Type of courseCompulsory

Level of courseUndergraduate

Year of study4th

Semester8th Semester

Number of credits allocated2 credits

Lecturer Anna Saiti, Assistant Professor

Objective of the course (expected learning outcomes and competences to be acquired)

In essence, the aim of the course is to contribute, in a creative way, to the better understanding of the organisational effectiveness of Greek schools - and hence their effective management - and to explore the effects of the management process on human behaviour as well as the relationship between organisational performance human resource management.

Prerequisites

No prerequisite

Course contents

Approaches to organisation and human resource management, The nature of management, Decision - making process, The nature of leadership, Human Resource management as a system, The Personnel function: Staffing the organization, Human Resource planning: job description, recruitment, methods of selection, Training and development, Methods of Appraisal, The nature of work motivation, and delegation, The reward and conservation of personnel: job evaluation, pay and benefits, conditions of service.

Recommended reading

1. Pagakis, G. (2003). Human Resource Management. Sakkoula Publications (in Greek).

2. Papalexandri, N. & Bouradas, D. (2003). Human Resource Management. Benou Publications (in Greek).

Teaching methods

Teaching will include lectures.

Assessment methods

The course grade will be based on a final written exam.

Language of instruction

Greek / English (for Erasmus students)

Type of course Optional

Level of course Undergraduate

Year of study 4th

Semester 8th Semester

Number of credits allocated 2 Credits

Lecturer George Malindretos

Objective of the course (expected learning outcomes and competences to be acquired)

The objective of the course is the understanding of the core issues concerning modern holistic Marketing Management, with special emphasis to the Marketing of Services and Customer Satisfaction and Policies.

Prerequisites

No prerequisite

Course contents

The course's content includes the introduction in the fundamental concepts of holistic Marketing, internal and external customers, market research and target groups, consumer behaviour and customer satisfaction-loyalty, life cycle and marketing strategies, products Vs services marketing, communication and promotion techniques, advertising goals, design and budget, distribution channels and Logistics, Value Chain and Marketing.

Recommended reading

Kotler, Philip, Introduction to Marketing Manegement, Gkiourdas B., 2001

Gounaris S., Services Marketing, Rosili, 2002.

Teaching methods

Teaching will include lectures.

Assessment methods

The course grade will be based on a final written exam.

Language of instruction

Greek / English (for Erasmus students)

Type of course Elective

Level of course Undergraduate

Year of study 4th

Semester 8st Semester

Number of credits allocated 2 Credits

Lecturer Assistant Professor George Dedoussis

Objective of the course (expected learning outcomes and competences to be acquired)

The objective of the course is the study for the role of action of natural products on gene expression in in-vitro cell systems as well as in-vivo experimental conditions. The students are exposed with the new findings coming out from the decode of human genome and they include the identification of new regulatory molecules, sequences of non-coding regions and the elucidation of gene-nutrient interactions . It is also expected the knowledge of pleiotropic biological actions of nutrient constituents and the understanding of the limited quantities required for cell response and for organism reaction.

Prerequisites

No prerequisite

Course contents

Application of Nutrigenomics tools to analyze the role of oxidants and antioxidants in gene expression. Oxidative stress and human genetic variation. Oxidative stress, gene expression and life span, Effects of antioxidants on gene expression in endothelial cells. Fatty acids, gene expression and coronary heart disease. Anti-inflammatory activity of natural products extracts. Cell regulatory activity of Tocopherols and Tocotrienols. Anti-carcinogenic properties of Soy Isovlavones. Modulation of gene activity of dietary metals (Zinc, Iron, Copper, Selenium). Gene-nutrient interaction on adipocytes.

Recommended reading

1. Nutrients and Gene expression Clinical Aspects. Carolyn D. Berdanier

2 Nutrient-gene interactions in health and disease , Moustaid-Moussa , Naima, Berdanier , Carolyn D.

Teaching methods

Teaching will include lectures and tutorial lessons.

Assessment methods

The course grade will be based on a final written exam.

Language of instruction

Greek / English (for Erasmus students)

Type of course  Elective

Level of course  Undergraduate

Year of study  4th

Semester  8τη Semester

Number of credits allocated  2 credits

Name of lecturer Associate Professor Antonia-Leda Matalas

Objective of the course (expected learning outcomes and competences to be acquired)

The objective of the course is to provide stimulus for considering the current nutritional challenges in the international level, present the data on the prevalence of hunger and malnutrition, enable the students to appreciate the social, economic and environmental parameters involved and discuss the future prespectives of food adequacy and safety.

Prerequisites

-

Course contents

The course examines world trends in food availability and consumption,and regional food consumption patters. Overviews the current nutritional challenges in the international level and the importance of action programmes for development and protection of the nutritional status of vulnerable populations. The social, economic and environmental determinants of famine and malnutrition are examined, and future projections on the food world status are discussed.

Recommended reading

Action Against Hunger, The Geopolitics of Hunger 2000-2001, Boulder Co., Lynne Rienner, 2000.

Ματάλα Α-Λ. και Χουλιάρας Α. (επιμ.) Διατροφή στον 21ο Αιώνα, Αθήνα, Εκδόσεις Παπαζήση, 2005.

Teaching methods

Class instruction; individual project

Assessment methods

Η αξιολόγηση των φοιτητών θα γίνει μέσω της αξιολόγησης της εργασίας (πρότζεκτ) (50%) και της τελικής γραπτής εξέτασης (50%)

Language of instruction

Greek

Type of course  Optional

Level of course  Undergraduate

Year of study   4th

Semester   8th Semester

Number of credits allocated   2 credits

Name of lecturer Professor Vaios Karathanos, Assistant Professor Nick Kalogeropoulos

Objective of the course (expected learning outcomes and competences to be acquired)

The objective of the course is to understand (a) the contribution of biotechnology applications in the modern diet, (b) the operation principles of bioreactors, (c) the  micro-organisms of industrial fermentations (bacteria, molds, yeasts) and the "useful" fermentations (alcoholic, lactic and propionic), (d) the technology of  production of microbial protein, oils, polysaccharides etc, (e) biotechnology applications for waste treatment (anaerobic, aerobic, komposting), (f) prebiotics, (z) the  modern biotechnology (recombined DNA, DNA cloning, genetic engineering).

Prerequisites

There are no prerequisites for this course                                       

Course contents

Introductive definitions - the significance of Biotechnology  - the microorganisms of industrial fermentations (bacteria, yeasts, molds)

Bioreactors - Calculations in bioreactors systems

Technology of production of microbial protein, oil, polysaccharides etc

Prebiotics

Modern biotechnology applications (recombined DNA, cloning, genetic engineering - genetically modified foods).

Fermented foods and products: production, attributes and alimentary value.

Alcoholic fermentation, wine, beer

Lactic fermentation, propjonjc' fermentation, dairy products

Technology and applications of immobilized enzymes

The biotechnology in the processing of foods, food components and food additives

Recommended reading

1 M Liakopoulou-Kyriakidou (2004), "Biotechnology with Emphasis in Biochemical Engineering", Zitis Editions, Thesaloniki (in Greek)

2  DA Kyriakides (2000), "Biotechnology" Zitis Editions, Thesaloniki (in Greek)

3. RL Rogers & GH Fleet (1993), "Biotechnology and the Food Industry", Gordon and Breach Science Publishers

4. Lectures are available on-line at http://eclass.hua.gr/courses/DIET159/.

Teaching methods

Teaching will include lectures and educational visit to biotechnology laboratory and in a food industry

Assessment methods

Student's grade is assessed by a final written exam.

Language of instruction

Greek / English (for Erasmus students)

Type of course  Option Module 

Level of course  Undergraduate

Year of study  4th

Semester  8st Semester

Number of credits allocated   2 Credits

Name of lecturer Associate Professor, Stavros Kavouras

Objective of the course

To educate the dieticians students of the particularities of dietary support of high  level athlete, the system of anti-doping control and the function of dietary ergogenic aids  supplements.

Prerequisites

No prerequisite                                    

Course contents

The course's aim is the overview of subjects regarding athletes nutritional requirements during training periods as well as competition periods. Subjects related to practical aspects of athletic nutrition, such as dietary evaluation, the role of body weight and the (composition) in  performance and the use of dietary supplements will also be examined. Analysis of role of the national council of anti-doping ([ESKAN]) and its legal threshold.

Recommended reading

R. Moughan, L Burke. Nutrition for champions, Edition: Blackwell 2006

Teaching methods

Teaching will include lectures and tutorial lessons.

Assessment methods

     The course grade will be based on a final written exam.

Language of instruction

Greek / English (for Erasmus students)

TYPE OF COURSE  Compulsory

LEVEL OF COURSE  Undergraduate

YEAR OF STUDY  4th

SEMESTER  7th & 8th Semesters

NUMBER OF CREDITS ALLOCATED  12 credits

Course Leaders: Mary Yannakoulia, Assistant Professor, Meropi Kontogianni Lecturer

Objective of the course (expected learning outcomes and competences to be acquired)

The objective of the course is to offer to the students the skills and experience that are necessary for the dietetic profession and to learn how they can contribute to the improvement of dietary intake, nutritional status and well-being of individuals and groups of patients. 

Prerequisites

To participate in the dietetic practice training course, students should have successfully attended a number of courses of the six first semesters that are relevant to the field of Nutrition.

Course contents

Students are trained in a professional setting, in the treatment of clinical cases and in the planning and implementation of dietary interventions. They become familiar with the organization and administrative operation of the Department of Nutrition and Dietetics at hospitals, work out diets and counseling leaflets and become familiar with the food service system in place. 

Recommended reading

ZAMPELAS A. «CLINICAL NUTRITION & DIETETICS». PASCHALIDES  PUBLICATIONS, 2007.

FISCHBACH F. «MANUAL OF LABORATORY AND DIAGNOSTIC TESTS», LIPPINCOTT-RAVEN PUBLISHERS.

KALFARENTZOS F. «PRINCIPLES OF ARTIFICIAL NUTRITION. THEORY & PRACTICE», PARISIANOU PUBLICATIONS,2005.

GIBNEY MJ, ELIA M, LJUNGGVIST O, DOWSETT J. « CLINICAL NUTRITION». BLACKWELL PUBLISHING

Teaching methods

Two semesters presence at Departments of Nutrition and Dietetics at general hospitals and weekly seminars at the University setting.

Assessment methods

The final grade is the mean of the assessments that are completed at the end of each semester from the responsible dietitian at the hospital setting.

Language of instruction

Greek