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- GENERAL
| SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
| DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
| LEVEL OF STUDIES | Postgraduate | ||||
| COURSE CODE | PBTF05 | SEMESTER | 2nd | ||
| COURSE TITLE | Chemistry of Natural Products and Applications | ||||
| 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 | 3 | 7.5 | |||
| 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 |
Postgraduate/ | ||||
| PREREQUISITES:
|
– | ||||
| TEACHING & EXAMINATION LANGUAGE: | Greek | ||||
| COURSE OFFERED TO ERASMUS STUDENTS: | NO | ||||
| COURSE URL: | https://eclass.duth.gr/courses/OPE01199/ | ||||
- 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 secondary metabolic compounds of living organisms, which characterize the species that produces them, are referred to as natural products. The wide variety of structures created by nature and associated with the bioactivity of these products, attracted the interest of scientists from a very early age to study their chemistry and their applications. Today the knowledge in this field has spread enormously and contributes a lot to the improvement of human life. The aim of the course is to give basic knowledge concerning organic compounds that are characterized as products of both primary and secondary metabolism, to describe the methods for their isolation and characterization, to study their interaction with both the natural environment and with man and finally to investigate their possible utilization.
Upon successful completion of the course, postgraduate students will be able to:
• Describe and identify the structural characteristics of each category of compounds belonging to the broader category of natural products. • Study and understand the stereochemistry of natural products that is directly related to their biological action, as well as to know selected methods of isolation and analysis. • Recognize the importance of natural products in medicine, cosmetology, agriculture, daily life and therefore the need for their production on a large scale which makes it necessary to have a good knowledge of their chemistry and application. • Gaining knowledge about how and why plants produce such a wide range of metabolites gives us new ideas on how plants use these compounds to prevent predators and pathogens, attract and prevent pollinators, inhibit other plants by competing with themselves for own resources, and defending themselves from environmental stress. |
|
| 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 work § Development of inductive reasoning |
|
- COURSE CONTENT
| Lecture program of the course ‘Natural Product Chemistry and Applications’
1st Week, Phytochemicals: The chemical composition of plants. 2nd Week, Phenolic compounds – Investigation of antioxidant activity. 3rd Week, Alkaloids. 4th Week, Organic acids. 5th Week, Cellulose-hemicellulose, Pectins-Lignins. 6th Week, Aromatic and medicinal plants – Essential oils. 7th Week, Aromatic and medicinal plants – Terpenes. 8th Week, Vitamins. 9th Week, Organosulfur compounds: Part of I. 10th Week, Organosulfur compounds: Part II. 11th Week, Mode of action of natural products. 12th Week, Beneficial action of natural products. 13th Week, Allelopathy. 14th Week, Submission and presentation of bibliographic review work 15th Week, Final semester examinations |
- 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 |
§ Power point, videos
§ e-class § Lab techniques presentation
|
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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. |
|
||||||||||||||||||
| 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 |
In order to pass this course, each student must complete all of the following compulsory: I. Written final exam (60%) which includes: – Multiple choice questions – Comparative evaluation of theory elements II. Submission and presentation of review research (40%) |
- SUGGESTED BIBLIOGRAPHY
|
· Leland J. Cseke, Ara Kirakosyan, Peter B. Kaufman, Sara L. Warber, James A. Duke and Harry L. Brielmann. Natural Products from Plants. Second Edition. 2006. · Steven M. Colegate and Russell J. Molyneux. Bioactive Natural Products: Detection, Isolation, and Structural Determination. Second Edition. 2008. · Raphael Ikan. Selected Topics in the Chemistry of Natural Products. 2008. · K. Hόsnό Can BasΈer and Gerhard Buchbauer. Handbook of Essential Oils: Science, Technology and Applications. 2010. · Pengelly Adrew. The Constituents of Medicinal Plants: An Introduction to the Chemistry of Therapeutics of Herbal Medicine. Second Edition. 2004. · Sukhdev Swami Handa, Suman Preet Singh Khanuja, Gennaro Longo and Dev Dutt Rakesh. Extraction Technologies for Medicinal and Aromatic Plants. 2008. |
Special Topics of Science and Food Technology
COURSE OUTLINE
- GENERAL
| SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
| DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
| LEVEL OF STUDIES | 7 | ||||
| COURSE CODE | BYT-B3 | SEMESTER | 1st | ||
| COURSE TITLE | Special Topics of Food Science and Technology | ||||
| 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 | 3 | 7.5 | |||
| 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: | https://eclass.duth.gr/courses/1426245/ | ||||
- LEARNING OUTCOMES
| Learning Outcomes | |
| Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course. | |
| To comprehend the methodology and the ways of scientific research implementation from the initial conception of the idea and the bibliographic review, the writing of research proposals, the development of research methodologies, the analytical-laboratory work, the analysis and presentation of the results as well as the options for their diffusion. | |
| 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
| • The content of the course is determined based on the individual lectures from the visiting professors. Each lecture or series of lectures has a basic topic. Each topic is discussed, described and analysed accordingly.
Key topis are: 1. Biotechnological applications in food with the utilization of microorganisms 2. The use of natural antimicrobial agents to protect or increase the shelf life of food 3. The utilization of by-products of the agricultural or food industry 4. Molecular applications in the preparation, analysis, evaluation of special characteristics of food 5. Decision making methodology 6. Risk assessment 7. Current issues related to food science |
- 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,
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. |
|
||||||||||
| 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 assignments: 25% of the final score
· Written exams at the end of the semester (multiple- choice questions): 75% 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
| · Proposed from each lecturer |
ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
| Teacher (full name): | Athanasios Alexopoulos (Coordinator) |
| 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 the coordinator Associate Prof. Athanasios Alexopoulos. |
- 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 and water hygiene and safety fundamentals
COURSE OUTLINE
- GENERAL
| SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
| DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
| LEVEL OF STUDIES | 7 | ||||
| COURSE CODE | BYT-B1 | SEMESTER | 1st | ||
| COURSE TITLE | Fundamentals of Food and water hygiene and safety | ||||
| 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 | 3 | 7.5 | |||
| 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: | https://eclass.duth.gr/courses/OPE01192/ | ||||
- LEARNING OUTCOMES
| Learning Outcomes | |
| Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course. | |
| · Assess, identify and sort possible food hazards of chemical, physical or microbiological nature.
· Evaluate epidemiological data based on food-borne incidence. · Comprehend the importance of necessary measures taken during food processing (personal hygiene included) in order to avoid food hazards. · Evaluate the proper actions during food production. · Adopt the most efficient methodology in food shelf-life and preservation estimation. · Assess water quality used as drinking or during food production in the forms of ice and steam as well as water’s treatment technology. · To identify the proper food claims. |
|
| 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.Presentation of course outline and assignments
2.Food hazards 3. Spoilage microorganisms and pathogens 4. Historical and recent data of food-borne epidemics 5. Food and personal hygiene 6. Requirements and particularities in food industry 7.Thermal processing of foods 8. Non-thermal processes and packaging 9. Food shelf-life and preservation. Regulations, methods. 10.Water quality 11. Ice and steam quality 12. Water treatment 13. Food claims regulations 14. Final exams |
- 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, Excel, SPSS
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. |
|
||||||||||
| 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 assignments: 25% of the final score
· Written exams at the end of the semester (multiple- choice questions): 75% 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
| · Bacterial flora in digestive disease. Scarpignato C, Lanas A.
· Hygiene for Management: A text for food safety courses. Sprenger R. · Modern food microbiology. Jay M. · Kurita Handbook of water treatment. Takahide S. · Automation for food engineering. Clydesdale F. · Statistical aspects of the microbiological examination of foods. Jarvis B. · Freshwater microbiology. Sigee D. · Food safety handbook. Schmidt R, Rodrick G. · Food safety and food quality, Hester R, Harrison M. · Foodborne pathogens: Hazards, risk analysis and control. Blackburn W, McClure · Hygiene in food processing. Lelieveld M, Mostert A, Holah J, White B. · Introduction to food toxicology. Shibamoto T, Bjeldanes L. · Food hygiene. Marwala K. |
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 Associate Prof. Athanasios Alexopoulos. |
- 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.
Thesis
