Dairy Microbiology


 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE
FOOD0011
SEMESTER 8th
COURSE TITLE DAIRY  MICROBIOLOGY
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE General background
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) http://www.agro.duth.gr/undergraduate/record/FOOD0011.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) comprehend the basic technology and quality safety of dairy products.
(b) be informed about the development in dairy technology.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT
Components, nutrient value and physicochemical properties of milk. Effect of heating, refrigeration and homogenization on milk components. Dairy technology. Preparation of yogurt, cheese, ice-cream and butter. Equipment of dairy industry.

 

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

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Written examinations at the end of the semester.

 

 

  1. PROPOSED LITERATURE
§  Hygiene and Technology of Milk and Milk Products. A. Mantis, D. Papageorgiou, D. Fletouris, A. Aggelidis. Kyriakidis Bros Publications.

 

 

Introduction to Business Administration


COURSE OUTLINE

 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE ECO0009 SEMESTER 7th
COURSE TITLE INTRODUCTION TO BUSINESS ADMINISTRATION
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course (4) 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COU

RSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
Teaching outcomes
Upon the completion of the course the students should be able to;

(a)Develop professional skills for business communication and management.
(b)Conceptualize the linkage of business planning, organizing, leading and controlling.
(c)Build business managerial plans and innovative ideas in product development.

General capabilities
§Project preparation

§Data Survey, synthesis, record and presentation of the finding with the assistance of information systems

§Innovation and original thinking

 

  1. COURSE CONTENT
·         Definition, content, objectives of business administration

·         The economic, political and social environment of business. Categories of economic units. Definition of management. Historical development of science and practice of management. Key areas of business. The management of personnel and human relations. The functioning of the Organization of Enterprise. The functioning of the Directorate of Operations. The function of the Control of Business. Decision making in business. The marketing of products or services. The financial enterprise. SMEs. International management. Corporate social responsibility.

 

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

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Project 26
Individual study 60
   
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Written exams at the end of the semester both on theory and exercises

 

 

  1. PROPOSED LITERATURE
§  S. Ross, R. Westerfield, J. Jaffe, B. Jordan Corporate Finance: Core Principles and Applications (McGraw-Hill/Irwin Series in Finance, Insurance, and Real Est) 4th Edition

 

 

Marketing of Agricultural and Food Products


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE   ECO0007 SEMESTER 7th, 9th  
COURSE TITLE Marketing of Agricultural and Food Products
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS No
COURSE WEBSITE (URL) https://agro.duth.gr/en/courses/marketing-of-agricultural-products/
  1. TEACHING OUTCOMES
Teaching outcomes
Students will be able to:

(a) Apprehend the principles of marketing and obtain skills that will allow them to succeed in different marketing environments.

(b) Understand the structure of agro-food product markets and marketing channels.

(c) Comprehend new consumption patterns and emerging trends.

(d) Conceptualize the principles of global agro-food marketing environment.

(e)  Analyse strategic planning and marketing process.

General capabilities
§  Independent work (assignment)

§  Group work (assignment)

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

  1. COURSE CONTENT
  • Introduction to agricultural and food marketing – Analysis of agricultural and food markets.
  • Agricultural production and marketing. Agricultural and food markets and marketing channels.
  • Corporate and division strategic planning – Strategic formulation – Strategic control – Efficiency control – SWOT analysis.
  • Portfolio analysis. Growth strategies. Marketing process.
  • Marketing strategies for ensuring the competitive advantage. Marketing mix development.
  • The global market of agricultural products and foods. Dealing with competition in agricultural and food markets.
  • Global marketing – Developing a strategic marketing plan in the global market. Product characteristics and classification. Brand equity – Brand name decision – Brand strategy decision – Brand repositioning.
  • Differentiation – Differentiation tools.
  • Product positioning – Positioning strategies.
  • Product life cycle marketing strategies. Developing new products.
  • Levels of market segmentation – Segmenting consumers and business markets. Sales promotion – Advertising and advertising programs.
  • Case studies for agro-food products.
  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE
  • Power point,videos
  • e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures

Laboratory courses

39

26

Written assignment – Presentation 20
Independent study 40
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

  Written exams at the end of the semester.

 

  1. PROPOSED LITERATURE
·         Norwood B.F., Lusk J.L. Marketing and Prices of Agricultural Products. Editors: Mattas, K., Rezitis A., Tsakiridou E. Broken Hill Publishers Ltd, 2012.

·         Armstrong G., Kotler P. Introduction to Marketing. Epikentro Publications, 2009.

·         Aurier P., Siriex L. Marketing of Agro-food Products. Propobos Publications, 2010.

·         Fahy J., Jobber D.  Marketing Principles. Kritiki Publications, 2014.

·         Pantouvakis A., Siomkos G., Christou E. Marketing, Livani Publications, 2015.

·         Dimitriadis S., Tzortzaki A.M. Marketing: Principles – Strategies – Applications. Rosili Publications, 2010.

 

 

 

 

Field Crops (Cereals, Legumes, Forages)


COURSE CONTENT

– Importance of cereals, legumes and herbs
– Morphological characteristics of cereals
– Physiological characteristics of cereals
– Basic principles of grain fertilization
– Wheat – cultivation practice – products
– Barley – cultivated practice – products
– Rye, oats, triticale – cultivation practice – products
– Maize – propagation, botanical classification – species
– Maize – cultivation practice – products
– Rice – propagation, botanical classification -species
– Rice – cultivation practice – products
– Livestock peas, faba beans – cultivation practice – products
– Alfalfa – cultivation practice – products

LEARNING OUTCOMES

Upon successful completion of the course, students will be able to:
• Understand special technical concepts related to the cultivation of cereals, legumes and vegetative 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

Tasopoulou-Papakosta, D. 2003. “Cereals and SITIRA & Legumes”, ZITI Publications, Thessaloniki