Special Topics in Food Science and Nutrition
| Title | Ειδικά Θέματα στην Επιστήμη Τροφίμων και Διατροφή / Special Topics in Food Science and Nutrition |
| Code | ΕΤΔ104 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate, 3rd / Doctorate |
| Teaching Period | Spring |
| Coordinator | Evgenios Katsanidis |
| Common | Yes |
| Status | Active |
| Course ID | 600017071 |
Programme of Study: FOOD SCIENCE AND NUTRITION
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 2 | 1 | 10 |
| Academic Year | 2025 – 2026 |
| Class Period | Spring |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 3 |
| Class ID | 600289844
|
Course Type 2021
Specific Foundation
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600289844
- At the Website of the School: https://foodsn.agro.auth.gr/mathimata/2o-examino/eidika-themata-epistimi-trofimon-diatrofi
- eLearning: https://elearning.auth.gr/course/view.php?id=17486
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Prerequisites
General Prerequisites
Very good understanding of the basic principles of Food Science and Nutrition. Good level of knowledge of Food Chemistry, Food Microbiology and Food Engineering.
Learning Outcomes
Upon successful completion of the course, students will
- be able to conduct bibliographic research and exploration of scientific topics in depth
- be able to utilize modern IT tools
- acquire skills in the writing of scholarly texts
- acquire in-depth knowledge of the subject that they will study.
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
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Each student, in collaboration with the supervisor, will undertake an in-depth exploration of scientific issues related to Food Science and Nutrition, utilizing modern IT tools. Each student will be assigned a different subject, complementary to the student's scientific background and depending on his / her research interests.
Keywords
Food Science, Nutrition
Educational Material Types
- Multimedia
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
Use of IT for communication and guidance of the students.
Use of IT technology for scientific literature search, data analysis and composition of the final project.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Reading Assigment | 100 | ✓ | |||
| Tutorial | 60 | ✓ | |||
| Project | 40 | ✓ | |||
| Written assigments | 80 | ✓ | |||
| Total | 280 |
Student Assessment
Description
Evaluation of the depth and quality of the literature review process.
Evaluation of the level of comprehension and the analytical skills regarding the scientific literature.
Evaluation of the final written project.
Student Assessment methods
- Written Assignment (Summative)
Bibliography
Additional bibliography for study
Ανάλογα με το θέμα που ανατίθεται σε κάθε φοιτητή/-τρια
Last Update
13-11-2023
