Course Information
TitleΕΛΑΙΟΚΟΜΙΑ / OLIVE CULTURE
CodeΝ530Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001982

Programme of Study: PPS Geōponías (2019-sīmera)

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

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

Registered students: 154
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherSpring-5
FYTIKĪS PARAGŌGĪSElective Course belonging to the selected specialization (Elective Specialization Course)Spring-5

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Weekly Hours4
Total Hours47
Class ID
600143145
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
Learning Outcomes
Upon completion of this course, students will be able to: The botanical characteristics and soil-climatic requirements of the olive. The olive varieties. Cultivation practices. The quality characteristics of olive oil.
General Competences
  • Apply knowledge in practice
  • Work autonomously
  • Work in teams
  • Work in an interdisciplinary team
  • Generate new research ideas
Course Content (Syllabus)
Historical and economical data of olive production. Origin and classification.Botanical features. Climatic and soil contitions. Propagation of olive trees. Olive cultivars. Orchard design and planting establishment. Irrigation and fertilization of olive trees. Pruning. Pollination, fertilization, fruit set, olive fruit growth and development. Olive fruit ripening, maturity criteria and harvest. olive oil production systems. Olive oil composition, quality and adulteration. Olive oil storage and bottling. Technology of table olive production.
Keywords
Οlive culture, olive tree physiology, olive fruit biology
Educational Material Types
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures100
Laboratory Work37
Exams3
Total140
Student Assessment
Description
Written exams
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative)
Bibliography
Course Bibliography (Eudoxus)
Θεριός, Ι. (2005).Ελαιοκομία. Εκδόσεις Γαρταγάνη. Θεσσαλονίκη
Additional bibliography for study
Ποντίκης K. (1993), Ελαιοκομία, Εκδόσεις Α Σταμούλης, Πειραιάς 2. Βασιλακάκης, Μ. (2004). Γενική και Ειδική Δενδροκομία. Εκδόσεις: Γαργατάνη, Θεσσαλονίκη.
Last Update
19-05-2020