The aim of the course is:
The course is the basic introductory course of food science and technology Introduces:
- the basic and fundamental principles of food science and the underlying technologies associated with the production of safe and nutritious, fresh and processed food for humans.
- the main technologies of food processing and preservation such as dehydration (drying), refrigeration, freezing, heat treatment (canning).
Upon successful completion of the course, the student will be able to:
Will have knowledge and understanding of key issues and the latest developments in Food Science and Technology.
- Has acquired the ability to understand complex concepts and to be informed about developments in the field of Food Science and Nutrition.
- Will be able to formulate and express views on Food Science and Nutrition issues to multiple recipients such as the scientific community of other fields of knowledge, the Food Industry, especially professionals in the professional field, society as a whole.
• Has acquired communication skills in Food and Nutrition.
The knowledge, scientific abilities and skills that the student will have acquired with this introductory course can be used (if they wish to be led) in the next course of study in it or in related scientific subjects.
The scope of the course is to help students to:
-Further familiarize themselves with the use of the English language in agricultural business management and supply chain systems.
-Understand longer written and auditory texts in English related to agricultural business management and supply chain systems.
-Convey the main information of a text in spoken language.
-Enrich their specialized vocabulary of administrative and economic terms in English.
-Communicate orally in English on topics related to agricultural sciences and the management of agricultural businesses and supply chain systems.
Upon successful completion of the course the student will be able to:
-Understands and uses basic terms and concepts of the disciplines in the department in English.
-Listens to and comprehends texts related to scientific topics relevant to the department in English, recognizing key concepts and information.
-Communicates effectively orally on scientific topics related to the department, participating in discussions and presentations regarding current concepts and practices.
Research, analysis, and synthesis of data and information, using the necessary technologies.
-Adaptation to new situations.
-Decision making.
-Independent work.
-Teamwork.
-Promotion of free, creative, and inductive thinking.
The aim of the course is:
This is the first/introductory course of the Department of Agribusiness and Supply Chain Management in Accounting for Agricultural and Rural Business focusing on Financial Accounting Principles in the context of the International Financial Reporting Standards (IFRS). The aim of the course is to provide students with the necessary theoretical knowledge and techniques used internationally in financial accounting and reporting.
Upon successful completion of the course, the student will be able to:
- Understand the principles of financial accounting, the financial cycle, recording of transactions and reporting in the: Statement of Financial Position; Statement of Comprehensive Income; Statement of Changes in Equity.
- Analyse the requirements of a particular accounting issue and apply the knowledge offered in practice.
- Know and comprehend basic terms sush as Journal , Journal entries, T- accounts etc
- Know and comprehend the appropriate terminology in Financial Accounting as well as the relevant modern reporting approaches.
- Make necessary Journal entries, Adjusting entries and prepare the relevant financial statements
The aim of the course is:
To introduce students to the fundamentals of Probability and Statistics which are relevant to economy and management.
Upon successful completion of the course, the student will be able to:
- Distinguishes the basic principles of Probability and Statistics.
- using enumeration methods and basic probability tools
- describe and summarize data gathered from observing a phenomenon or performing an experiment
- apply estimation and testing methods in order to make data-based decisions
- identify the selected method’s assumptions and keep in mind that it is required to apply checks for them
- critique data-based claims and evaluate data-based decisions
- complete a research project that employs simple statistical inference
- comply to ethical issues related to data gathering, data usage and publication of results
- Understands the basic "tools" for dealing with theoretical and practical problems that arise in the modern business environment.
The aim of the course is:
• To encourage the understanding of key issues of the Supply Chain and Logistics in relation to the competitive strategy that is formed in the modern changing environment.
• To introduce the students to the concepts of Supply Chain Management of goods and services.
• To develop students' analytical and critical vision skills.
Upon successful completion of the course, the student will be able to:
• Identify the basic concepts of supply chain analysis and logistics
• Understand the strategic role of supply chains
• Evaluate the efficiency of supply chain processes
• Analyze logistics costs and the factors that shape it
• Analyze and evaluate the requirements for the design and operation of supply chains
• Compare supply chains in terms of various parameters that determine their operation
• Consider creating a flexible supply chain
• Investigate the management of global distribution channels, as well as the appropriate risk management, in order to make the modern supply chain resilient.
General Competences:• Adapting to new situations
• Decision-making
• Working independently
• Teamwork
• Working in an international environment
• Working in an interdisciplinary environment
• Production of new research ideas Teamwork
• Project planning and management
• Respect for difference and multiculturalism
• Respect for the natural environment
• Showing social, professional, and ethical responsibility and sensitivity to gender issues
• Criticism and self-criticism
• Production of free, creative and inductive thinking
The aim of the course is:
To introduce the students to the concepts of Marketing and to lay the foundations for their proper understanding and delimitation of the framework in which Marketing and the Marketing Professional is moving for Agricultural Products.
Upon successful completion of the course, the student will be able to: Understand the basic concepts of marketing science in the context of economic and social sciences; b) the socio-economic environment in which the marketing topic is acting within the framework of enterprises and organizations; and c) the rationale of marketing, the fields of implementation and the new forms of application of modern technology in Marketing.Use the basic concepts of Marketing Science to interpret economic phenomena and market conditionsUnderstand how businesses react to changes in consumer purchasing behaviorUnderstand the operation of the Marketing Mix,Apply the Market segmentation processAnalyze the business environment of the enterprise: Out-of-company and internal business environment focusing mainly on SWOT Analysis. The sum of all the learning objects will be applied to agricultural products and foods.
The aim of the course is:
• Present students with the main theoretical knowledge in modern Human Resource Management as part of the modern business / administrative development process.
• Provide them with the basic "tools" for dealing with theoretical and practical problems that arise.
Upon successful completion of the course, the student will be able to:
• Know important considerations of the term "personality" and understands their importance in the business world
• Analyze and supervise the key aspects and dimensions of the relationship amongst "employees - working environment - business - control"
• Distinguish important parameters of 'working groups' and 'committees'
• Acquire the same perception of the mechanism of motivation, know important considerations of that term, and be able to analyze the correlation-motivation-productivity.
• Recognize and manage diversity issues (e.g., gender, multiculturalism)
• Understand / (co-) shaping / (co-) working towards correlative: (a) Work Planning / Job Analysis - Personnel Recruitment / Selection / Assessment and (b) Personnel Education / Training - Employee Performance.
• Understand key aspects of business ethics and employee ethics.
General Competences:
• Decision-making
• Working independently
• Teamwork
• Working in an international environment
• Working in an interdisciplinary environment
• Production of new research ideas Teamwork
• Project planning and management
• Respect for difference and multiculturalism
• Respect for the natural environment
• Showing social, professional, and ethical responsibility and sensitivity to gender issues
• Criticism and self-criticism
• Production of free, creative and inductive thinking
The course aims to familiarize students with the current situation and prospects of outdoor and indoor vegetable production, the nutritional value of vegetables, the economics of cultivation, the techniques of cultivation using modern technologies, as well as postharvest handling of vegetables.
Upon successful completion of the course the student will be able to:
Recognize different vegetable cropsBecome familiar with farming practices applied in outdoor and greenhouse vegetables. Know the cultivation particularities of the main fruit, leafy and root vegetablesBecome familiar with postharvest handling of vegetables
General Competences:
• Adapting to new situations
• Decision-making
• Individual/Independent work
• Group/Team work
• Development of free, creative and inductive thinking
The aims of the course are the following:
- To teach the students basic elements of the English language and Grammar aimed at raising their awareness about the usefulness of the language both for their academic studies and their future professional life thereafter.
- To enrich the students’ vocabulary through exposing them to language material from various sources (General English of a B1-B2 level, as defined by the Common European Framework of reference for languages, 2018).
- To offer the students practice in grammatical and syntactic structures of English indispensable for the enhancement of their language proficiency (of a B1-B2 level, as defined by the Common European Framework of reference for languages, 2018).
- To develop the students’ 4 language skills (listening comprehension, speaking competence, reading comprehension, and writing ability, of a B1-B2 level, as defined by the Common European Framework of reference for languages, 2018).
Upon successful completion of the course the students will be able to:
- Understand clearly and without any particular deviations from the standard language form (which may cause a breakdown in communication) the main points of the General English they are presented with.
- Address situations / problems which may arise when they find themselves in a country or setting among foreigners where they are obliged to use English to communicate.
- Produce oral language using vocabulary from various sources and grammatical / syntactic structures of a B1-B2 level (as defined by the Common European Framework of reference for languages, 2018).
- Produce basic written language on general topics (of a B1-B2 level (as defined by the Common European Framework of reference for languages, 2018).
The aim of the course is:
To introduce students to the fundamentals of Linear Algebra, functions of many variables and ordinary differential equations which are relevant to economy and management.
Upon successful completion of the course, the student will be able to:
- Distinguishes the basic principles of Linear Algebra.
- Understand and use the mathematical models.
- Apply the mathematical models in order to describe economic and managerial phenomena.
- Apply the mathematical models in order to comprehend and foresee economic trends.
- Understands the basic "tools" for dealing with theoretical and practical problems that arise in the modern business environment.
