Food Biotechnology


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD1014 SEMESTER 6th and 8th
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/
  1. 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

  1. 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
  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
Ravishankar Rai V. 2016.  Advances in Food Biotechnology, Wiley-Blackwell.

 

Food Packaging


  1. COURSE OUTLINE
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE FOOD0018 SEMESTER 6th – 8th
    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
    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.
    ·          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

     

     

    1. 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

     

    1. 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 students
    MS 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.

    1. 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:

     

    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.

Food Physical Chemistry


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD0002 SEMESTER  6th  /8th
COURSE TITLE FOOD PHYSICAL CHEMISTRY
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 NO
COURSE WEBSITE (URL)

 

  1. 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:

  1. Develop an understanding of the breadth and concepts of food physical chemistry.
  2. An appreciation of the role of physical chemistry in the food chemical sciences and engineering.
  3. Develop knowledge concerning physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems.
  4. An understanding of the applications of physical/chemical techniques and instrumentation for the study of foods.
  5. Develop an understanding of basic thermodynamic and kinetic concepts, while the current course serves as an introduction to interfacial phenomena, self-assembly of soft matter, colloidal systems, rheology, and the manifestation of such processes to the properties, processing, microbiology, and bioavailability of foods.
  6. Develop the ability to study Greek and English-language research literature either independently or in collaboration (teamwork).
  7. Develop cooperative work with the instructor, with live guidance, in preparation for work.
  8. Develop the ability and ability to present acquired knowledge to both specialist and non-specialist audiences (oral presentation/teamwork support).
General capabilities
§  Independent work

§  Teamwork

§  Literature search, data analysis, and synthesis

§  Development of inductive reasoning

3. COURSE CONTENT

The course involves the study of:

  1. Water activity, the relationship of water with food safety and quality. Kinetics of food reactions. Application: finding out the expected shelf life of food.
  2. Dispersion Systems – Gels – Foams. Emulsions and their stability.
  3. Chemical thermodynamics. Phase balance. Interfacial tension.
  4. Phase transitions. Glassy transition. Crystallization.
  5. Influence of phase shifts on food quality. Food structure.
  6. Viscosity. Rheological – Mechanical – Food viscoelastic properties.
  7. Porosity. Sucking. Diffusion of small molecules into food. Microencapsulation and controlled release of active substances.
  8. Food dehydration procedures. Freeze-drying.
  9. Food production and packaging processes.
  10. Heat treatment, UHT, HTST, Aseptic packaging, Pasteurization, Sterilization.
  11. New Food Production Processes, Food Extrusion.
  12. Preservation of vitamins in foods.
  13. Osmosis.

 

  1. 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 evaluation:

Laboratory experiments and reports, oral and written examination in the lab.

  • Theory evaluation:

Formal examination (mid-semester and final written examinations), a literature review assignment (during the semester).

 

  1. PROPOSED LITERATURE
Introduction to the Physical Chemistry of Foods.   Ritzoulis C.

 

 

 

 

 

 

 

Applied Economics Statistics


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE ECO0002 SEMESTER 6TH, 8TH
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:
  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 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

  1. 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

  1. LEARNING & TEACHING METHODSEVALUATION
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.

Activity Workload/semester
Activity Semester workload
Lectures 39
Exercises 26
Individual study 60
Course total 125
(25-hour workload per credit unit)  
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

 

 

  1. 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.

 

 

 

 

Agricultural Accounting and Valuation


COURSE OUTLINE

  1. GENERAL
SCHOOL ACTICULTURAL AND FORESTRY SCIENCES
DEPARTMENT DEPARTMENT OF AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES UNDERGRADUATE
COURSE CODE ECO0006 SEMESTER 8th
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/
  1. 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:

 

· Know / understand basic concepts of agricultural accounting and valuation
· Apply the basic principles of evaluation – assessment farms
· They have understood and appreciated the importance of accounting monitoring of agricultural production and farms
· Combine their knowledge and examine sectors of agricultural production
· Analyze / interpret agricultural accounts
· Form / analyze balance – sheets

 

 

  General Skills
 

· Decision making
· Work in interdisciplinary environment
· Promoting free, creative and inductive thinking
· Search, analysis and synthesis of data and information, using the necessary technologies
· Working in an international environment
· Production of new research ideas
· Exercise criticism and self – criticism
  1. COURSE CONTENT
   Week      Thematic Unit of Lectures

 

1. Basic concepts and definitions
2. Methods of accounting in agriculture
3. Balance sheets
4. Analysis and interpretation of agricultural accounts
5. Accounting monitoring of farms
6. Accounting monitoring of agricultural production sectors
7. Economic mathematics in agricultural accounting and valuation
8. Expenditures and revenues
9. Expenditures and revenues
10. Annuities
11. Agricultural property valuation methodologies
12. Estimation of the value of farms
13. Estimation of financial results using technical – economic indicators

 

 

Week       Thematic Lab Unit

 

1. Basic concepts and definitions
2. Accounting methods in agriculture
3. Balance sheets
4. Analysis and interpretation of agricultural accounts
5. Accounting monitoring of farms
6. Accounting monitoring of agricultural production sectors
7. expenditures and revenues
8. Annuities
9. Agricultural property valuation methodologies
10. Estimation of the value of agricultural holdings
11. Estimation of financial results using technical – economic indicators
12. Case studies
13. Case studies

 

 

 

  1. LEARNING & TEACHING METHODSEVALUATION
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.

Activity Semester workload
Lectures 65
Literature analysis and in classroom presentation 10
Laboratory courses 15
Team projects in case studies 15
Independent study 20
Total

(25 workload hours per ECTS credit)

125

 

 

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

 

  1. 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 CONTENT

– Importance of industrial plants – classification – uses
– Cotton – propagation – botanical classification – species
– Cotton – morphophysiological characteristics – adaptability
– Cotton – cultivation practice – products
– Sugar beets – botanical classification – species
– Sugar beets – cultivation practice – products
– Tobacco – propagation – botanical classification – species
– Tobacco – cultivation practice – products
– Sunflower – morphophysiological characteristics – adaptability
– Sunflower – cultivated practice – products
– Flax- cultivation practice – products
– Industrial hemp – cultivation practice – products
– Energy plants – biofuels – trends & perspectives

LEARNING OUTCOMES

Upon successful completion of the course, students will be able to:
• understand specific technical concepts related to the cultivation of industrial plants (textile, olive, confectionery)
• 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. 2008. “Industrial Plants”, SYGCHRONI PAIDEIA Publications, Thessaloniki