoxus’ system:

·        Book [68402220]: Η τεχνική της καλλιέργειας των κηπευτικών στα θερμοκήπια, Ολύμπιος Χρίστος Μ. Λεπτομέρειες

·        Book [68403533]: Η Τεχνική της Καλλιέργειας των Υπαίθριων Κηπευτικών, Ολύμπιος Χρήστος Λεπτομέρειες

·

Additional literature sources will be available to students during the semester.

 

 

 

 

 

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Chrysovalantou Antonopoulou
Contact details: cantonop@agro.duth.gr
Supervisors: (1) NO
Evaluation methods: (2) Written examination with distance learning methods, provided that the integrity and reliability of the examination are ensured
Implementation Instructions: (3) The final examination of the course takes place on a scheduled day, according to the examination program of the Department. It is carried out through e-class and MS teams platforms. One day before the exam, the link of the exercise in e-class appears to those who have registered for the course and have taken note and accepted the terms of distance learning.

Students who participate in the examination, firstly must connect to MS teams and show their identity, in order to be identified by the teacher. Each student has to answer 25 multiple choice questions in 20 minutes. Every correct question is scored with 0.4 and there is also a negative score. More details are given with an announcement through e-class.

 

 

.

Aromatic Plants and Essential Oils

COURSE CONTENT

– Importance of aromatic plants in human nutrition
– Elements of the cultivation of aromatic plants
– Essential oils – role – chemical composition – properties
– Essential oils – degree of volatility – effects & precautions
– Oregano – species – cultivation practice – products
– Lavender – species – cultivation practice – products
– Basil – species – cultivation practice – products
– Hops, mountain tea – cultivation practice – products
– Hyssop, anise – cultivation practice – products
– Turmeric, rosemary – cultivation practice – products
– Sage, thyme – cultivation practice – products
– Mint, capers – cultivation practice – products
– Prospects for the cultivation of aromatic plants

LEARNING OUTCOMES

Upon successful completion of the course, students will be able to:
• understand special technical concepts related to the cultivation of aromatic plants
• understand specific problems that arise during the growth and development of the above plants and their solution with the best techniques

TEACHING AND LEARNING EVALUATION METHODS

Use of information technology (power point, video)

The evaluation of the students is done with written exams in the theory of the course at the end of the semester.

RECOMMENDED BIBLIOGRAPHY

Dordas, C. 2012. “Aromatic and Medicinal Plants”, SYGCHRONI PAIDEIA Publications, Thessaloniki

Molecular Plant – Microbe Interactions

  1. GENERAL
FACULTY AGRICULTURAL SCIENCES & FORESTRY
DEPT. AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES Undergraduate
                   COURSE CODE AGRON1022                       SEMESTER 6th/8th
                COURSE TITLE Molecular Plant Microbe Interactions
INDIVINDUAL TEACHING ACTIVITIES WEEKLY TEACHING HOURS ECTS
Lectures and Exercises 5 5
COURSE TYPE: Specialization Optional
                 PRECONDITION LESSONS: None
                            TUTORIAL LANGUAGE: Greek
LESSON OFFERED TO ERASMUS STUDENTS Yes
URL

 

  1. LEARNING RESULTS
Learning Results
The main goal of the course is to provide an overview of the biology of host-microbe interactions at the molecular level.

 
General skills
By the end of the course the students are expected to know the plant disease resistance mechanisms as well as the respective invasion mechanisms used by pathogens at genetic and molecular levels. In addition, they should be able to follow any research development in those fields and comprehend the methods employed in plant breeding cultivars resistant to pathogens via the exploitation of molecules based on the study of plant-microbe interactions.to provide the students with a concise review of the molecular biology of plants and microorganisms like fungi, bacteria and viruses.

 

 

  1. COURSE CONTENT
Introduction– The concept of plant disease: parasitism and symbiosis, Mechanisms of constitutive and induced plant resistance towards microbes, Molecular plant microbe interactions.

Mechanisms of plant resistance– The molecular basis of plant reaction towards invasion by microbes, Detection of plant disease resistance genes, Genetics of plant disease resistance

Recognition process and signaling in host-pathogen systems – Model systems for studying molecular plant-pathogen interactions

Local and systemic plant disease resistance – Plant mechanisms involved in resistance/ susceptibility to pathogens, Molecular mechanisms of systemic acquired resistance (salicylic acid, jasmonic acid and ethylene as plant disease resistance inducers)

Plant – virus interactions – Viral virulence factors, proteins and microRNAs involved in plant viral infections

Mechanisms involved in plant bacterial diseases – Bacterial virulence factors involved in plant bacterial diseases, Mechanisms involved in pathogenesis by plant bacteria, Bacterial effectors and secretion mechanisms, Genetics of host specificity

Infection mechanisms in plant – fungi pathosystems – Molecular signal transduction in plant – pathogenic fungi interactions, Genetic analysis of the interactions in the pathosystem between the model plant Arabidopsis thaliana and the oomycete Hyaloperonospora parasitica

Molecular signal transduction in the interaction between plants and symbiotic microbes – Symbiosis vs defense: two sides of the same coin, Interactions in the symbiosis between legumes and nitrogen fixing bacteria, Interactions between plants and arbuscular mycorrhizal fungi, The use of beneficial microbes in agriculture

 

 

  1. INFORMATIVE AND LEARNING EVALUATION METHODS
WAY OF TEACHING In classroom presentations and theoretical exercises
USE OF INFORMATION AND COMMUNICATION TECHNOLOGIES ICT use (power point)
TEACHING ORGANIZATION Activity Amount of activity in Semester
Lectures 39
Exercises 26
Team exercises 35
Individual research 25
Total

(25 hours per credit unit)

  

125
STUDENT EVALUATION

 

 Final written exams and optional project at the end of the semester

 

  1. RECOMMENDED BIBLIOGRAPHY
1 Agrios G., «Phytopathology»

2. Watson James, κ.α., «Recombinant DNA»

 

 

 

 

Specialized Vegetable Crop Production

COURSE OUTLINE

 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE AGRON0003 SEMESTER 7th, 9th
COURSE TITLE SPECIALIZED VEGETABLE CROP PRODUCTION
INDEPENDENT TEACHING ACTIVITIES

 

 TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S): –
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS –
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01233/

TEACHING OUTCOMES

Teaching outcomes
The main purpose of the course is to train students in the applied cultivation techniques of the main vegetables produced in Greece, outdoors and in the greenhouse. Moreover, students will become capable to identify the main vegetable species.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

  1. COURSE CONTENT
Applied outdoor cultivation techniques of the main vegetable species (tomato, pepper, eggplant, potato, onion, asparagus, lettuce, cabbage, broccoli, cucumber, watermelon, spinach, beans).
In each species reference is made to the following:
– classification, origin, current crop distribution, botanical characters,
– climate and soil requirements,
– soil preparation,
– propagation,
– varieties,
– crop establishment,
– cultivation treatments (fertilization, irrigation, weed control, mulching, pruning, use of plant growth regulators, frost protection etc.),
– physiological abnormalities,
– harvest,
– post-harvest treatments, and

– nutritional value of vegetables.

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 
TEACHING ORGANIZATION Activity Semester workload

 
Lectures 39
Assignment 15
Applied exercises 26
Independent study 45
Course total

(25-hour workload per credit unit)

  

125
STUDENT ASSESSMENT

 

 Presentations of assignments and written exams at the end of the semester. Exams on practical courses include identification of vegetable species.

 

  1. PROPOSED LITERATURE
·    Βιβλίο [68402220]: Η τεχνική της καλλιέργειας των κηπευτικών στα θερμοκήπια, Ολύμπιος Χρίστος Μ. Λεπτομέρειες

·    Βιβλίο [68403533]: Η Τεχνική της Καλλιέργειας των Υπαίθριων Κηπευτικών, Ολύμπιος Χρήστος Λεπτομέρειες

More literature sources will be available to the students during the semester.

Seed Production & Certification

COURSE CONTENT

Seed production organizations, seed structure and growth, seed field zones and isolation, seed germination physiology, seed viability and germination capacity, seed storage and treatment, seed cleaning, seed sampling, seed certification, seed production in self- and cross- pollinated species, in vitro plant reproduction.

TEACHING OUTCOMES

Upon the completion of the course the students should have comprehended:

  • Main principles of seed reproduction
  • The significance of tests of seed quality