Course Information
TitleΟΡΓΑΝΩΣΗ ΒΙΟΜΗΧΑΝΙΚΗΣ ΠΑΡΑΓΩΓΗΣ ΤΡΟΦΙΜΩΝ / ORGANIZATION OF INDUSTRIAL FOOD PRODUCTION
CodeΝ146Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001857

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherSpring-5
AGROTIKĪS OIKONOMIASElective Course belonging to the selected specialization (Elective Specialization Course)Spring-5

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 76
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherSpring-5
AGROTIKĪS OIKONOMIASElective Course belonging to the selected specialization (Elective Specialization Course)Spring-5

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600143015
Type of the Course
  • Background
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Language of Instruction
  • Greek (Instruction, Examination)
Learning Outcomes
Upon successful completion of this course students will: 1. understand the elements that are essential to the organization of production in a business. 2. identify the important elements of food production of primary agricultural products. 3. may prepare the production restructuring programs for the economic improvement of the ιτ.
General Competences
  • Apply knowledge in practice
  • Make decisions
  • Work autonomously
Course Content (Syllabus)
1. The importance of enterprise in food production. 2. Basic economic concepts and business concepts. 3. Fundamental economic principles of production. 4.Methods of production and planning of food production, and saving inputs. 5. Discriminatory and classification of food industries. 6. Market forces (supply - demand) on the organization of food production. 7. Market structure, and economic organization of Food Production units. 8. Vertical Organization of the Production and Economies of Scale. 9. Production strategies and food supply, 10. Selective installation and operating costs of food businesses. 11. programming and economic control of production. 12. Financial and administrative organsation of a business. 13. Planning for the installation of new plant food.
Keywords
Food production, industry organizations and business financial food production
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 Laboratory Teaching
  • Use of ICT in Communication with Students
Description
Use powerpoint, View important points of each lecture
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures80
Tutorial27
Written assigments30
Exams3
Total140
Student Assessment
Description
100% written exams
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative)
  • Written Exam with Problem Solving (Formative)
Bibliography
Course Bibliography (Eudoxus)
Μεταποίηση Αγροτικών Προϊόντων, Οικονομική-Οργάνωση- Παραγωγη Τροφίμων Εκδόσεις ΖΗΤΗ 2010 Κωδικός Ευδοξου 11111
Last Update
10-05-2020