With the successful completion of the course the student will:

• know the cellular structure of living organisms,
• comprehend the structure and function of macromolecules,
• know the basic principles of cellular metabolism,
• know the stages of photosynthesis,
• know the stages of cell division,
• know the basic functions concerning genetic information- storage, replication and expression,
• comprehend the basic methods of cellular biology,
• know how to use the optical microscope.

• Adapting to new situations.
• Decision-making.
• Working independently.
• Team work.
• Production of new research ideas.
• Respect for the natural environment.
• Production of free, creative and inductive thinking.
• Working in an interdisciplinary environment.

• The cellular nature of life: Living organisms. Cellasthebasicunitoflife. Prokaryotes and eukaryotes. Animal and plant cell.
• Organic macromolecules: Carbohydrates, lipids, proteins, nucleic acids. Structure and function of macromolecules.
• Transport in and out of the cell: Structure of cellular membranes. Water movement through cell membranes. Diffusion and osmosis. Liquid mosaic model. Cell communication.
• Cell and subcellular organelles: Nucleus. Chloroplasts and plastids. Mitochondria. Ribosomes. Peroxisomes. Vacuoles. ER. Golgi apparatus. Cytoskeleton. Cell wall.
• Energy and the cell: Enzymes and metabolism. Cofactors. Enzyme regulation. The ATP molecule. Metabolic pathways.
• Respiration: Glucose oxidation. Glucolysis. Aerobic respiration. Citric acid cycle. Oxidative phosphorylation. Non-aerobic respiration.
• Photosynthesis: The nature of light. Photosynthetic pigments. Light and dark reactions of photosynthesis. Photosystems, cyclic phosphorylation, ATP synthesis, Calvin cycle, C3, C4 and CAM plants. Photorespiration.
• Cell cycle and cell division: Eukaryotic chromosome. Mitosis. Meiosis and homologous recombination. Genes and heredity.
• Gene expression: DNA structure and replication. DNA transcription and mRNA maturation. Genetic code. Protein synthesis.

Συγγράμματα

1. Βιολογία των Φυτών, Raven Peter, Ray F. Evert, Susan E. Eichhorn.
2. Μοριακή Κυτταρική Βιολογία, Harvey Lodish, Arnold Berk, Chris Kaiser, Monty Krieger, Anthony Bretscher, Hidde Ploegh, Angelica Amon, Kelsey Martin.
3. Βασικές Αρχές Κυτταρικής Βιολογίας 4ηέκδοση, Alberts B., Bray D., Hopkin K., Johnson A., Lewis J., Raff M., Roberts K., Walter P.
4. Μοριακή Βιολογία του Κυττάρου, Bruce Alberts, Alexander Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter Walter, John Wilson, Tim Hunt.
5. Βιολογία κυττάρου, Μαργαρίτης Λουκάς Χ.
6. Μοριακες δομες και βιοχημικες διεργασιες κατα την εξελιξη των οργανισμων, Ιωαννης Γουναρης.
7. Το Κύτταρο, Geoffrey M. Cooper.

Introduction of students to topics concerning:

• the evolution of agriculture in modern Greece,
• the relationships of cultivated plants with the environment,
• effect of cultivation techniques on plants and
• climate effect on plant growth and development in cultivation operations from the preparation of the field for sowing to the disposal of the product.

• Search for, analysis and synthesis of data and information, using the necessary technologies.
• Promotion of free, creative and inductive thinking.
• Project planning and management.
• Respect for the natural environment.
• Adapting to new situations.
• Criticism and self-criticism.
• Team work.
• Working independently.

• Introduction (importance of agriculture, development, natural resources, Greek agriculture).
• Cultivated plants (evolution-spread, classification, plant parts and physiological functions, plant productivity.
• Plant and environment (soil factors, climatic factors, energy factor, water factor, atmospheric factor, biotic factors).
• Human influence on plants (choice of crop, choice of cultivation system, choice of seed, soil treatment, fertilization, nutrients, nitrogen, phosphorus, potassium, etc., sowing-season, depth, means and methods, quantity, transplanting, cultivation operations from germination to harvest).
• Harvesting – storage of products, handling, standardization and distribution of products.

Συγγράμματα

1. Χρήστος Δόρδας-Γενική Γεωργία. Εκδόσεις ΣΥΓΧΡΟΝΗ ΠΑΙΔΕΙΑ. 2η Έκδοση/2018. ISBN978-960-357-127-8.
2. Καραμάνος Ανδρέας Ι., Αρχές φυτικής παραγωγής στις αροτραίες Καλλιέργειες. Εκδόσεις Παπαζήση. 2η Έκδοση/2011, ISBN978-960-02-2623-2 .

Συναφή επιστημονικά περιοδικά

• Agronomy Journal.
• European Agronomy Journal.
• Crop Science.
• International Journal of Agronomy.
• Journal of Agronomy and Crop Science.

After the end of the course, the students understand the principles and basic knowledge for key modules of General Inorganic Chemistry. They will also be able to understand and interpret simple chemical phenomena, solve simple methodological chemistry problems, use laboratory equipment to perform experiments.

• Search for, analysis and synthesis of data and information, with the use of the necessary technology.
• Working independently.
• Team work.
• Criticism and self-criticism.
• Production of free, creative and inductive thinking.

Theory

• Introduction: atoms, molecules, ions, chemical elements, mixtures, amount of substance (mol),  Avogadro΄s number, relative atomic mass, relative molecular mass.
• Solutions (expression of solution concentration, dilution and intermixture of solutions, solubility).
• Atomic structure – Atomic orbitals.
• Periodic Table of the Elements. Periodic properties (atomic radius, ionic radius, ionization energy,  electron affinity, electronegativity).
• Chemical Bond. Ionic and covalent bonding.
• Structures Lewis.
• Oxidation number. Nomenclature of inorganic compounds.
• Types of chemical reactions (acid-base, precipitation, oxidation-reduction). Reaction stoichiometry – Calculations.
• Thermochemistry (heat of reaction, thermochemical equations, thermochemical equation’s stoichiometry, Laws of Thermochemistry, standard enthalphy).
• Gases(Boyle΄s law, Charles΄s law, Dalton΄s law, Ideal Gas Law, diffusion, effusion).
• Intermolecular forces. Properties of liquids: surface tension, viscosity, vapor pressure.
• Theories of acids and bases. Electrolytes and electrolytic solutions. Weak and strong electrolytes (degree of ionization, dissociation constant), self-ionization of water, common-ion effect, buffer solutions.
• Colligative Properties of non-electrolytic and electrolytic solutions.
• Chemical kinetics: reaction rate, reaction order, The Rate Law, effect of temperature on chemical reaction rates, catalysts.
• Chemical Equilibrium – Le Chatelier’s principle.

Laboratory

• Chemistry Laboratory Safety rules. Basic Laboratory Equipment. Reagent΄s hazards.
• Deionized and distilled water.
• Mass and volume measurement.
• Density measurement of liquid.
• Simple methods of separation of mixtures (filtration, decantation, centrifugation).
• Heating –  Drying – calcination.
• Preparation of standard solutions.
• Dilution and intemixture of solutions.
• pH measurement using indicators and pH meters.
• Preparation of buffer solutions.
• Basic meanings in Titlometric Analysis (titration, standard solution, titer, titrand, equivalence point, end point, titration error, back titration, blank solution, blank determination).
• Classification of titlometric techniques (acid-base titrations, oxidation-reduction titrations, precipitation titrations, complexometric titrations).

Συγγράμματα

1. Peter Atkins, Loretta Jones, Leroy Laverman (Επιμέλεια Π. Κουτσούκος), Αρχές Χημείας, 7η Αμερικάνικη – 1η Ελληνική Έκδοση, Εκδόσεις UTOPIA, 2018.
2. Brown, Eugene H. LeMay, Bruce E. Bursten, Catherine J. Murphy, Patrick M. Woodward, Matthew W. Stoltzfus (Μετάφραση: Περικλής Ακρίβος, Επιμέλεια: Περικλής Ακρίβος), Χημεία: Η κεντρική επιστήμη, Εκδόσεις ΤΖΙΟΛΑ, 2015.
3. D.D Ebbing, S.D. Gammon (Μετάφραση: Ν.Δ. Κλούρας), Σύγχρονη Γενική Χημεία,  Εκδόσεις ΤΡΑΥΛΟΣ, 2013.

It aims at learning the basic applications that will be useful throughout the student’s studies, such as the use of word and microsoft excel, but also more advanced applications for building websites and databases. Part of the process is learning HTML programming and using the Libre Office application.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Project planning and management.

• The HTML language.
• Classification of IT applications.
• Web design.
• Links.
• Audio and video input.
• The role of the internet.
• Access to data bases.
• Features of Excell.
• Features and uses of Microsoft Word.
• Applications of mathematics.
• Graphics environments.
• Security and accreditation applications.

Συγγράμματα

1. Introduction to Computer Applications, TNAU, Tamil Nadu.
2. Πλήρες εγχειρίδιο της HTML και CSS. L Lemay and R. Colburn.

The course aims to introduce students to the concepts of Linear Algebra, Calculus (differential and integral calculus, differential equations)and Vector Calculus. Also, to the analysis and solution of applications within the scope of their specialty.

Educational objectives and expected skills

Upon the successful completion of this course a student will be able to:

• Implement the vector calculus to solve problems and make operations with vectors.
• Understand the meaning of the matrixes and be able to make matrix operations.
• Calculates determinants and know their properties.
• Calculates the inverse matrix.
• Recognizes a system of linear equations and describe all of its solutions.
• Recognizes the augmented matrix of a system.
• Uses operations between rows of a matrix in order to convert it to reduced echelon matrix.
• Knows of methods of solving linear systems.
• knows basic notations and definitions of a function.
• knows the basic operations of functions.
• Finds the limit of a function.
• Has understood the concept of continuity of a function and can prove that a function is continuous.
• Has understood the concept of derivative.
• Finds the derivative function.
• knows basic theorems of differential calculus.
• Studies the monotony of a function and find max and min values.
• Studies the curvature and find the turning points.
• Has understood the concept of the integral (indefinite, definite).
• Uses the fundamental theorem of integral calculus.
• Calculates integrals.
• Has understood the concept of the differential equation.
• Solves differential equations first order.
• knows basic notations and definitions of functions several variables.
• Finds the partial derivative of a function of several variables.
• Understand and use the mathematical dimensions that contain the problems of their specialty, to further studies program.

• Search, analysis and synthesis of data and information.
• Autonomous work.
• Teamwork.
• Production of free, creative and inductive thinking.

Elements of Vector Calculus:

• Definitions, vectors properties, applications.

Elements of Linear Algebra:

• Matrices (definitions, properties and operations). Determinant of a matrix. Linear systems.

Calculus:

• Functions (one real variable)
  Definition, function categories, periodic function, graphics, Limit and continuity of function: definitions, basic theorems, applications. Derivative of a function: definition, lateral derivatives, geometric interpretation, higher order derivatives, differential function, derivation rules, and theorems of the mean: applications in the study of functions. Indefinite integral: definition, integration rules, basic integration methods, approximate calculation using the formula of Taylor. Definite integral: definition, properties, theorems of average value, calculation of generalized integrals, applications in agricultural technology and oenology.
• Differential Equations
  Definition, form and types of differential equations, first order differential equation.
• Functions of several variables
  Definitions, limits, continuity, partial derivative and basic theorems on them, total differential, the concept of vector function, applications.

The student will have acquired theoretical knowledge of Physics. Furthermore, as far as he/she is concerned, in the specialization of the general knowledge of the natural world, he/she will have developed the necessary skills through the understanding of the relevant applications. Thus, the student will be able to associate these specialized knowledge of Physics with other subjects of the Department of Agricultural Biotechnology and Oenology. At the same time, through the cultivation of metacognition, the student will have adopted modern technological methods and good practices, regarding the acquisition of scientific physical knowledge, information management, decision making and problem solving.

• Search for, analysis and synthesis of data and information, with the use of the necessary technology.
• Adapting to new situations.
• Investigative learning and problem solving.
• Decision making.
• Working independently.
• Teamwork.
• Working in an international environment.
• Working in an interdisciplinary environment.
• Production of new research ideas.
• Project planning and management.
• Production of free, creative and inductive thinking.
• Respect for the natural environment.
• Criticism and self-criticism.

• Energy, Power, Simple Engines (forms of energy, power of the work produced, engine efficiency) Heat and Principles of Thermodynamics (heat propagation, calorimetry, changes of the state of bodies, laws of thermodynamics, biological phenomena).
• Fluid Mechanics (principles of hydrostatics, pressure, real and ideal fluids, hydrostatics, gases in equilibrium, ideal fluids in motion, flow of real fluids, surface tension, forces of contact, classes of real fluids, osmosis, osmotic pressure).
• Principles of Operation of Optical Instruments (reflection and refraction of light, optical system, lenses, microscope, Laser and its applications).
• Principles of Electron Microscopy (wave properties of electron, electron microscopy techniques, electron microscope, stoichiometric X-ray analysis).
• Principles of Spectroscopy (spectral regions, spectroscopy and spectra, microwave spectroscopy, infrared spectroscopy, Raman spectroscopy, magnetic resonance spectroscopy, electron spectroscopy of molecules).
• Radioactivity and Dosimetry (nucleus of atoms, radioactive decay and radiation, nuclear fission, nuclear fusion, measurement of radioactivity, biological effects).
• Examples of Applications and Exercise Activities, regarding the above mentioned subjects of Physics.

Συγγράμματα

1. Βιβλίο (κωδικός 18549052) Giancoli (2011). Φυσική για επιστήμονες και Μηχανικούς. Εκδόσεις Α.Τζιόλα και υιοί Α.Ε.
2. Βιβλίο (κωδικός 33074351) Ηalliday D. κ.α. (2012) Φυσική. Εκδόσεις Γ. Δαρδάνος και ΣΙΑ Ε.Ε.
3. Βιβλίο (κωδικός 11244) Καρακώστας Θ. και Φ. Κομνηνού (1992) Ειδικά Κεφάλαια Φυσικής. Εκδόσεις Ζήτη Π. και ΣΙΑ ΙΚΕ.
4. Halliday D. et al. (2001) Fundamentals of Physics. 6th edition. ISBN: 978-0-471-32000.

This course is designed to help students enhance their competence in the English language in relation to their field of study and strengthen their language skills which are considered essential not only for undergraduate or graduate studies, but, also, for their future work environment.

The course focuses on the four areas of learning a language: comprehension and production of oral and written speech. The element of understanding written language (Reading) consists of activities and exercises that help students understand both long and short scientific texts so that their vocabulary is enriched, and, in parallel, to achieve familiarity with scientific text analysis strategies. In this context, students are asked to understand and delve deeper into extensive scientific articles/texts covering the field of Oenology. The element of academic writing involves tasks concerning production of limited textual items. What is more, students practice in speaking to enhance their speaking skills so that they will be able to learn to get their ideas across to their audience each time.

• Understand English texts related to student’s field of study.
• Develop academic skills (e.g. improve the capacity of students to write effectively for academic purposes using a variety of tasks).
• Improve the students’ ability to use sources and to effectively synthesize from them.
• Prepare the students for participating in foreign language lectures, seminars and discussions.
• Prepare the students to become effective speakers of English and develop strategies for listening.
• Enhance their language skills (reading, writing and speaking).
• Teach and consolidate vocabulary related to areas of the undergraduate Curriculum of the School.
• Provide information on issues related to their field of study which will form the basis for creative, academic debate.
• Encourage student learning autonomy.
• Develop student self-confidence for participation in European conferences, programs etc.
• Focus on research.

Upon successful completion of the Course, students are expected to be able to:

• Develop techniques in reading English for Academic purposes through specialized texts to extract general and specific information.
• Acquire special and academic vocabulary, build and expand their vocabulary relevant to the field of Oenology.
• Draw and transfer information through speaking and listening, and read /understand texts and articles from the world of their field of science.
• Develop communicative competence. Exploit their grammatical knowledge, and their knowledge of lexical and syntactic structures (level B2 -C1).
• Improve their ability to write in an academic style and express basic ideas orally and written in the best possible and most accurate manner.
• Develop cooperation through pair or group work and improve critical thinking.

• Teaching and practicing the basics of reading skills through specialized texts / articles etc.
• Words and phrases in English related to the student’s science: vocabulary related to environmental problems, sustainability, soils/pedology, plants/vine physiology, diseases, winemaking, marketing, statistical language etc.
• Vocabulary enhancement: use of words that fit with each other (collocations), compound words, linkers-sentence connectors, , synonyms, antonyms, derivatives, academic words and phrases etc.
• Academic writing: types of paragraph, paragraph construction, appropriate use of connectors for writing academic texts like a scientific paper or essay, summary and conclusions, notes (taking notes), summaries, resumes, business letters, requests, memos, notes, arguments etc.
• Communicative language functions : exchange /request information , expressing agreement and disagreement, review statements, debating etc.

With the successful completion of the course the student will:

• know the structure and function of biomolecules,
• know the basic biochemical processes in the cell,
• comprehend the mechanisms of the biochemical reactions,
• comprehend the energy transport in the cell,
• comprehend the transfer of genetic information,
• know the importance of the various biochemical processes in every-day life as well as  their applications.

• Adapting to new situations.
• Decision-making.
• Working in an interdisciplinary environment.
• Production of new research ideas.
• Respect for the natural environment.
• Production of free, creative and inductive thinking.
• Working in an interdisciplinary environment.

• Structure and function o fbiomolecules. Carbohydrates, lipids, proteins and nucleic acids.
• Enzymes,catalysis, coenzymes and cofactors, enzyme inhibition.
• Energy metabolism in the cell. Anabolism and catabolism. Energy transport and reductive power in the cell.
• Lipid metabolism and β-oxidosis.
• Carbohydrate metabolism. Respiration and fermentation.
• Photosynthesis. Light and dark reactions.
• Nucleic acids and gene expression.

Συγγράμματα

1. Εισαγωγή στη Βιοχημεία , 4η έκδοση, Διαμαντίδης Γρηγόρης.
2. Βιοχημεία, 5η Έκδοση, VoetDonald, VoetJudith, PrattCharlotte, Χολή-Παπαδοπούλου Θεοδώρα, Κυριακίδης Δημήτριος, ΠαπήΡηγίνη (επιμέλεια).
3. Lehninger’s Βασικές Αρχές Βιοχημείας 2η έκδοση, NelsonDavidL., CoxMichaelM.
4. Βιοχημεία, Reginald H. Garrett, Charles M. Grisham.
5. Εισαγωγή στη Βιοχημεία, Γεωργάτσος Ι.

The course aims to introduce students to the basic principles of microbiology. At the end of the course, students will have understood the basic principles of the biology of microorganisms and the fundamental principles of their structure and function. In addition, through the laboratory exercises, the students will familiarize with the means and methods of handling microbiological material.

• Search, analysis and synthesis of data and information, using the necessary technologies. Adaptation to new situations.
• Decision making.
• Autonomous work.
• Team work.

Lectures

Introduction to the microbial world, cell structure of prokaryotic and eukaryotic microorganisms, nutrition and culture of microorganisms (requirements for macrotrophic and microtrophic elements), basic principles of metabolic processes of microorganisms, microbial growth and culture methods (batch and open culture systems), factors affecting microbial growth, methods of controlling microbial growth, microorganism-human interactions, basic characteristics of viruses, industrial applications of microorganisms for the production of value-added products.

Laboratory courses/exercises

• Culture media preparation.
• Sterilization – Aseptic techniques.
• Culture inoculation.
• Isolation of microorganisms.
• Microbial population estimation- serial dilution method.
• Biochemical tests.
• Microscopy – Staining techniques.

Συγγράμματα

1. Βιβλίο [59373997]: Γενική Μικροβιολογία, Καλκάνη – Μπουσιάκου Ελένη.
2. Βιβλίο [77106995]: BROCK ΒΙΟΛΟΓΙΑ ΤΩΝ ΜΙΚΡΟΟΡΓΑΝΙΣΜΩΝ, Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl.
3. Tortora J.G., Funke R.B., Case L.,C. Επιμέλεια: Τσακρής Α. Εισαγωγή στη Μικροβιολογία. Broken Hill Publishers Ltd.

• The understanding and familiarity with the basic concepts of organic chemistry.
• The acquisition of knowledge to explain many organic chemical phenomena encountered in everyday life and technology.
• Each student will learn basic organic laboratory techniques and gain some experience in the synthesis and characterization of organic compounds.
• Special emphasis is placed on getting familiar with the organic compounds found in wines as well as understanding the reactions found in them (esterifications, oxidations).

• Search for, analysis and synthesis of data and information, with the use of the necessary technology.
• Working independently.
• Team work.
• Criticism and self-criticism.
• Production of free, creative and inductive thinking.

Theory

• Structure of organic molecules: Coulombforces,ionicandcovalentbonds. Atomic and molecular orbitals. Hybrid orbitals.Structures and formulas of organic molecules. Homologous series of organic compounds.
• Alkanes: nomenclature, properties, conformations. Stereoisomers: optical activity, enantiomers, diastereomers.Nucleofilic and electrophilic reagents.
• Alkylhalogenides: nucleophilic substitution reactions, elimination reactions, nomenclature.
• Alkenes: addition reactions, nomenclature, stereoisomers (cis, trans, E, Z), preparations, chemical properties.
• Alkynes: nomenclature, preparations, chemical properties.
• Alcohols and phenols: nomenclature, preparations, chemical properties.
• Aldehydes and ketones: nomenclature, preparations, chemical properties.
• Carboxylic acids and derivatives of carboxylic acids: nomenclature, preparations, chemical properties. Aromatic compounds.

Laboratory

• Basic laboratory techniques (melting point determination, recrystallization, boiling point and refractive index determination, simple distillation, fractional distillation, liquid-liquid extraction, thin layer chromatography, column chromatography).
• Solubility of organic compounds.
• Simple syntheses of organic compounds (e.g. acetylsalicylic acid) and calculation of reaction΄s yield.
• Detection and identification of functional groups in organic compounds (alkenes, alkynes, fatty alcohols, carboxylic acids, phenols, aldehydes – ketones, aromatic compounds).

Συγγράμματα

1. Α. Βάρβογλης, Αρχές Οργανικής Χημείας, Εκδόσεις ΖΗΤΗ, 1996.
2. Σπηλιώπουλος Ιωακείμ, Εργαστηριακές Τεχνικές και Πειράματα Οργανικής Χημείας, 1η έκδοση, ΕΚΔΟΣΕΙΣ ΣΤΑΜΟΥΛΗ ΑΕ, 2010.
3. David Klein, Οργανική Χημεία για τις Επιστήμες της Ζωής, Εκδόσεις UTOPIA, 2015.
4. John McMurry, Οργανική Χημεία, Πανεπιστημιακές Εκδόσεις Κρήτης, 2017.
5. Vollhardt Peter, Schore Neil, Οργανική Χημεία, Τόμος Α, Εκδόσεις Κυριακίδη, 2017.
6. Wade JR., Δημήτριος Κομιώτης (επιμέλεια), Οργανική Χημεία, Εκδόσεις Α. ΤΖΙΟΛΑ, 2018.
7. Loudon Marc, Parise Jim, Οργανική Χημεία, Εκδόσεις BROKEN HILL PUBLISHERS LTD, 2019.

Upon successful completion of the course, the student will:

• Has knowledge of the morphology and anatomy of a plant body in relation to the systematic classification of the species.
• Has understood the connection and interaction of morphology with physiological processes.
• Has understood the role of water and inorganic nutrients in maintaining the homeostasis of a plant organism.
• He has realized the importance of photosynthesis for the growth of the plant, the production of biomass, raw materials for industry, bioenergy and food.
• Has knowledge of respiration, the processes of mobilization of energy reserves and the action of agricultural preparations that inhibit respiration.
• Has understood the response of plants to light to ensure the completion of the biological cycle.
• Has knowledge about endogenous hormones of plant origin and their applications in the field and in vitro.
• Has understood the response of plants to abiotic stresses and the effects of climate change.
• Can collaborate with fellow students to jointly analyze and present a project or study aimed at understanding the physiological functions of plants and relating them to contemporary problems in agricultural production.
• It has developed and improved its ability to access libraries and scientific journals on-line.
• Has strengthened the skills of analysis and presentation of research and bibliographic data.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Adaptation to new situations.
• Decision making.
• Autonomous work.
• Team work.
• Generation of new research ideas.
• Project planning and management.
• Exercise criticism and self-criticism.
• Application of knowledge in practice.
• Respect for the natural environment.

• Introductory concepts (plant cell and its function in relation to the morphology and physiology of the plant organism).
• General elements of systematic classification of plants, presentation of the main levels of classification as well as separation of plant species according to the biological cycle.
• Internal anatomy of plant body, presentation of basic tissues and organs.
• Plant morphology – presentation of plant morphology with representative examples of taxa, families and annual/perennial species. Analysis of the complexity of morphology in perennial species and its connection with physiological processes5) The importance of water in plant life (osmosis, water potential, uptake and transport of water, transpiration).
• Nutrient uptake (rhizosphere, uptake and transport of nutrients, nitrogen fixation, N and S assimilation and metabolism, oxidative stress).
• Photosynthesis (chloroplast, structure of photosystems, function of photosystems, protection and repair of photosystems, carbon cycles, CAM-metabolism, starch biosynthesis).
• Respiration (Krebs cycle, main respiratory chain, coupled oxidative phosphorylation, alternative electron transport chain, mobilization of energy reserves, thermogenesis, thermoregulation).
• Plant responses to light (light perception, photoreceptors, photomorphogenetic reactions).
• Scotomorphogenesis, photomorphogenesis (growth regulation mechanisms in light/dark).
• Ecological significance of phytocolours (seed germination, shading).
• Phototropism (tropism theory, the role of auxin).
• Photoperiodic control of flowering (short and long day plants, the diode mechanism, the importance of photoreceptors, mechanisms that regulate flowering).
• Hormones (perception, chemical groups, trafficking, action, postharvest physiology).
• Hormones in practice (in vitro applications, effect on the cell cycle, biotechnological extensions/applications).
• Strains.

The aim of the course is to introduce students to the concept and importance of Phytopathology _Definition of Phytopathology. More specifically, to introduce students to the concept of Plant Pathology including: causes, mechanisms by which diseases occur, interactions between plants and disease-causing agents, and controlling diseases with biotechnology aspects.
Impact of plant diseases on agriculture. Basic concepts of General Phytopathology are analyzed to the extent necessary for students to be able to understand concepts and definitions of specialized traditions
Definition of the Concept of Plant Disease, Differentiation of plant pathogens according to thefactors that cause them. Parasitism and disease development, Parasitism and degree of pathogenicity, Communicable and Non-communicable diseases. Aetiologyof plant diseases. Biological relationships. Stages in the development of an infectious disease. In particular, students are trained in subjects such as Expression of the disease. Symptoms and Signs. Main phytopathogenic causes (fungi, bacteria, viruses, non-parasitic causes, unfavorable conditions of temperature, humidity and nutrition, toxic factors of the environment, transport, storage, disposal and epidemiology of diseases. Basic principles of diagnosis and treatment of plant diseases. Main diseases of horticulture, ornamental and fruit-bearing trees and vines. Based on the above, students will be able to recognize – correctly diagnose – infestations in horticultural, ornamental and arboreal crops and be able to propose the correct strategy for dealing with them.

Upon successful completion of the course, students will have:

• understand the concept and importance of Phytopathology in general,
• understand the importance of disease in phytopathology and will be able to recognize diseases, their diagnosis and treatment.

• Decision-making.
• Autonomous work.
• Teamwork.
• Production of free, creative and inductive thinking.
• Work in an interdisciplinary environment.

• Definition and Object of Phytopathology: Concept and economic importance of plant diseases. Causes of plant diseases. Losses from disease.
• Symptomatology: Symptoms, syndromes, signs, latent infections.
• Causes of plant diseases: fungi, general characteristics of fungi, biological relationships of fungi-plants, morphology and anatomy of fungi, forms of differentiated thallus, nutrition of fungi, growth of fungi, reproduction of fungi, classification of fungi, special mycology.
• Prokaryotic phytopathogens: bacteria, mycoplasmas, rickettsiae, phanerogamous parasites.
• Plant virology: modes of transmission of plant viruses, mechanical transmission in the field, transmission by insects, nematodes, fungi, crude propagating material.
• Causes of non-communicable diseases.
• Pathogenesis: infection, incubation, growth and reproduction of the pathogen, physiology of pathogenesis, action of the pathogen, host defense.
• Epidemiology: Development of epidemic, contribution of pathogen to development of epidemic, contribution of host to development of epidemic, contribution of environment to development of epidemic, human influence on development of epidemic, measurement of epidemic.
• Disease control: disease management with resistant varieties, genetic nature of resistance, expression of resistance, reasons for the use of resistant varieties, disease prevention, measures to destroy the pathogen, protection of plants from pathogens, treatment of diseases, control of viral diseases.

Συγγράμματα

1. Φυτοπαθολογία, Τζάμος Ελευθέριος Κ. Εκδόσεις UNIBOOKS ΙΚΕ. Έκδοση: 2η έκδοση 2017.
2. Φυτοπαθολογία, George N. Agrios, Εκδόσεις UTOPIA ΕΚΔΟΣΕΙΣ Μ. ΕΠΕ, 1η Ελληνική-5η Αμερικανική/2015.

Upon successful completion of the course, the student is expected to:

• Distinguish stochastic from causal phenomena and experiments.
• Use basic probability tools and basic enumeration rules and methods.
• Understand the practical value and importance of probabilities and interpret stochastic phenomena and experiments.
• Describe and summarize data gathered from observing a phenomenon or performing an experiment.
• Translate a research question into an appropriate hypothesis test(s), given the data and how they were collected (experimental design or sampling design) and within the limits of the course content.
• Apply statistical hypothesis tests and construct confidence intervals of his choice to draw conclusions from experimental or sample data (and within the limits of course content).
• Understand the conditions required for the application of the statistical methods he/shechooses, as well as the necessity of checking these conditions.
• Understand and correctly interpret statistical significance tests.
• Formulate conclusions about stochastic phenomena and experiments and interpret them correctly and in terms of the physical problem and not necessarily using statistical terminology.
• Be aware of the uncertainty (and its size) that is inevitably included in the conclusions concerning stochastic phenomena and experiments.
• Judge and evaluate conclusions based on experimental or sample data.
• Select and apply the appropriate methods of statistical inference required to complete a research paper (within the course content).
• Have the knowledge of the ethical and moral issues related to the collection and use of data and the publication of conclusions drawn from them.

• Adapting to new situations.
• Decision-making.
• Teamwork.
• Production of free, creative and inductive thinking.
• Application of knowledge in practice.

• Statistical approach to problems: a brief overview.
• Enumeration (multiplicative principle, enumeration of arrangements, permutations and combinations).
• The concept and basic properties of probability.
• Bound probability (definition, multiplicative formula, total probability theorem, Bayes formula), independence.
• Random variables (distribution function of a random variable, discrete and continuous random variables, probability function of a discrete random variable, density function of a continuous random variable, mean and variance of a discrete and continuous random variable).
• Special discrete distributions (Bernoulli, Binomial, Poisson).
• Special continuous distributions (Normal).
• Central limit theorem.
• From probability to statistics.
• Descriptive statistics (frequency distribution table, numerical descriptive measures, bar chart, pie chart, histogram, histogram).
• Sampling distributions.
• Estimator (point estimate, properties of estimators, estimate with confidence interval (a) for the mean of a population (b) for the difference of the means of two populations with independent samples and with paired observations (c) for the proportion of a (binomial) population d) for the difference of two percentages).
• Statistical tests ((a) for the mean of a population (b) for the comparison of the means of two populations with independent samples and with paired observations (c) for the proportion of a (binomial) population and (d) for the comparison of two proportions).
• Analysis of variance ((a) one-factor (b) two-factor with and without interaction).
• X2 test (goodness of fit, independence).

Συγγράμματα

1. Εξάμηνο 3ο ΖΑΧΑΡΟΠΟΥΛΟΥ ΧΡΥΣΟΥΛΑ, “Στατιστική Τόμος Α”, Εκδότης “Σοφία” Ανώνυμη Εκδοτική & Εμπορική Εταιρεία, 2018.
2. Νικήτας Π., “Εισαγωγή στη Στατιστική Ανάλυση Πειραματικών Δεδομένων”, Εκδότης Όλγα Σιμώνη, 2013.
3. Στάμου Γεώργιος, “Οικολογία”, Εκδότης Ζήτη Πελαγία & Σια Ι.Κ.Ε., 2009.
4. TintleL. Nathan,ChanceL. Beth, CobbWGeorge, “Εισαγωγή στις Στατιστικές Έρευνες”, Εκδότης Γ. ΔΑΡΔΑΝΟΣ ΚΑΙ ΣΙΑ Ε.Ε.

After the end of the course, students understand simple physicochemical phenomena, and can solve complex physicochemical exercises.

• Search for, analysis and synthesis of data and information, with the use of the necessary technology.
• Working independently.
• Team work.
• Criticism and self-criticism.
• Production of free, creative and inductive thinking.

• Gases: ideal gases, real gases, kinetic theory of gases, molecular speeds.
• Liquids: surface tension, viscosity, vapor pressure, dielectric constant. Measurement of surface tension and viscosity.
• Solids: basics of crystal structure, allotropic forms, amorphous solids.
• Thermodynamics: thermodynamic functions (enthalpy, internal energy, entropy, free energy). Laws of Thermodynamics. Thermochemistry.
• Dispersion systems: miscible liquids, partially miscible liquids, non miscible liquids and distribution law of Nernst. Colligative Properties. Phase Rule. Colloids.
• Chemical Equilibrium: gas phase reactions in homogeneous solutions and heterogeneous chemical reactions, effect of the pressure and temperature on the equilibrium of chemical reactions.
• Chemical kinetics: reaction rate, reaction order, reaction molecularity, reaction constant rate, integrated rate law (zero-order rate law, first-order rate law, second-order rate law), Arrhenius equation, collision theory, activated complex theory – activation energy, catalysis.
• Introduction to Electrochemistry. Galvanic and electrolytic cells.

In the context of the course of Genetics, students will become familiar with:

• the basic principles of heredity,
• calculations of frequency ratios of characteristics in crossover offspring,
• gene interaction,
• frequency calculations for structural changes of chromosomes,
• the effects of X-linked inheritance,
• changes in the structure and number of chromosomes,
• gene mutations,
• extranuclear inheritance,
• the genetics of viruses and bacteria,
• genomics,
• the principles of population and quantitative genetics, and
• molecular evolution.

• Generation of new research ideas.
• Promotion of free, creative and inductive thinking.
• Search, analysis and synthesis of data and information, using the necessary technologies.

Introduction to Genetics

• Genetics: The science of information inheritance, DNA: The fundamental molecule of ‘storage’ of information, Proteins: The functional molecules of life, RNA: A primordial messenger of information, Biological systems: The interaction of biomolecules over time, Replication of genes and evolution of new functions, Similarity of organisms at the molecular level, The genetic complexity of living organisms, Model organisms.

Mendelian analysis

• Mendel’s experimental approach, Monohybrid crosses reveal units of inheritance, Genes form the basis of trait inheritance, The law of allele separation, Punnett squares, Phenotype vs genotype, The law of independent combination.

Extensions of Mendelian genetics

• Identification of genes that control a phenotype, Multiple alleles, Modifications of dominance relations (Incomplete prevalence and Codominance), Gene interactions and modifications of classical Mendelian analogies, Essential genes and lethal alleles, Gene expression and environment.

The chromosomal basis of heredity

• Eukaryotic chromosomes, Mitosis, Miosis, X-linked heredity, Determination of gender.

Genetic Linkage and Gene Mapping

• Genetic linkage, Genetic recombination, Construction of genetic maps, Two- and three-point genetic mapping, Accurate calculation of mapping distances, Advanced mapping methods: Tetrad analysis.

Changes in the number and structure of chromosomes

• Chromosomal mutations, Polytene chromosomes, Chromosomal defects, Chromosomal duplication, Chromosomal inversion, Chromosomal translocation, Changes in chromosome number, Aneuploidy, Polyploidy.

Gene mutations

• Mutation types, Mutagenic factors, Mutagen determination techniques, Transposable elements.

Extranuclear inheritance

• Theory of endosymbiosis, Mitochondrial and chloroplastic DNA, Non-Mendelian inheritance, Exceptions to maternal inheritance, Maternal effect.

Genetics of bacteria and bacteriophages

• Genetic analysis in bacteria, Gene mapping through conjugation, Gene mapping through transformation, Gene mapping by transduction, Bacteriophage gene mapping.

Recombinant DNA technology

• Restriction enzymes, Cloning agents, Construction of genomic libraries, Southern genome analysis, DNA sequencing, Analysis of polymorphisms, DNA microarrays, Recombinant DNA technology applications.

Quantitative genetics

• Quantitative genetics, Discontinuous vs continuous characteristics, Inheritance of continuous characteristics, Statistical tools, Quantitative genetic analysis, Heritability, Genetic correlation, Quantitative Trait Loci (QTL).

Population genetics

• Population genetics, Hardy-Weinberg equilibrium, Factors changing allele frequencies, Mutation, Genetic drift, Population size, Bottleneck and founder effect, Migration, Natural selection.

Genomics

• Genomics, Polymerase chain reaction, DNA sequencing, Genome sequencing, High-throughput sequencing, Organisation of genomes, Gene density variation in different genomes, Scanning gene expression with microarrays.

Συγγράμματα

1. iGenetics: A Mendelian approach, Peter J. Russell. ISBN: 9786185135195.
2. Γενετική, Hartwell Leland, Hood Leroy, Goldberg Michael, Reynolds Ann, Silver Lee. ISBN: 9786188064706.
3. Meneely, P.; Willmann, M.R. Advanced Genetic Analysis: Genes, Genomes, and Networks in Eukaryotes; Advanced Genetic Analysis: Genes, Genomes, and Networks in Eukaryotes; OUP Oxford, 2009; ISBN 9780199219827.

The course aims to give to the student the necessary knowledge in order to be able to study and manage soil data of an area, so the student can evaluate the dynamics and suitability of the area for viniculture and production of high-quality products.

At the end of the semester the student will be able to:

• Identify different soil types and their properties.
• Calculate the vine’s needs in irrigation water and nutrient elements, through knowledge of soil’s physical and chemical properties.
• Organize and conduct soil sampling in a vineyard, as well as evaluating the results of the soil analyses.
• Manage the soil for wine production.

• Search for analysis and synthesis of data and information, with the use of the necessary technology.
• Adapting to new situations.
• Decision-making.
• Working independently.
• Team work.
• Soil experiments.
• Production of new research ideas.
• Project planning and management.
• Respect for difference and multiculturalism.
• Respect for the natural environment.
• Showing social, professional and ethical responsibility and sensitivity to gender issues.
• Production of free, creative and inductive thinking.

Theoretical part of the course

Soils and their development -Soil genesis. Main soil ingredients. Soil textural components. Textural classes and their physical meaning and role. Soil mineral contents. Primary and secondary minerals: structure, physical and chemical properties. Soil water management. Soil chemical properties and their influence on vine physiology. Cation exchange capacity (C.E.C.). Soil pH and its importance for viniculture. Improvement of acid and alkaline soils. Management of salty and sodic soils. Soil organic matter .Importance if organic matter and its sources. Soil physical properties: structure, porosity, soil temperature and its meaning, soil color, soil depth, soil aeration. Soil morphology: Soil horizons and layers. Soil moisture and its management. General irrigation practices of vineyards. Soil Taxonomy. Greek soil categories. Soil mapping and mapping units. Fertility assessment. Soil nutrients. Fertilizers, inorganic and organic. Fertility needs. Soil and vineyard ecology. Soil erosion. Soil requirements of vines. Soil evaluation.

Laboratory part of the course

• Soil sampling and design. Soil horizons.
• Soil sampling preparation.
• Soil texture and analysis.
• Soil moisture and porosity, bulk density.
• Soil pH. Carbonates.
• Soil organic matter.
• Fertility assessment.
• Soil evaluation for viniculture.
• Field work.

Συγγράμματα

Ελληνική:

1. ΚΑΛΥΒΑΣ, Δ., (2003): Εδαφολογία – Αξιολόγηση εδαφών, τοποκλιματικές συνθήκες και κρασί. Εκδόσεις ΙΩΝ, Αθήνα, ISBN 960-411-336-4.
2. ΜΗΤΣΙΟΣ, Ι.Κ., (2001): Εδαφολογία. Εκδόσεις ZYMEL, Αθήνα, ISBN 960-7116-18-6.
3. ΠΑΣΧΑΛΙΔΗΣ, Χ., (2005): Εδαφολογία – Εργαστηριακές ασκήσεις. Εκδόσεις Έμβρυο, Αθήνα, ISBN 960-8002-38-9.

Ξενόγλωσση:

1. ASHMAN, M.R., PURI, G., (2000): “Essential Soil Science: A Clear and Concise Introduction to Soil Science”. Blackwell Publishing, ISBN 0632048859, 9780632048854.
2. GLADSTONES, J., (2000): “Viticulture and Environment”, Winetitles Australia, ISBN 1875130128.
3. HARPSTEAD, M.I., SAUER, T.J., BENNETT, W.F., (2001): “Soil Science Simplified”, Blackwell Publishing, ISBN 0813829429, 9780813829425.

The course of viticulture aims to allow students

• to get a good knowledge about the basic rules and principles in viticulture,
• to be familiar with the morphology and anatomy of the grapevines,
• to understand the vegetative growth cycle and the reproductive functions of the vine,
• to assess the needs of the vine under the environmental conditions and apply viticultural practices in order to improve the yield of a vineyard and optimise the quality of the grapes,
• to develop scientific and technical knowledge in order to evaluate any issues related to the vine’s growth and productivity.

• Search for, analysis and synthesis of data and information, with the use of the necessary technology.
• Adapting to new situations.
• Decision-making.
• Team work.
• Project planning and management.
• Respect for the natural environment.
• Production of free, creative and inductive thinking.

Α. Theoretical Part of the Course

• Grapevine and wine origins. Commercial importance of grapes and grapevine products. Grape production in Greece and worldwide.
• Morphology and anatomy of the grape General form of the plant, parts of the vine.
• Physiology of the grapevine. Water relation, nutrient uptake, photosynthesis, respiration.
• Phenology and growth cycle. Vegetative cycle (bleeding, budbreak, shoot growth, bud development and dormancy).
• Reproductive cycle of the grapevine (Inflorescence, flower formation, pollination, fertilisation, fruit set, etc.).
• Chemical composition of grape and fruit quality. Water, sugars, acids, phenolics, etc.
• Trellising system and pruning – Crop management: pruning, irrigation, fertilisation, natural vegetation management, soil treatment, etc.

Β. Laboratory part

The laboratory exercises are based on the theoretical modules and include observation of morphological characteristics and growth cycle of the vine, pruning, visits to to vineyards, wineries, farm equipment shops etc.

Συγγράμματα

1. ΑΜΠΕΛΟΥΡΓΙΑ, Ν.Α. Νικολάου, Εκδόσεις: Σύγχρονη Παιδεία, 2020.
2. ΑΜΠΕΛΟΥΡΓΙΑ, Μ.Ν. Σταυρακάκης, Εκδόσεις: Εμβρυο, 2019.
3. ΑΜΠΕΛΟΥΡΓΙΑ ΓΙΑ ΚΡΑΣΙΑ ΠΟΙΟΤΗΤΑΣ, Α. Τσακίρης, Εκδόσεις: ΨΥΧΑΛΟΥ, 2016.
4. The Science of Grapevines (Second Edition), Edit by Markus Keller, Academic Press, 2020, ISBN 978-0-12-816365-8.
5. Managing Wine Quality (Second edition) – Volume One: Viticulture and Wine Quality, Edit by Andrew G. Reynolds, In Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, 2022.
6. Wine Science (Fifth Edition) – Principles and Applications, Edit by Ronald S. Jackson, In Food Science and Technology, Academic Press, 2020.

Συναφή επιστημονικά περιοδικά

1. Vitis,
2. Australian Journal of Grape and Wine Research,
3. American Journal of Oenology and Viticulture,
4. Journal of Wine Research,
5. Plants.

Through the theoretical part of this course, students will familiarize themselves in depth with the particularly complex chemical composition of musts and wines.
They will understand the origin and importance of each chemical compound or group of compounds separately and the importance of the interaction of various compounds or groups of compounds with each other.
Through the deeper knowledge of this course, students will be able to direct the vinifications in such a way as to favor – or on the contrary prevent – the synthesis or the expression of desirable or undesirable chemical compounds respectively.
At the same time, they will acquire the ability to perceive, through the chemical composition of a wine, information about the history, technology and organoleptic response of the specific wine.

After the end of the course students will be able to:

• They know in depth the complex chemical composition of musts and wines.
• They understand the origin and importance of each individual chemical compound or group of compounds as well as the importance of the interaction of various compounds or groups of compounds with each other.
• They can direct the vinifications in such a way as to favor – or on the contrary prevent – the synthesis or the expression of desirable or undesirable chemical compounds respectively.
• Perceive, through the chemical composition of a wine, information about the history, technology and organoleptic response of the particular wine.
• hey become familiar with reading/understanding scientific papers.

• Autonomous work.
• Teamwork.
• Decision making.
• Exercise criticism and self-criticism.
• Promotion of free, creative and inductive thinking.

Theoretical Part of the Course

• Acid composition of musts & wines. The different forms of acidity. The concept of pH and its applications. Volatile acidity. Wines.
• The organic acids of musts & wines. The basic organic acids. The mechanism of crystallization & precipitation of tartaric acid salts.
• Alcohols and other volatile compounds. Ethyl alcohol. Other simple alcohols. Polyols. Fatty acids. The esters. Aldehydes, ketones & lactones.
• The sugars. Glucose and Fructose. The other sugars. The chemical properties of sugars. Derivatives of sugars. The extracellular polysaccharides of microorganisms.
• Colloidal must macromolecules. Pectins and polysaccharides. Pectinolytic enzymes.
• Nitrogenous compounds. The various forms of Nitrogen in musts and wines. The amino acids. Proteins and the mechanism of protein clouding. Biological amines.
• The phenolic components. The nature, character and properties due to the structure of polyphenolic compounds.
• Anthocyanins and tannins of red wines. The biosynthesis of anthocyanins during grape ripening. The extractability of anthocyanins and tannins during winemaking.
• Chemical and organoleptic properties of anthocyanins and tannins. The chemical reactions of polyphenolic compounds during the maturation and aging of wines. The color of the wines. The precipitation of pigments & the stability of the color of red wines.
• Sulfuric anhydride in musts and wines. Forms of sulphite. Relationship of sulphite forms to wine pH.
• Inorganic components of musts & wines. The solid residue. The ash. The anions. The cations.
• Iron and the mechanism of iron turbidity. Copper and the mechanism of copper tarnishing. The heavy metals.
• The compounds responsible for the primary – varietal – aromas. The terpenes. The derivatives C 13. The methoxy – pyrazines. Sulfur compounds. The evolution of primary aromas during the maturation and aging of wines.

Laboratory Part of the Course

• Determination of density in must and wines. Methods: Standard (Density Meters) and Reference (Lykithos), calculation of sugars from density measurement.
• Analytical determination of reducing sugars: a) Lane – Eynon method, b) Luff – School method.
• Determination of Solid Residue in must and wines.
• Alcohols A: Determination of ethyl alcohol by: a) diluters, b) Lyketh, c) oxidation (chemical determination).
• Alcohols B: Methanol, Higher alcohols (n – propanol, isobutanol, amyl alcohol, isoamyl alcohol), glycerol, 2,3 butanediol.
• Must and wine acids A’: Volumetric and active acidity (pH). Definition and importance of volatile acidity in wine products.
• Must and wine acids B’: Determination of acids: tartaric, malic and lactic.
• Determination of sulfuric anhydride in wine products: A: Conventional method, B: Reference method (sulfite apparatus).
• Phenolic components of wines. Anthocyanins (Color characteristics). Tannins, Other phenolic components.
• Inorganic components of musts and wines: Determination of ash in wines. Ash alkalinity.
• Nitrogenous components of musts and wines. Proteins, Amino Acids, Vitamins, Biological Amines, etc.
• Carbonyl compounds of musts and wines: Acetaldehyde, acetoin, diacetyl. Determinations: Enzymatic, Spectrophotometric, Gas chromatograph.
• Wine esters. Importance of esters in wines and their determination by gas chromatography.
• Primary aromatic components of wines: Terpenes. Determination by gas chromatography.
• Aging fragrances. Wood compounds, Eugenol, Vanillin. Determination by gas chromatograph.

Συγγράμματα

1. Επίσημη Εφημερίδα της Ευρωπαϊκής Ένωσης Κατάλογος και περιγραφή των μεθόδων ανάλυσης 2010/C 43/01 ISSN 1725-2423.
2. Σταυρούλα Κουράκου – Δραγώνα. «Θέματα Οινολογίας». Τροχαλία, Αθήνα 1998.
3. Ευάγγελος Σουφλερός. «Οινολογία. Επιστήμη και τεχνογνωσία». Copyright © 1997.
4. Ευάγγελος Σουφλερός. «Οίνος και Αποστάγματα». Copyright © 1997.
5. Αργύρης Τσακίρης. «Οινολογία. Από το σταφύλι στο κρασί». ΕκδόσειςΨύχαλος. Αθήνα 1998.
6. Andrew L. Waterhouse , Gavin Sacks , David Jeffery “Χημεία και Βιοχημεία Οίνου: Οινοποίηση” Εκδόσεις Rosili 2019
7. Pascal Ribéreau – Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu. “Traité d’ OEnologie (Vol.2)”. Dunod, Paris 1998.
8. Ron S. Jackson. “Wine science. Principles and applications”. Academic Press, Inc. California, 1994.
9. Emile Peynaud. “Connaissanceet travail du vin”. Dunod, Paris 1981.
10. OIV Compendium of International Methods of Analysis of Wines and Musts

Συναφή επιστημονικά περιοδικά

1. American Journal of Enology and Viticulture,
2. Oeno One,
3. Journal of the Science of Food and Agriculture,
4. Agricultural and Food Chemistry,
5. Food Chemistry,
6. Beverages,
7. South African Journal of Enology and Viticulture,
8. Australian Journal of Grape and Wine Research.

The aim is to gain an in-depth understanding of the physical principles underlying the design and analysis of physical process devices and to describe and design them using analytical and empirical techniques.

• Searching, analyzing and synthesizing data and information, using the necessary technologies.
• Adapting to new situations.
• Making decisions.
• Work in teams.
• Generating new research ideas.

• Introduction to separations: Mechanical separations, mass transfer processes, direct and indirect processes, the concept of design. Mechanical separations.
•  Filtration: Traditional/dead-end filtration. Drop in pressure in the traditional filtration. Discontinuous pressure filters. Discontinuous vacuum filters. Continuous vacuum filters. Rotary drum pressure filters. Centrifugal separations. Filter media. Absorption,
• Stripping: Principles of absorption. Mass transfer coefficients. Towers with fillers, random and ordered. Tiered towers. Contact between liquid and gas in counterflow and coflow.
• Mass balances. Absorption of many components. Absorption by chemical reaction.
• Membrane separations: Porous membranes, polymer membranes. Membrane structure. Product purity and performance. Applications. Separation of gases. Liquid separation. Membranes for liquid-liquid extraction.
• Drying: Principles of drying. Types of dryers. Heat transfer to dryers. Calculation of dryer thermal duty. Heat transfer units. Equilibrium moisture and free moisture. Calculation of drying time with constant conditions. Freeze drying.
• Adsorption: Adsorbent materials and adsorption processes. Fixed bed adsorbents. Equilibrium and adsorption isotherms. Ion exchange. Chromatography.
• Heat exchangers: General design of heat exchange devices. Yard shell alternators. Blade efficiency rating. Condensers and evaporators. Heat transfer in packed beds.

Συγγράμματα

1. ΙΩΑΝΝΗΣ ΓΕΝΤΕΚΑΚΗΣ, ΦΥΣΙΚΕΣ ΔΙΕΡΓΑΣΙΕΣ: ΑΝΑΛΥΣΗ ΚΑΙ ΣΧΕΔΙΑΣΜΟΣ, ΕΚΔΟΣΕΙΣ ΚΛΕΙΔΑΡΙΘΜΟΣ ΕΠΕ.
2. Ασσαέλ Μάρκος Ι.,Μαγγιλιώτου Μαρία Χ. Φυσικές διεργασίες, ΕΚΔΟΣΕΙΣ Α. ΤΖΙΟΛΑ & ΥΙΟΙ Α.Ε.
3. H. Perry and D. Green “Perry’s Chemical Engineers Handbook, 8th ed.”, Mc Graw Hill International Editions 2007.
4. Mafart, E. Beliard “Génie industriel alimentaire, tomes 1+2”, Dunod 2004.
5. Saravakos & al: “Handbook of food processing equipment”, Kluwer Academics 2003.

Συναφή επιστημονικά περιοδικά

1. The Journal of Physical Chemistry A.
2. Journal of Industrial and Engineering Chemistry.
3. Processes.

The course aims to introduce students to: a) the basic principles of ecology, as a basis for biological and productive courses, and b) the basic concepts of biodiversity.
The course material aims to introduce students to general and agricultural ecology, environmental parameters that affect organisms, biogeochemical cycles of elements, energy flow, adaptations of organisms, the structures that their populations form, the relationships that develop among them, the characteristics of biocommunities and the mechanisms that shape them, ecosystems and succession processes. Also, the course focuses on understanding the basic characteristics and processes that govern the biodiversity of species, ecosystems and landscapes, as well as analyzing the factors, natural and anthropogenic, that affect it.
Similarly, in the context of the laboratory exercises of the course, the student receives knowledge about the recognition of the environmental factors that influence the adaptation and development of organisms, the characteristics of the populations and biocommunities that they form, the measurement of the produced biomass and energy that ecosystems produce. It also understands the mechanisms of biodiversity pattern formation and biodiversity indicator estimation methodology.

Upon successful completion of the course, the student has the necessary knowledge regarding:

• Abiotic factors and how they affect organisms,
• The elements necessary for organizations and their recycling,
• The composition of populations, biocommunities and ecosystems,
• The biotic relationships between organisms,
• Energy flow, ecosystem productivity and ecological succession,
• The levels of organization of biodiversity.

• Decision-making.
• Autonomous work.
• Teamwork.
• Production of free, creative and inductive thinking.
• Work in an interdisciplinary environment.

• Introduction, biosphere, biosystems, environmental factors and adaptations of organisms.
• Ecology of the individual, population size and density, survival, fertility, mortality, population growth, stochastic models.
• Competition, habitat, predation, population cycles and fluctuations, r-and K-selection.
• Biocommunity and ecosystem, diversity and stability, primary and secondary productivity.
• Food chains, pyramids and networks, energy flow, biogeochemical cycles.
• Theories of ecological succession.
• Definition of biodiversity, Rio Convention on Biological Diversity.
• Components, quantification, indicators and measurement methods, biodiversity assessment.
• Long-term evolution of biodiversity, species extinctions, population declines, current state of species.
• Biogeographic areas, endemism, biodiversity gradations by latitude and altitude.
• Impact of environmental parameters and anthropogenic effects on biodiversity, on agricultural and natural ecosystems, on plant and animal species.
• Biodiversity management principles and measures, conservation perspectives, the Greek Strategy for the Preservation of Biodiversity.
• Organic agriculture and biodiversity, biodiversity of agroecosystems.

Συγγράμματα

1. Begon M., Howarth R., Townsend C. (Ελληνική έκδοση: Σγαρδέλης Σ., ΔημόπουλοςΠ., Πυρίντσος Σ.) Οικολογία: Πληθυσμοί, βιοκοινότητες και εφαρμογές.
2. Βώκου Δ. 2009. Γενική οικολογία. 1η έκδοση, ISBN: 978-960-12-1769-7, University Studio Press.
3. Βερεσόγλου Δ. 2010 (3η Έκδοση). Οικολογία. Διαθέτης (Εκδότης): Γαρταγάνης Διονύσιος.
4. Primack R., Αριανούτσου Μ., Δημητρακόπουλος Π. 2017.  Βιολογία της διατήρησης, μια εισαγωγή. University Studio Press.

Συναφή επιστημονικά περιοδικά

1. Ecology, Oecologia,
2. Journal of Ecology,
3. Advances in Ecological Research,
4. Ecological Monographs,
5. Ecological Applications,
6. Ecography.

It aims to learn the biochemical pathways of primary metabolism, their regulation, their intracellular location, their interaction and their bioenergetics.

• Autonomous work.
• Generating new research ideas.
• Search, analysis and synthesis of data and information, using the necessary technologies.

• Chapter 1. Extraction of electrons.
• Chapter 2 Synthesis of ATP.
• Chapter 3. Synthesis of sugars.
• Chapter 4. Synthesis of polysaccharides.
• Chapter 5. Composition of fats.
• Chapter 6. Synthesis of organic acids.
• Chapter 7. Synthesis of pyrroles.
• Chapter 8. Synthesis of purines.
• Chapter 9. Synthesis of pyrimidines.
• Chapter 10. Nitrogen incorporation.
• Chapter 11. Synthesis of amino acids I.
• Chapter 12. Synthesis of amino acids II.
• Chapter 13. Synthesis of amino acids III.

Συγγράμματα

1. [86199397]: Βιοχημεία, T.A. Brown.
2. [77113116]: Βιοχημεία, Reginald H. Garrett, Charles M. Grisham.
3. [68373986]: Εισαγωγή στη Βιοχημεία , 4η έκδοση, Διαμαντίδης Γρηγόρης.
4. [77107011]: Lehninger’s Βασικές Αρχές Βιοχημείας 2η έκδοση, Nelson David L., Cox Michael M.
5. [68406178]: Εργαστηριακές Ασκήσεις Βιοχημείας, Παναγιωτόπουλος Αθανάσιος Α., Νικολακάκου Γεωργία Ν.
6. [94642784]: Βασική Βιοχημεία, Κωνσταντίνος Α. Δημόπουλος, Σμαραγδή Αντωνοπούλου.
7. [77107032]: Βιοχημεία-Βασικές Αρχές, Tymoczko John, Berg Jeremy, Stryer Lubert.
8. [68390572]: ΒΙΟΣΥΝΘΕΣΕΙΣ ΚΑΙ ΜΗΧΑΝΙΣΜΟΙ ΒΙΟΛΟΓΙΚΩΝ ΜΕΤΑΤΡΟΠΩΝ, ΙΩΑΝΝΗΣ ΓΟΥΝΑΡΗΣ.
9. [86200304]: ΒΙΟΧΗΜΕΙΑ, Παναγιώτης Κατινάκης.

It aims to learn about changes in allele gene frequencies within the population, the effects of selection pressure, the effects of immigration, and the rate calculations and practices of genetic improvement of species.

• Autonomous work.
• Generating new research ideas.
• Search, analysis and synthesis of data and information, using the necessary technologies.

• Chapter 1. Frequencies of genes and genotypes in large populations.
• Chapter 2 Changes in the frequencies of genotypes by systemic processes.
• Chapter 3. Small populations.
• Chapter 4. Other modifications of the ideal population.
• Chapter 5. Genealogical trees and kinship coefficient.
• Chapter 6. The continuous characteristics.
• Chapter 7. The phenotypic deviation of the characteristics.
• Chapter 8. The similarity between relatives.
• Exercises on the material of the above 8 chapters.

Συγγράμματα

1. [77111055]: Αρχές Γενετικής και Βελτίωσης των Φυτών, George Acquaah.
2. [86055663]: Βοτανική, Mauseth James D.
3. Introduction to quantitative genetics. D.S. Falconer.

The theoretical part of the course aims to enable the student to understand the properties of the microorganisms involved in alcoholic fermentation as well as in the spoilage of wines. The laboratory part aims to apply microbiological methods for the cultivation and investigation of the properties of the microorganisms involved in alcoholic fermentation as well as in the spoilage of wines.

After the end of the course students will be able to:

• to identify the micro-organisms that carry out the alcoholic fermentation or can cause changes in the wines,
• to know their biochemical potential and biological characteristics of these microorganisms,
• to know the factors that affect alcoholic fermentation,
• to use microbiological methods for the isolation, the culture, the identification and determination of biochemicals capabilities of must and wine microorganisms,
• carry out microbiological control of musts and wines.

• Search, analysis and synthesis of data and information, using the necessary technologies. Adaptation to new situations,
• Decision making,
• Autonomous work,
• Team work.

Theoretical part

Generally for doughs. Different types of dough. The development of yeasts during alcoholic fermentation. Alcoholic fermentation. The secondary products of alcoholic fermentation. Factors affecting alcoholic fermentation. Sulfur metabolism in yeasts. Killer doughs. Spontaneous and controlled fermentation. The production of Sherry type wine. Lactic bacteria and lactic fermentation. Malolactic fermentation. Microbial spoilage of wines. Alterations from yeasts, lactic acid bacteria, acetic acid bacteria.

Laboratory part

• Isolation of must and wine microorganisms.
• Population identification.
• Fermenting characteristics.
• Identification of microorganisms.
• Criteria for selecting doughs.

Συγγράμματα

1. [68407499]: Μικροβιολογία και μικροβιακή τεχνολογία, Γ. Αγγελής, Εκδόσεις Σταμούλης 2007.
2. [86200586]: Μικροβιολογία οίνου, Η. Νεραντζής, Π. Ταταρίδης, Μ. Λιούνη, Β. Βαρελάς, Εκδόσεις Έμβρυο 2015.

The objective of the Instrumental Analysis course is to acquaint the students with the modern methods of instrumental chemical analysis at a theoretical and practical level. More specifically, in the theoretical traditions, emphasis is placed on the principle of each method, on its organization, on the interpretation of the graphs or spectra provided each time, as well as on the processing of the results for qualitative and quantitative measurements. Special emphasis is given at the end for choosing a method/or and  methods for solving specific analytical practical problems from research or from industrial practice.

The purpose of the workshop is to familiarize students with the organization and applications of Instrumental Analysis Methods (which are usually used in research laboratories, in public or private control laboratories, while at the same time it aims to:

• The direct connection of theoretical knowledge with practical application.
• Learning how to properly prepare the sample before analyzing it.
• The understanding of the basic operational parameters on which each method of instrumental analysis depends.
• Learning the correct process of measuring, receiving, processing the data and estimating the final result.
• At the same time as the previous ones, students are trained in writing laboratory reports.

• Autonomous Work.
• Decision making.
• Generation of new research ideas.
• Production of free, creative and inductive thinking.

• Introduction to Instrumental Chemical Analysis.
• Sampling- Preparation of sample for analysis.
• Extraction techniques.
• Distillation techniques.
• Chromatographic analysis techniques.
• Gas Chromatography (GC).
• High Performance Liquid Chromatography (HPLC).
• Spectroscopic analysis techniques.
• Ultraviolet-Visible Spectrophotometry (UV-Vis).
• Infrared Spectroscopy (IR).
• Raman spectroscopy.
• Nuclear Magnetic Resonance Spectroscopy (NMR) (1H, 13 C NMR).
• Mass Spectrometry (MS).
• Exercises.

Συγγράμματα

1. [68380342]: Αναλυτική Χημεία, Αναλυτική Χημεία, Θεμελής Δημήτριος Γ., Ζώτου Αναστασία – Στέλλα.
2. [102076784]: Principles of Instrumental Analysis, Skoog Holler Crouch.
3. [102076868]: Instrumental chemical analysis, Bratakos M.
4. [22702833]: INSTRUMENTAL CHEMICAL ANALYSIS, I. PAPADOGIANNIS-B. SAMANIDOU.
5. [94643529]: Instrumental Analysis, Granger II M. Robert, Yochum M. Hank, Granger N. Jill, Sienerth D. Karl.
6. Principles of Instrumental Analysis. D. A. Skoog, F. James Holler, T. A. Nieman (Translation: M. I. Karagiannis, K. I. Efstathiou, N. Haniotakis).
7. Analytical Chemistry, G. Christian, P. Dasgupta, K. Schug, Odysseus Publishing Ltd.
8. Ενόργανη Χημική Ανάλυση, Π. Α. Ταραντίλης, Μ. Πολυσίου, Χ. Παππάς, Πανεπιστημιακές σημειώσεις.

The course aims to teach students the applications and methods of extracting information related to genetic material and proteins from large databases.

• Working independently.
• Production of new research ideas.
• Search for, analysis and synthesis of data and information, with the use of the necessary technology.

• Chapter 1. The Fasta algorithm.
• Chapter 2 The Blast algorithm.
• Chapter 3. Multiple alignment of nucleic acid and protein sequences.
• Chapter 4. Protein motifs.
• Chapter 5. Phylogenetic trees.
• Chapter 6. Prediction of protein secondary structures.
• Chapter 7. Promoter finding.
• Chapter 8. The Needleman algorithm.
• Chapter 9. Position-specific scoring matrices.
• Chapter 10. PAM and Blosum Tables.
• Chapter 11. Predicting protein 3D structures.
• Chapter 12. Predicting RNA secondary structures.
• Chapter 13. Finding enzyme active site animoacids and hydrophobic regions.

Συγγράμματα

1. [86054818]: Bioinformatics & Functional Genomics, Jonathan Pevsner.
2. [94702956]: Introduction to Bioinformatics, ARTHUR M. LESK.
3. [59380291]: Introduction to Genomics, Arthur M. Lesk.
4. [13256855]: Bioinformatics-Computer Applications in Health Care and Biomedicine, Cimino J., Shortlife.
5. Book: Bioinformatics. ISBN: 978-1-119-33558-0 Andreas D. Baxevanis (Editor), Gary D. Bader (Editor), David S. Wishart (Editor), 2020. Willey.

The purpose of the course is to enable the student to understand the composition and methods to examine raw materials used for the production of alcoholic beverages. In addition, the student should know the production process of alcoholic beverages with an emphasis on those produced from ethyl alcohol.

After the end of the course students will be able to:

• know the properties and processing methods of the sugary raw materials used to produce pure ethyl alcohol.
• work in production units of pure ethyl alcohol of agricultural origin.
• know the properties and production methods of the materials used in flavoring and sweetening of alcoholic beverages.
• know the methods of quantitative determination of sugary raw materials, pure ethyl alcohol.

• Autonomous work.
• Teamwork.
• Project planning and management.
• Promotion of free, creative and inductive thinking.

• Distilling alcohol. Terminology, use, chemical composition, mixing calculations of alcoholic solutions.
• Beet, molasses. Molasses production and formulation. Pure sugar production technology.
• Sugar cane and agave. Chemical composition of sugarcane juice. Rum and tequila: Production technology.
• Production of pure ethyl alcohol distillery. Simple distillation and enrichment of hydroalcoholic solution and fractional distillation in continuous columns.
• Production of essential oils. Machines for receiving essential oils. Fatty substances used in distillery.
• Aromatic raw materials, ingredients. Chemical composition of essential oils and their physicochemical properties.
• Anethol, production of ouzo and other drinks with anise.
• Juniper, gin production.
• Fruit spirits and liqueurs.
• Grapes, Sugar determination methods. Grape distillates: tsipouro, grappa.
• Raisin, Production of alcohol from raisin.
• Starch: Composition and structure of starch. Acidic and enzymatic saccharification.
• Starchy substances. Barley, maize, potato. Hydrolysis and fermentation technology of starchy raw materials.
• Malting and whiskey, bourbon, vodka production technology.

Συγγράμματα

1. [37303]: ΚΑΝΩ ΤΟ ΔΙΚΟ ΜΟΥ ΤΣΙΠΟΥΡΟ ΚΑΙ ΑΛΛΑ ΑΛΚΟΟΛΟΥΧΑ ΠΟΤΑ, ΑΡΓΥΡΗΣ ΤΣΑΚΙΡΗΣ.
2. [12715]: ΠΟΤΟΓΡΑΦΙΑ, ΑΡΓΥΡΗΣ ΤΣΑΚΙΡΗΣ.
3. [86200855]: Αρωματικά Φαρμακευτικά Φυτά και Αιθέρια Έλαια, Κατσιώτης Σταύρος, Χατζοπούλου Πασχαλίνα.
4. [22927]: Οικολογικό κρασί και βιολογική καλλιέργεια αμπέλου, Τσέτουρας Παναγιώτης Λ. Λεπτομέρειες.
5. [22944]: Οινοτεχνία, Τσέτουρας Παναγιώτης Λ.
6. Whisky and Other Spirits: Technology, Production and Marketing (2022), Editors: Inge Russell, Graham G. Stewart and Julie Kellershohn, Third Edition, Academic Press, ISBN 978-0-12-822076-4.
7. Science and Technology of Fruit Wine Production. 2016, Editors: Maria R. Kosseva, V.K. Joshi and P.S. Panesar. AcademicPress.
8. Starch, Chemistry and Technology. 2009, Editors: James BeMiller, Roy Whistler, Academic Press.

Συναφή επιστημονικά περιοδικά

1. American Journal of Enology and Viticulture.
2. Journal International de la Vigne et du Vin.
3. Journal of the Science of Food and Agriculture.
4. Agricultural and Food Chemistry.
5. Food Chemistry.
6. Journal of applied research on medicinal and aromatic plants.

The purpose of the course is to introduce students to the main fermentation processes used on an industrial scale for the synthesis of food, beverages, chemicals, enzymes and other value-added products.

After the end of the course, students will acquire the ability to evaluate the use of microorganisms for the production of compounds of great industrial interest as well as to learn ways of developing and improving microbial production processes.

• Autonomous work.
• Team work.
• Project planning and management.
• Promotion of free, creative and inductive thinking.

Lectures:

• Introduction to microorganisms and fermentations, basic concepts.
• Introduction to cell structure, function and microbial diversity.
• Metabolism of microorganisms – catabolic processes.
• Metabolism of microorganisms – anabolic processes.
• Introduction to enzymes: classification, origin.
• Lactic acid bacteria and lactic acid fermentation.
• Alcoholic fermentation.
• Acetic acid fermentation and acetic acid bacteria.
• Other fermentations of industrial interest.

Laboratory Exercises:

• Kinetics of microbial growth: Microbial growth, reproduction time.
• Methods for measuring microbial growth.
• Fermentation substrate design.
• Methods of suppressing microbial growth.
• Production of ethanol by yeasts.
• Lactic acid production by bacteria.
• Production of bacterial cellulose by acetic acid bacteria.

Συγγράμματα

1. Βιβλίο [86200256]: ΒΙΟΤΕΧΝΟΛΟΓΙΑ ΚΑΙ ΒΙΟΜΗΧΑΝΙΚΕΣ ΖΥΜΩΣΕΙΣ, Ηλίας Νεραντζής, Παναγιώτης Ταταρίδης, Στυλιανός Λογοθέτης.
2. Βιβλίο [68378193]: Βιοτεχνολογία με στοιχεία Βιοχημικής Μηχανικής, Λιακοπούλου – Κυριακίδου Μαρία.
3. Βιβλίο [68407499]: Μικροβιολογία και Μικροβιακή Τεχνολογία, Αγγελής Γεώργιος.
4. Aydin Berenjian (2019) Essentials in Fermentation Technology Springer, Cham Print ISBN 978-3-030-16229-0.
5. Badal C. Saha (2003) Fermentation Biotechnology, American Chemical Society.

Συναφή επιστημονικά περιοδικά

1. Microbial biotechnology,
2. Applied microbiology and biotechnology,
3. Journal of applied microbiology,
4. Bioresource Technology,
5. New Biotechnology,
6. Journal of Biotechnology,
7. Fermentations.

After the successful completion of the course, the students will acquire a scientific background, abilities and skills to:

• understand the steps required for the commercial production of natural products from microorganisms,
• understand and deal with the problems associated with the isolation, optimization and growth of microorganisms on a large scale,
• understand the importance of utilizing microorganisms in agricultural systems, in environmental applications and in the production of products on an industrial scale,
• describe and interpret the new technologies used to produce products in prokaryotic and eukaryotic systems,
• examine the factors that affect the efficient production of a product on a large scale,
• understand the modern methodologies applied for the utilization of microorganisms in agriculture, industry and the environment.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Adaptation to new situations.
• Autonomous work.
• Team work.
• Work in an interdisciplinary environment.
• Generation of new research ideas.

Lectures

• Stages of biotechnological processes.
• Submerged fermentations – Bioreactors (kinetics of microbial growth and metabolites, types of bioreactors, design, operation, control, factors regulating fermentation processes, optimization and scale-up).
• Microbial biosynthesis – Production of metabolites (food and feed additives, vitamins and amino acids, lipids, industrial enzymes, etc.).
• Solid state fermentations – Biotechnological utilization of plant biomass by microorganisms. Biodegradation, detoxification of agro-industrial wastes and bioconversions of agricultural by-products.
• Downstream processing methods for the recovery and purification of extracellular and intracellular biotechnological products.
• Methods of cell immobilization.
• Cultivation of edible and medicinal mushrooms – Production, utilization of biomass and secondary metabolites.
• Biotechnological methods for of waste and by-products’ valorization.

Laboratory exercises:

• Growth of microorganisms in shake flasks.
• Determination of microbial growth by the turbidity method.
• Determination of biomass dry weight.
• Study of microbial growth kinetics, calculation of product yield and productivity, calculation of specific growth rate.
• Methods for determining sugar consumption in microbial cultures.
• Cell immobilization.
• Solid state fermentation.

Συγγράμματα

1. Βιβλίο [77111848]: ΒΙΟΜΗΧΑΝΙΚΗ ΜΙΚΡΟΒΙΟΛΟΓΙΑ, ΣΠΗΛΙΩΤΗΣ ΒΑΣΙΛΕΙΟΣ, ΜΠΑΤΡΙΝΟΥ ΑΝΘΙΜΙΑ.
2. Βιβλίο [18548933]: Διεργασίες στη βιοτεχνολογία, Ζουμπούλης Αναστάσιος,Μάτης Κώστας Α.
3. Βιβλίο [25844]: ΜΗΧΑΝΙΚΗ ΒΙΟΔΙΕΡΓΑΣΙΩΝ, Michael L. Shule, Fikret Kargi.
4. Βιοτεχνολογία και Βιομηχανικές Ζυμώσεις. Νεραντζής Η., Ταταρίδης Π., Λογοθέτης Σ. (2014). Εκδόσεις Έμβρυο.
5. Glazer A. And Nikaido H. (2007). Microbial Biotechnology: Fundamentals of Applied Microbiology, 2nd Edition. Cambridge University Press.
6. Arora, D.K. (2003). Handbook of Fungal Biotechnology (Mycology) 2003.  CRC Press, New York.
7. Kück, U. (2004). Genetics and Biotechnology (The Mycota, Volume 2).  Springer, Berlin.
8. Glick & Pasternak (2009) Molecular Biotechnology 3^rd Ed. American Society of Microbiology Press.

Objective purpose after carrying out theoretical and laboratory training is to give students the information of biotechnological processes and methods as well as to make them familiar with the new materials used in yeast biotechnology and in industrial food fermentations.

• Research, analysis and synthesis of data and information, using the necessary technologies. Adaptation to new situations,
• Decision making,
• Autonomous work,
• Team work.

Theoretical part:

Applications of Biotechnology in Agriculture and the food industries with an emphasis on the wine, beer and beverage industry. Genetic improvement of bacterial, yeast and fungal microorganisms. Genetically modified microorganisms. Isolation, production and use of pure cultures (wild strains) in wine and beer production. Study of the kinetics of the growth of microorganisms. Kinetics of substrate degradation. Kinetics of product production.Fermentation technology: aerobic and anaerobic processes. Fermentation stages. Biological constants of fermentation process. Types of bioreactors. Design operation, biosensor control. Factors affecting the growth of microorganisms in a bioreactor. Continuous and discontinuous cultivation.

Laboratory part:

Types of fermentations and bioreactors. Vaccine preparation. Kinetics of microbial cultures. Effect of substrate type on fermentation productivity and performance. Effect of initial substrate concentration on fermentation productivity and efficiency. Effect of initial substrate acidity on fermentation productivity and performance. Effect of sulfur dioxide. Microorganism immobilization techniques. Production of bacterial cellulose by acetic acid bacteria. Ethanol production. Production of pigments by fermentation. The polymerase chain reaction (PCR) method.

Συγγράμματα

1. Βιβλίο [86053293]: Βιοτεχνολογία-Βασικές Αρχές και Εφαρμογές, Renneberg Reinhard, Berkling Viola, Loroch Vanya, Süßbier Darja.
2. Βιβλίο [8921]: ΒΙΟΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ, ΡΟΥΚΑΣ ΤΡΙΑΝΤΑΦΥΛΛΟΣ.
3. Βιβλίο [13256188]: Σύγχρονη Βιοτεχνολογία Τροφίμων, Μπατρίνου Α.

After the end of the course students will be able to:

• They can design the vinification protocol depending on the characteristics of the raw material they have and the profile of the final product.
• They know oenological products and their use in the various stages of winemaking.
• They know the special oenological equipment that is required to be used for the production of special categories of wines as the case may be.
• They know the characteristics and the production method of special types of wines.
• To direct and manage in a different way the available raw material, producing distinctly different, as the case may be, wine products.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Adaptation to new situations.
• Decision making.
• Autonomous work.
• Teamwork.
• Generating new research ideas.
• Project planning and management.

• Selection of the vinification method to be applied depending on the characteristics and quality of the grapes, but also the type of wine we want to produce.
• Study of the production of special categories of wines such as fast drinking and aging red wines, fresh Beaujolais type, rosé, sweet, naturally sweet, sweet from grapes affected by noble rot (Sauternes, Tokay), Campanites, sparkling, the Jura, Xeres, Porto type.
• What are the special characteristics of the above wines, the winemaking equipment required for their production, the physicochemical mechanisms that take place.

Συγγράμματα

1. Βιβλίο [68382981]: ΟΙΝΟΛΟΓΙΑ, ΕΠΙΣΤΗΜΗ ΚΑΙ ΤΕΧΝΟΓΝΩΣΙΑ, Ευάγγελος Ηρ. Σουφλερός.
2. Βιβλίο [12605]: ΟΙΝΟΛΟΓΙΑ, ΑΡΓΥΡΗΣ ΤΣΑΚΙΡΗΣ.
3. Βιβλίο [8639]: Στοιχεία Οινολογίας, Μαρία Τζίτζη, Πάρις Κυπαρισσίου.
4. Βιβλίο [94688938]: Χημεία και Βιοχημεία – Ωρίμανση και Βελτίωση των Οίνων, Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery.

The course is the basic introductory course in the science of Entomology.

The course aims to understand:

• the biology and ecology of insects,
• the internal and external morphology of insects,
• the reproduction and communication of insects,
• the movement and dispersion of insects,
• the overwintering and cold hardiness,
• the interactions of insects with other species,

as well as in the development of basic skills related to the classification of insects into their main classes and families.

Upon successful completion of the course, students will:

• have an understanding of the basic knowledge of morphology, biology, physiology, ecology, behaviour, and management of insects,
• obtain knowledge of the abundance and importance of insects in both natural, rural and urban ecosystems,
• can identify the major orders and families of insects,
• can use tools to study insects and monitor their population.

• Respect for the natural environment.
• Working in an interdisciplinary environment.
• Working independently.
• Teamwork.
• Production of new research ideas.

• Introduction to Entomology and the importance of insects
• Exoskeleton.
• External morphology and internal anatomy of insects.
• Circulatory and respiratory system.
• Nervous and digestive system.
• Muscular, excretory and reproductive system.
• Sensory organs of insects and senses.
• Insect development, metamorphosis and life cycles.
• Seasonal development and diapause.
• Overwintering and cold hardiness.
• Chemical communication and pheromones.
• Movement, spread and dispersal of insects.
• Insect-host plant interactions.
• Systematic classification and classification of insects.
• Ametabolous and Hemimetabolous insects.
• Holometabolous insects.
• Introduction to insect control strategies and methods.

Συγγράμματα

1. Βιβλίο [33155360]: Γεωργική Εντομολογία, VAN EMDEN.
2. Βιβλίο [59396272]: ΤΑ ΕΝΤΟΜΑ, P.J. GULLAN, P.S. CRANSTON.
3. Βιβλίο [77112525]: Εντομολογία, 2η έκδοση, Τζανακάκης Μίνως, Κωβαίος Δημήτρης.

Συναφή επιστημονικά περιοδικά

1. Annual Review of Entomology.
2. Journal of Chemical Ecology.
3. Insects.
4. Journal of Economic Entomology.
5. Journal of Pest Science.
6. Entomologia Experimentalis et Applicata.

It aims at learning the structure and function of the genetic material in a variety of organisms, its evolution and the control of its expression.

• Autonomous work.
• Generating new research ideas.
• Search, analysis and synthesis of data and information, using the necessary technologies.

• Chapter 1. Structure of RNA and DNA.
• Chapter 2. Structure of proteins.
• Chapter 3. Various forms of genetic material-viruses, plasmids, transposable elements.
• Chapter 4. Different forms of genetic material-chloroplasts, mitochondria, chromosomes.
• Chapter 5. Ribosomes and protein synthesis.
• Chapter 6. Copying the genetic material.
• Chapter 7. RNA synthesis.
• Chapter 8. Changes in the structure of RNA.
• Chapter 9. Recombinations.
• Chapter 10. Mutations.
• Chapter 11. Antibody and receptor genes.
• Chapter 12. Signal switching path.
• Chapter 13. Regulation of gene expression.

Συγγράμματα

1. Βιβλίο [68393230]: ΜΟΡΙΑΚΗ ΓΕΝΕΤΙΚΗ, ΙΩΑΝΝΗΣ ΓΟΥΝΑΡΗΣ.

The purpose of the course is to enable studentς to acquire basic engineering skills in order to:

a) to be able to interpret situations and changes observed in food processing and
b) calculate the necessary parameters and variables in food processing.

At the end of the course students will be able to:

• Calculate and determine key parameters such as process time, energy required and flow rates for equipment selection and process evaluation necessary in food processing.
• Interpret situations and changes observed in food processing processes.
• Convert units and manipulate water vapor tables.
• To acquire basic knowledge of the main physical properties of food and to carry out mass and energy balances.
• Calculate variables and mass balances in food processing processes.

• Autonomous work.
• Team Work.
•  Project planning and management.
• Promotion of free creative and coumputational thinking.
• Research, analysis and synthesis of data and information, using the necessary technologies.
• Adaptation to new and novel circumstances.

Theoretical Part ofthe Course

• Fundamental concepts of engineering, specific heat, enthalpy, water vapor tables.
• Thermal conductivity, viscosity, water activity.
• Mass balance and energy balance.
• Mechanicalenergyequation. Momentumbalance.
• Rheology: concept and measurement of viscosity, types of fluids, rheological characterization of fluids. Momentum transfer: flow types, Reynolds number, friction during fluid flow, mechanical energy balances-Bernoulli equation.
• Heat transfer: heat transfer mechanisms, conduction heat transfer, circulation heat transfer, radiation heat transfer, dielectric and resistive heating, steady state heat transfer, unsteady (non-steady) state heat transfer.
• Mass transfer: Fick’s law, mass transfer coefficients, diffusion equations.

Laboratory Part of the Course

It includes laboratory exercises on the following topics:

• MassBalance.
• ViscosityMeasurement.
• Filtration.
• Drying.
• HeatTransfer.
• Centrifugation.
• Sedimentation.
• Mixing.

Συγγράμματα

1. Βιβλίο [68369781]: Βασικές Αρχές Μηχανικής Τροφίμων, Ζόγκζας Νικόλαος.
2. Βιβλίο [59396470]: Εισαγωγή στη Μηχανική Τροφίμων, R. Paul Singh, Dennis R. Heldman.
3. Λαζαρίδης Χ. (2007) Μηχανική Τροφίμων, Eκδόσεις Γιαχούδη Ι.ΚΕ.
4. Λαμπρόπουλος Α., Ανέστης Σ., (2005) Μηχανικές και Θερμικές Διεργασίες των Τροφίμων: Θεωρία, Εκδόσεις Πύλες.
5. Λαμπρόπουλος Αθανάσιος, Ανέστης Στυλιανός (2005) Μηχανικές και θερμικές διεργασίες των τροφίμων- Εργαστηριακό εγχειρίδιο, Εκδόσεις Πύλες.
6. BrodkeyR., HersheyH. Φαινόμενα Μεταφοράς (μετάφραση). Εκδόσεις Τζιόλα, 1989.
7. Susanta Kumar Das, Madhusweta Das(2019) Fundamentals and Operations in Food Process Engineering, Taylor & Francis, CRC Press, ISBN        1466560908, 9781466560901.

Συναφή επιστημονικά περιοδικά

• Journal of Food Engineering,
• Food Structure,
• Food and Bioproducts Processing,
• Innovative Food Science and Emerging Technologies.

Upon successful completion of the course, the student will be able to:

• Handles issues of laboratory safety, and disposal and management of laboratory waste.
• Knows the principles of chemometry and sampling and evaluates and distinguishes errors, reliability and quality of laboratory measurements and applies the rules of good laboratory practice and the rules of reliability control and quality assurance of results.
• Understands the basic principles of extraction and separation of biomolecules from various biological samples and the techniques used in the analysis of biomolecules and their importance in the identification, qualitative and quantitative analysis of biomolecules.
• Choose the appropriate method for the study of unknown samples of biological interest and combine information from the various techniques for the qualitative and quantitative analysis of complex biological samples.
• Develops the appropriate method for the study of unknown samples of biological interest and begins research on objects that require the use of the above laboratory techniques.
• Collaborates in a team to prepare a study or protocol for the qualitative and quantitative analysis of an unknown biological sample, using interdisciplinary bibliographic data.

• Work autonomously.
• Work in teams.
•  Design and management of laboratory procedures.
• Advance free, creative and causative thinking.

Theoretical Part

• Safety management of an analytical laboratory: Analytical biotechnology laboratory safety rules, waste disposal and management, good laboratory practice rules.
• Evaluation and processing of analytical data: Introduction to sampling and chemometrics for the optimization of analytical measurements, reliability of analytical methods, reliability control and quality assurance program of measurements, Errors and statistical processing of analytical data, presentation of results, selection criteria and conditions for analytical method development and laboratory protocol.
• Sample preparation: Basic principles of extraction – separation of biomolecules (liquid extraction methods, solid phase extraction, cold and hot extraction, with supercritical fluids, with ultrasound – microwaves, enzymes, dialysis, ultrafiltration, lyophilization).
• Analytical methods and techniques: Centrifugal analytical techniques, Spectroscopy (ultraviolet-visible absorption spectrophotometry, infrared spectrophotometry, atomic spectrophotometry, molecular emission spectroscopy, molecular luminescence spectrometry, nuclear magnetic resonance spectroscopy, mass spectrometry, circular dichroism, polarimetry, tolerometry, nebulometry), chromatography (adsorption, distribution, gas chromatography, liquid chromatography), combined techniques (LC/MS, GC/MS, etc.), Electrophoretic analysis methods (isoelectric focusing, two-dimensional electrophoresis, capillary electrophoresis, immunoblotting), Electroanalytical analysis methods, Radioisotope analysis methods, Thermal analysis methods (differential scanning calorimetry, differential thermal analysis, thermogravimetric analysis, isothermal titration calorimetry), Enzymatic analysis methods, Nanosystems for ultrafast analysis, Proteomic analysis.

Laboratory Part

The laboratory part of the course consists of applications and examples of methods of analysis with agricultural and industrial interest.

Συγγράμματα

1. Βιβλίο [86053293]: Βιοτεχνολογία-Βασικές Αρχές και Εφαρμογές, Renneberg Reinhard, Berkling Viola, Loroch Vanya, Süßbier Darja.
2. Βιβλίο [41965278]: ΦΑΡΜΑΚΕΥΤΙΚΗ ΑΝΑΛΥΣΗ: ΕΝΑ ΣΥΓΓΡΑΜΜΑ ΓΙΑ ΦΟΙΤΗΤΕΣ, D.G. WATSON.
3. Schalkhammer, Thomas (2002) Analytical Biotechnology, ISBN 978-3-0348-8101-2.
4. Holme D. and Peck H. (2001) Analytical Biochemistry, Pearson Education Editions.
5. Keith Wilson and John Walker (2000) Principles and Techniques of Practical Biochemistry (5th edition), Cambridge University Press.
6. P.R. Yadav (2005) Experimental Biotechnology, Discovery Publishing House.
7. Rodney F. Boyer (2000), Modern Experimental Biochemistry (3rd Edition) Addison Wesley Longman.

Συναφή επιστημονικά περιοδικά

1. Analytical Biotechnology.
2. Analytical and Bioanalytical Chemistry.

Upon successful completion of the course, the student will:

• acquire knowledge of the mechanisms of action of enzymatic systems.
• have knowledge of biotechnological enzyme production methods.
• have knowledge of the methods and techniques used to ensure successful enzyme purification on a laboratory and industrial scale.
• have knowledge of the methods and techniques used for the immobilization of enzymes and their application.
• have knowledge of processes and methods for the application of enzymes in food industry.
• have knowledge of processes and methods for the application of enzymes in the chemical and pharmaceutical industry.
• be able to analyze, evaluate and decide on the case-by-case applicability of techniques and enzymes in order to implement specific projects or products.

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Adaptation to new situations.
• Decision making.
• Autonomous work.
• Team work.
• Generation of new research ideas.
• Project planning and management.

Lectures

• Introduction to Enzyme Biotechnology: classification, origin, mode of action
• Applied enzyme kinetics.
• Downstream processing/enzyme purification technology (downstream processing protocol, solid-liquid separation methods, cell disruption, pretreatment steps, high purification steps and liquid chromatography column techniques, enzyme quality control, enzyme purification examples).
• Immobilized biocatalysts (immobilization methods & techniques, effect of immobilization on the molecular and kinetic characteristics of the enzyme).
• Applications of enzymes in the food industry (starch processing, bakery, brewery, winemaking, fruit juices, oils, cheese making, lactose, etc.).
• Enzyme applications on a large scale (papermaking, textiles, tanning, detergents, animal feed).
• Applications of enzymes in the chemical industry (amino acids, pesticides, oligosaccharides, chemical compounds, nutritional supplements).
• Applications of enzymes in the pharmaceutical industry (antibiotics, steroids, drugs against hypercholesterolemia, HIV, hypertension, etc.).
• Applications of enzymes in analysis (enzymes as ‘reagents’ and as ‘indicators’ of diseases, enzyme biosensors).

Laboratory exercises

• Production of enzymes by solid state fermentation.
• Invertase production in submerged fermentation.
• Enzyme purification protocol from the fermentation medium.
• Enzyme immobilization and reuse.
• Enzymatic activity determination protocol.

Συγγράμματα

1. Βιβλίο [94644577]: ΕΝΖΥΜΙΚΗ ΒΙΟΤΕΧΝΟΛΟΓΙΑ, ΙΩΑΝΝΗΣ ΚΛΩΝΗΣ.
2. Buchholz K., Kasche V., Bornscheuer U.T. (2005). Biocatalysis and Enzyme Technology, Wiley-VCH Verlag GmbH, Germany, 2005.
3. Walsh G (2002), Proteins: Biochemistry and Biotechnology, John Wiley & Sons Ltd., Chichester, UK.

Συναφή επιστημονικά περιοδικά

• Biotechnology and Bioengineering.
• Industrial Biotechnology.
• Journal of Biocatalysis and Biotransformation.
• Journal of Biotechnology.
• Journal of Enzyme and Microbial Technology.
• Journal of Molecular Recognition.
• Nature Biotechnology.
• Protein Expression and Purification.
• Journal of Chemical Technology and Biotechnology.