COURSE OUTLINE
- GENERAL
SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
LEVEL OF STUDIES | 7 | ||||
COURSE CODE | FOOD1014 | SEMESTER | 6th | ||
COURSE TITLE | Food Biotechnology | ||||
TEACHING ACTIVITIES
|
TEACHING HOURS PER WEEK | ECTS CREDITS | |||
Lectures | 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/OPE01133/ | ||||
- LEARNING OUTCOMES
Learning Outcomes |
Upon successful completion of the course, students will be able to:
· understand the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry. · get the necessary knowledge in order to evaluate 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 |
- COURSE CONTENT
1. Basic principles of Food Biotechnology. 2. Bioreactors. 3. Fermentations. 4. Immobilized enzymes and cells (Part A). 5. Immobilized enzymes and cells (Part B). 6. Genetically Modified Microorganisms – Applications (Part A). 7. Genetically Modified Microorganisms – Applications (Part B) . 8. Bioconversions (Part A). 9. Bioconversions (Part B) . 10. Functional foods 11. Probiotic microorganisms 12. Innovative foods 13. Food and environmental biotechnology |
- LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD | Face to face/ Distance learning | ||||||||||
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
|
Yes | ||||||||||
TEACHING ORGANIZATION
|
|
||||||||||
Student Evaluation
|
Written Assignment, Essay / Report, Oral Exam, Presentation in audience. |
- SUGGESTED BIBLIOGRAPHY
Ravishankar Rai V. 2016. Advances in Food Biotechnology, Wiley-Blackwell. |
Food Packaging
- COURSE OUTLINE
- 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 - 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
- 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
- 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 studentsMS 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.
- 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:
- 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.
- 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.
- 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.
Food Physical Chemistry
- GENERAL
SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | |||||
DEPARTMENT | AGRICULTURAL DEVELOPMENT | |||||
LEVEL OF STUDIES | 7 | |||||
COURSE CODE | FOOD0002 | SEMESTER | 6th | |||
COURSE TITLE | FOOD PHYSICAL CHEMISTRY | |||||
TEACHING ACTIVITIES
|
TEACHING HOURS PER WEEK | ECTS CREDITS | ||||
Lectures and laboratory course | 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://eclass.duth.gr/courses/OPE01203/ | |||||
- TEACHING OUTCOMES
Teaching outcomes |
The purpose of the course is to understand the physicochemical properties of foods and to study the effect of the physical and chemical processes applied to foods on their maintenance, safety, and quality. Selected topics in food science are studied and combined with laboratory exercises. On successful completion of the course students will be able to:
|
General capabilities |
§ Independent work
§ Teamwork § Literature search, data analysis, and synthesis § Development of inductive reasoning |
3. COURSE CONTENT
The course involves the study of:
- Water activity, the relationship of water with food safety and quality. Kinetics of food reactions. Application: finding out the expected shelf life of food.
- Dispersion Systems – Gels – Foams. Emulsions and their stability.
- Chemical thermodynamics. Phase balance. Interfacial tension.
- Phase transitions. Glassy transition. Crystallization.
- Influence of phase shifts on food quality. Food structure.
- Viscosity. Rheological – Mechanical – Food viscoelastic properties.
- Porosity. Sucking. Diffusion of small molecules into food. Microencapsulation and controlled release of active substances.
- Food dehydration procedures. Freeze-drying.
- Food production and packaging processes.
- Heat treatment, UHT, HTST, Aseptic packaging, Pasteurization, Sterilization.
- New Food Production Processes, Food Extrusion.
- Preservation of vitamins in foods.
- Osmosis.
- TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD | In classroom | |
IT USE | § Powerpoint, videos
§ e-class
|
|
TEACHING ORGANIZATION | Activity | Semester workload
|
Lectures | 39 | |
Laboratory courses | 26 | |
Teamwork | 35 | |
Independent study | 25 | |
Course total
(25-hour workload per credit unit) |
125 |
|
STUDENT ASSESSMENT
|
In order to pass this course, each student must complete all of the following compulsory requirements:
Laboratory experiments and reports, oral and written examination in the lab.
Formal examination (mid-semester and final written examinations), a literature review assignment (during the semester). |
- PROPOSED LITERATURE
Introduction to the Physical Chemistry of Foods. Ritzoulis C. |
ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
Teacher (full name): | Athanasios Kimbaris |
Contact details: | Tel: +00352552041168, email: kimparis@agro.duth.gr |
Supervisors: (1) | NO |
Evaluation methods: (2) | Written and oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured. |
Implementation Instructions: (3) | Students will be examined with the distance learning method through the eclass platform concerning written examination, while the oral examination will be performed through the Microsoft Teams platform also with the distance learning method.
Students’ positive identification will be ensured by showing on camera their institutional credentials through MsTeams platform while they will participate in the oral examination procedure in groups of five persons each time. Furthermore, the writing examination procedure will occur through the eclass platform, where students will be able to participate by joining the appropriate exercise found in eclass, with their institutional passwords. The aforementioned exercise will be in the form of a number of multiple questions that have to be completed in a specific time period. It should be noted that for any answer, right or wrong will be a positive or a negative grade respectively. |
- 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:
- 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.
- 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.
- 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.
Applied Economics Statistics
COURSE OUTLINE
- GENERAL
SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
LEVEL OF STUDIES | 7 | ||||
COURSE CODE | ECO0002 | SEMESTER | 6TH | ||
COURSE TITLE | APPLIED ECONOMIC STATISTICS | ||||
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 | (3+2) | 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: | |||||
- 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 become capable of applying statistics to confront problems of economic theory |
|
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 |
Analytical and Synthetical Thinking |
- COURSE CONTENT
1. Derived distributions, (x square, t-student, F distribution)
2. sample distribution statistics, 3. Estimation, Confidence Interval estimation for mean, 4. two means, variance, proportions. 5. Hypothesis Testing, Hypothesis Testing,Type I and Type II Errors,Power of a Test, Computing a test statistic, 6. Making a decision about H0, Student t Distribution, Degrees of Freedom 7. categorical data analysis, 8. Homogeneity, Independence Test 9. Goodness of Fit Test (Xsquare, Kolmogorov – Smirnov Tes)t 10. linear models, OLS Estimation, Hypothesis Testing, Correlation Coefficient, Coefficient of Determinant, 11. Simple Linear Models, Non linear Models 12. Time series analysis |
- LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face, Distance learning, etc. |
Face to face, Distance Learning | ||||||||||||||||||
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT) Use of ICT in Teaching, in Laboratory Education, in Communication with students |
Power Point, Communication via email and eclass platform | ||||||||||||||||||
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. |
|
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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
Two tests are taken within the semester and the average of the grade of those tests is multiplied by 0,3 and is added to the grade of the final test. The precondition for the validity of this bonus is the grade of the final test to be equal or over three. 2. Assignments are delegated to the students that are graded with ranking 0-2. The grade of this assignment is added to the final grade of the semester The precondition for the validity of this bonus is the grade of the final test to be equal or over three
|
- SUGGESTED BIBLIOGRAPHY
§ Koutroumanidis Th., Zafeiriou E., Malesios Ch., Statistics II (in Greek)
§ Manos B. Applied Statistics (in Greek) § Batzios Ch.Statistics in Education of Veterinary Science (in Greek)
|
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 Examination | |
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 in the eclass platform according to the program of exams.
The answers 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. |
Beekeeping
Beekeeping_Course Outline & Annex
Economics of the agro-food processing businesses
COURSE OUTLINE
- GENERAL
SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
LEVEL OF STUDIES | 7 | ||||
COURSE CODE | ECO0015 | SEMESTER | 6th (elective), 8th (compulsory in orientation) |
||
COURSE TITLE | Economics of the agro-food processing businesses | ||||
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/OPE01224/ | ||||
- 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 the economics of agro-food processing businesses. In particular, upon the completion of the course, students should be able to :
(a) Apprehend the principles and the structure of the agro-food industry. (b) Understand the multidimensional role of processing enterprises in both national and global economy. (c) Analyze topics related to the operation and management of agro-food processing industries. (d) Understand the market structure and the related policies that affect agro-food processing enterprises.
|
|
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
|
- COURSE CONTENT
· Concept and significance of agro-food processing.
· Role of agro-food processing · Basic economic principles of processed agricultural production. · Cost of processed agro-food products. · Feasibility study in the food industry. · Administration, management and finance of food processing industries. · Economies of scale – Market structure – Competition. · Game theory. · Raw materials supply. · Price and distribution policy of processed products. · Emerging companies. Horizontal and vertical integration. · Life cycle of agro-food products. · Case studies
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- LEARNING & TEACHING METHODS – EVALUATION
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. |
|
||||||||||||
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 Students having ascertained dyslexia problems are examined with oral methods Students have access to their essay at any time
|
- SUGGESTED BIBLIOGRAPHY
Semos A. Processing of Agricultural Products – Economics, Organization, Food Production. Ziti 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 of False). Each of the questions is scored with 0.5 credits. |
Agricultural Accounting and Valuation
COURSE OUTLINE
- GENERAL
SCHOOL | ACTICULTURAL AND FORESTRY SCIENCES | ||||
DEPARTMENT | DEPARTMENT OF AGRICULTURAL DEVELOPMENT | ||||
LEVEL OF STUDIES | UNDERGRADUATE | ||||
COURSE CODE | ECO0006 | SEMESTER | 8th (orientation-compulsory), 6th (elective) | ||
COURSE TITLE | Agricultural Accounting and Valuation | ||||
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 | 4 | 5 | |||
COURSE TYPE | SCIENTIFIC AREA / DIRECTION | ||||
PREREQUISITES:
|
– | ||||
TEACHING & EXAMINATION LANGUAGE: | GREEK | ||||
COURSE OFFERED TO ERASMUS STUDENTS: | NO | ||||
COURSE URL: | https://eclass.duth.gr/courses/OPE01247/ | ||||
- LEARNING OUTCOMES
Learning Outcomes | |||||||||||||||
The aim of the course is to equip students with the basic concepts of agricultural accounting and valuation and in particular in valuating balance sheets, analysis and interpretation of agricultural accounts, accounting monitoring of agricultural production and farms, accounting methodologies and assessment of the value of farms.
At the end of the course students will be able to:
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General Skills | |||||||||||||||
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- COURSE CONTENT
Week Thematic Unit of Lectures
Week Thematic Lab Unit
|
- LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face, Distance learning, etc. |
In classroom | ||||||||||||||
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT) Use of ICT in Teaching, in Laboratory Education, in Communication with students |
Support of the teaching procedure using e-class platform, e-Media, 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. |
|
||||||||||||||
Student Evaluation | Written exams at the end of the semester (in Greek)
Individual or team project Students having ascertained dyslexia problems are examined with oral methods. Students have access to their essay at any time |
- SUGGESTED BIBLIOGRAPHY
– Suggested bibliography :
1. Filios V. 2007. Economic accounting of agricultural and livestock holdings and agri-business associations (is. A’). Suchroni editions. Athens. 2. Kitsopanidis G. 2007. Agricultural accounting and estimation. Ziti editions. Thessaloniki.
– Related scientific journals: Journal of Agricultural Economics, Journal of Finance, Journal of Accounting and Economics, Journal of Accounting Research
|
ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
Department: | Agricultural Development |
Course: | Agricultural Accounting and Valuation |
Course code: | ECO0006 |
Teacher: | Garyfallos Arabatzis |
Contact details: | garamp@fmenr.duth.gr |
Supervisors: (1) | – |
Semester: | 8th |
Study level: (2) | Undergraduate |
Exams: (3) | Written assignment and oral examination with distance learning methods (Microsoft Teams) |
Exam implementation instructions: (4) | The examinations will be carried out according to the examination program that will be announced by the secretariat of the Department.
The total core of examinations include a) a 20% written assignment and b) 80% oral examination using Microsoft Teams. The oral examination in the course will be carried out in groups of 5 people (30 minutes per group) according to the order in which the Number of Student Record of the participants appear in the attached list (examination program). The link of the Microsoft Teams 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. They will also participate in the examination with a camera which they will have opened during the examination. Before the start of the exam, students will show their identity card to the camera, so that they can be identified. Each student should answer in 4 questions. Each of the questions is scored with 2.0 credits. |
Field Crops (Industrial Crops)
COURSE OUTLINE
- GENERAL
SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
LEVEL OF STUDIES | 7 | ||||
COURSE CODE | AGRON0011 | SEMESTER | 7 | ||
COURSE TITLE | Industrial Crops | ||||
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 | |||
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 |
Orientation | ||||
PREREQUISITES:
|
– | ||||
TEACHING & EXAMINATION LANGUAGE: | Greek | ||||
COURSE OFFERED TO ERASMUS STUDENTS: | NO (in English) | ||||
COURSE URL: | http://www.agro.duth.gr/undergraduate/program/ AGRON0011.shtml | ||||
- 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 successful completion of the course, students will be able to:
· Understand specialized technical knowledge related to the cultivation of industrial crops (fiber crops, oilseed crops, sugar crops)
· Understand specialized problems that arise during the growth and development of the above plants and their solution with the best techniques |
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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 |
· Autonomous work
· Search, analysis, and synthesis of data and information, using the necessary technologies · Promotion of inductive thinking |
- COURSE CONTENT
1. Importance of industrial plants – classification – uses
2. Cotton – distribution – botanical classification – species 3. Cotton – morphophysiological characteristics – adaptability 4. Cotton – cultivation practice – products 5. Sugar beet – distribution – botanical classification – species 6. Sugar beet – cultivation practice – products 7. Tobacco – distribution – botanical classification – species 8. -Tobacco – cultivation practice – products 9. Sunflower – morphophysiological characteristics – adaptability 10. Sunflower – cultivation practice – products 11. Flax – cultivation practice – products 12. Textile hemp – cultivation practice – products 13. Energy plants – biofuels – trends & prospects |
- LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face, Distance learning, etc. |
Lectures in the classroom | ||||||||||||||||||
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT) Use of ICT in Teaching, in Laboratory Education, in Communication with students |
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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. |
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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 |
The evaluation of students is carried out as follows:
• Language of assessment: Greek • Written evaluation in the theoretical part at the end of the semester |
- SUGGESTED BIBLIOGRAPHY
Selected textbooks in the Eudoxus system
Τασοπούλου-Παπακώστα, Δ. 2008. «Βιομηχανικά Φυτά», Εκδόσεις ΣΥΓΧΡΟΝΗ ΠΑΙΔΕΙΑ, Θεσσαλονίκη
Additional bibliographic resources will be available to students during the course
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ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
Teacher (full name): | Christos Damalas |
Contact details: | cdamalas@agro.duth.gr |
Supervisors: (1) | YES |
Evaluation methods: (2) | |
Implementation Instructions: (3) | The examination in the course will take place through the e-class and Skype for Business platform
Students should connect to the e-class with the use of their institutional account and go to the course page (it is a prerequisite to have registered for the course) https://eclass.duth.gr/courses/OPE01243/ and to the section “EXERCISES”, where they will be given the exam form which they will fill in electronically At the same time, students should log in to Skype for Business, following the link posted in the announcements of the course on the e-class platform
Each student will have to answer 25 multiple-choice questions, each of the questions being scored 0.4 and there will be a negative score for the wrong answers (not for the blank ones) equal to the correct answer
The duration of the examinations will be 25 minutes
Beneficiaries of participation in examinations On the page of the course in the e-class and in the section “DOCUMENTS” before the examination period, a list will be posted with the AEM of the beneficiaries to participate in the examination. This list will be updated by the day of the beginning of the examination period
In order for the student to participate in the examinations, he/she must have read and accepted the terms of his/her participation in the examination process. This can be done through the page https://students.duth.gr and from the menu “Service”, by going to the option “Participation in the next exam period”. In addition, he/she must have registered for the course on the e- class page |
- 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:
- 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.
- 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.
- 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.