Course Information
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
Course ID420001948

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-5
ZŌIKĪS PARAGŌGĪSElective Course belonging to the selected specialization (Elective Specialization Course)Winter-5

Class Information
Academic Year2016 – 2017
Class PeriodWinter
Faculty Instructors
Weekly Hours4
Total Hours52
Class ID
Course Type 2016-2020
  • General Knowledge
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
General Prerequisites
Learning Outcomes
Upon completion of the course the students will be able to: 1. Know the biology and the geographical diversity of the domestic pig and identify the most common breeds of pigs, 2. identify the different swine production systems (farrow to finish, vertically integrated free range etc., 3. identify the different production stages in a swine enterprise (weaning breeding, nursery, etc.), 4. to apply mating schemes and follow a genetic improvement or breeding program, 5. select breeding livestock (gilts, boars)
General Competences
  • Apply knowledge in practice
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Respect natural environment
  • Advance free, creative and causative thinking
Course Content (Syllabus)
The significance and evolution of pig production. Breeds, genetic evaluation and reproductional use of pigs. Basic production traits. Genetic improvement systems, conditions and management in pig production.
Swine Production, Pigs, Husbandry
Educational Material Types
  • Notes
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Use of 1. power point 2. E-mail access to all students for info purposes and lecture clarification
Course Organization
Laboratory Work
Reading Assigment
Student Assessment
Final Exam: 100%
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
Course Bibliography (Eudoxus)
Γ. Παπαδόπουλος. Χοιροτροφία, 1η έκδ. Εκδόσεις Σταμούλη Α.Ε. Αθήνα. 2005. Κωδικός Εύδοξου: 23048
Additional bibliography for study
1. J. McGlone and W. Pond. Pig Production: Biological Principals and Applications. Delmar Publications. 2003. 2. Pork Industry Handbook: Purdue University. https://www.ces.purdue.edu/new/ 3. Ιστοσελίδες: α. National Pork Producers Council and Pork Board http://www.porkboard.com http://www.nppc.org/indexchoose.html β. Pig and Pork News: http://porknet.com γ. Pork Magazine: http://porkmag.com δ. Pork News: http://thepigsite.com
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