Practical Training (Internship)


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE BOO36 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.

Hygiene in Food Industry


    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES  
    COURSE CODE PBTF02 SEMESTER 1
    COURSE TITLE Hygiene in Food Industry
    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://agro.duth.gr/courses/%ce%b2%ce%b9%ce%bf%ce%bc%ce%b7%cf%87%ce%b1%ce%bd%ce%b9%ce%ba%ce%ae-%cf%85%ce%b3%ce%b9%ce%b5%ce%b9%ce%bd%ce%ae/
    1. LEARNING OUTCOMES
    Learning Outcomes
     
    understanding the basic microbiological hygiene rules in Food Industry

    • understanding of  HACCP system (Hazard Analysis Control Point System) and GMPs (Good Manufacturing Practices) in several categories of Food Industry

    • understanding of laboratory microbiological practices based on Greek, European and International legislation.

     

    General Skills
    ·         Independent work

    ·         Literature search, data analysis and synthesis

    ·          Development of inductive reasoning

    1. COURSE CONTENT
    1st  Τhe HACCP system

    2nd  Microorganisms and their detection

    3rd  Food Safety Criteria

    4th Wastes in Food Industry

    5th  Refrigarated Foods-Freezed Foods- Specialized Rules of Hygiene

    6th Foods with Thermal Processing-Dehydrated Foods- Specialized Rules of Hygiene

    7th  Soft Drinks -Juices- Specialized Rules of Hygiene

    8th  Bakery & Pastry products – Specialized Rules of Hygiene

    9th   HACCP application in Sugar Industry

    10th  HACCP application in Dairy Products

    11th  Rules of Hygiene in Meat Products Industry

    12th  Rules of Hygiene in Catering Enterprises

    13th  Microbiological- Chemical  Hazards for Consumer’s health

     

    1. LEARNING & TEACHING METHODSEVALUATION
    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
    Ε. Bezirtzoglou. 2010. Hygiene of Industries, Foods & Drugs.  Disigma Editions.

    Ε. Bezirtzoglou . 2005. General Microbiology. Parisianos Editions.

    D. Kalogridou-Vasileiadou.1999. Rules of Good Hygiene Practice for Food Industries, General-Specialized. University Studio Press Editions.

    H. Keweloh. 2013. Microbiology & Food Hygiene. ION Editions.

     

     

     

     

     

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

Special Topics in Food Biotechnology


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES Postgraduate
COURSE CODE  PBTF01 SEMESTER 1
COURSE TITLE Special topics in Food Biotechnology
TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS CREDITS
Lectures 5 7.5
 
 
COURSE TYPE Scientific Area
PREREQUISITES:

 

TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/1426243/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·         Understanding of the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry

·         Evaluation of the problems of consumers health that Food Biotechnology deals with such as the consumption of genetically modified foods

General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning

  1. COURSE CONTENT
  1. Basic principles of Food Biotechnology
  2. Biotechnology and Technological Development
  3. Isolation of probiotics from foods
  4. Kefir grains
  5. Biotransformation
  6. Immobilized enzymes and cells (Part A)
  7. Immobilized enzymes and cells (Part B)
  8. Genetically modified microorganisms and applications
  9. Functional foods (Part A)
  10. Functional foods (Part B)
  11. Bioactive compounds
  12. Traditional foods (Part A)
  13. Traditional foods (Part B)
  1. LEARNING & TEACHING METHODSEVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 

Yes
TEACHING ORGANIZATION

 

Activity Workload/semester
Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

Student Evaluation

 

Written Assignment, Essay / Report, Oral Exam, Presentation in audience
  1. SUGGESTED BIBLIOGRAPHY
Dietrich Knorr, Food Biotechnology, New York, 1987, Marcel Dekker Inc., 1987. 2. M. Newell-McGloughlin and J. Burke. 2014. Biotechnology Crop Adoption: Potential and Challenges of Genetically Improved Crops, In Encyclopedia of Agriculture and Food Systems, edited by Neal K. Van Alfen, Academic Press, Oxford.