Seminars in Food Law
| Title | Σεμινάρια στη Νομοθεσία Τροφίμων και Ποτών / Seminars in Food Law |
| Code | ΝΤΠ107 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Coordinator | Konstantinos Koutsoumanis |
| Common | No |
| Status | Active |
| Course ID | 600017952 |
Programme of Study: FOOD LAW
Registered students: 38
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 2 | 1 | 5 |
| Academic Year | 2023 – 2024 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 2 |
| Class ID | 600245820
|
Course Type 2021
Specialization / Direction
Course Type 2016-2020
- Scientific Area
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600245820
- eLearning: https://elearning.auth.gr/course/view.php?id=13708
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Learning Outcomes
i. They know the topic of their master's thesis as well as its importance in food science and the food industry.
ii. They know the experimental design of their master's thesis
iii. They understand the length of time of the experimental part of the master's thesis and can construct a timetable for completion
iv. They understand the importance of nutrients in the diet
v. they can present their master's thesis topic
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
Course Content (Syllabus)
The course focuses on the presentation of research topics in which the graduate students are active as well as the presentation of special Food and Beverage Legislation topics by invited speakers. The objectives of the course include the training of the 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, food industry executives and scientists from the public and private sector.
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Seminars | 140 | ✓ | ✓ | ||
| Total | 140 |
Student Assessment
Description
The students are evaluated based on their active participation in the presentations of the invited speakers (30%) and based on their own presentation (70%).
Student Assessment methods
- Oral Exams (Summative)
- Performance / Staging (Summative)
- Report (Summative)
Last Update
20-11-2023
