Dairy Microbiology


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES UNDERGRADUATE – LEVEL 7
COURSE CODE FOOD0009 SEMESTER 7th & 9th
COURSE TITLE DAIRY MICROBIOLOGY
TEACHING ACTIVITIES

TEACHING HOURS PER WEEK ECTS CREDITS
LECTURES AND LABORATORY EXERCISES 5 5
COURSE TYPE

 

Specialized Knowledge
PREREQUISITES:

 

NO
TEACHING & EXAMINATION LANGUAGE: GREEK
COURSE OFFERED TO ERASMUS STUDENTS: YES (in English)
COURSE URL: https://eclass.duth.gr/courses/426284/
  1. LEARNING OUTCOMES
Learning Outcomes
Upon successful completion of this course, the student should:

·         Know the basic principles of Milk Microbiology.

·         Be familiar with the experimental procedures applied in Milk Microbiology and be able to interpret the scientific data acquired.

·         Understand the importance of quality assessment in dairy products.

·         Be able to comprehend the potential of microorganism applications in the milk industry and in the biotechnological sector.

General Skills
·         Autonomous work.

·         Search, analysis and synthesis of data and information.

·         Promoting free, creative and inductive reasoning.

·         Decision making.

 

  1. COURSE CONTENT
1.       Basic principles of Milk Microbiology.

2.       Milk production and composition.

3.       Milk hygiene.

4.       Physicochemical characteristics of milk.

5.       Quality assessment of raw milk.

6.       Mastitis and Antibiotics.

7.       Important microorganisms in the dairy sector.

8.       Control of microbial growth in milk and dairy products.

9.       Milk spoilage.

10.   Pasteurization – Heat treatment of milk.

11.   Milk industry equipment – Contamination risks.

12.   Milk powder. Fermented milks.

13.   Other technological applications (Buttercream, Ice cream).

  1. LEARNING & TEACHING METHODSEVALUATION
TEACHING METHOD Face to face
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT) ·         Power Point presentations and other types of technology will be used.

·         E-class platform will be used for teaching and communicating purposes.

TEACHING ORGANIZATION

 

Activity Workload/semester
Lectures 39
Laboratory exercises 26
Student assignments 15
Studying 45
Total (25 hours of workload per ECT) 125
Student Evaluation

 

·         Written examination at the end of semester (multiple choice questions/combined questions).

·         Written assignments/Scientific reports.

  1. SUGGESTED BIBLIOGRAPHY
·         Brock Biology of Microorganisms. M.T. Μadigan, J.M. Marinko, J. Parker.

·         General Microbiology. Ε. Bezirtzoglou.

 

 

 

 

 

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Anastasios Nikolaou
Contact details: anikol@mbg.duth.gr , 0030 6978238129
Supervisors: (1) NO
Evaluation methods: (2) Written examination with distance learning methods
Implementation Instructions: (3) Written examination with distance learning methods will consist of 20 multiple choice questions, available in a question pool of 35, and 20 right/wrong questions (totally 40 questions). The examination time will be 20 minutes.

The examination date and time, through the e-class platform, will be determined by the official examination program that will be posted on the department’s site.

Prior to the exam, all students will be required to log in the provided link and demonstrate the appropriate documents for identification reasons, accordingly to DUTH official guidelines.

In case of e-class platform malfunctions during the examination, students should contact the lecturer through e-mail. Participation to the exams (and the evaluation) will be granted only to those who are registered in the e-class platform via their institutional account and have also applied for the course through the Universis platform.

 

  • 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.

Introduction to Business Administration


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE ECO0009 SEMESTER 7th
COURSE TITLE INTRODUCTION TO BUSINESS ADMINISTRATION
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 exercises (4) 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

Specialization
PREREQUISITES:

 

TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01204/
  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.
Upon the completion of the course the students should be able to;

·        Develop professional skills for business communication and management.

·        Conceptualize the linkage of business planning, organizing, leading and controlling.

·        Build business managerial plans and innovative ideas in product development.

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

§ 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 financial enterprise.

·         SMEs.

·         International MANAGEMENT.

·        Corporate social responsibility.

  1. LEARNING & TEACHING METHODSEVALUATION
TEACHING METHOD
Face to face, Distance learning, etc.
Face to face, Distance learning via Microsoft Teams Platform
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
Use of ICT in Teaching, in Laboratory Education, in Communication with students
§  Power point

§  e-class Platform

§  Communication via email

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
Activity Semester workload

 

Lectures 39
Project 26
Individual study 60
   
Course total

(25-hour workload per credit unit)

 

125

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

 

 
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 

 

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

Essay Report

 

  1. SUGGESTED BIBLIOGRAPHY
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

 

 

 

 

 

 

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Eleni Zafeiriou
Contact details: ezafeir@agro.duth.gr
Supervisors: (1) Yes
Evaluation methods: (2) Written Assignment/Oral Examination via eclass platform
Implementation Instructions: (3) The subjects of the exams will be provided through a file that will be uploaded in the field projects for a specific time period according to the program of exams.

The answers by the students will be provided by the students through multimedia files.

Each exercise will be graded while the exam contribution will be 100%,

The exam is simultaneous for all the students

The participation in the exams can be done with the use of their institutional account.

 

Agricultural and food marketing


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE ECO0007 SEMESTER 7th, 9th
COURSE TITLE Agricultural and food marketing
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 Exercises / Practice Exercises 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, skill development
PREREQUISITES:

 

TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS:
COURSE URL: https://eclass.duth.gr/courses/OPE01222/
  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.
The aim of the course if to provide students with knowledge of the basic concepts of agro-food marketing. In particular, upon the completion of the course, students should 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)  Analyze strategic planning and marketing process.

 

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

Decision making

Autonomous work

Teamwork

Working in an interdisciplinary environment

Production of new research ideas

Project design and management

Critical thinking

Promoting free, creative and 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. LEARNING & TEACHING METHODSEVALUATION
TEACHING METHOD
Face to face, Distance learning, etc.
In classroom (face to face)
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
Use of ICT in Teaching, in Laboratory Education, in Communication with students
e-class platform, e-media use, power point presentations
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 45
Practice exercises 20
Team or individual projects in the classroom 25
Individual study 35
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 

 

Written exams at the end of the semester

Individual or team projects

Students having ascertained dyslexia problems are examined with oral methods

Students have access to their essay at any time

 

  1. SUGGESTED BIBLIOGRAPHY
·         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.

 

 

ANNEX OF THE COURSE OUTLINE

Alternative ways of examining a course in emergency situations

Teacher (full name): Elena Raptou
Contact details: elenra@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 examinations will be carried out according to the examination program that will be announced by the secretariat of the Department

The examination in the course will be written and carried out using e-class.

First, students will have to join Microsoft Teams or Skype for Business in order to be identified. The link of the Microsoft Teams or Skype for Business meeting will be sent to students via e-class, exclusively to the institutional accounts of those who have registered for the course and have learned the terms of distance teaching. Students will have to log in to the examination room through their institutional account; otherwise they will not be able to participate. Before the start of the exam, students will show their identity card to the camera, so that they can be identified

Then, students will join e-class for their examination. Students will have to answer 20 questions (True or False). Each of the questions is scored with 0.5 credits.

 

 

 

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