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.

General Microbiology is a basic course for understanding the diversity, cellular structure, function and phylogeny of microorganisms. It is the foundation for taking higher level microbiology-related courses in various Departments of the AUA, such as Plant Pathology, Food Safety and Technology, Food Microbiology, Soil Microbiology, Microbial Biotechnology, various courses on agricultural and non-agricultural waste treatment and bioremediation.

The purpose of the "FARM ANIMAL NUTRITION" course is to train students in animal nutrition, with the aim of sustainable production of safe, high-quality livestock products while ensuring the well-being of farmed species and the protection of the environment.
Upon successful completion of the course students will:

• learn about the composition and characteristics of animal feed and will be able to recognize the main categories referred to in animal nutrition.
• understand the basic principles of nutrition physiology and realize the importance of nutrition in meeting the energy and nutrient needs of animals.
• understand the general principles governing animal nutrition and will realize the need to formulate specialized rations depending on the species and the physiological condition of the farmed species
• understand the importance of nutrition for the production of safe and quality livestock products.
• learn about the applications of biotechnology in animal nutrition and understand their importance for the sustainable development of animal production.
• learn to search online databases.

The course aims at the familiarization of students with a) the basic concepts of (general and technical- occupational) education, b) the methodology of the design of curricula, c) the methods and practices of teaching (and learning) with emphasis on technical-occupational programmes (focusing on agricultural education) and d) the evaluation (of curricula and learning).

By successfully completing the course students will be able to:

• Describe, distinguish and explain the fundamental concepts, theories and methodologies of general and technical/agricultural education (and training)
• Select and justify the appropriate strategies and teaching forms/techniques, and teaching aids which, under certain circumstances, will secure the success of the teaching intervention/event.
• Develop appropriate teaching/learning objectives, teaching plan and evaluation method(s) within a given curriculum.
• Develop a curriculum (aims and objectives, content/knowledge, learning experiences, structure/programme and evaluation)
• Evaluate a teaching intervention/event and a given curriculum
• Cooperate with peers to collect appropriate materials so as to put together and present a piece of work related to the course contents/interests

Upon successful completion of the course the student will

• understand the basic concepts of Information Science and implications in society, employment, scientific progress and philosophy,
• distinguish the capabilities of the parts that make up a computer and will be able to choose the parts of a computer system that meets the needs of his scientific field,
• understand the capabilities and features of his computer's Operating System,
• use specific software packages for data processing and analysis, evaluation of results and decision-making in matters of his scientific field,
• use the computer for collaborative learning with partners, in the context of group work, understand the concept of algorithm and can create in the form of flowcharts, algorithms for solving computational problems,
• implement algorithms using the Python programming language,
• understand the concept of the database, its utility, the design principles and methodology and the ways of processing the data in a database, and furthermore is able to design simple databases, implement them and manage their data,
• know the basic concepts of networking, the internet, and its services as well as the issues related to their security,
• understand issues of cutting-edge technologies (artificial intelligence, virtual reality, big data, IoT, cloud computing), as well as their applications and techniques.

The course “Animal Breeding and Husbundry” aims to familiarize students, in theoretical and practical level, with the contemporary physiological aspects applied in husbandry of large, small ruminants and aquaculture principles.
In particular, lectures and practice focus on the understanding of:

• The necessary conditions for an efficient farming, the possibilities of development and the perspectives of dairy, beef, sheep and goat production through the estimation of the global livestock (live animals, meat and milk production).
• The characteristics of the most common breeds of cow, sheep and goat with the intention of their evaluation through the appropriate breeding systems.
• The factors that influence the conception rate, the duration of gestation and parturition but also the factors used for the estimation of the reproductive potential (prolificacy rate, viability rate, profitability rate).
• The factors that affect the process of milk production, the growth of mammary gland and the development of lactation in ruminants.
• The factors that influence carcass and meat production in ruminants.
• The productive systems of aquaculture.

The aims of this course include:

• Presentation of a basic view of significant aspects of the Greek and European agricultural history and the history of the agricultural science.
• The emergence of key issues related to agricultural science, scientific reforms and revolutions, land reforms and the development of agricultural technology, history and evolution of agricultural research and agricultural education, etc.
• The analysis will focus on the social organization and the living conditions of farmers over time, will examine issues of rural ideology, political representation of peasants and other social and cultural aspects of rural life.
• Generally, the main objective of this course is to familiarize students with the history of Agriculture and Agricultural Science and with the historical basis of rural issues and the emergence of comparative and interdisciplinary dimension phenomena usually studied in closely agronomical and national context.

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 course provides primary knowledge about agricultural experimental designs and analysis of data.
The aim of this course is to train students in experimental design, statistical processing, analysis and interpretation of data resulting from of one factor (OFAT)- and multifactorial experiments in Agricultural Sciences.
Upon completion of the course, students will be able to evaluate the effect of various interventions on their experiments and make rational decisions with respect to questions raised at the production level or in research.

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.

After successfully completing the course, attendees will be able to:

• have a sound overview of the current status and perspectives of vegetable production in Greece and at global level, the nutritional value, and the economic aspects of producing vegetables both in open field and in greenhouse, as well as their marketing,
• select the most appropriate crops and cropping systems for a particular cultivation site,
• understand the major interactions between vegetable production, root and air environment, including climatic conditions,
• advise growers about the most appropriate cropping practices and new technological developments in the sector of vegetable production and marketing,
• understand the different links of the vegetable supply chain after harvesting, including harvesting technologies and their economics, package, transport, post-harvest storage and marketing.
• apply good agricultural practices based on integrated crop management in the vegetable production sector.
• support as advisors or inspectors certification procedures in vegetable production enterprises
• compile technical studies on vegetable production
• support research projects related to the vegetable supply chain.
• establish and manage a vegetable production or marketing enterprise.

This course is the main introductory course in the concepts of Marketing of Agricultural Products and Food. It deals with issues of traditional Marketing of Agricultural Products and Food, but it takes into consideration the ways in which the process of Marketing of Agricultural Products and Food has changed the last decades.

Furthermore, the course highlights the role of Marketing in the markets of agricultural products and food by presenting current trends and marketing applications in these markets. Upon successful completion of the course the student will be able to understand:

• the basic concepts of Agricultural Products and Food Marketing
• the process and levels of planning of Agricultural Products and Food Marketing
• how Marketing Research is done
• the importance of knowing consumer behavior
• the definition of market segmentation criteria, ways of selecting the target market and product positioning in the mind of the consumer
• what is a product, product classification, brand, and product packaging
• the concept of price, selling price, pricing strategies and tactics and external factors that affect the price
• how futures and options markets work
• the purpose of the distribution system and the main market players, including wholesalers and retailers
• the marketing mix as a means of communication, the communication process and the elements of the promotion mix and how it is selected
• the transformation of the Marketing strategy into a Marketing activity in the agricultural products and food business
• The process of evaluating the Marketing results that arise in the agri-food business

Upon the successful completion of the course (theory and laboratory), students should be able (descriptive indicator 6, 7 of the European Qualifications Framework) to:

• Familiarize themselves with the basic characteristics of the main bee species in Greece, the anatomy, physiology, and ethology of the honeybee and the silkworm, the social organization of the honeybee, and the structure of its hive. Moreover, they should be familiar with the nutritional requirements of the honeybee and the silkworm, the most important beekeeping plants, the necessary beekeeping equipment, the products of the honeybee and the silkworm, the pollination contribution of the honeybee, the potential risks of applying plant protection products, and the significance of all the above.
• Possess skills in designing basic beekeeping operations, queen rearing methods, production and harvesting of beekeeping products (pollen, royal jelly, venom, propolis, wax), identification and control of major pests and diseases of the honeybee and the silkworm.
• Be capable of maintaining a beekeeping and silkworm rearing unit of basic scale, performing basic beekeeping operations, and harvesting products from the honeybee and the silkworm, as well as staying informed and
  evaluating cutting-edge issues related to beekeeping and sericulture

On completion of the course the student should:

• Gain in-depth understanding of the molecular basis of information flow from DNA and understand how the genes are regulated
• Be able to discuss the processes of DNA replication, transcription, protein synthesis and processing
• Acquire knowledge towards to some methods and experimental techniques used in biological research
• Be able to analyze, evaluate and decide on a case by case applicability of appropriate molecular tools for fingerprinting analyses
• improved their capacity for critical thinking through a detailed analysis and evaluation of scientific concepts, experimental designs and literature review
• gain expertise in data handling associated with mastering graphics, word processing software packages and statistics
• Develop critical thinking and presentation skills by delivering a report and presenting a scientific paper
• understand how advances in molecular biology technologies can be used to produce high value industrial products (nutraceuticals, cosmetics, agrochemicals, medicinal materials) and contribute to modern society’s health and well-being

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.

The course contributes to the understanding of business strategy issues. It examines the concepts, methods and tools for shaping and implementing a business strategy.
Specifically, the aim of this course is in understanding:

• how executives can position a business in the context of market competitive forces and thus exploit
  these and/or influence them to their advantage,
• existing business strategy and marketing processes,
• the information that appears in Corporate Financial Statements (Income Statement, Statement of
  Changes in Equity, Cash Flow Statement, Balance Sheet) and their Financial Analysis (ratio analysis,
  break even analysis, investment appraisal).
• Cost accounting and pricing.
• Designing and preparation of business plans

The course aims to introduce students to the basic concepts of Physics both at the level of experimental techniques and at the level of understanding the basic processes and functions studied by Life Sciences. The concepts of physics are introduced through issues raised by the phenomenon of life and are complemented by many other topics in modern Biophysics and Biology.

The selection of the examined topics is based on the needs of the Life Sciences. Some typical topics that are not central to the life sciences are omitted (eg Kepler's laws, special relativity theory, elementary particle physics, astrophysics, etc.). The principles of physics are introduced, where possible, through biology issues whereas life sciences issues are everywhere embedded in the teaching material of this course. This stimulates the students' interest as they examine issues belonging in the core of their studies, from the perspective of Physics. Introductory concepts in measurement and statistical analysis methodologies that are necessary in almost all the sciences are also taught in the practical exercises.

Physics course aims to introduce students to the basic concepts upon which many important developments in molecular and cell biology have been based. Moreover, the Physics course provides students with cognitive tools that connect many types of phenomena that are unrelated to each other. Many of these tools are quantitative and can "standardize" a phenomenon to confirm or reject a theoretical hypothesis. Thus, students with this knowledge are called upon to deal with problems they encounter for the first time, using the right tools-laws.

This is a basic course that presents the fundamentals of the science of Genetics.
Its aim is to introduce students to the basic principles of Genetics, while also reporting to the theory and techniques of genetic analysis.
Lastly, the course’s aim is the understanding of the methodology of solving Genetics problems.
After successfully completing this course, students will:

• Have acquired knowledge on the functions and interactions of genes
• Have acquired competencies in the techniques of Mendelian analysis
• Be able to interpret the outcomes of crosses between monohybrids, dihybrids and multihybrids and define in detail the genotypes and phenotypes of all individuals.
• Be able to calculate χ2 to decide whether observations of progenies ratios in particular crosses deviate from expectations purely on the basis of chance.
• Be able to explain the results of dihybrid crosses and define in full detail the genotype and phenotype of all individuals intergenerational and intragenerational.
• Be able to test experimental results in dihybrids crosses under different regimes of dominance and epistasis and use the χ2 test to reject or not a precise null hypothesis.
• Have become familiar with the ways in which the environment affects the manifestation of the phenotype, the norm of reaction of a genotype, genotype-environment interactions, twin studies, and their applications.
• Be able to calculate the estimated distance between linked genes based on outcomes for crosses involving these genes.
• Be able to explain the outcomes of crosses between dihybrids for linked genes and define in detail the genotypic and phenotypic ratios of progenies in all generations.
• Be able to perform a three – point testcross and draw a linkage map of the linked – genes, showing the order and the distance in map units.
• Have familiarized themselves with the cell cycle, mitosis, meiosis.
• Understand the mechanisms of sex determination in animals.
• Learn about the structure of Υ chromosome and understand the importance of the SRY gene in the development of testis in mammals, while also interpret what causes sex reversal.
• Learn about the structure of X chromosome and understand the importance of X-inactivation for the dose compensation through epigenetic mechanisms.
• Understand the sex-linked inheritance and distinguish it from sex-influenced and sex-limited inheritance.
• Learn about the types of gene mutations, how they are caused, and interpret their effects in protein structure and function as well as in diseases.
• Know the types of chromosome mutations, such as deletions, duplications, inversions, translocations, and understand how they develop and their effect in individuals and their gametes.
• Have understood how to use plant monosomic lines for a gene and, through appropriate crosses, identify the chromosome that carries the gene.
• Have gained knowledge about extra-nuclear inheritance, the theory of endosymbiosis, the molecular genetics of mitochondria and chloroplasts, and human diseases associated with mutations in mitochondrial DNA
• Have developed their ability to collaborate with other students to solve complex Genetics problems.

This course aims to introduce students to basic principles of Cell Biology. A description of the possible origin and evolution of life will be given, the ultrastructure of the eukaryotic cell (nucleus, endoplasmic reticulum, plastids, chloroplasts, mitochondria, Golgi apparatus, cytoskeleton, membranes etc) will be covered in detail, and cell behavior in vivo and in vitro will be discussed.
Students will also be introduced to foundamental cell biology techniques and will gain an understanding of how they are applied to specific problems in cell biology.
This course will provide an invaluable foundation for more specialized courses that the students will encounter in later semesters.
On completion of the course the student should:

• Learn about the basic structures of the eukaryotic cells and relate them to their cellular functions
• Learn about how the complexity and diversity exhibited by present-day cells evolved
• Acquire knowledge towards to current methods and experimental techniques used in cellular biology research
• Be able to match the proper microscopy techniques with the specimen or the process he/she would like to observe
• Develop critical thinking and presentation skills by delivering a report and/or presenting a scientific paper

This course is a baseline general course on important notions in Nutrition Research Methods. The primary aim is of this course is to introduce the students to important concepts of scientific research, nutritional epidemiology, and to link these concepts on deriving a hypothesis for a research protocol. The students will learn how to assess associations between exposure(s) and outcome(s).
Introductory methodological Systematic Review concepts will also be covered, and critical evaluation of the literature (study design and nutritional assessment methods) will be underlined, in order for the student to be able to find relevant scientific literature using acceptable search engines, but also to understand the studies design, strengths and limitations.

By the end of this course the students will be able to:

• Have a good understanding of the basic critical characteristics of a scientific study, and its contribution to the field on Nutrition & Health.
• Be knowledgeable of the tools and techniques required for assessing the order and strength of the indicators from different study types, accounting for strengths and limitations of the study design.
• To distinguish and acknowledge the main study types and association measures used each time, based on the study type.
• To use methodological assessment tools for acquiring nutritional intake information, and conduct an adequate literature review for planning a research protocol.

The course aims at:
a) providing knowledge of the Principles of the Microbial Biotechnology, the Fermentation Technology and the Bioprocesses.
b) providing knowledge and expertise in microbial (principally) and enzymatic (to lesser extent) processes implicated with the White Biotechnology and the Food Technology.
c) the acquisition of competencies concerning how microbial cells, enzymes and bioreactors function and how biotechnological products are recovered.
d) finally the development of the ability of the person to successfully perform calculations concerning the various studied bioprocesses related with the Food Technology and the White Biotechnology.

This is a basic introductory course in Nutritional counselling and dietary behavior change.

• The course aims to enable comprehension of basic concepts of Nutritional Counselling, as well as acquisition of skills related to efficient communication of the dietician with the patient, patient mobilization, and design of counselling sessions for dietary behavior modification and health improvement.

After completion of the course the student will:

• Have skills of efficient communication.
• Have knowledge of interview techniques and skills for efficient data collection from the patient.
• Have skills for assessing changes made by the patients and for enhancing their compliance.
• Be familiar with many case studies of patients from different age groups, with different individual characteristics and health related problems, as well as with problems that the student might face in every day practice related to difficulties in communication, low patient mobilization or low compliance to dietary behavior changes

The knowledge and skills acquired by the student in this course could be useful in his/her future courses, like Clinical Nutrition and clinical placement.

The aim of the course is the students to acquire basic engineering knowledge and necessary skills in order to become able to calculate basic quantities necessary in food processing. Specifically, the students will acquire knowledge in momentum, heat and mass transfer, and the ability to recognize, understand, analyze and explain these phenomena which are often encountered in food processing in order to a) explain changes that are observed in food processing and b ) calculate the necessary parameters and variables in food processing.

Upon successful completion of this course the student will be able to:

• perform conversion of units
• make calculations using the steam tables
• acquire basic knowledge of the main physical properties of food
• conduct mass and energy balances
• calculate pump parameters and flow conditions of a liquid food and select the appropriate pump
• understand and distinguish the mechanisms of heat and mass transfer
• identify and calculate key quantities in heat and mass transfer e.g. heat and mass transfer coefficient, heat and mass transfer rate, thermal conductivity, diffusion coefficient, etc.
• distinguish the resistances to heat and mass transfer and calculate the flow rate of heat and mass in various applications e.g. insulation, heat exchangers, packaging etc.
• calculate the time needed to heat or to cool a product or to achieve certain mass transfer under certain initial and boundary conditions (local or average product temperature or concentration)
• compare heat and mass transfer phenomena and identify similarities and common physical laws that govern these phenomena

The objective of this course is the student:
1) to acquire knowledge on the basic unit operations that are used in food processing plants i.e.
evaporation, filtration, extraction, etc. More specifically, the student should understand the principles governing these processes, know the equipment involved and describe and explain their operation.
2) to acquire the skill in analysis and mathematical description of the main relations between the design and operating parameters of these processes and calculate them.

Upon successful completion of this course the student will be able to:

• describe the various types of evaporators used in liquid food concentration and calculate the effect of operating parameters on the concentration of the final product, evaporation temperature, energy consumption, etc. Also to describe and explain the different ways of saving energy in evaporation calculate the properties of air using a psychrometric chart and the required air flow rate in a hot air drier. Describe the various types of dryers, distinguish the comparative advantages of each one and calculate the necessary time for drying a product
• understand and describe the cooling cycle and the corresponding equipment. Calculate the coefficient of performance of the equipment and the heat load of a refrigerator or a cold room
• understand and describe extraction, understand the mass transfer phenomena involved and calculate the concentration of the extracted substance in the different streams as well as the required extraction time
• understand and describe a membrane separation system and distinguish between osmosis, ultrafiltration and microfiltration
• understand and describe separation by centrifugation, filtration and sieving and the systems for grinding, mixing, extrusion and distillation. Perform basic calculations for these systems

By solving problems, the student will acquire the skill to calculate certain operating and design
parameters in unit operations in food processing and compare different alternative solutions to
achieve high process efficiency and high product quality.

The course is a basic introductory course on concepts of biochemistry. The course aims at studying and understanding the structure and the biological role of the main biological molecules, in particular, proteins, lipids and carbohydrates, as well as of their biosynthesis and catabolism. The aim is also at studying and understanding the main oxidative pathways in biological systems. Finally, the course aims at training students in basic methodological and experimental approaches in the field of Biochemistry.

Upon successful completion of this course, students will be able to:

• Understand the role and function of key biological molecules and their metabolism
• Integrate the knowledge in designing new methodological and experimental approaches in the field of Biochemistry
• Integrate the knowledge in the study and understanding of other related sciences
• Study independently and critically
• Present their knowledge, in specific and non-specific audiences, with completeness and clarity

The course is a basic introductory course on concepts of Food Biochemistry. The course aims at studying and understanding of the biochemical and physicochemical processes and changes that take place during the conversion of the raw material, such as meat, milk, cereals, fruits and vegetables, into a food product or a new type of food. Finally, the course aims at training students in basic methodological and experimental approaches in the field of Food Biochemistry.

Upon successful completion of this course, students will be able to:

• Understand the basic biochemical changes during food processing and production
• Integrate the knowledge in designing new methodological and experimental approaches in the field of Food Science and Technology
• Integrate the knowledge in the study and understanding of other related sciences
• Study independently and critically
• Present their knowledge in specific and non-specific audiences with completeness and clarity

The course Dairy Science is a basic prerequisite for the courses Dairy Technology I and Dairy Technology II – Cheese Science.
The aim of the course is to provide current scientific knowledge about the components, the properties and the complex interactions that occur in milk.

Upon successful completion of this course the students will be able to:

• be aware of the composition, structure, microbiota and physical properties of raw milk, the effect of the typical processing on them.
• be aware of the analytical methodology for the evaluation of the quality of raw milk utilized as a raw material for the food manufacturing sector.
• have acquired critical thinking skills needed to solve problems related to raw milk either as biological or as raw material for the food industry.

This is a basic introductory course in Nutritional Education and in the design of relevant community programs.

The course aims at introducing students in basic concepts of nutritional education and in unification of research, theory, and nutritional practice in different population groups/communities for health improvement.

After completion of the course the student will be able to:

• Design interventions, programs and health strategies for individuals, groups of people and organizations aiming at health improvement.
• Implement methods regarding assessment of the needs, design, management, integration, and assessment of programs for dietary behavior change and health promotion.
• Implement the existent theory regarding dietary behavior change and health promotion in community interventions.
• Propose interventions aiming at specific dietary problems in the community, including a financial estimate.
• Perceive the interrelation of policies and legislation in nutritional education

This is the basic introductory course to Sports Nutrition. The goal of this course is to develop an understanding of the necessary nutrition practices related to exercise or training in order to achieve health, energy, and adaptations.

The course material aims at introducing student in the basic concepts of sports nutrition placing an emphasis on the basic nutrition principles, energy consumption during weight bearing exercise and aerobic and anaerobic exercise, on the diet at the time of preparation, the time of meal consumption and the meals’ composition for prior, during, and after the exercise event, on use of ergogenics and nutrition supplements and on special needs of athletes.

It also describes the introductory concepts of the nutritional needs of all age groups in all stages of life before, during, and after exercise. Finally, the aim of this course is the students’ understanding of the way by which the dietary recommendations are modified based on the type and duration of exercise.

By the successful completion of this course the student will be in a position to:

• Have knowledge and understanding of the basic sports and nutrition concepts but also of the newest developments of sports nutrition.
• Have acquired the ability to perceive complex concepts related to absorption and digestion of nutrients during exercise, body needs and uses of nutrients for energy.
• Will be able to comprehend body composition for sports performance and the principles of different types of exercise
• Will be able to comprehend and evaluate the use of nutrition supplements
• Will acquire the ability to perceive eating disorders

Τhe course is the introductory class to Life stages nutrition.
The course material aims at introducing the students to the basic principles of the changes of the organic functions during pregnancy, lactation, childhood, teenage life, adult life and finally of the elderly.
Lastly, the goal of the course if the comprehension of the spherical knowledge regarding the nutrient needs and foods in every stage of life.

Upon successful completion of the course the student will:

• Have gained knowledge and understanding of the basic issues but also of new developments regarding Life stages nutrition.
• Will be able to comprehend complex issues related to the factors that affect the nutrition choices depending on the age stage

This course covers the basic concepts of nutritional epidemiology and it’s link public health nutrition, emphasizing on food-diet-dietary state associations with chronic diseases and other health issues (preventive or risk).
The main aim of this course is το familiarize students how notions of nutritional epidemiology & public health, are translated into community nutrition programs, that will alter dietary habits & behaviors, based on population needs, with main aim to promote health, help population meet set dietary guidelines. The aim of the government in establishing public health policies will also be underlined. This course will introduce key concepts related to nutritional assessment at the population level, dietary recommendations, policies for changing eating habits at the individual, community and population level, the role of the state in public health, and setting global and national priorities as well as policy-making and leadership skills.

By the end of this course the students will be able to:

• Have a good understanding of the basic concepts of epidemiology and its role in public health, as well as how these are interrelated in promoting well-being and/or preventing disease.
• Be knowledgeable of the tools and techniques required for assessing nutritional guidelines and policies and how these can be used to help achieve changes in terms of individual, community and population level.
• To list and distinguish the main roles in planning a nutrition prevention program, and to assess the role each interested party plays in achieving results.
• Analyzes and accounts for all key elements that are required in creating nutritional policies that ensures public health.
• Collaborates with fellow students in evaluating dietary/nutritional intervention programs aimed to alter eating habits and ultimately ensuring public health promotion.

This is a basic introductory course in Nutritional counselling and dietary behavior change. The course aims to enable comprehension of basic concepts of Nutritional Counselling, as well as acquisition of skills related to efficient communication of the dietician with the patient, patient mobilization, and design of counselling sessions for dietary behavior modification and health improvement.

After completion of the course the student will:

• Have skills of efficient communication.
• Have knowledge of interview techniques and skills for efficient data collection from the patient.
• Have skills for assessing changes made by the patients and for enhancing their compliance.
• Be familiar with many case studies of patients from different age groups, with different individual characteristics and health related problems, as well as with problems that the student might face in every day practice related to difficulties in communication, low patient mobilization or low compliance to dietary behavior changes

The knowledge and skills acquired by the student in this course could be useful in his/her future courses, like Clinical Nutrition and clinical placement.

The objective of the Instrumental Analysis course is to acquaint the students with the modern methods of instrumental chemical analysis at a theoretical and practical level. More specifically in the theoretical courses, emphasis is placed on the principle of each method, on its organization, on the interpretation of the provided graphs or spectra, as well as on the processing of the results for qualitative and quantitative measurements. Particular emphasis is placed at the end on the choice of method/or methods for solving specific analytical practical problems from research or from industrial practice.

The objective of laboratory exercises is to familiarize students with the organization and applications of Instrumental Analysis Methods (which are usually used in research laboratories, in public or private control laboratories). At the same time, laboratory exercises are aimed to:

• The direct connection of theoretical knowledge with practical application.
• Learning how to properly prepare the sample before analyzing it.
• The understanding of the basic operational parameters on which each method of instrumental analysis depends.
• Learning the correct process of measuring, receiving, processing the data and estimating the final result.

At the same time as the previous ones, students are trained in writing laboratory reports.

The course aims at:

• providing knowledge concerning the various traditional and advanced methods related with the treatment and the valorization of agro-industrial wastes and residues.
• also at initiating the students to the several types of chemical, enzymatic and microbial methods related with the treatment and valorization of agro-industrial wastes and residues.
• the acquisition of competencies concerning the knowledge of “Green” and “Sustainable” methods implicated in the valorization of food and agro-industrial waste streams and residues.
• finally developing the person’s ability to successfully understand the several processes related with the conversions of wastes and residues into added-value compounds with the aid of chemical and biotechnological methods

The learning objectives of this module are the following:

1. Teaching of main principles of basic unit operations employed in industrial food processes
2. Carry out practical work in the laboratory in order to learn the main operational characteristics of various unit operations employed in industrial food processes
3. Processing of data and numerical estimation of specific parameters based on the data that will be collected during the operation of each unit operation
4. Applications and examples of operation of different equipment using case-specific examples of food processes

The course introduces the principles and methodologies for modeling and optimizing food related processes through computational tools. The course material includes: Introduction to modeling of food processes. Nonlinear algebraic equations. Systems of linear and non-linear algebraic equations. Simple and multiple linear and nonlinear regression. Systems of ordinary differential equations - Initial Value Problems. Numerical integration. Introduction to optimization. Linear programming. Applications through EXCEL and MATLAB.
Upon successful completion of this course the student will become familiar with the use of mathematical equations to describe the basic phenomena observed in food processes. He will learn the basic numerical methods for solving various mathematical problems, and the use of the EXCEL and MATLAB software for modeling and optimization in food processing.

Upon successful completion of this course the students will acquire new knowledge and
specific skills on the following subjects:

Basic overview of a broad spectrum of Microbial Biotechnology applications,
socioeconomical impact.

• Understand the basic genetic of microorganisms and the respective tools for applying
  microbial genetic engineering
• Appreciate the significance of -omic technologies in modern microbial biotechnology
• Usage of microorganisms in Industrial fermentations
• Knowledge and expertise of the enzyme and microbial technology and the microbial
  biotransformations related to the production of food-based products and to the
  applications of white biotechnology
• Knowledge and methodologies of the microbial and enzyme technology related to the
  food biotechnology and the industrial biotechnology
• Metabolism and added value compounds produced by microorganisms used in
  industrial scale fermentations. Optimization of production using biotechnological
  methods.
• Perspectives of modern Microbial Biotechnology in production of bioenergy and
  biochemical or bioactive high added value materials, amino acids and alternative food
  sources.

The course aims to inform the students on the microbiology of milk and its products. Emphases are placed on the knowledge and distinguish of the desired starter cultures and their usage for the manufacturing of safe products, with particular organoleptic and functional characteristics. Finally, special mention is made in the microbiological changes of dairy products, the safety and hygiene of milk industries.
Upon successful completion of this course the student will be able to:

• think critically on the microbiological quality and safety of milk and its products, both in the production process, and in the storage and distribution chain.
• Know the tools and techniques of health management and security products milk
• interpret the problems of microbial degradation of product quality and develop direct ways to address them.
• Create and present a plan in a case study, partnering with fellow students.

Upon successful completion of the course, the students will be able to:

• Understand the role and function of the intrinsic, extrinsic and implicit factors to control the growth/survival and death of microorganisms in the food environment
• Understand the application of hurdle concept to control food spoilage and enhance food safety
• Implement microbial enumeration and quantification on food products using conventional microbiological techniques
• Integrate the acquired knowledge with other related scientific disciplines

It aims at:

a) Acquiring the knowledge of grape/berries composition, grape maturity process
b) Common mechanical processes among the various winemaking products
c) Common chemical processes, must adjustment methods
d) White winemaking
e) Red winemaking
f) Malolactic fermentation

The aim of the practical teaching is to train the students to measure basic wine analytical procedures such as sugars, ph, titratable acidity, free and total sulfides, ethanol, volatile acidity, reducing sugars, colour density, total phenolics

At the end of the course, students should be able to:

• Understand the meanings of grape composition and the technological importance of it part of the grape
• Understand the common practices
• Monitor the must corrections and improvements
• To know the basic must adjustment methods and to take decisions concerning the addition of specific enological products in must and wine
• To know the details of white winemaking
• To know the details of red winemaking

It aims at:

• Acquiring the knowledge of wine chemical composition, stabilization treatments, conservation, ageing and origins of the main organoleptic defects
• Understanding and recognizing the relationship among all the above parameters and wine quality
• The development of their ability to stabilize red and white wines

At the end of the course, students should be able to:

• Understand the meanings of wine stabilization and treatments
• Know the chemical composition of wine and its relationship with wine quality
• Distinguish the main reasons of chemical and microbial instability in wines and make decisions about the possible treatments
• Connect wine style and ageing
• Evaluate wine stability using laboratory methods
• Evaluate wine quality by sensory analysis.
• Recognize wine defects and their possible origin
• Make decisions concerning the addition of specific enological substances in wine
• Work in teams in the lab to complete an analysis, discuss the results and prepare reports
• Critically compare the results obtained in the lab with published values

The course is a basic introductory course on the concepts of quality control and sensory evaluation of foods. The objectives of the course are the understanding and adoption of proper approach to the theory of quality concerning the integration of products from the beginning (built-in quality).

The course combines theory with exercises in order to effectively cover the basic concepts of food quality control and sensory evaluation. Also, key assessment and control tools of food quality and sensory evaluation are presented. Therefore, the material of the course aims to introduce students to a) the basic concepts of quality and organoleptic tests of foods, b) how to troubleshoot and resolve quality problems with the help of statistical quality control and c ) understanding of the methods and analysis of sensory evaluation data.
Upon successful completion of this course the student he / she will be able to :

• Clearly understand the importance of quality and its benefits, and that quality is a matter of prevention rather than checks or inspections
• Has understanding of the importance of the specifications, customers and variability for the definition of quality, and the relationship of the latter with quality problems
• A perception of the quality dimensions
• Combine statistics with quality to solve or prevent quality problems
• Has understanding of the application/implementation of the tools used to solve quality problems
• Grasping the need for continuous quality improvement
• Has understanding of the concept and methods of sensory examination
• Be familiar with the data analysis of the organoleptic tests

The course is a basic introductory course on the principles of food preservation. The course material includes: Causes of food spoilage. General principles of food preservation. Thermal processing. Reaction kinetics of (thermal) destruction and quality deterioration of foods. Design of thermal processes. High hydrostatic pressure processing. Drying. Low temperature preservation (chilling, freezing). Emphasis is given to the design of thermal processes, which is used as a teaching model for other preservation technologies.

Upon successful completion of this course the student will become familiar with the various technologies of food preservation with emphasis be given on the safety and quality of the final product. The student will be able to quantify the changes on the quality factors and safety parameters that take place in the product during the various preservation processes.

The course learning outcomes aim at:

• acquiring the knowledge and developing basic skills and critical thinking concerning the concept of qualitative and quantitative determination of food spoilage in terms of specific spoilage organisms, physiological characteristics, metabolic pathways, types of spoilage of major food categories (fresh meat, fish, fruits and vegetables)
• the acquisition of competencies in the field of microbial ecology in food ecosystems aa well as the cell to cell communication (quorum sensing) and development of biofilm communities with focus on food safety and quality
• the development of their ability to access the potential of foodborne illness caused by major pathogenic bacteria (Listeria spp., Salmonella spp., Staphylococcus spp., Escherichia spp., etc)

The course material includes: a brief presentation of preservation methods and packaging trends.
Terminology, scientific and technical aspects of packaging materials: glass, plastics (polymers), paper,
wood and metals.

Environmental and legal issues of food packaging and future trends.

Specific issues such as intelligent materials in food packaging, active, biodegradable, vacuum packaging etc. are topics of term papers prepared by the students.

After successful completion of this course the student will gain knowledge about scientific and technical issues of packaging materials. He will be able to specify packaging requirements for various types of foods with regard to benefits, cost and safety issues as well.

The course completes the knowledge and skills of students to develop a plan for managing food safety and quality according to international standards.
Upon successful completion of the course, the student will be able to:

• identify the institutional framework and interpret it
• describe and interpret and differentiate the requirements of the various standards
• compiles requirements
• applies the requirements of the standards to food businesses
• inspect and evaluate the implementation of systems and recommend corrective actions.

The course material aims to provide up-to-date scientific knowledge about the transformation of milk into milk products (except cheese). Specifically, it refers to mechanical, chemical and microbiological processes that take place during the production process of dairy products (heated milk, milk powders, fermented milks, cream, butter and ice cream products), so that the student acquires a comprehensive understanding of the processes and critical parameters of the production of these products as well as the interpretation of the principles on which each process is based.
Upon successful completion of the course, the student will be able to:

• Have the critical thinking and skills required to manage milk intended for production and quality control of dairy products.
• Know the tools and techniques of the management and production process of dairy products.
• Interpret problems and invent ways to deal with them.
• To create and present a design in a case study, working with his fellow students.

The objective of the lesson is the integrated presentation of cheese science and technology.
At the end of studies, the student:

• will have understood the complex mechanisms involved in cheese curd and ripening and whey treatment.
• will have obtained practical experience in the production of the major groups of cheese.
• will have the ability to combine different types of processing and evaluate their results on cheese manufacture and properties.
• will be able to plan and organize the production of typical and specialty cheese products.
• will be able to organize and implement a whey exploitation scheme.

It is an introduction to food safety and assists in acquaintance of knowledge on (a) biological, chemical and physical hazards in foods; (ii) the types of foodborne diseases, their special characteristics and their associations with specific hazards; (iii) fundamental hygiene rules (prerequisite programs), manifested as Good Manufacturing Practices, Good Hygiene Practices, which serve as a basis for food safety management systems.

The course aims to familiarize students with the latest approaches in food safety, the relevant legislation and the new risk metrics. The ultimate goal is that the student develops “horizontal” and systematic thinking on food safety. He or she becomes qualified as a food safety inspector or a food safety expert, capable of identifying hazards along the food chain (i.e., performing hazard analysis) and assessing the impact of food safety interventions in order to prevent, eliminate or reduce hazards at acceptable levels, i.e., risk mitigation.

The lectures offer a multi- and inter-disciplinary framework on food safety, integrating knowledge obtained from other courses of Food Science. Teaching is highly based on case studies. It is interactive and requires that the students act as food safety professionals on real examples of outbreak investigation or potential cases of noncompliance of a processing line or a final product with hygiene standards.

The course also describes the principles of hygienic design of food processing facilities and equipment, along with a thorough overview of Good Sanitation Practices. Special focus is provided on Good Hygiene and Good Manufacturing Practices and the detailed description of the Basic and Operational Prerequisite Programs.

The ultimate goal of the course is to teach the students a holistic approach on food safety, assist them in solving problems, making mature decisions in risk mitigation and prepare them for application of the HACCP principles in food safety management systems, such as ISO 22000.

By the end of the course, students will be qualified in:
• Performing inspection on hygiene of food processing establishments
• Assessing the adequacy of prerequisites and improve the total hygiene infrastructure
• Coordinating systematic outbreak investigations for identifying the hazard causing the outbreak and the point-of-entry in the food chain (i.e., source attribution).
• Designing proper decontamination interventions
• Applying HACCP principles and adopting them in food safety management systems, which will be taught more extensively in subsequent courses.
• Understanding risk assessment methodology and stochastic/systems thinking in making decisions on food safety

Course of Natural Products: Chemistry and Bioactivity is the study and deepening of students at a theoretical and practical level with modern methods of receiving, isolating and processing natural products, primary and secondary metabolites. Classification based on their origin, chemical structure, bioactivity and biosynthesis. Study of their applications in the food and pesticide industry.

The course material includes the:
Theory, methodology and use of physical properties of foods. The physical properties include
the: thermal, mass, structural, optical, rheological, electrical and acoustic ones.
The objectives of the course are to:
a) Acquire the fundamental knowledge of physical properties that is needed for the product design, testing and analysis of systems, processes, storage and handling of biological materials. Their application in formulation engineering and nanotechnology of foods is also an objective.
b) to master the use of experimental testing equipment with respect to physical properties and to correlate objective tests to subjective ones such as sensorial trials.

The “Principles of Anatomy and Physiology” module describes the basic anatomic and physiological structures and functions of the different systems/organs of the human body, aiming to provide the students with the required knowledge to understand the key principles of Anatomy and Physiology of the human body.
Upon successful completion of this module the students will:

• know the physiological organization of the human body in systems/organs and will be able to describe their anatomy, structure and functions
• understand the key principles of human physiology and the mechanisms and functions of the different systems/organs of the human body
• understand the role of homeostatic mechanisms for maintaining the functions of the different systems/organs of the human body and will be able to recognize the impact of factors that are associated with dysfunction of these systems/organs and the manifestations of different diseases
• have acquired the required knowledge to understand the basic physiological functions related to human nutrition, such as metabolism and the functions of the digestive system
• have acquired the basic knowledge of the human anatomy and will be able to apply their knowledge of human anatomy to better understand subjects where knowledge of human anatomy is essential
• understand the role and function of the different organs/tissues of the human body and will be able to apply this knowledge to better understand and evaluate the development of diseases based on the principles of human anatomy

The course material includes the:

• Technological development of a new food product by turning an innovative idea into a novel product.
• Student gains the knowledge of using a specific strategy to develop a product concept and to successfully introduce a novel food in the market.
• Several scientific fields’ knowledge and skills are interacted and applied, thus the student learns how to solve problems and to combine different information for a multidisciplinary task.

The course is a basic introductory course on topics related to the use of information and communication technologies (ICT) for digital research, online publications as well as the methodology for the organization and production of digital material for conferences and workshops.

Upon successful completion of the course, the student will be able to:

• Has an understanding of the importance of digital research and its benefits
• Has an understanding of the importance of online publication specifications.
• Has an understanding of databases and digital journals with scientific publications
• Can deliver a lecture or presentation using ICT
• Familiarity with digital data analysis.

This module aims to introduce students to special topics in Food Chemistry. In particular:

• to provide specialized knowledge in food chemistry
• to study the chemical components of selected food categories with emphasis on the most important for the Greek economy.
• to complete knowledge of the physical and chemical interactions of ingredients and their effect on the organoleptic characteristics of food
• to develop skills for bibliographic information retrieval

The course is an introductory class to Food Science and Human Nutrition.
The course aims to introduce:

• Basic principles on the science of foods and on the processes of preparation and storage of foods for human consumption.
• Principles involved in main food processing technologies (drying, freezing, canning) technologies.
• Properties associated with different commodity areas such as dairy, meats, fruits, vegetables, cereals, grains, etc.
• Basic knowledge on the nutritive value of foods, dietary guidelines and on the effect of dietary choices on health and sustainability.

At the end of the class, the student will have acquired the following skills:

• Knowledge and understanding of basic concepts and recent developments in the field of Food science and Human Nutrition.
• Ability to understand connections among the various areas of Food Science and Human Nutrition

The course ‘Functional Foods and Nutrition” is a course of special interest in the field of Human Nutrition.
It aims to familiarize the students with the concept of functional and novel foods which consists a major subject of innovation in Food Science and Human Nutrition.

Upon course completion, the student will have acquired the following skills:

• Knowledge of basic concepts and recent developments in the field functional and novel foods
• Appreciation of innovation in development and growth
• Understanding of complex concepts such as bioactivity and bioavailability
• Exposure to current methodology for the approaching of issues of bioactivity and to the legal framework that guides claims of functional foods.
• Development of opinion on functional foods to address multiple audiences such as scientists from other disciplines, the food industry, special audiences or the general public.

This course is a basic introductory course to the field of Physical Chemistry.

Its contents aim to the introduction of students to the basic terms of gas state, thermodynamics, solutions, phases, chemical kinetics and photochemistry.

The major goal is to introduce the students to the basic concepts of Physical Chemistry that govern the phenomena and the techniques used for the study and treatment of foods

When completing this course, students should be able to understand the difference between ideal and real gases, know the basic thermodynamic parameters and their application, formation of solutions, concentration of solutions, distillation, colligative properties, understand a phase diagram, understand terms of chemical kinetics and understand the interactions of light and matter.

Course objective
Introduction to basic analytical techniques widely used to determine the quality, authenticity, nutritional value and chemical safety of food. Special emphasis is given to instrumental techniques and the corresponding organology, such as gas and liquid chromatography, mass spectrometry, visible-ultraviolet, infrared spectroscopy

Aims of the course
Students will acquire the theoretical background and laboratory skills to be able to select, organize and execute the appropriate method in order to identify key characteristics and ingredients (natural and artificial) of food.

In parallel, the following is sought:

• the direct connection of theoretical knowledge with practical application
• understanding the basic operational parameters on which each method depends
• learning the correct procedure for measuring, processing data and evaluating the final result
• the development of skills for the bibliographic search of appropriate analytical methods for food analytes

This module aims to provide students with knowledge of important chemical components of foods, and their impact on food quality during processing and storage.

Students should be able to:

• State the structures and discuss the properties of proteins, lipids, carbohydrates, vitamins.
• Discuss the effects of processing and storage on these components during processing and storage.
• Discuss the importance of non-enzymatic browning on food production and preservation.
• Describe selected permitted food additives and discuss their impact on food quality and/or safety.
• Discuss the formation of flavor components in food
• Describe the undesirable food constituents (toxicants)

This course is a basic course in the field of Food Physical Chemistry.

Its contents aim to the introduction of students to the basic terms of liquid and solid state, colloids, biopolymers, gels, emulsions and foams.

The major goal is for students to get to know the applications that Physical Chemistry can have in the food Industry (e.g. gels, emulsions)

When completing this course, students should be able to understand the basic properties of liquids, absorption, colloids, food hydrocolloids (biopolymers) and their applications/ properties, emulsions, emulsifiers, foams.

Analytical chemistry using the principles of chemical equilibrium, physics and statistics acquaints students with the science of measurements in chemistry. This is achieved by teaching in the amphitheater and the laboratory.
The principles of measurement science are presented in different techniques while the importance of pre-treatment of samples is pointed out. Laboratory training acquaints students while the processing of experimental data is of particular importance for preparing for work in industry, production or research. The course is taught in the early stages of studies and brings students in contact with the processes of searching and writing reports on food science.

The course is the basic introductory class to Clinical Nutrition.
The material of the course aims at introducing the students to the basic principles and application of clinical nutrition for the prevention and treatment of chronic diseases.
In addition it covers the basic principles of pathophysiology of heart disease, diabetes mellitus, hypertension, chronic kidney disease, obesity, osteoporosis and cancer.
Finally, the goal of the course is for the students to comprehend the role of nutrition, nutrition supplements, functional foods and the new technologies for their development and application.

Upon successful completion of the course the student will:

• Have gained knowledge and understanding of the basic issues and new developments in Clinical Nutrition and the relationship between nutrients and foods and prevention or dietary treatment of chronic diseases.
• Will be able to comprehend complex issues related to Clinical Nutrition.
• Will be able to understand the relationship between food patterns, nutrients and foods and chronic disease development.
• Will be able to comprehend the food patterns and the dietary prescription assigned by type of chronic disease.
• Will be able to comprehend the connection between functional foods and public health.

This is the basic introductory course to Nutrition and Metabolism.
The goal of this course is to develop an understanding of the processes of digestion, absorption, bioavailability and metabolism of the macronutrients and micronutrients.
Additionally, the course describes introductory concepts of the interactions between nutrients and intermediate products of metabolism.
Finally, the aim of this course is the understanding by the students of the processes of energy metabolism of the human body’s reaction to lack of food, of the effects of exercise on metabolism, of the oxidative and antioxidant processes and the relationship between nutrition and metabolism of macro- and micronutrients with the function of organs of the body.

Upon successful completion of the course the student will be able to:

• Have knowledge and understanding of the basic concepts and the newest developments regarding nutrition and metabolism of macro- and micronutrients, as well as of the relationship of metabolism and the function of the organs of the body.
• Will acquire the ability to perceive complex concepts related to Nutrition and Metabolism.
• Will be able to understand the processes of digestion, absorption, bioavailability and metabolism of carbohydrates, proteins, lipids, lipoproteins, vitamins, and minerals.
• Will be able to understand the body’s ability to regulate the homeostasis through control systems of balance and equilibrium.
• Will acquire the ability to perceive the relationship between nutrients and chronic cardio-metabolic diseases, such as obesity, diabetes mellitus, cardiovascular diseases, etc.

ORGANIC CHEMISTRY is the basic background course for understanding the structure and reactions of organic compounds.
The course material aims to introduce students to the basic modes of operation of the characteristic groups of organic molecules with their environment, which is a prerequisite for understanding their physical and chemical behaviour in food and human nutrition. Understanding the mechanism of a general reaction as well as its stereochemical route leads to the understanding and interpretation of the products obtained.
It also refers to concepts and methodologies related to the classification of chemical reactions, the importance of stereochemistry and optical activity of organic compounds and the need to know the basic spectroscopic techniques for structure identification.
The aim of the course is for the students to understand the structure, physical properties, and characteristic chemical reactions of molecules of the most basic homologous series and stereochemistry – activity relation.

Upon successful completion of the course students will be able to:

• Describe the molecular structure of basic organic molecules, and correlate structural differences with their chemical activity and biochemical behaviour
• Indicate the products of basic organic reactions found in the metabolic pathways of food ingredients
• Identify the factors that affect the stability of organic molecules and predict their conversions depending on the chemical environment.
• Know the basic spectroscopic techniques applied for the analysis and characterization of organic compounds

GENERAL AND INORGANIC CHEMISTRY is the basic background course for understanding the principles of structure as well as the reactions of ions and chemical molecules.
The course aims to introduce students to basic concepts of the structure of atoms and the periodicity of their physical and chemical properties. The types of chemical bonds and the shape of the molecules, the rate of the chemical reactions and the factors on which it depends. The physical state of materials and its relation to intramolecular and intermolecular forces. The basic thermodynamic concepts and the study of complex compounds. The chemistry of solutions, the redox reactions and the electrochemical behaviour of the solutions.
The aim of the course is for students to understand the structure of the atoms and materials around us, the types of chemical bonds, the properties of solid, liquid and gaseous state of materials.

Upon successful completion of the course students will be able to:

• Describe the structure of atoms and how molecules and ions are formed
• Predict the stereochemical type of chemical molecules and ions.
• Know the structure and importance of complex compounds.
• Indicate the types of intermolecular forces and how these affect the physical state of materials and their dissolution in various solvents.
• Identify the factors that affect the rate of reactions.
• Know basic thermodynamic concepts and how they are applied to chemical systems.
• Know the chemistry of solutions.
• Know basic redox reactions and the electrochemical behaviour of solutions.