Archives

Industrial Hygiene

  1. COURSE OUTLINE
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE FOOD1007 SEMESTER 6th-8th
    COURSE TITLE Industry Hygiene
    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: Yes (in English)
    COURSE URL: http://www.agro.duth.gr/undergraduate/record/FOOD1001.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.
    ·         Recognize the importance of controlling and certifying food production, storage, transport and disposal processes

    ·         Understand quality and criteria as the cornerstone for microbiological acceptance of products

    ·         To propose the measures and controls to be carried out on a case-by-case basis

    ·         Understand the required corrective procedures in case of system failure.
    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. Basic principles of microbiological hygiene in the food and drug manufacturing industry – Competent authorities that supervising the full range of control procedures.

    2. The rational application of the imposed principles of the HACCP system (Hazard Analysis Control Point System) I

    3. The rational application of the imposed principles of the HACCP system (Hazard Analysis Control Point System) II

    4. Compliance with the rules of Good Industrial Practice (GMP, Good Manufacturing Practice) I

    5.Compliance with the rules of Good Industrial Practice (GMP, Good Manufacturing Practice) II

    6.The accredited microbiological laboratory techniques established on the basis of the protocols and the relevant legislation or regulatory circulars at Greek, European and International level.

    7.Examples of application of the HACCP system and Good Industrial Practice (GMP).

    8. Quality control criteria

    9. Control of Health Practice in the Pharmaceutical Industry (food supplements)

    10. Hazard analysis in feta production

    11. Hazard analysis in the production of mastic and chewing gum

    12. HACCP design study in olive oil production

     
    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 individual assignments at the end of semester (100% 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 and Pharmaceutical Industrial Hygiene. E. Bezirtzoglou. Disigma Publications.(In Greek)

     

     

     

     

    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
    Implementation Instructions: (3) Written assignments should be uploaded in e-class platform until the day of the final exams.

    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.

Molecular Plant – Microbe Interactions

  1. GENERAL
FACULTY AGRICULTURAL SCIENCES & FORESTRY
DEPT. AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES Undergraduate
                   COURSE CODE AGRON1022                       SEMESTER 6th/8th
                COURSE TITLE Molecular Plant Microbe Interactions
INDIVINDUAL TEACHING ACTIVITIES WEEKLY TEACHING HOURS ECTS
Lectures and Exercises 5 5
COURSE TYPE: Specialization Optional
                 PRECONDITION LESSONS: None
                            TUTORIAL LANGUAGE: Greek
LESSON OFFERED TO ERASMUS STUDENTS Yes
URL

 

  1. LEARNING RESULTS
Learning Results
The main goal of the course is to provide an overview of the biology of host-microbe interactions at the molecular level.

 
General skills
By the end of the course the students are expected to know the plant disease resistance mechanisms as well as the respective invasion mechanisms used by pathogens at genetic and molecular levels. In addition, they should be able to follow any research development in those fields and comprehend the methods employed in plant breeding cultivars resistant to pathogens via the exploitation of molecules based on the study of plant-microbe interactions.to provide the students with a concise review of the molecular biology of plants and microorganisms like fungi, bacteria and viruses.

 

 

  1. COURSE CONTENT
Introduction– The concept of plant disease: parasitism and symbiosis, Mechanisms of constitutive and induced plant resistance towards microbes, Molecular plant microbe interactions.

Mechanisms of plant resistance– The molecular basis of plant reaction towards invasion by microbes, Detection of plant disease resistance genes, Genetics of plant disease resistance

Recognition process and signaling in host-pathogen systems – Model systems for studying molecular plant-pathogen interactions

Local and systemic plant disease resistance – Plant mechanisms involved in resistance/ susceptibility to pathogens, Molecular mechanisms of systemic acquired resistance (salicylic acid, jasmonic acid and ethylene as plant disease resistance inducers)

Plant – virus interactions – Viral virulence factors, proteins and microRNAs involved in plant viral infections

Mechanisms involved in plant bacterial diseases – Bacterial virulence factors involved in plant bacterial diseases, Mechanisms involved in pathogenesis by plant bacteria, Bacterial effectors and secretion mechanisms, Genetics of host specificity

Infection mechanisms in plant – fungi pathosystems – Molecular signal transduction in plant – pathogenic fungi interactions, Genetic analysis of the interactions in the pathosystem between the model plant Arabidopsis thaliana and the oomycete Hyaloperonospora parasitica

Molecular signal transduction in the interaction between plants and symbiotic microbes – Symbiosis vs defense: two sides of the same coin, Interactions in the symbiosis between legumes and nitrogen fixing bacteria, Interactions between plants and arbuscular mycorrhizal fungi, The use of beneficial microbes in agriculture

 

 

  1. INFORMATIVE AND LEARNING EVALUATION METHODS
WAY OF TEACHING In classroom presentations and theoretical exercises
USE OF INFORMATION AND COMMUNICATION TECHNOLOGIES ICT use (power point)
TEACHING ORGANIZATION Activity Amount of activity in Semester
Lectures 39
Exercises 26
Team exercises 35
Individual research 25
Total

(25 hours per credit unit)

  

125
STUDENT EVALUATION

 

 Final written exams and optional project at the end of the semester

 

  1. RECOMMENDED BIBLIOGRAPHY
1 Agrios G., «Phytopathology»

2. Watson James, κ.α., «Recombinant DNA»

 

 

 

 

Food Processing

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0008 SEMESTER 7
COURSE TITLE Food Processing
TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
     
COURSE TYPE Scientific Area
PREREQUISITES: –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01113/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·         Upon the completion of the course the students will be able to:

·          To understood the needs for food processing and the historical development of methods.

·         To comprehend the basics of modern methodology and technology involved in food processing.

·         To distinct the pros and cons of each treatment (cost effect, energy requirements and overall quality) of processed foods.
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. COURSE CONTENT
  • Food heating methods.
  • Effect of heating on microorganisms and food components.
  • Blanching.
  • Pasteurization.
  • Sterilization.
  • Canning.
  • Aseptic processing and packaging.
  • Extrusion.
  • Cold storage.
  • Freezing.
  • Concentration (evaporation, freeze concentration, semipermeable membranes). Food dehydration.
  • Food irradiation.
  • High hydrostatic pressure technology.
  • Fermentation. Preservatives.

 
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 Yes
TEACHING ORGANIZATION
Activity Workload/semester
Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 125
Student Evaluation Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
  1. SUGGESTED BIBLIOGRAPHY
Food Processing Technology – Principles and Practice. P. Fellows. CRC Press.

Food Analysis

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD1006 SEMESTER 7
COURSE TITLE Food Analysis
TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
     
COURSE TYPE Scientific Area
PREREQUISITES: –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/GEO148/
  1. LEARNING OUTCOMES
Learning Outcomes
 
On successful completion of the course students will be able to:

·         1. To develop expertise relevant to the professional practice of chemistry relevant to agriculture science.

·         2. To develop an understanding of the range and theories of instrumental methods available in analytical chemistry.

·         3. To develop knowledge pertaining to the appropriate selection of instruments for the successful analysis of complex mixtures (e.g. foods)

·         4. To develop an understanding of the role of an agriculturist in measurement and problem solving in food analysis

·         5. To provide an understanding of and skills in advanced methods of separation and analysis

·         6. To provide practical experience in selected instrumental methods of food analysis

·         7. To extend skills in procedures and instrumental methods applied in analytical tasks

·         8. To expand skills in the scientific method of planning, developing, conducting, reviewing and reporting experiments

·         9. To extend understanding of the professional and safety responsibilities residing in working on environmental problems
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. COURSE CONTENT
  1.  Introduction in Food Analysis
  2. General Principles of Food Sampling
  3. Determination of Humidity in Foods
  4. Determination of Ash content in Foods
  5. Determination of Lipids in Foods (I
  6. Determination of Lipids in Foods (II)
  7. Determination  of Sugars in Foods
  8. Determination of Proteins in Foods (I)
  9. Determination of Proteins in Foods (II)
  10. Determination of Vitamins in Food
  11.  Determination of Food Additives
  12. Determination of  Sensorial Characteristics in Foods
  13. Determination of Acidity in Foods

 
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 Yes
TEACHING ORGANIZATION
Activity Workload/semester
Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 125
Student Evaluation Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
  1. SUGGESTED BIBLIOGRAPHY
Ανάλυση Τροφίμων. ΠΟΛΥΧΡΟΝΙΑΔΟΥ-ΑΛΗΧΑΝΙΔΟΥ. Εκδόσεις Γαρταγάνης.1996

 

 

 

 

 

Food Microbiology

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0005 SEMESTER 6
COURSE TITLE Food Microbiology
TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
     
COURSE TYPE Scientific Area
PREREQUISITES: –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/ FOOD0005.shtml
  1. LEARNING OUTCOMES
Learning Outcomes
 
After this course the students will be able to:

(a) Comprehend the importance of microorganisms in food spoilage or food processing.

(b) Examine, cultivate, isolate and identify important microorganisms.
General Skills
·         Independent work

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning
  1. COURSE CONTENT
 Food microbiology is concerned with the study of microorganisms capable of altering or spoiling foods or causing foodborne diseases. The course syllabus includes:

1.       the purpose of food microbiology

2.        the origin of foodborne strains

3.       the factors involved with the growth of foodborne strains

4.       the microbial survival in foods

5.       Food spoilage (I)

6.        Food spoilage (II)

7.       Methods of microbiological food analysis.

8.        Forborne diseases from bacteria.

9.        Foodborne diseases from molds and fungus

10.     Foodborne diseases from parasites.

11.     Foodborne diseases from viruses.

12.     Fermented foods.

13.     Probiotics.

 
  1. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 Yes
TEACHING ORGANIZATION
Activity Workload/semester
Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 125
Student Evaluation Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
  1. SUGGESTED BIBLIOGRAPHY
§  Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.

 

 

 

 

 

 

 

Plant & Animal Based Food Technology

  1. COURSE OUTLINE
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE FOOD1008 SEMESTER 6
    COURSE TITLE Plant and Animal Based Food Technology
    TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
    Lectures and laboratory course 5 5
         
    COURSE TYPE Scientific Area
    PREREQUISITES: –
    TEACHING & EXAMINATION LANGUAGE: Greek
    COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
    COURSE URL: https://eclass.duth.gr/courses/ OPE01121/
    1. LEARNING OUTCOMES
    Learning Outcomes
     
    Attending this course the students will be able to comprehend:

    (a) The basic processing technology of various products originated from plants and animals.

    (b) The physiology and conditions required for improved quality of foods.

    (c) The market needs in traditional as well as in novel food products characterized by an improved quality and shelf-life.

    (d) The potential provided by modern methods to further exploit the various byproducts (agrowastes).
    General Skills
    ·         Independent work

    ·         Literature search, data analysis and synthesis

    ·          Development of inductive reasoning
    1. COURSE CONTENT
    1.       Introduction to the technology of products of plant origin

    2.       Tomato processing technology

    3.       Fruit and vegetable processing technology

    4.       Fruit technology

    5.       Fruit juice technology

    6.       Table olive technology

    7.       Introduction to food technology

    8.       Cooling-Freezing-Freezing (PART I)

    9.       Cooling-Freezing-Freezing (PART II)

    10.    Meat heating and radiation

    11.    Meat composition and  changes

    12.    Meat products technology

    13.    Fish technology

     
    1. LEARNING & TEACHING METHODS – EVALUATION
    TEACHING METHOD Face to face/ Distance learning
    USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

    		 Yes
    TEACHING ORGANIZATION
    Activity Workload/semester
    Lectures 39
    Laboratory courses 26
    Individual written assignments 15
    Independent study 45
    Course total

    (25-hour workload per credit unit)

    		 125
    Student Evaluation Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
    1. SUGGESTED BIBLIOGRAPHY
    §  Y.H. Hui. 2007. Handbook of Food Products Manufacturing. Wiley-Interscience.

     

     

     

     

Food Engineering

  1. COURSE OUTLINE
    1. GENERAL
    SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
    DEPARTMENT AGRICULTURAL DEVELOPMENT
    LEVEL OF STUDIES 7
    COURSE CODE FOOD0003 SEMESTER 6th
    COURSE TITLE Food Engineering
    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: Yes (in English)
    COURSE URL: https://eclass.duth.gr/courses/OPE01121/ http://www.agro.duth.gr/undergraduate/record/FOOD0003.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.
    After this course the students will be able to:

    ·         Comprehend the basic terminology of engineering in general (systems of units, gas laws) and food engineering in particular (steam properties, thermal properties of foods, heating, mass and energy balance).

    ·         Understand the need for quantification and math modeling of various processes employed in food production.

    ·         Familiarize with the basic terminology and procedures used in food engineering
    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 (content and utility)

    2. Fundamental concepts of engineering I.

    3. Fundamental concepts of engineering II

    4. Thermal Properties of foods

    5. Freezing point, freezing process, boiling point, properties and steam tables

    6. Mass and energy balances

    7. Momentum transfer – rheology I

    8. Momentum transfer – rheology II

    9. Fluid transfer systems

    10. Stirring and mixing of fluids

    11. Heat transfer – Alternators

    12. Evaporation – Dehydration

    13. Principles of mass transfer
    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. Introduction to Food Engineering. R.P. Singh, D.R. Heldman. Elsevier – Academic Press.

    2. Introduction in Food Engineering, Lazarides Charalabos, Giahoudis & Co. (In Greek)

     

     

     

     

     

    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.

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 METHODS – EVALUATION
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.

 

Applied Economics Statistics

COURSE OUTLINE

  1. 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:
  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 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.
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 Policy

COURSE OUTLINE

 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL 7
COURSE CODE ECO0011 SEMESTER 6th
COURSE TITLE AGRICULTURAL POLICY
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 Yes (in English)
COURSE WEBSITE (URL) http://www.agro.duth.gr/undergraduate/program/ECO0011.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:

Understand and simulate theories and concepts on the impacts and evolutions of agricultural policies and the Common Agricultural Policy.

Comprehend and identify national or international effects that different agricultural policy measures or schemes may have on different stakeholders.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

  1. COURSE CONTENT
Measures and Forms of Agricultural Policy, Agricultural products policy in the EU, Agricultural policy organizations, Agricultural products policy and planning, Impacts of agricultural products policy, Common Agricultural Policy.

 

  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
Entomological Collection 15
Independent study 45
Course total

(25-hour workload per credit unit)

  

125
STUDENT ASSESSMENT

 

 Written exams at the end of the semester both on theoretical and practical courses.

 

 

  1. PROPOSED LITERATURE
·       “Αγροτική Πολιτική” Σέμος Α., Εκδόσεις ΖΗΤΗ, Θεσσαλονίκη 2004.

·       “Αγροτική Πολιτική”, Παπαγεωργίου Κ., Δαμιανός Π., Σπαθής Π., Εκδόσεις Α. Σταμούλης, Αθήνα 2005.

 

ANNEX OF THE COURSE OUTLINE

 

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Christos Karelakis
Contact details: chkarel@agro.duth.gr
Supervisors: (1) No
Evaluation methods:(2) Written examination with distance through e-class and Microsoft Teams, provided that the integrity and reliability of the examination are ensured
Implementation Instructions: (3) The examination will be carried out via multiple choice questions in e-class and Microsoft Teams on the scheduled date.

A. Microsoft Teams

The Microsoft Teams link is created on the course page on the platform and exclusively in the institutional accounts of those who have registered for the course and have learned the terms of distance education.

Students must log in to the Microsoft Teams room through their institutional account, otherwise they will NOT be able to participate. They will be identified using their institutional account.

B. e-class

At the same time, they must log in to the e-class using their institutional account and go to the course page (prerequisite to have registered for the course)

https://eclass.duth.gr/courses/OPE01138/

The exam lasts 30 minutes and each student must answer 20 multiple choice questions, without a negative grade. Each of the questions is scored with 0.5.