Seminars in Food Law

Course Information
TitleΣεμινάρια στη Νομοθεσία Τροφίμων και Ποτών / Seminars in Food Law
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
CoordinatorKonstantinos Koutsoumanis
Course ID600017952

Programme of Study: FOOD LAW

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course215

Class Information
Academic Year2022 – 2023
Class PeriodSpring
Faculty Instructors
Weekly Hours3
Total Hours21
Class ID
Course Type 2021
Specific Foundation
Course Type 2016-2020
  • Scientific Area
Mode of Delivery
  • Face to face
  • Distance learning
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction)
General Competences
  • Apply knowledge in practice
  • Work autonomously
  • Work in teams
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Be critical and self-critical
Course Content (Syllabus)
The course focuses on the presentation of research topics by the graduate students and the presentation of special Food and Beverage Legislation topics by invited speakers. The objectives of the course include the training of graduate students in matters of presentation of research results, information on special issues of Food and Beverage Legislation from invited speakers and regular contact (scientific and social) between students, faculty members of the Department and scientists from other public and private sector bodies.
oral presentation, literature search
Educational Material Types
  • Slide presentations
  • Interactive excersises
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Laboratory Teaching
  • Use of ICT in Communication with Students
Course Organization
Reading Assigment60
Field trips and participation in conferences / seminars / activities15
Written assigments25
Student Assessment
Evaluation of the active participation in the seminars and lectures of the invited speakers (30%) Assessment of the completeness, validity and quality of the individual presentation (70%)
Student Assessment methods
  • Performance / Staging (Summative)
  • Report (Summative)
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