Found 82 courses
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COURSE LEVEL

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ΠΟΣΟΤΙΚΗ ΑΝΑΛΥΤΙΚΗ ΧΗΜΕΙΑ

Eutuxia Kallinikou - Undergraduate - (A-)
Demartment of Food Technology, TEI of Ionian Islands

Introduction to Quantitative Analytical Chemistry. Solutions. Existing reactions. Stoichiometric calculations. Reaction speed. Chemical equilibrium (Top Le Chatelier. Stable equilibrium). Heterogeneous chemical equilibrium. Product solubility. Gravimetry. pH. Buffers. Volumetric analysis (theoretical principles, titration conditions, classification of volumetric methods, endpoint, neutralization, titration curves, measurement errors, significant digits, precision, repeatability, t-test. Neutralization titrations. Titrations precipitation (Argyrometria). Redox titrations. Titrations symlokometrias. Laboratory course part 1. Gravimetric analysis Determining moisture solid material (using balance, dryer). 2. Oximetry (preparation - titration standard solution, using pipettes - pipette). 3. alkalimetry (sample solid content determination, solutions dilution). 4. Pechametrikos determination of phosphoric acid (titration with pH meter, dimension curves polyprotic acids). 5. Buffers (preparation buffer, buffering capacity calculation). 6. Ogkometriseis redox (identification sulphite). 7. iodometry (indirect titration - blank test). 8. precipitation titrations (Argyrometria - Determination of chloride by Mohr method). 9. Complexometric Titration (drinking water hardness determination). 10. Identification of separate calcium and magnesium salts.

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ECONOMIC AND ORGANISATION OF FOOD BUSINESS

Andreas Vitoratos - Undergraduate - (A-)
Department of Food Technology, TEI of Ionian Islands

Introduction to the concept of enterprise. Business types. The enterprise and the environment. The business functions. Organisational management schemes. Personnel Administration. Techniques efficient administration. Production management. Your company\\\'s action plan. Economic analysis, cost benefit analysis, financial evaluation and processing plant efficiency. Investment Evaluation.

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ECONOMIC AND ORGANISATION OF FOOD BUSINESS-LABORATORY

Andreas Vitoratos - Undergraduate - (A-)
Department of Food Technology, TEI of Ionian Islands

Introduction to the concept of enterprise. Business types. The enterprise and the environment. The business functions. Organisational management schemes. Personnel Administration. Techniques efficient administration. Production management. Your company\\\\\\\'s action plan. Economic analysis, cost benefit analysis, financial evaluation and processing plant efficiency. Investment Evaluation.

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ORGANIC MANAGEMENT OF HIGH CULTURE PLANTS

Andreas Vitoratos - Undergraduate - (A-)
Department of Food Technology, TEI of Ionian Islands

Forms and patterns in agriculture. Basic principles of organic agriculture and its impact on the ecosystem. Structure and activities of international organizations and committees. Analysis Community legislation for Organic Agriculture. Organization and control body function and certification. Process control and certification of organic agriculture products. Qualitative characteristics of organic farming products. Application of organic agriculture in the cultivation of large horticulture and plants. Organization of organic farmers. Packaging, advertising and promotion of organic agriculture products.

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INFORMATION SYSTEM SECURITY

Athanasios Kakarountas - Undergraduate - (A-)
Applied Informatics in Management and Economics, TEI of Ionian Islands

This course highlights the need for security in Information Systems (IS). An overview of the mechanisms used in safety CC in Information Management level, but also in technical and legal terms. The student comes into contact with a new philosophy Management Information Systems, where the need for the existence of security measures affecting their management mode directly.

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DIDACTIC OF INFORMATICS

Athanasios Kakarountas - Undergraduate - (A-)
Applied Informatics in Management and Economics, TEI of Ionian Islands

course aim To equip the student ability to understand the theory of knowledge and learning as well as the peculiarities of their application in the IT sector, as well as to implement the above in the educational process and the development of educational software

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Structure Programming

Athanasios Kakarountas - Undergraduate - (A-)
Applied Informatics in Management and Economics, TEI of Ionian Islands

Basic concepts of software systems. Principles of structured programming. Compiling and execution programs. Syntax and semantics. Elementary data types. Programming language. Expressions. Procedures (functions and sub-functions). Scope determinations. Passing parameters. Tables (Arrays). Search, classification, interference, coupling, updates files. Levels of control. Evolution of programming languages.

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SPECIAL ISSUES IN CORPORATE LAW

Antonios Maniatis - Undergraduate - (A-)
Applied Informatics in Management and Economics, TEI of Ionian Islands

Purpose and Objectives of the course To familiarize students with the fundamental principles of the administrative action (Laws Rolland) To learn forms of alternative contracting out concessions and Public Private Partnerships (PPPs) To learn about the crime of piracy and ways to deal with it and new forms of enterprise storage with armed guards

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Ψηφιακή Σύνθεση Ήχου

Philippos Theoharidis - Undergraduate - (A-)
Department of Sound and Musical Instruments Technology, TEI of Ionian Islands

The course is a specific scientific and laboratory directional field that deals with the basic sound synthesis methods in synthesizers and their use in music, both on a technical as well as an artistic level.

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Μικροβιολογία Τροφίμων

Effimia Ireiotou - Undergraduate - (A-)
Department of Food Technology, TEI of Ionian Islands

- Pathogenic bacteria, viruses and protozoa that infect humans via food and water. - Food contamination Methods. Conditions for the growth of microorganisms in food. - Microorganisms used by the food industry. - Enumeration of microbial populations in food (selective media and specialized techniques of detection of certain bacteria. - Relationship with Food Microbiology chain of production, handling and storage of food. - Enzymes produced industrially by microbes. - Food poisoning and food infections.