Με την επιτυχή ολοκλήρωση του μαθήματος ο φοιτητής/τρια θα έχει εξοικειωθεί με καλλωπιστικά φυτά εξωτερικού χώρου και θα έχει αποκτήσει γνώσεις προς τρεις βασικές κατευθύνσεις: α) της αναγνώρισης των φυτών αυτών, β) της αξιοποίησής τους σε διάφορες κηποτεχνικές εφαρμογές, διαμορφώσεις και αναπλάσεις τοπίων με βάση τα μορφολογικά/βιομετρικά τους χαρακτηριστικά και τις εδαφοκλιματικές τους απαιτήσεις και γ) της αναπαραγωγής και καλλιέργειάς τους σε επιχειρηματικό επίπεδο.

• Αναζήτηση, ανάλυση και σύνθεση δεδομένων και πληροφοριών, με τη χρήση και των απαραίτητων τεχνολογιών
• Αυτόνομη εργασία
• Ομαδική εργασία
• Σχεδιασμός και διαχείριση έργων
• Σεβασμός στο φυσικό περιβάλλον
• Προσαρμογή σε νέες καταστάσεις
• Λήψη αποφάσεων
• Προαγωγή της ελεύθερης, δημιουργικής και επαγωγικής σκέψης

The aim of this course is the students become familiar with plant breeding methods of selected representative field crops such as wheat, barley, corn, sugar beet, potato, cotton, so following graduation, they can be able to design and implement breeding programs for developing new cultivars. General information is provided concerning their origin and botanical characteristics, also a description of the target traits for breeding, as well as the appropriate breeding method.

This course will serve as a general introduction to the principles of plant breeding through biotechnology. Breeding and biotechnology is of particular importance to plant scientists since most cultivated plants are the product of breeding through both classical and modern approaches. The goal of the course is to integrate all of the knowledge that students have learned in order to comprehend how biotechnology is applied to plant breeding. Emphasis is given on the understanding of the integration of all modern techniques related to plant biotechnology to improve the crops. The teaching of the course creates an interdisciplinary environment since it is provided by faculty members with different subject areas.

Upon completion of the course, students will have learned and comprehended the plant defense mechanisms, the host-pathogen interactions affecting resistance and the principles and methods (classical and molecular-biotechnological) of improving plant resistance to pathogens. In addition, they will have become familiar with breeding methods of vegetables propagated asexually (artichoke, garlic, onion species, etc.) and by seed (autogamous: tomato, lettuce, pepper and allogamous: cucumber, pumpkin, melon, watermelon, cauliflower, cabbage, onion, turnip).

The course provides advanced knowledge about field experimental design and analysis of data.

After successful completion of the course (theory and laboratory), students should possess the modern scientific knowledge regarding viruses as distinct plant pathogens, their interaction with plants and their potential vectors, as well as the diagnosis and treatment of viral related plant diseases.
Also, students should be able to keep up-to-date on cutting-edge topics related to plant viruses and plant virus diseases.
The learning outcomes of the course are:
(a) Knowledge - Understanding:

• basic concepts and terminology of the science of Plant Virology
• the characteristics of plant viruses and their differentiation from other biotic and abiotic causal agents of plant diseases
• modern methods of detection and identification of plant viruses
• the process of diagnosis of viral related diseases
• the transmission of plant viruses and related pathogens and the epidemiology and field spread of the diseases they cause
• the basic strategies and specific measures to deal with viral and related plant diseases
• the principles of production of certified propagating material

(b) Practical skills in applying the main methods of identification of plant viruses.
(c) Development of the ability to distinguish the symptoms of viral diseases from other transmissible and non- transmissible plant diseases and to perform a correct diagnosis.
(d) Development of the capacity to design programs for the integrated management of virus and related plant diseases of different epidemiology.

The objective of the course is to introduce students of the Department of Crop Science and the Section of Pomology and Viticulture in the basic knowledge of the cultivation of table grapes in Greece and in the world, of the quality characters of traditional and new table grape varieties.

The course material aims to introduce students to the methodology used in both table grape vineyard establishment and management and cultivation techniques to improve grape quality.

Upon the successful completion of the course (theory and laboratory part of the course), students will have (Descriptive indicators for Levels 6 of the European Qualifications Framework for Lifelong Learning):

• Understood the traditional and table grape varieties and their quality characters.
• Understand the selection of a site for the establishment of a vineyard of table grape varieties and the selection criteria of training and trellis systems, pruning of the vines as well as the adaptation of the new training systems to the Greek conditions.
• Understood the determination of the appropriate degree of ripeness of grapes according to the destination of use.
• Understood the methodology and techniques of harvesting table grapes, packaging of table grapes as well as the means of pre-cooling, preservation in cold storage chamber.

The course is offered to the students of:

• 9^th semester of the Department of Crop Science (optional)

The objective of the course is to introduce students of the Department of Crop Science and the Section of Pomology and Viticulture in the methods and techniques of grapevine breeding, in the directions of breeding of phylloxera-resistant rootstocks and in the creation of new varieties of the European grapevine.

Upon the successful completion of the course (theory and laboratory part of the course), students will have (Descriptive indicators for Levels 6 of the European Qualifications Framework for Lifelong Learning):

• Understood the methods and techniques of grapevine breeding.
• Understood the importance and significance of creating rootstocks resistant to the rhizobiaform of phylloxera.
• Understood the difficulties in creating new European grape varieties (Vitis vinifera L.)

The course is offered to the students of:
• 9th semester of the Department of Crop Science (compulsory)

The objective of the course is to introduce students in the basic knowledge of quality characters of raisin grapevine varieties and the quality characters of raisins (currants).The course aims to introduce students in the methodology used during raisin technology and the industrial processing of raisins.

Upon the successful completion of the course (theory and laboratory part of the course), students will have (Descriptive indicators for Levels 6 of the European Qualifications Framework for Lifelong Learning):

• Understood the quality characters of raisin grapevine varieties, the quality characters of raisins
• Understood the phenomenon of drying of the grapes and the types of raisins
• Understood the production of Natural Sultana Raisin and Corinthian Currants
• Understood the industrial Processing of Corinthian Currant

The course is offered to the students of:

• 7^th semester of the Department of Crop Science (optional)

The objective of the course is to introduce students in the reproduction, propagation and cultivation (viticultural) techniques of the grapevine, as well as in ampelography.The course aims to introduce students in the methodology used both in the propagation, in the viticultural techniques as well as in the identification of grapevine varieties, rootstocks and their cultivation suitability, for the proper management of a modern productive vineyard.

Upon the successful completion of the course (theory and laboratory part of the course), students will have (Descriptive indicators for Levels 6 of the European Qualifications Framework for Lifelong Learning):

• Understood the differentiation and fertility of grapevine buds
• Understood the pollination, fruit setting, development and maturation of the berries
• Understood the asexual propagation with cuttings and graft
• Understood the effect of canopy management (summer pruning) in the viticultural practice 
• Understood the properties and selection criteria of rootstocks, the properties, quality characters and cultivation suitability of grape cultivars.

The course is offered to the students of:

• 6^th semester of the Department of Crop Science (compulsory)
• 4^th semester of the Department of Food Science and Human Nutrition (optional)

The objective of the course is to introduce students to the basic functions of the grape vine and their morphological and physiological basis, to the basic cultivation techniques which are used in a productive vineyard, as well as to the importance of the cultivation of the vine for the crop production.

The course aims to introduce students to the methodology used both in the installation and management of a modern productive vineyard, as well as to the viticultural techniques regarding the training, fruiting and the annual vegetation cycle of the vines.

Upon the successful completion of the course (theory and laboratory part of the course), students will have (Descriptive indicators for Level 6 of the European Qualifications Framework for Lifelong Learning):

• Understood the morphology and anatomy of the various organs of the vine and their utilization in productive viticulture.
• Understood the annual vegetation cycle, the phenological stages and their physiological basis
• Understood how a vineyard can be managed.
• Understood the importance of pruning, training and fruiting of the vines and their utilization in the viticultural practice.

The course is offered to the students of:

• 5^th semester of the Department of Crop Science (compulsory)
• 3^rd semester of the Department of Food Science and Human Nutrition (optional)
• 3^rd semester of the Department of Biotechnology (optional)
• 7^th semester of the Department of Agricultural Economics & Rural Development (optional)
• 9^th semester of the Department of Natural Resources Management & Agricultural Engineering (optional)

The course aims to introduce graduate students into the basic principles and methods of Statistical Process Control, as applied in the food industry.

Upon completion of this course, the student is expected to be able to:

• explain the notion of probability distribution
• use the Normal distribution and basic discrete distributions 
• apply estimation and testing methods
• interpret statistical significance correctly
• apply and justify methods and tools for statistical quality control
• describe the characteristics of basic experimental designs
• describe the characteristics of basic acceptance sampling plans
• use statistical software for statistical quality control
• comprehend the notion of uncertainty which is always contained in statistical inference critique data-based claims and evaluate data-based decisions
• comply to ethical issues

Upon completion of this course, the student is expected to be able to:

• distinguish stochastic and deterministic phenomena and experiments
• using enumeration methods and basic probability tools
• apply simple probability calculus
• recognize the practical value and importance of probabilities in the understanding of stochastic phenomena and experiments
• describe and summarize data
•  translate a research question into a statistical hypothesis  when given a data group and the type of experimental design or sampling procedure
• 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
• comprehend and interpret correctly the statistical significance
• interpret results correctly, effectively, and in context without relying on statistical jargon
• comprehend the notion of uncertainty which is always contained in statistical inference
• critique data-based claims and evaluate data-based decisions
• complete a research project that employs simple statistical inference
• comply to ethical issues.

Upon completion of this course, the student is expected to be able to:

• distinguish stochastic and deterministic phenomena and experiments
• using enumeration methods and basic probability tools
• apply simple probability calculus
• recognize the practical value and importance of probabilities in the understanding of stochastic phenomena and experiments
• describe and summarize data
•  translate a research question into a statistical hypothesis  when given a data group and the type of experimental design or sampling procedure
• 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
• comprehend and interpret correctly the statistical significance
• interpret results correctly, effectively, and in context without relying on statistical jargon
• comprehend the notion of uncertainty which is always contained in statistical inference
• critique data-based claims and evaluate data-based decisions
• complete a research project that employs simple statistical inference
• comply to ethical issues

Upon completion of this course, the student is expected to be able to:

• translate a research question into a statistical hypothesis  or/and  into a regression model when given a data group and the type of experimental design or sampling procedure
• apply estimation and testing methods  in order to make data-based decisions
• model and investigate relationships between two or more variables within a regression framework
• apply checks for method’s assumptions
• comprehend and interpret correctly the statistical significance
• interpret results correctly, effectively, and in context without relying on statistical jargon
• comprehend the notion of uncertainty which is always contained in statistical inference critique data-based claims and evaluate data-based decisions
• complete a research project that employs simple statistical inference
• use statistical software to summarize data numerically and visually, and to perform data analysis
• comply to ethical issues. 

The first section of the course is dedicated to abiotic stress factors, which precede in terms of importance and effects on crop yields. Their effects on the structure and function of plant organisms are examined, with an emphasis on cultivated species, and the mechanisms through which plants cope with adverse conditions. The knowledge of these mechanisms is a prerequisite not only for a series of cultivation interventions, but also for genetic improvement programs or for biotechnological applications. The second section examines anthropogenic stressors in order to build a background of knowledge about the effects of anthropogenic activities and the changes they bring to the planet's flora and crops (and therefore to the survival of the human species). Acquiring this background allows plant organisms to be utilized by experts who respect the planet that hosts them. In the third section, biotic stress factors are examined, their effects on the structure and function of plant organisms and the mechanisms through which plants defend. Special mention is made of secondary metabolites, molecules that play an important role in coping with biotic stressors, and then preexisting and induced defense mechanisms are examined. The knowledge of defense mechanisms is a prerequisite not only for the understanding of Phytopathology and Pharmacology courses, but also for a number of applications such as the production of biologically active substances, drugs and cosmetics. In the third section, an attempt is made to present the consequences of the coexistence of more than one stress factor on the structure and function of plant species as well as their respective reactions, because the conditions that are formed now resemble field conditions more realistically. Finally some opinions are developed regarding the existing as well as possible biotechnological applications based on the background knowledge acquired.

The first part of the course provides a historical review of the evolution of microscopes, provides interpretation of images obtained by different types of microscopes and also refers to the importance of evolution in shaping the structures of plant species. The second section presents the structure and function of typical plant cells, the third section presents the structure and function of plant tissues, and the fourth section presents the structure and function of plant organs. The course aims for students to learn the levels of organization of a plant organism (cells-tissues-organs) with special emphasis on structure-function relationships, so that they acquire the background knowledge required by a series of courses (especially of productive laboratories) that will be taught in the following years of the study program.

The course aims to synthesize all the knowledge that students have acquired in order to recognize the effects of stressors in the field. Upon successful completion of the course, students will possess knowledge regarding the steps to follow in order to identify biotic and abiotic stresses of individual plants or crops in the field or in the greenhouse.

At the end of the course students will be able to know and understand:

• what are the physiological processes and what is their importance for the life of the plant,

• what are the biological systems, what biological components do they include and how do they contribute to the realization of physiological processes,

• how the physiological systems and processes are connected to each other and how they contribute to the functionality of each plant organ and the plant as a whole,

• what are the developmental processes, what physiological processes do they include and how do they differ with age,

• what natural resources the plant manages,

• how plant physiology is useful in digital agriculture,

• how plant physiology is used in biofortification of a crop.

During the laboratory exercises, students gain insight into:

• how they will perform a laboratory experiment to collect physiologically relevant data, concerning key molecules (sugars, starch, chlorophylls, carotenoids) and physiological functions (photosynthesis, transpiration) of the plant, and • how experimental results will be processed.

The aim of the course is to familiarize students with the methods of improvement of the of representative large-scale crop plants such as wheat, barley, corn, sugar beet, potato, cotton in order to be able to participate after graduation after graduation, they will be able to actively participate in respective variety creation programmes. First, general information is presented The origin and botanical characteristics of the varieties, a description of the varieties to be selected is given traits are described and appropriate improvement methods are described

The aim of the course is to train students in the design, statistical processing and analysis of
and interpretation of the results of single- and multivariate experiments in the agricultural
Sciences. Upon completion of the course, students will be able to evaluate the effect of different treatments on their experimental material and to make rational decisions about the effects of different treatments decisions in the production process and/or research

The aim of the course is to introduce students to the basics of organic and sustainable agriculture. It is based on the basic techniques and the specific elements that present in addition to conventional agriculture. It relates the agricultural production system to the safety of the environment and the quality of the agricultural product.

Among the aims of the course, students who successfully complete the course are:
Understand the importance of major environmental problems in contemporary society.
Understand "in depth" the causes and consequences of air, land, land water and marine pollution.
to know about the phytotoxicity of pollutants and their effects - both biological and economic - especially on crop species to know about biomonitoring - bio-recording methods in the assessment of disturbances, alterations and stresses at species, bio-community and ecosystem level.
To know about the applications of biomarker-biometers with emphasis on the use of plants in monitoring environmental quality.
to know about phytoremedation - i.e. the use of plants in the decontamination and restoration of disturbed areas

The purpose of the course is to introduce students to basic knowledge of biology and ecology of weeds, invasive and parasitic plants. Particular emphasis is given on the principles of integrated weed management using cultural, biological, natural and chemical methods . In addition, the interactions of weeds with crops are studied (competition / allelopathy). Moreover, herbicides are presented (groups, mechanisms of action, selectivity, fate and behaviour in soil, movement in the plant, metabolism) and the advantages and disadvantages of chemical and non-chemical methods of weed control are also discussed. Special reference is made to the problem of herbicide resistant weeds (and methods of prevention and management) and to the ways of correct application of herbicides.

The aim of the course ' General Arboriculture ' is to familiarize the students with the
students at a theoretical and practical level with the needs of the tree for germination and
the interactions between endogenous and exogenous factors, the needs of the tree for growth and fruiting, the interactions between the interactions between the tree and the interactions between the tree and the interactions between the tree and the external factors. Emphasis is placed on tree characteristics of characteristics of key arboricultural species for the country.

The dominant purpose of the course is
1) the acquisition of knowledge on the morphology, biology and ecology of wildlife The aim of the course is to acquire knowledge on the morphology, biology and ecology of wildlife in order to manage it in relation to agriculture and animal husbandry
2) to understand the role of wildlife in the environment in general
3) the acquisition of skills to identify it in the field

Upon successful completion of the course the student will be able to:
Understand that biodiversity is directly influenced by the geo environment, diversity Understand that biodiversity is influenced by the geo-environment, the variety of minerals and rocks, hydrochemistry, geothermal gradient, and geomorphology. Greece is characterized by a great complexity of rocks and structures, by intense and complex relief and different geodynamic processes. All this contributes to the
high biodiversity and the development of endemic species.

The aim of the course is to familiarize students with the theoretical and applied in issues concerning the formation of conditions in the lower layers of the atmosphere (atmospheric boundary layer) with emphasis on the lower layer of the atmosphere (surface boundary layer) and on small spatial and temporal scales of interest to the Agriculture. In the context of the course, the Earth-Sun motion is analysed in relation to the formation of atmospheric conditions and in particular the radiation balance. The study of the atmospheric circulation together with its consequent horizontal motions with particular emphasis on the wind parameter in relation to the topographical relief, the coexistence of the wind and the land/sea coexistence and the configuration of the wind speed distribution over and within the
and over and above the crop rotation. The atmospheric disturbances and weather associated with
and the possibilities and measures to be taken in order to reduce the impact of atmospheric disturbances and the associated protection of agricultural crops from adverse weather events.

The aim of the course 'Introduction to Agronomy' is to familiarize students with the
students at a theoretical level with the historical development of agriculture, the food industry, the
the food problem, the economic and social dimension of agriculture. Presented
the branches and systems, natural resources and inputs of agriculture are briefly presented.
production. Emphasis is placed on the general characteristics and structural problems
of Greek agriculture.

- Decision-making
- Development of free, creative and deductive thinking