Download List of courses that will be offered in English for ERASMUS students

List of courses in English for international students
The following list contains only courses that will be given in English for international students. International
students could still select and follow additional courses that our department offers (see
http://www.agr.uth.gr/main/courses/courses.pdf for a complete list). Tutoring and other teaching methods, decided
by instructors, will be followed for these courses.
a. Fall Semesters
Title
1. Ecology
Instructor
A. Sfougaris
2. Biometry
S. TzortziosNakas
3. General Plant Pathology
A. Pappas
4. Systems of Hydroponic Cultures
K. Kittas - N.
Katsoulas
5. Design and Analysis of
Agricultural Experiments
S. TzortziosNakas
Description
Introduction to the biosphere, biomes, environmental factors
and adaptations of organisms. Ecology of individuals,
population size and density, survival, fertility, mortality,
population growth, intraspecific and interspecific competition,
niche, predation, population cycles and fluctuations, r- and K
strategy. Communities and ecosystems, diversity and stability,
primary and secondary productivity. Food chains, ecological
pyramids and networks, energy flow, biogeochemical cycles,
ecological succession theories.
Agricultural data organization and manipulation. Applications
of sample means. Means comparison. Least significant
difference. Chi square (X2) and other similar tests. Analysis of
Variance (ANOVA-One-and N-way). Duncan’s test. The
practical meaning of ANOVA.-Results presentation and
interpretation. The meaning of Simple and Multiple Regression
and Correlation. Electronic data files organization-data
processing-data analysis by the use of various statistical
packages (StatWorks, StatWiew, Mstat, SigmaStat, Systat,
SPSS).-Practical applications.
Introduction to the science of Plant Pathology, concepts and
definitions. Symptomatology, etiology and classification of
phytopathogenic agents (fungi, prokaryotes, viruses, parasitic
higher plants). Pathogenesis and epidemiology of parasitic
diseases. Principles of diagnosis and control of plant disease.
Morphology and identification of important pathogenic microorganisms. Applications of macroscopic, microscopic and
advanced diagnostics in plant pathology.
Introduction to hydroponic techniques. History of soilless
culture. Definitions. Factors assisting to the use of hydroponic
culture. Advantages and disadvantages of hydroponic cultures.
Applications of hydroponic techniques. Effect of the
greenhouse environment on the hydroponically-grown crops.
Factors affecting greenhouse environment. Effect of greenhouse
climate on plant’s physiology. Energy balance and plant’s
growth. Introduction to the models of climate and plant growth.
Equipment for hydroponic culture. Nutrient solution preparation
systems. Techniques to support hydroponically-grown plants.
Nutrient solution supply and preservation systems. Methods of
hydroponic cultures. Closed and open hydroponic systems.
Artificial and natural substrates. Hydroponic culture techniques.
Irrigation of the hydroponic culture. Estimation of the
greenhouse’s crop water requirements. Greenhouse irrigation
systems. Estimation of drainage ratio. Control of irrigation.
Methods for disinfecting nutrient solutions. Problems from reuse of nutrient solutions. Disinfection with pasteurisation, UV
radiation, or ozone application.
Principles of experimental designs, experimental accuracy,
assumptions underlying the analysis of Variance. Field
experiment planning and implementation, data processing and
interpretation. Experimental designs (RCB, Factorial, Split-plot,
Split-block, incomplete block designs, lattices). Multiple
comparisons (LSD, Duncan, orthogonal, least squares, trends).
Combined analysis of trials repeated over locations and / or
years. Genotype x Environment interaction. Stability analysis.
Covariance analysis. Computer applications on Experimental
design and Management.
Semester
3rd
5th
5th
7th
9th
6. Introduction to Food Science and
Technology
P. Gianouli
7. Protection of Stored Products
G. Nanos
N. Papadopoulos
8. Specific aspects of Farm
Mechanization (Precision
Agriculture)
T. Gemtos
9. Plant Genetics
A. Mavromatis
Food and preservation methodology. Food composition and
how it changes pending on food exposure to environment. Food
properties. Food and Consumer: how he perceives it and what
he expects. Food nutritional value. Nutrition crises in the food
production chain. Food preservation. Microorganisms in foods
(bacteria, protozoa, virus), conditions conducive to their
propagation and how can one decrease them. Miscellaneous
categories abounding in foods; sweeteners, anti-oxidants, food
enhancers, colorants, toxic compounds, toxins. Allergens:
definition and categories according to EU legislation and how
one should treat them.
Agents causing losses in stored products, wood, clothing, other
materials. Conditions favoring infestation. Construction and
equipment for safe Storage. Measures to avoid infestation,
curative measures (Physical, Chemical), mechanical, biological,
integrated. Insect and mite species infesting products.
Post harvest physiology and technology of staple and perishable
crops
Precision Farming: Technologies used (GPS, GIS, sensors) and
applications in yield mapping, soil properties mapping,
management zones definition, variable rate applications
technology. Autonomous vehicles in agriculture: Functioning
and programming. RFID networks and use in agriculture.
Testing sprayers, fertilizer distributors etc.
The importance of plants in human being. Plant origin and
Evolution. Sources of genetic variability in plants. Plant
reproductive system. Deviations from common pollination
processes. Asexual reproduction phenomena (apomixes,
semigamy parthenogenesis, xenia). Totipotency of plant cell.
Morphogenesis, organogenesis and regeneration. Clonal and
somaclonal variation. Changes in chromosome behavior and
ploidy level. Haploids, Euploids, Polyploids, Aneyploids.
Instability of plant genome and Transposable elements.
Epigenetic phenomena in plant genome. The Incompatibility
and contribution in plant evolution. Genetic and Cytoplasm
male sterility. The importance of quantitative and qualitative
genetic traits for human being. Marker genes (phenotypical,
biochemical and molecular markers), trans genes. Methods for
genetic analysis and sequencing of plant genome. Inter and
Intraspecific hybridization. Protoplast fusion and sibridization.
Genetic modification and production of GMO plantsinteractions and assessments for human and envrironment.
9th
9th
9th
5th
b. Spring Semesters
Title
1. Biostatistics
2. Ecosystem management.
Instructor
S. TzortziosNakas
A. Sfougaris
Description
Statistical material. Variables. Data collection. Sampling
methods-the random sampling. Data manipulation by the use of
statistical packages. Statistics and parameters. The mean and
variance (practical meaning). Distributions-Frequencies-Normal
distribution. Z, t, F, x2 criteria (tests). A first approach to
regression-correlation. Introduction to Statistical packages for
data organization, manipulation, presentation and statistical data
analysis. Practical applications.
Agroecosystems, forest and rangeland ecosystems, values and
uses. Vegetation and fauna of terrestrial ecosystems. Factors
affecting terrestrial ecosystems, sustainable management of
species and ecosystems, habitats, biodiversity, vegetation
management, management of animals and their habitats,
protection of rare species, conservation biology, methodology
of terrestrial ecosystem management. Management plans,
special environmental studies, environmental impact
assessment. Characteristics of wetland ecosystems, adaptations
of plants and animals to wetland environment, succession in
4th
4th
3. Agricultural ConstructionsGreenhouses
K. Kittas - N.
Katsoulas
4. General Entomology
N. Papadopoulos
5. Irrigation
M. Sakellariou –
Makrantonaki
6. Applied Entomology
N. Papadopoulos
7. Applied Plant Pathology
8. Pomology II: Nuts, minor
crops, olive and citrus
A. Pappas
G. Nanos
9. Specific Plant Pathology
A. PappasEvangelos Vellios
10. Seed Production in
Vegetable Crops
E. Khah
Food Quality Control and Safety
P. Gianouli
wetlands. Wetland types, values and uses, wetland vegetation
and fauna. Description and analysis of the significant wetlands
of Greece. Factors affecting wetlands, sustainable management
of wetlands, protection of wetland animals and their habitats,
methodology of wetland management and management plans of
wetlands.
Introduction to greenhouse production: Use of the greenhouse,
evolution in time, existing greenhouse installations
internationally and in Greece, special characteristics of Greek
and Northern European greenhouse sector. Greenhouse
environment. The plant and its behaviour under cover. Design
norms for greenhouse construction: Greenhouse types according
to the geometry of the basic module. Basic greenhouse types
according to their construction. Cover and construction
materials for greenhouses. Cover materials. Framework
materials. Greenhouse bioclimatology and phsychrometry.
Climate control in greenhouses. Greenhouse cooling:
Introduction. Energy balance. Ventilation. Cooling. Shading.
Greenhouse heating: Heating requirement calculations. Heating
systems. Heat distribution networks. Fuels. Greenhouse
irrigation: Introduction. Water consumption. Calculation of
water requirements. Irrigation systems.
Principles of taxonomy of animal organisms with emphasis on
insects. Structure and function of different insect systems and
their effect on development, growth and ecology. Different
methods of control and classification of insects with a concise
description of the most important orders and families of
economic importance. Evolutionary history of insects. Principal
taxonomic categories up to the family level. Life cycle of
insects and their control.
Water and soil. Soil moisture measurement, water movement
into the soil. Soil water potential, hydrodynamic parameters of
soil, hysterisis. Water infiltration. Available and useful soil
moisture. Irrigation depth, irrigation duration, irrigation
interval, irrigation scheduling. Surface irrigation methods:
flooding, furrows, borders. Sprinkle irrigation. Surface and
subsurface drip irrigation, elaboration of irrigation studies.
Basic principles of insect management in fruit trees, the grape
vine, field and vegetable crops. The most important insect pests
of fruit tress, the grape vine and field and vegetable crops and
basic principles of their management.
The importance, genetic resources, morphology and physiology,
soil and climatic requirements, propagation, and the cultural
practices of nut, olive, citrus and minor fruit crops.
Basic information on host range, symptomatology, etiology,
pathogenesis, diagnosis and control of the most important
diseases of cultivated trees (pome, stone, citrus, olive pistachio)
and grapevines caused by fungi, prokaryotes, viruses and
environmental factors. Exercise in diagnosis, isolation and
identification of causal disease agents. Preparation of a
herbarium with diseased plant material and visits in orchards
with phytopathological problems.
Seed
development
(embryogenesis–differentiationorganogenesis, cotyledon or endosperm formation). Seed crop
establishment and management, Seed, Producing of hybrid or
cultivars seeds, Sexual or Asexual propagation, Vegetable
grafting techniques and production. Harvesting and Post
harvesting changes-dormancy. Germination - early development
(hetero-autotrophic stages). Harvesting. Seed technology and
quality manipulation (cleaning, scarification, sizing, and
coating). Storage, aging effects. Artificial seed and Seed
improvement techniques (Priming, pelting).
Laboratory organization for quality control. Instrumental
analysis for food quality control. Presentation of instrumental
methods for food analysis. Spectroscopy in food analysis,
6th
6th
6th
8th
8th
8th
8th
8th
10th
Employment of gas and liquid chromatography (GC, HPLC) for
determination of volatile compounds, Rapid enzymic methods.
Food sensory analysis (principles, methodology, judges
training). Correlation of instrumental and sensory analysis.
Employment of the above-mentioned methods for determining
food authenticity/adulteration based on variety and geographical
origin. Presentation, interpretation and implementation of
standard ISO 9000:2000 for ensuring quality assurance in the
food and drinks industry. Correlation and comparative analysis
of the new standard with the previous quality standards.