The purpose of the program is to develop students' IT literacy skills to become independent information seekers in the areas of information search, evaluation, organization and effective use.

At the end of the course, students are expected to use the services and tools of the University Library to their advantage, to utilize the various sources of information, to be able to evaluate the material they find using the information evaluation criteria, to use the appropriate methods that will help them organize the material they have collected by identifying any gaps for further research as well as being able to compile all the necessary information through their work in a business way using international literature. They are also expected to know the basic rules for avoiding plagiarism while respecting the intellectual work of researchers as they may otherwise be penalized by the Department.

Finally, students should be able to present their work to their classmates using basic presentation techniques.

The aim of the course is to understand the properties of matter on the basis of the chemical structure and chemical bonds, and to develop skills for qualitative and quantitative determination of chemical compounds. The course aims to assimilate the basic principles of chemical compounds formation and the basic categories, the physicochemical character of chemical reactions and the distribution of chemical species in aqueous solutions as a necessary basis for understanding subsequent courses in the undergraduate cycle.

Students are expected to recognise the electron structures of atoms of the elements, interpret the periodic table and explain the periodicity of the properties of the elements on the basis of the electronic configuration of the valence layer of the atoms of the elements. They will be able to recognize symbols of elements and chemical compounds that are often found in the fields of the department.

On the above basis, students are expected to able to distinguish the molecules formation on the base of the ionic and/or covalent bond, and explain molecule properties on the base of VSPER, Valence bond theory and molecular Orbitals theory. They will be able to determine and evaluate the thermodynamic and kinetic parameters of a chemical reaction.

Students are expected to depict chemical reaction through equations in a qualitatively and quantitative manner for neutralization as well hydrolysis reactions of weak acids/ weak bases and reaction of chemical equilibrium, and provide the pH of the formed salts evaluating the buffering properties of the solutions. They are expected to understand the oxidation/reduction of the atoms of the elements, and to evaluate whether a chemical reactions takes place in a spontaneous manner based on the electrochemical voltages.

In the experimental part students will be familiarized with the use of chemical laboratory apparatus and instruments, and gain skills in the identification of ions, and quantitative analysis of chemical compounds base on titration, potentiometric and spectrometric techniques.

The aim of the course is to understand the properties of organic compounds on the basis of the chemical structure and hybridization of the carbon atom in the homologous series and their reactivity, as well to develop skills for the qualitative/quantitative determination of chemical compounds using modern spectroscopic / spectrometric techniques. It also aims at developing skills for the students in the use of techniques for the detection and quantification of organic compounds. All of these result in a necessary basis for understanding next undergraduate and post graduate courses.

Students are expected be able to use UPAC nomenclature, for the organic compounds of all homologous series, and to design their isomeric compounds on the base of the hybrids and the geometry of carbon atoms, to understand the reactivity of the unsaturated hydrocarbons through their chemical reactions, as well to understand stereochemistry, and its application on simple chemical compounds /products of reactions as appeared inSN1/SN2 and E1/E2 chemical reactions.

At the end of the course students are expected to be able to use UV-visible, Infrared, Nuclear Magnetic Resonance Spectroscopy, and mass spectrometry to identify and quantify pure organic substances of simple structure, contained functional groups of  hydrocarbons, alkyl halides, alcohols, thiols, aldehydes, ketone, carboxylic acids, esters, amines, amino-acids, and carbohydrates, as well aromatic compounds. They must be able to understand the chemical reactivity of the functional groups, and explain their chemical properties based on the chemical structure/stereochemistry of the functional groups as described above.

Students are expected to define the properties of biopolymers such as proteins, polysaccharides, nucleic acids on the base of the chemical structure: units-sequence and stereo-configuration, recognize and explain the properties of  fats, triglycerides /phosphoglycerides, as well as prostagladines, steroids, terpenes, with emphasis to the soaps and emulsifiers and the role they play in live organisms.

In the laboratory part, students are expected to acquire skills for use simple laboratory techniques for isolation, extraction, organic substances, and initial characterization or identification of organic compounds.

The objectives of the current course is to develop the comprehension and skills that derived via the principles and concepts of biochemistry. Furthermore, students are prepared for the implementation of basic knowledge and applied subjects, the participation in an interdisciplinary environment and the promotion of a composite and apagogical thinking

Upon successful completion of the course, students will be able to use the terminology of biochemistry and also will be able to describe the structure and function of macromolecules, as well as the metabolic reactions that take place in the cell and connect the structure at the molecular level with the biological role of macromolecules as well as with basic metabolic processes. They will gain a more profound background in selected biochemistry chapters necessary for further understanding of subjects related to the directions of agronomic sciences (Plant Science, Animal Science and Food technology).

An introductory course dealing with the general principles and basic concepts of Microbiology, with the aim of building the base necessary for all three courses of study offered by the Department so that students can later attend more advanced and specialized courses, in the sectors of Plant Science and Technology, Food and Dairy Science and Technology and Food Science and Technology.

Learning Outcomes:

• Understanding biodiversity, cellular structure, function and phylogenetics of microorganisms.
• Search, analyze and synthesize data
• Decision making
• Independent Work
• Respect for the natural environment
• Responsibility for health and safety
• Exercising critical thinking
• Promoting free, creative and inductive thinking

The aim of the course is to introduce to the students the basic principles of biometry and agricultural experimentation. It presents the principles and basic statistical methodologies in biological sciences as well as specialized designs for experiments in agriculture. The course aims at familiarizing students with biostatistics and their practical applications, including design, execution, data analysis and biological interpretation of results. The students will also have the opportunity to use software for facilitating them to manage large data. This course presents the basic principles of agricultural experimentation and is the foundation for postgraduate courses in biostatistics and agricultural experimentation.

Upon successful completion of the course, students will have the ability for decision making, based on the statistical outcome(s) and they will be to help students to select the proper evaluation methodology, calculate the outcome and explain the impact of treatments for making rational decisions in the production process / research. They will also be able to decide on the experimental design they should use and the options and capabilities they have on statistical analysis of their data.

At the same time, they will acquire practical skills (since they will be using proper software) and skills in performing statistical analyses and critical thinking on the biological significance and interpretation of their results.

Finally, they will be able to present the results of the experiment in a form appropriate for disseminating their results to the scientific community.

The course aims to familiarize students with: (1) plants characters, which are employed in plant taxonomy, (2) plant taxonomy and classification systems (scientific names) and (3) the basic morphological characteristics and systematic classification of the major plant families that occur in the flora of Cyprus, and plants of economic importance.

The course deals with the classification, ecology and identification of plants, with emphasis on the flora of Cyprus and plants of economic importance for Cyprus. The main purpose of the course is to record the taxonomic characteristics of the plants as well as the basic principles of classification and scientific designation.

Students are expected to define Systemic Botany, how the plant classification systems were established and based on. Students will be able to indicate taxonomic units in order from smallest (species) to largest.

Student are expected to understand the usefulness of taxonomic keys and become familiar with the use of the taxonomic dichotomous key, which is the simplest system for easy and fast classification of plants in basic taxonomic units. At the same time, they will understand the functionality of taxonomic keys and how they can be used in identifying unknown plant samples.

Upon successful completion of the course the student will be able to recognise and describe the basic morphological characteristics and the systematic classification of the main families of plants found in the flora of Cyprus and economically important plants.

The course is a basic introductory course in Mathematics and Physics. This course aims to introduce students to the basic concepts of mathematics and physics that is essential background to study more advanced subjects in Biological Sciences as well as understand applications in Agriculture.

It also refers to introductory concepts and methodologies of measurements and statistical analysis of data that is necessary for Agriculturists and Food scientists.

After successfully completing this course, students will be able to:

• Use the basic principles of fluid mechanics and explain related technologies in Agricultural Sciences
• Describe the basic principles of thermodynamics, transport phenomena and phase transitions
• Connect the fundamentals and principles of optics in operating optical instruments
• Recognize the role and importance of Mathematics in the Agricultural Sciences and understand the ways and mechanisms that Mathematics can contribute in understanding natural phenomena.
• Use mathematical concepts, techniques and tools useful in Modern Agriculture, and will be able to understand mathematical concepts that they will encounter in their advanced courses.
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The course aims at understanding the levels of organization of plant organisms with emphasis on the relationship between structure and function in order to gain background for attending specialized plant production and technology courses in the following semesters.

By focusing on exploring examples of concepts and principles under consideration, the course also aims to develop problem-solving skills.

Upon successful completion of the course, students are expected to describe the structure and function of plants cells, plant tissues and plant organs. Students are also expected to relate structure of plant organisms (cells-tissues-organs) with emphasis function. Furthermore, students are expected to develop creative and conductive thinking, ability to work independently in work groups.

The aim of the course is to acquire knowledge in food science and technology and to apply them to the development of products and processes for the production of high quality, safe food. In particular, with regard to food types, available sources of food supply, how they are manufactured and their nutritional value. Also general principles for technology, food processing and safety, preservation and distribution methods.

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

• Recognize the basic elements of food science and technology and the basic physicochemical properties of food
• Understand the basic principles of processes and the importance of flow diagrams in the food industry
• Describe the basic characteristics, conditions and properties of packaging in food industry and understand the importance of food processing
• Identify the underlying causes of chemical and microbiological deterioration of foods and can decide how to deal with them and recognizes and describes the factors that affect the growth and survival of microorganisms in food
• Relate food with nutrition and health and recognises the role of food hygiene and quality control in the modern food industry
• Describes the prerequisites and basic principles of HACCP

The course aims at promoting an understanding of the basic principles of ecology and their application to agricultural and environmental issues.

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

• Present the basic principles of the evolutionary process governing life on earth, describe and differentiate biotic from abiotic factors in an ecosystem and discuss the factors that govern population growth
• Recognize and compare individual and species interactions, such as competition, predation, parasitism and mutualism
• Analyze the impacts of humans on the planet, especially with regards to agriculture and the stages of succession
• Discuss and quantify the importance of key ecosystem services and interpret the results of laboratory and field studies
• Investigate an ecological problem and present their results in writing and orally

The course aims at understanding the concepts and theories that govern the classical genetics and basic concepts of molecular genetics, which are essential for the subsequent semesters, especially for courses such as molecular biology and genetic improvement of plants and animals.

Students will become familiar with the laws of heredity of the characteristics and how they are applied to specific examples, mainly in plants and animals, and some examples in humans, aiming to link genetics to their lives and their future professional subject. By focusing on exploring examples of the concepts and principles under consideration, the course also aims at developing problem-solving skills.

Students are expected to be able to determine the genetic material of organisms, organelles and contaminants, its structure and how the structure is linked to its functions, will be able to determine how the genetic material is organized into chromosomes, to determine the reasons for cellular divisions and the processes of mitosis and meiosis and they will be able to connect in theory by providing examples the notions of DNA, gene, nucleic acid, allele, genetic locus, genome, chromosome and chromatid.

Students are also expected to be able to distinguish different types of gene mutations and chromosomal mutations and evaluate their potential impact on organisms or their applications in agriculture, can explain the laws of heredity, and how they will determine phenotypes and phenotypic ratios in the case of applications of Mendelian genetics, its extensions, as well as examples of sex-linked and related genes.

Students will be able to solve problems determining the kind of heritability of characteristics mainly on examples of agricultural plants and animals and will test by statistical test whether a hypothesis is valid as well as will be able to calculate the distance of two linked genes based on phenotypic data.

Main course objective is the understanding of the following concepts:

• Angiosperm phylogenesis
• Cellular organelle function
• Photosynthesis
• Respiration
• Nitrogen metabolism
• Inorganic nutrition
• Water relations
• Phloem translocation
• Plant hormones
• Plant stress physiology

The course also aims at the development of problem solving skills, focusing on the examination of examples/case studies related to the concepts and principles taught.

Upon successful completion of the course, students will be able to describe the physiological plant functions/processes and what is their meaning for a plant’s life cycle

• Connect physiological systems and functions and how they contribute to plant organ and whole plant functionality
• Describe the developmental processes and how they differentiate with age and how natural resources are utilized by plants and how, as well as how plants defend themselves against abiotic and abiotic stress factors

Upon successful completion of laboratory practicals, students be able to

• conduct scientific experiments and collect data of physiological significance
• analyze research data
• present research findings in front of an audience and discuss research findings in laboratory reports.

Furthermore, students are expected to develop the following skills:

• promotion of creative thinking
• independent work
• collaboration in work groups

The course aims to provide students with an understanding of the main concepts and technologies of Plant Production. It emphasizes the importance of environmental factors, the soil, nutrition, irrigation, agricultural practices, plant disease management and harvesting in Plant Production. This introductory course aims to familiarize students, with agricultural production systems and the basic principles of plant disease management.

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

• Understand and define the basic principles of agricultural production systems as well as the basic principles in the field of Plant Protection.
• Specifies the systems used in crop production and the main crops and their importance.
• Understand and define plantation management technologies in fruit trees
• Correlates soil conditions with crop selection.

The course "Plant Nutrition - Fertilization" aims at acquiring knowledge and understanding of the concepts of nutritional needs of plants and the sustainable management of fertilizers in order to familiarize the student with the nutritional needs of the plants and the individual analyses required for the appropriate fertigation management and interpretation of the leaf-diagnostics.

The course includes lectures and field exercises (principles for plant and aquatic samples).

Upon successful completion of the course the student will be able to understand the concept of plant nutrition and fertilization, to calculate the mineral needs of a crop, to deal with mineral/deficiency/toxicity problems, to experience laboratory analyzes of leaf-diagnostics. Students in groups of 2-3 people analyze, evaluate and exploit the data of their own leaf analysis and provide guidance to cover the mineral needs of a crop.

Upon completion of the course, the student is expected to be familiar with the main concepts of arboriculture as indicated in the learning outcomes and course content. The aforementioned objectives will be fulfilled through: 

• Autonomous work
• Team work
• Practice critical judgment
• Data and information searching, analysis and synthesis
• Development of written and oral communication skills

Learning outcomes of this course is the students to understand and acquire knowledge in the most important fruit crops regarding: (1) origin-spread, (2) botanical classification, (3) economic importance, (4) orchard management (fertilization, irrigation, pruning, thinning), (5) climate and soil, (6) propagation methods and rootstocks, (7) pollination, fruit growth and ripening, (8) harvest methods and criteria, (9) main cultivars, (10) pest & disease management, (11) physiological disorders and (12) postharvest physiology and technology.

The module aims to provide students with a working knowledge and skills on Zoology and Nematology.  Students will be able to descried and distinguish the major animal phyla using morphological and anatomical characteristics, identification and taxonomical of invertebrates and vertebrates. Moreover, students will be able to distinguish plant parasitic nematodes on a genus and species level, the host – parasite relationships of entomopathogenic, plant- and animal- parasitic nematodes, their dispersion, epidemiology and control.

Students will be able to identify animals of agricultural importance and to distinguish the parasites based on the major anatomical and morphological characteristics. They will be able to recognize animal categories such as protozoan, platyelminthes, nematodes, insects, acari etc, using a microscope and a stereoscope.

Furthermore, students are expected to be in position to know and describe the infection modes of plant and animal parasites and their life cycles including primary and secondary hosts. During the nemadology course, students will be able to describe the sampling methods used for nematode extraction and collection (juveniles, eggs and cysts) from soil, roots and leaves. Also, they will be able to estimate nematode population levels and quantify the living speciments in a sample using dye and or molecular techniques.

During the nematology courses, students will be able to identify symptoms caused by plant parasitic nematodes and estimate the damage done due to infection. Moreover, they will be in position to advice farmer regarding the methods and techniques of control measures against nematode infestations and be able to analyze the advantages and disadvantages of each method. Finally, students are obligated to deliver a written assignment based on nematology or choosing a nematode species. Through the assignment student will be able to learn how to search, read and analyze scientific publications.

Objective of the course is the understanding of basic molecular processes, concepts and techniques used in molecular biology and biotechnology, with particular reference to the applications in plant science, animal production and food science.

At the end of the course, students are expected to use the knowledge of concepts and molecular processes performed by cells to express, regulate protein expression and the physical methods of transferring genetic material included in the course diagram so that they can find and study the literature on a genetically modified organism (GMO) to determine the potential risks posed by the release of GMOs into the environment or their human or animal consumption but also determine the potential benefits of a GMO based on literature.

Students are also expected to be able to communicate effectively in a group and organize their time within the group according to the agreed timetable in order to prepare and give an effective presentation of the subject of their work.

In addition, students will be able to use basic laboratory techniques of Molecular Biology and Biotechnology, in accordance with the principles of good laboratory practice.

The objectives of the current course is to develop the comprehension and skills that derived via the principles and concepts of crop science. Furthermore, students are prepared for the implementation of basic knowledge and applied subjects, the participation in an interdisciplinary environment and the promotion of a composite and apagogical thinking

After the fulfillment of the subject, students are expected to:

1. Recognize the most important crops (winter-summer).

2. Describe the morphology and function of crops (small grains-legumes)

3. Define the different cultivating techniques applied according to plant types

The course aims at providing the concepts of the biology related to anatomy and physiology of farm animals. The course provides knowledge about the form and function of the different systems of the organism in various animal species such as digestive, skeletal-kinetic, muscular, reproductive, circulatory, nervous, endocrine, urinary, and the respiratory system. Topics on animal cells and the different animal tissues, blood and its functions, mammary physiology and immunology are covered. Within the context of the present course an introduction to the importance of animal production in Cyprus and elsewhere is also given.

After successfully completing this course, students will be able to:

• Recognize the importance of animal production for Cyprus and the knowledge of animal biology for the production  
• Describe the different categories of animal cells and tissues and be able to identify them in different samples
• Define and describe the anatomy of productive animals, describe names of bones and parts of the body
• Provide general description of the systems of the animal organism (circulatory, respiratory, nervous, endocrine, urinary)
• Distinguish anatomical and physiological characteristics in different animal species with respect to the digestive and reproductive systems

The aim of the course is the students to understand the basic principles of food packaging and correlate the packaging with food safety and quality as well as with the shelf-life of foods. The course also aims to introduce students to the food packaging materials highlighting the manufacture, properties and applications of each material. Furthermore, the familiarization of students with food packaging systems as aseptic, active, intelligent, MAP and edible packaging is additional objective of the course. Finally, the students will become acquainted with the packaging of different types of foods eg horticultural products, meat and seafood products, dairy products, beverages, cereals, snack foods and confectionary.

After successfully completing this course, students will be able to:

• Understand the multifunctional role of food packaging
• Be able to choose the appropriate type of packaging and material
• Recognise and compare packaging materials to pinpoint advantages and disadvantages
• Apply the basic principles of aseptic and MAP packaging
• Understand the use of active and intelligent packaging and the basic principles and main applications of edible packaging
• Determine the shelf life of packaged foods

The aim of the course is to introduce students to the main aspects of Food Process Engineering. The course also aims to familiarize students with physico-chemical properties, transport phenomena, physical and biological processes that occur during food processing and storage. The impact of the above factors on total food quality (sensory, nutritional value, food safety and environmental management) is also discussed in the present course.

After successfully completing this course, students will be able to:

• Recognize and interpret the transport phenomena that take place during food processing.
• Describe these phenomena using appropriate equations.
• Calculate variables concerning dimensions of food processing equipment or processing times.
• Recognize the major food processing and preservation technologies of foods.
• Identify the major causes of food deterioration and the technological approaches available to control them.
• Realize the impact of various processing and preservation technologies on quality attributes and food stability.
• Recognize the dynamics of food systems as it pertains to processing and preservation technologies.

The course’s objective is to develop knowledges and skills related to quality and quality control of foodstuff throughout the food chain.

The course aims to familiarize students to quality control procedures that could be relevant to the food industry and at the same time to create the necessary scientific background for advanced studies in Management of Food Quality Systems.

Students are expected to be able to

• identify and recall food quality terminology, understand the importance of different quality marks and standards and to distinguish traditional products and their quality certifications.   
• create new product specification and fully comprehend existing ones both for both raw materials and end-products. They should also be able to make the correct choices as to which raw materials they should use in order to match consumer needs for a specific food product.
• identify quality control measures and laboratory analyses that must be carried out by the Quality Control Department of an industry, according to product specifications/legislation etc.
• apply the basic seven principles regarding the Food Safety Management Systems, and at the same time acknowledge the importance of internal audits and their applications.

The aim of the course is to study the composition of raw materials and final food products, and the changes occurring during production, processing, and storage. In this context, the contribution of the ingredients to the nutritional value of the food, together with their organoleptic characteristics and the presence of contaminants and undesirable ingredients in food, are evaluated.

Students are expected to define the effect of water activity to the food quality during storage/processing and methods for its determination in food products and the compounds of carbohydrates, fats, proteins and vitamins met in food, be familiarized with the official /commercial nomenclature, and be able to understand the significance of these groups regarding their structural, regulating and functional role in the growth and functions of human organism.

By the end of the lesson students are expected to predict effect of components’ chemical structure and the chemical changes they undergo during processing and storage to the properties of food, such as flavor, smell, taste, and texture. They will also be able to usebasic methods for the analysis of food components, and ways for the disclosure of the nutritional scandals related to food composition fraud.

Students are expected to combine the chemical base for the development of food colors of natural source or as processing products, as well the development of fruits /vegetables flavor as results of enzymatic reactions. They will determine the methods for determination of volatiles contained in food, and evaluate threshold of the volatiles, off-flavors (taints) and their origin, define the kinds and the way of action of preservatives added in food and be able to evaluate contaminants or other undesired components endogenous in animal/plant from where they are originated.

In the laboratory, students are expected to acquire skills in food analyses, and have a comprehensive understanding of the properties of food and the changes that occur during the processing and storage presented in the lecture part.

The aim of the course is to introduce students to the basic principles of state of matter, thermodynamics, solutions, chemical and enzymatic kinetics, dispersed systems, food rheology and texture. The course aims to familiarize students with physicochemical phenomena and techniques that are necessary for Food Scientists.

The laboratory experiments aims to help students to (i) understand the basic principles of Food Physical Chemistry and (ii) become acquainted with common physicochemical techniques.

After successfully completing this course, students will be able to:

• Discriminate the state of matter and real and ideal gases
• Understand the basic principles of thermodynamics and explain the theory of calorimetry and application on food science
• Understand the basic principles of solutions, their colligative properties of solutions and their importance and the water activity's role in food safety and quality
• Understand the basic principles of chemical and enzymatic kinetics and their impact on food technology
• Describe the basic principles of dispersed systems and application in food technology
• Perform rheological and textural analysis in foods

The course aims at providing to students a basic understanding of the principles governing pest and plant disease management. More specifically, the course introduces students to pest and plant disease biology and familiarizes them with the main causes of pest and disease outbreaks. In addition, the course illustrates to students key methods and techniques for pest and disease management.

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

• Present the importance of crop protection to agricultural production
• Describe the morphology and the biology of key pests and diseases, and categorize pests and diseases into taxonomic groups
• Report the causes of yield loss by pests and diseases and differentiate between direct and indirect losses
• Analyze basic aspects of conventional, integrated and organic crop protection
• Discuss the impacts of different pest and disease management methods to humans and the environment

The course "Soil Science" aims at acquiring knowledge and understanding of the concepts of Soil to familiarize students with the soil and the individual analyzes required for sustainable soil management and fertility/recovery instructions. In particular, soil is studied as a growth medium for plants rather than as an independent natural system. The soil determines the potential for agricultural development of a region and participates in geomorphological and hydrological processes.

The course includes lectures and field exercises (principles for soil sampling).

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

• Understand the meaning of the soil, the process of soil formation/generation, the physical, chemical and mineralogical properties of the soil.
• Describe the role of soil organic matter, the factors involved in its fertility, to understand that soil is an irreplaceable and precious natural resource that should be treated and used with due care so that it is maintained in good condition without threatening its sustainability.
• Students in groups of 2-3 people analyze, evaluate and exploit their soil analysis data and provide guidance on soil fertility.

The course aims to provide students with an understanding of the basic concepts and importance of Phytopathology. In particular, the course aims to familiarize students, in theory and practice, with plant diseases, their causal agents, their biology, their interaction with plants and the basic principles of plant disease management.

Upon successful completion of the course, students will understand the meaning and importance of science of Phytopathology and the importance of plant diseases. Students will gain a strong background in Phytopathology through training on several issues e.g. the expression of the disease (symptoms and signs), the main causal agents of plant diseases (fungi, bacteria, viruses, non-parasitic agents, adverse conditions of the environment, transport, storage and reproduction), aspects regarding the epidemiology of plant diseases and basic principles of plant disease management.

The basic concepts of Phytopathology are analyzed to the extent required so that students can understand concepts and definitions on several topics of Phytopathology and acquire the necessary knowledge and skills to attend the course ABF318 “Diseases of Crop Plants” of the following semester.

The course "Vegetable Sciences" deals with the principles of vegetable production and the specific requirements and needs of the main vegetable species grown in Cyprus (open-field and greenhouse cultures) to familiarize the student with the production of vegetables and cultivation management in both outdoor and greenhouse cultivation as well as with the basic principles of organic cultivation of vegetables. 

The course includes lectures, laboratory exercises and educational excursions.

After completing and successfully examining the course the student will be able to know the cultivated vegetables species, their nutritional value, what is the current situation in the Cyprus and international vegetables crops production (in terms of land, productivity, imports & exports, economy of cultivation), the modern technologies of planting and producing vegetables (nurseries, techniques for earliness, greenhouses, hydroponic farming) and what treatments are applied to vegetables after harvesting. The student also has the opportunity to cultivate representative species in the experimental field of the Department and to monitor the stages of development and production by applying basic cultivation practices, to advise growers on vegetables production, to work in certified associations for organic vegetables and conventional management of production and to work on research programs on vegetables science. The student is trained to judge and adopt agriculture systems with respect for the environment and the production of adequate, healthy and safe food.

The course «Agricultural Hydraulics - Irrigation" deals with the specialized know-how required for the fields of hydrology, hydraulics, water management, design and implementation of irrigation and drainage aiming to enable students to complete an integrated irrigation plan.

The course includes lectures and laboratory exercises.

After completing the course, the student will be able to perform basic irrigation water analysis, determination of pH, salinity, hardness and nitrates of the irrigation water, measure soil moisture conditions and determine soil moisture, recognizes all the components, knows their use and wiring, can perform an irrigation study. In addition, the student will understand properties such as permeability, porosity, soil moisture, soil dynamic properties, Darcy's Law closely related to underground hydraulics and irrigation / pumping, to understand different types of flows and how they determine groundwater, abstractions and, thus, irrigation, to understand and work with civil engineers in water resources management. Student will be able to understand and handle issues related to the rational management and implementation of irrigation water.

Upon completion of the course, the student is expected to be familiar with the main concepts of plant propagation and nursery production as indicated in the learning outcomes and course content. The aforementioned objectives will be fulfilled through: 

• Autonomous work
• Team work
• Practice critical judgment
• Data and information searching, analysis and synthesis
• Development of written and oral communication skills

Learning outcomes of this course is the students to understand and acquire knowledge in the following topics: (1) Biology of plant propagation, (2) The propagation environment, (3) the legislation about plant propagation material, (4) Sexual propagation (Seed development, Principles and practices of seed selection, Techniques of seed production and handling, Propagation from seeds), (5) vegetative propagation (cuttings, grafting, layering, propagation by specialized stems and roots, micropropagation: Principles & techniques) and (6) principles and practices of clonal selection.

The aim of the course is to introduce students to the basic principles governing the genetic improvement of plants and how to use the main methodological/ technological approaches to achieve the objectives of a plant breeding program. It also aims at the development of the ability to design a basic breeding plan for improving a qualitative or quantitative trait in self-pollinated or cross-pollinated plant species using conventional and molecular breeding methods. The course also aims at developing the appropriate background needed to follow a specialized postgraduate program in Plant Breeding.

Upon successful completion of the course, students will be able to describe the improvement methods of self-pollinated and cross-pollinated crops and recognize the role and importance of varieties and their improvement in agricultural production. 

They will be able to design and execute a simple breeding program utilizing, according to the improvement objectives, the tools and methodologies that have learned. They will understand the importance and become familiar with the use of molecular and biotechnological approaches to plant improvement. They are expected to be able to describe the stages of certified seed production, their registration in the national catalogs and seed tagging and marketing. They will become familiar with their professional role as an agronomist mediator between farmer and breeder, in order to accurately transfer the farmer's problems to the breeder and vice versa, helping rural development and consumer satisfaction.

The course purpose is to render the students of two Directions (‘Plant Science’ and ‘Food Science’) familiar with the main aspects of viticulture. In particular, learning outcomes of this course are the students to understand and acquire knowledge regarding: (1) Morphological and anatomical characteristics of grapevine, (2) physiology, (3) vineyard design, (4) methods of propagation, (5) pruning and training systems, (6) rootstocks and main cultivars, (7) aqueous relations and Irrigation with special reference to  strategies of deficit irrigation, (8) mineral nutrition, (9) plant protection, (10) maturity indices for harvest and postharvest maintenance of table grapes.

Upon completion of the course, the student is expected to be familiar with the main concepts of viticulture, as indicated in the learning outcomes and course content. The aforementioned objectives will be fulfilled through acquired knowledge in the specific topics:

• Describe grapevine physiology during developmental stages
• Design and establish a vineyard
• Synthesize and provide solutions and recommendations of vineyard management
• Apply the appropriate cultivation practices
• Broadening knowledge in state-of-the-art technologies dealing with deficit irrigation strategies 

In addition, the student is expected to acquire the following general abilities:

• Practice critical judgment
• Data and information searching, analysis and synthesis
• Use of up-to-date bibliographic references and ability to solve practical issues dealing with aspects of postharvest technology
• Autonomous and team work

The course aims at promoting an understanding of the basic principles of entomology and acarology

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

• Illustrate the importance of insects and mites for humans and natural ecosystems and describe the external and internal anatomy of insect and mites
• Discuss the main processes involved in insect/mite development and adult life and recognize and compare different types of behavior and life histories
• Identify all insects and mites to Order and some species to Family/Species level and analyze the importance of plants for insects and mites and vice-versa
• Explain the importance of parasitism and predation for population regulation
• Recognize key pests of medical and veterinary importance, as well as important stored product pests
• Collect specimens from the field, preserve them and identify them and interpret the results of laboratory and field studies

After the successful completion of the course, students will gain all the necessary scientific knowledge to understand important diseases of crop plants. The course includes the description of the symptomatology, etiology and biology of plant pathogens, as well as the epidemiology, diagnosis and management of the most important plant diseases. The most significant fungal, prokaryotic, viral and non-parasitic diseases of the main crops in Cyprus are described in detail (horticultural plants, cereals, ornamental plants, fruit trees and vines). Students are also informed on cutting-edge issues related to crop diseases.

Upon successful completion of the course students will:

• Realize and understand the biology and epidemiology of the diseases and their causal agents of the main crops.

• acquire critical thinking and skills needed to combine and evaluate the symptoms and signs of a plant disease that will guide them towards proper disease diagnosis.

• acquire the ability to perceive cases of multiple diseases in the same plant.

• be able to distinguish the main epidemiological factors that determine the onset of a plant disease.

• be able to suggest proper plant disease management methods.

The course deals with the specialized know-how required for the greenhouse and hydroponic production of vegetables, flowers and nurseries-growing plants aiming at familiarizing the student with the greenhouse environment, the use and evaluation of substrates and the hydroponics-capacity-function.

The course includes lectures, field exercises (establishment/operation of hydroponic systems) and educational excursions.

After completing the course, the student will be able to perform a technical study on hydroponic gardening in the greenhouse, cultivating vegetables/flowers/aromatic plants as a hydroponic producer, calculating nutrient solutions, advising producers on hydroponic management of vegetables and flowers and working in greenhouses enterprises with vegetables and flowers in open or closed/recirculated hydroponic systems. The student is trained to evaluate and improve the preparation of substrates and soil mixtures, as well as the basic principles of composting/exploiting organic materials in agriculture. Students in groups of 3-4 people are puzzled, build experiments, evaluate and exploit data.

The course aims at promoting an understanding of the basic principles of integrated management of insect and mite pests, and promote student confidence in the practical application in the field.

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

• Present the importance of insect and mite pests to humans
• Collect and identify key pests of crops
• Illustrate and apply pest monitoring methods
• Apply forecasting methods to determine pest population size
• Discuss and differentiate different types of control methods and choose the most appropriate
• Design and apply an integrated pest management program for different pest/crop combinations
• Analyze the potential impact of a pest to a crop and decide on the appropriate control timing and method
• Communicate important aspects of pest biology / potential damage / control to farmers
• Investigate a pest management problem and present their results in writing and orally

The aim of the course is to provide the concepts of animal nutrition and feeding practices. The lectures include general and applied knowledge on feedstuffs, the physiology of digestion in different animal species and the implementation of animal feeding at farm level. Reference is made to the interaction of the animal nutrition with the environment and the quality of animal products, as well as specialized themes such as the economics of animal nutrition. The lessons provide knowledge about the animal requirements in different productive periods such as growth, reproduction, gestation or milk production and how to meet these needs in practice.

After successfully completing this course, students will be able to:

• Recognize the importance of animal nutrition and feedstuffs for agricultural production in Cyprus
• Describe the different categories of animal digestion (ie monogastrics and ruminants)
• Describe the digestion process and absorption of different feed components
• Recognize the physiological basis of nutrient metabolism after absorption by the animal digestion system
• Define the animal requirements at different stages of production
• Correlate the effect of animal nutrition on the quality or certification of specific animal products (ei organic production)

Aim of this course is to help students explore and learn the honeybee society in theory and in practice. Students will comprehend the important contribution of honeybee products to human nutrition and health as well as the crucial impact of honeybees to the environmental equilibrium and biodiversity maintenance, through pollination.

Laboratorial exercises are designed to help students better understand the honeybee colony through apicultural manipulations, honeybee products production and their qualitative control.

Students are expected to analyse the biology and behaviour of honeybees as well as the structure and function of the honeybee colony as a "superorganism". Furthermore, students are expected to describe apiculture applications with emphasis on seasonal manipulations in order to optimize the production of qualitative beehive products. Bee pathology will also be a subject of training aiming at the control of bee pests without chemical treatments and pesticides residues on bee products. Students will be able to describe the qualitative beehive products with emphasis on honey, as well as other beehive products (pollen, propolis, royal jelly etc).

The course deals with the production, preservation and processing of feed and forages as well as the use of feedstuffs in ration formulation. The course focusing in common forage plants, concentrated feeds and industrial by-products used in Cyprus and abroad. Information is given describing the characteristics of the most common feeds and provides the necessary knowledge regarding their use in different animal species. Particular reference is made to potential risks to the animal health as well as to food chain due to the feed characteristics and/or preservation methods. Subjects such as quality control, feed additives and legislation are also covered. Nutritional properties of major feed and their use in ration formulation is also practiced during hands-on laboratory tutorials.

After successfully completing this course, students will be able to:

• Recognize the importance of feed in relation to the production, the animal health and the product quality
• Define the different feed categories that are usually given to the livestock as well as the main feeds by category
• Describe the digestion and absorption of the major macromolecules (proteins, carbohydrates and fats) as well as feedstuff rich in those nutrients
• Recognize the importance of inorganic substances and vitamins in animal nutrition and how they are administered to productive animals  as well as additive use in animal nutrition
• Define the appropriate means of feed storage, preservation and process as well as regarding  compound feeds   
• Assess the nutritional value of a feed and formulate a ration for different species

The aim of the course is to give basic principles of the production of ruminants and their relation to the safety and quality of the milk and meat produced. Large part of the course is devoted to present the best practices to be followed at farm level for the economic success of the production. This dairy science course covers the production of milk and meat from ruminants by providing theoretical as well as technical - practical knowledge regarding cow, sheep and goat farming in Cyprus, Europe and elsewhere.

After successfully completing this course, students will be able to:

• Define the population of ruminants and their production in Cyprus, Europe and in the world as well as the breeds used in the different parts of the world, with particular reference to the ruminant breeds used in Cyprus
• Understand the multifunctional role of the farm for the local society and economy and describe the different types of livestock farming applied in Cyprus and elsewhere depending on inputs and know-how applied
• To combine theoretical and practical knowledge for the reproduction of different ruminant species, milk and meat production and be able define the factors affecting the quantity and quality of the milk and meat
• Describe facilities, establishments and equipment used in ruminant farming
• Understand the physiological - biological background of practices applied to ruminant production

The purpose of this course is to provide basic knowledge of animal diseases with emphasis on those that are transmitted to humans (zoonoses) directly from animals or through the food chain.

The course analyzes the risk factors for health of production animals and humans, elements of epidemiology, diagnosis, prevention, intervention and bioethics. Examples of food crises related directly or indirectly to animal health and the hygienic status of animal-origin products, prevention measures to be taken and management of food crises will also be presented.

The course will also present other important diseases of productive animals and will help to understand the relationship between animal health and welfare and human health.

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

• Define zoonoses and categorize them based on the causative agent
• Describe basic epidemiology and microbiology related to zoonoses of production animals
• Explain the importance of control programs
• Analyse the ways to diagnose and analyze the causative agents
• Describe the basic characteristics of the causative agents of the zoonoses presented in the lesson and understands the investigation principles and how to manage food borne crises

The course aims at developing understanding and skills so that students can apply the principles and concepts of population and quantitative genetics to genetic improvement aimed at improving the value and welfare of farm animals and companion animals. The course aims at the familiarization of students with genetic improvement practices that can be applied to the agricultural and livestock farms in Cyprus so that they can work as professional agronomists and at the development of the background necessary for attendance of a specialized postgraduate program in Animal Breeding.

Students are expected to be able to

• identify precisely characteristics and phenotypes that could be exploited in animal genetic improvement, to distinguish the simply inherited from the quantitative traits, to identify the genetic improvement tools that can be used according to the objectives and the necessary prerequisites for an improvement program, and explain why selection based on relatives is superior to phenotypic selection.
• describe a population by calculating gene and genotyping frequencies for simply inherited traits, testing whether a population is in HW equilibrium, determining the factors that cause deviations from equilibrium, and counting changes in gene frequencies from generation to generation, especially in the case of the use of selection and cross-mating for genetic improvement.
• identify the role of each component of the genetic model for quantitative traits, distinguish the effect of genes, distinguish additive from genotypic value and productivity, identify the concepts wide and narrow sense heritability and repeatability and use them to assess genetic values ​​and production capacity in simple examples for the genetic improvement of quantitative traits.
• calculate the average, the coefficient of variance and the standard deviation for a quantitative trait, calculate the correlation and regression coefficients of two quantitative characteristics, identify their co-variation by observing diagrams, explaining the biological meaning of these factors and calculate predicted values by using them.

The course aims at providing the principles of enology such as the grape physiology, composition and maturation, pre-fermentation treatments, the common winemaking techniques, post-fermentation treatments, oxidative and reductive aging and sensory evaluation of wine. The course also gives special attention on the wine chemical composition and microorganisms and their contribution to the wine quality.

The purpose of practical is the student to familiarize themselves with the common chemical analysis to control the winemaking process and to assess the quality of wine.

After successfully completing this course, students is expected to be able to:

• Correlate the grape components with their importance for winemaking and apply the pre-fermentation treatments in must
• Understand the basic principles of winemaking (white, rose, red, sweet, medium sweet and sparkling wines) and the most important points to produce each type of wine
• Discern the impact of malolactic fermentation and its impacts on wine and distinguish the main wine organoleptic defects and make decisions for the improvement
• Understand the importance of oxidative and reductive aging in wine production and connect the chemical composition of wine and correlate compounds with wine organoleptic characteristics
• Define the role of microorganisms in winemaking
• Perform chemical analysis to assess wine quality and winemaking process

The course aims to present the concepts and technologies in the field of biotechnology, with particular reference to the applications of microorganisms and enzymes in food technology. To gain a theoretical background on the microorganisms involved and their behavior in fermentation as well as in enzymology and its applications in food technology.

Upon successful completion of the course students will understand the concepts of Food Biotechnology and will be able to describe the main foods resulting from fermentation, as well as the action of microorganisms responsible for fermentation in foods, as well as identify key food modifiers.

Students will be able to analyze the biochemical processes of producing microbial protein, microbial oils and alcohol as well as describe the applications of enzymes in the Food Industry and more specifically the enzymatic technology in the production of wine and spirits.

Students are also expected to be able to perform enzymatic analyzes of food.

This course aims, based on Greek and foreign literature, to provide evidence that will be able to highlight the science of human nutrition. The aim of the course is the understanding of the nutritional value of foods through the investigation of the interaction between nutrition and health. Basic principles of Nutrition science, nutrients and human energy requirements and expenditures will be presented.Impacts from excess or deficiency of nutrients and special needs of specific population groups will also be presented.

Students are expected to :

• Define the science of Nutrition and the subjects it includes

• Calculate basic metabolism and determine the individual's energy requirements

• Recognize the nutrients and design balanced diets based on the Mediterranean diet

• Be able to provide nutrition advice for both prevention and treatment of diet-related illnesses

• Define rules on food labeling

• Recognize functional foods

The course objective is for students to acquire the knowledge and the skills (though practical classes) in order to apply the principles of dairy science and technology in order to manufacture dairy products (i.e. yoghurt, pasteurized milk)  and be able to apply necessary quality control procedures in the dairy industry.

The course aims in familiarize students to cheese making technology and procedures so they can apply their knowledge in small and large scale dairy industries. Additionally, the course will provide students with the necessary scientific background that is needed in order to advance to MSc courses.

Student will be able to fully describe the milk’s components-and their functionality, the properties of milk (physico-chemical), the microbiology of raw milk and distinguish between milk species (i.e. cow, goat, sheep).

Student will be in a position that they can describe and fully comprehend the basic milk processing procedures and their effect on the nutritional/sensorial/quality characteristics of dairy products. They should also be able to describe the manufacturing procedure of major dairy products

Students will be able at the end of the course to fully understand the importance of food safety measures that one must take in a dairy industry in order to produce safe products avoiding cross-contamination. The Food Safety Management Systems and their application in the dairy industry must also be fully comprehended by students. 

Additionally, students will identify the basic specifications for a hygienic design of a dairy factory, as well as the minimum requirements for the dairy equipment to be used.

The aim of the course is to understand analytical methods and develop skills in the use of methods and techniques for detection and quantification of chemical substances and measurement of food properties. The above combined with the publication of the results based on the accuracy of the repeatability and the confidence of the analysis are a fundamental basis for certifying food quality.

Students are expected to be able to handle data from measurements of samples collected based on sampling design and to evaluate the method used, and be able to publish the results correctly.

Students are expected to define the principleς of substances separation for the most important chromatographic techniques as described in the curriculum and be able to assess the suitability of each for analyzing the food ingredients, evaluate the measurement of substances properties by spectroscopies such Infrared, Visible-UV, Fluorescence, atomic absorption/emission on the base of the interaction of matter with radiation, also mass spectrometry, as well to evaluate the parameters for method optimization.

Students are expected to define the basic principles of nuclear magnetic resonance spectroscopy and the utilization of isotopic techniques for the identification /separation of food, as well as the applications of the above techniques on food analysis, suitable mathematic models for quantification, as well to understand the application of a method/technique on the fraud or authentication of food.

In the laboratory part, students are expected to acquire skills in food analyses and have a comprehensive understanding of the use of analytical techniques as tools for studying the composition, properties of food, and changes in processing and storage, as well as for the quality and authenticity and falsification of food.

The aim of the course is to understand the basic concepts in food microbiology focusing mainly on the negative effects on food and on how to prevent and treat them with appropriate hygiene practices. Specific topics taught are: Categories and classification of micro-organisms of interest to food. Intrinsic and extrinsic factors affecting the growth / survival rate of microorganisms (water, pH, preservatives, heat, packaging under modified atmospheric conditions) and the main pathogens transmitted through food. Classical Microbiological Analysis / Determination Techniques for Microorganisms. Control of food contamination.

The learning outcomes of this course are to understand the fundamental importance of micro-organisms for food (mainly in terms of their negative effects: spoilage and induction of foodborne diseases). Thus, students will be able to categorize food-borne microorganisms (bacteria, molds, yeasts, protozoa and viruses), their sources, define the microflora of the various food categories, the characteristics of microbial growth in food (sigmoid growth) ) and the phenomena that may be observed during it (acidification, interaction, synergy, competition), endogenous (eg nutrients, water activity) and exogenous (e.g. temperature, relative environmental factors affecting microbial growth in food, metabolism (aerobic, anaerobic respiration and fermentation) of the major constituents (carbohydrates, proteins and lipids) of food by microorganisms, important microbial factors, organoleptic, microbiological and chemical) of the microbial contamination of food and on the main microorganisms associated with the contamination of the various food categories, on the importance of food diseases of public health and the economy of a country, in the types of microbial foodborne diseases (feeding stuffs, foodborne infections and toxic infections) and in the pathogenic micro-organisms associated with each type and finally in the microbial indicators of enteric pathogens. coliform bacteria, enterococci). The lab exercises are intended to help students better understand some of the key topics in the theory of the lesson.

Students are also expected to be able to communicate effectively in a group and organize their time within the group during the execution of the laboratory exercises to prepare and report effectively on each laboratory exercise. In addition, students will be able to use basic laboratory techniques of Aseptic Techniques and Microbiology as well as all principles of good laboratory practice. A key point of laboratory training is safety and hygiene in the laboratory.

The course’s objective is for students to acquire the necessary skills and knowledge in order to apply the necessary food safety and hygiene procedures throughout the food chain so to produce foodstuff that are safe for human consumption. Another objective is for students to be able to work in the relevant Food Safety Department of an industry and also to gain the needed scientific background in case that one should opt for further/advances studies in Food safety/hygiene management systems.

Students will be able to: 

• identify potential hazards (microbiological, chemical, physical) in the food / food chain and to control them (or test for them) identify the potential hazards in basic food processing steps. 
• be aware of all relevant both general and specific legislation for European food safety to handle a food crisis (i.e. food poisoning).
• put into action measures relevant to Good Hygiene Practices (GHP, personnel lebel) and the Good Manufacturing Practice (GMP-equipment, factory design).
• define all prerequisites essential for applying any Food Safety System in the industry.

Finally students are expected to describe the available Food Safety Systems (commercial) and HACCP system (applied by Law).

This course aims to provide the concepts and technologies of food science and technology of animal origin, (meat, fish, eggs and dairy products) with special emphasis on meat and meat products.

In addition, the course aims at understanding the chemical and biochemical composition of foodstuffs of animal origin and in particular in understanding the biochemical changes observed in muscle tissue transformation to meat. Students will familiarize themselves with technologies for the preservation and production of processed meat products as well as with changes that products of animal origin undergo during processing, preservation and ripening.

The course includes lectures, laboratory practicals and two educational visits at the Central Slaughterhouse and in a meat production facility.

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

• Define the key elements, categories and characteristics of foods of animal origin and its chemical and biochemical composition of food of animal origin

• Explain the factors affecting the quality of meat and basic changes and process from muscle to meat

• Categorizes meat products and their commercial significance

• Apply basic meat and meat processing technologies and recognizes categories, main commercial catches and main spoilage factors

• Understands the importance of technology in processing egg products

• Solve basic problems through case studies from the animal-origin products industry

The course’s purpose is to train students to apply the principles of sensory testing in the food industry, to carry out organoleptic analysis to evaluate food quality characteristics in; research/development projects and overall consumer acceptance projects while associating organoleptic, subjective and objective tests.

After the completion of the course students must be capable to:

• Apply the principle of sensory testing in the food industry.
• Evaluate sensory methods in order to make an informed decision on which method/test to choose.
• Create the appropriate vocabulary used in describing quality characteristics in foods.
• Use sensory testing for the development of new products.
• Interrelate organoleptic and instrumental analysis results for the comprehensive description of food quality characteristics.
• Perform statistical analysis of the sensory test results.

This module aims to develop a broad understanding of the pig industry and pig production in Cyprus and internationally. Upon completion of this course, students will combine science and practical work in planning sustainable swine production systems to help farmers meet welfare and environmental demands and still be profitable.

Learning Outcomes:

1. The students are expected to describe the swine industry from the perspective of a supply chain system and the structure of swine industry in Cyprus.the pigs’ gastrointestinal tract and apply scientific principles of nutrition and welfare to swine management.
2. Understand the impact of genetics, nutrition, welfare and immune system on the reproduction system and the impact of contemporary issues (i.e. animal welfare, antibiotic use and effluent pollution) on the swine industry.
3. Analyse production data, diagrams and other statistical information and be able to prepare return of investment (ROI).
4. Apply the skills and knowledge gained from this module to evaluate existing swine farms and offer solutions to solve management problems and improve profitability.

The aim of the work placement is to help students get in touch with their field of study in a working environment and to create appropriate conditions for students to communicate and get acquainted with businesses in their field to facilitate their career guidance and increases the possibility of employment after graduation.

At the successful completion of the work placement module students will be able to:

• Identify the distinct requirements of the future working environment
• Combine theoretical knowledge with practical training to be applied in a working environement
• Pinpoint the skills and knowledge needed in order to be a successful future employee.
• Pinpoint skills and knowledge gaps that need to be improved
• Present effectively to their costudents the working experience they obtained and communicate effectively on that

The work placement is carried out for 8 weeks during the summer (June/July), just after the completion of the 3rd academic year. Under special circumstances the student could be allowed to change the time period of the work placement.

The objectives of the current course is to develop the comprehension and skills that derived via the principles and concepts of weed science. Furthermore, students are prepared for the implementation of basic knowledge and applied subjects, the participation in an interdisciplinary environment and the promotion of a composite and apagogical thinking

After the fulfillment of the subject, students are expected to:

• Identify the most important weeds of Cyprus (winter-summer).
• Be familiar to the mechanisms that constitute the infestation and gravity  of weeds.
• Understand the agricultural systems and measures to address weed damage in various crop fields.

The aim of the course is to provide all the modern knowledge of Pesticide Science, regarding the safe and effective application of PPS, their types of formulation, their mode of action in target microorganisms, resistance management, as well as their environmental behavior and fate, given that the use of plant protection products (PPPs) is crucial for crop produce protection against biotic and abiotic stressors, in order to avoid or minimize significant quantitative and qualitative losses of crop production.

Students will develop a good understanding regarding the multifaceted area of pesticides in agriculture.  In particular, students will be able to estimate the benefits and risks of PPPs usage, describe the different categories of PPS based on their biochemical mode of action, recognize and evaluate the different formulation forms of PPPs, identify and understand the information provided on PPS labels. In addition, through the learning process students will develop a solid understanding on the responsible and safe selection, usage and application of PPPs in the agricultural practice.

Students are expected to be able to work effectively in groups and organize their time for preparation and presentation of research papers. In addition, students should be able to use good laboratory practices.

The aim of the course is to develop skills for supporting sustainable farming support systems that ensure the conservation of natural resources and the quality of produce. Particular reference is made to the current practices of conventional farming in vegetable, horticultural, greenhouse and other crops, as well as the consequences of applying intensive systems to both plant and animal production. The course aims to familiarize students with alternative forms of farming and certified production systems so that they can work as modern professional agronomists who will offer advice on applying sustainable methods to horticulture, or other crops as well as protecting livestock, the environment and the safety of the products produced for human health.

Upon successful completion of the course, students are expected to be able to apply the principles of sustainable agriculture and will be able to describe, distinguish and explain the major sustainable production systems in horticulture and other crops . They will be able to propose interventions that increase soil fertility and improve soil resources, and measures to control animal and plant diseases following an Integrated Pest Management or Organic Farming.

Students will become familiar with methods to assess and manage plant and animal biodiversity and to calculate ecosystem services in vegetable crops, fruit trees and other agronomy crops.

Students are expected to communicate effectively within a group and organize their time within the group so they can work together to gather the necessary data and present an assay on a subject relevant to the module. In addition, by doing autonomous work students should be able to study bibliography and make a presentation on a subject of their choice relevant to the course.

The aim of the agricultural machinery and livestock equipment course, is to develop the knowledge and skills needed for students to recognize agricultural machinery and livestock equipment and to choose the type of machinery to use according to culture practices and soil conditions. The students will also be able to use satellite images from the Copernicus platform and operate different indicators i.e. vegetation, moisture etc.

During the section of Agricultural Machinery, students will be able to distinguish types of tractor, describe their usages and applications and the accessories used in the different types of tractors. They will also be taught the accessories needed according to different cultures, soil type depending on weather conditions and previous cultural practices. By the end of the course, students will be able to recommend the correct type of tractor and accessories needed for all the different types of cultural conditions.

In the second section of the course, Livestock Equipment the students will be able to describe the modern types and systems of livestock equipment used in livestock farms such as   cow, pig, poultry and rabbit farms. They will understand the purpose and function of feeding, water supply and cleaning equipment and how to manage and process livestock waste (Slury and manure).

In the third section student will be familiar with Remote sensing and Geographical Information Systems and collect, process, analyze, interpret, present and manage given data such as satellite images and orthophotos. Furthermore, students are expected to be able to use the Erdas imagine and ArcGIS soft wares, as also the Copernicus web-based platform.

The course purpose is to render the students of two Directions (‘Plant Science’ and ‘Food Science’) familiar with the main aspects of postharvest physiology and technology of horticultural commodities.  In particular, learning outcomes of this course are the students to understand and acquire knowledge regarding: (1) quality aspects of horticultural products, factors affecting postharvest life of horticultural products, (3) maturity indices, (4) ethylene and its inhibitors/antagonists, (5) preharvest factors affecting postharvest life of horticultural products, (6) preparation of horticultural products for the market, (7) precooling  and Cooling systems, (8) advanced storage protocols (Modified/Controlled Atmosphere storage/Dynamic Controlled Atmosphere), (9), modified atmosphere packaging, (10) transportation of horticultural products, (11) physiological disorders due to abiotic stress conditions and (12) postharvest losses due to biotic factors.

Upon completion of the course, the student is expected to be familiar with the main concepts of postharvest physiology and technology, as indicated in the learning outcomes and course content. The aforementioned objectives will be fulfilled through acquired knowledge in the specific topics:

• Knowledge on fruit physiology during developmental stages, at harvest and during postharvest ripening
• Ability to synthesize and provide solutions and recommendations of postharvest technologies based on the commodity considered
• Knowledge on commercially applicable storage solutions of horticultural commodities, its capital and function cost
• Broadening knowledge in state-of-the-art postharvest technologies for storage at room facilities ort during transportation to distant markets

In addition, the student is expected to acquire the following general abilities:

• Practice critical judgment
• Data and information searching, analysis and synthesis
• Use of up-to-date bibliographic references and ability to solve practical issues dealing with aspects of postharvest technology
• Autonomous work
• Team work
• Development of written and oral communication skills

The course aims at acquiring general and specialized knowledge on the cultivation methods and techniques of the most economically important species and cultivars for cut flowers, pot plants and ornamentals.

At the end of the course, students are expected to know the general principles regarding the effect of environmental conditions on the physiology and development of floricultural species and their cultivation methods. Also, students will be competent with the specific techniques / methods of propagation and post-harvest handlings. In addition, students are expected to know the basic principles of greenhouses’ construction and management of floricultural species.

Students will also be able to recognize various ornamental plants and will learn their classification, their taxonomy, their propagation techniques and their cultivation. Furthermore, the morphological and biometric characteristics of different ornamentals will be taught, so that the students can use them in gardening and landscaping.

The course "Aromatic and Medicinal Plants" aims at specializing students in the production, preservation, processing and properties/uses of Aromatic and Medicinal Plants in order to cover market needs.

The course includes lectures, visits to aromatic and medicinal plants, and practical exercises.

Upon successful completion of the course the student will be able to recognize the most well-known Aromatic and Medicinal Plants, the cultivation methods and their properties / use.

The course aims at specializing students in poultry farm management, specifically, in broilers and laying hens, with the aim of producing safe and high quality chicken and eggs of high nutritional value. The student will also be able to understand all forms of rabbit farming (classical and biological) by combining high standards of productive and reproductive management of farming, as well as modern instillation conditions and equipment. The aim of the course is for the student to be able to relate the theoretical and practical background of their knowledge in anatomy, genetics, physiology, breeding and feeding to the goals of rearing birds and rabbits and the requirements of the consumers.

Learning Outcomes:

1. Students are expected to analyse the 'vertical integration' of poultry farming and the biological mechanisms of bird and rabbit digestive function/system as well as the structure and functions of the bird and rabbit reproductive system.
2. Students are expected to be able to describe the current challenges that poultry & rabbit farming are facing, relation the genetics, nutrition, welfare, biosecurity and environmentally friendly zootechnical arrangements with productivity.
3. Students are expected to relate the theoretical and practical background of their knowledge in anatomy and nutrition to the goals of rearing birds and rabbits, and consumer requirements in correlation with the economic parameters in the breeding of birds and rabbits.

The course aims to familiarize students with the main categories of diseases that may occur in the different categories of farm animals as well as on the different production systems, including zoonoses and epidemic diseases for which contingency plans are being implemented.

Diseases of farm animals are considered a major barrier to livestock farming systems, with significant economic and commercial impact. Through the course the students are prepared in order to work as professional agronomists in animal farms and to contribute in close cooperation with the veterinary surgeons supervising the farms in the preparation of basic preventive programs that can be implemented in the livestock farms in Cyprus (eg vaccination and antiparasitic programs) and finding the most appropriate solutions when problems occur.

Students are expected to be able to understand the basic concepts of the emergence of diseases in farm animals, the categories of diseases and the causes of infectious and non-infectious diseases. They should also familiarize themselves with the basic principles and terminology of veterinary epidemiology, understand the way in which animal diseases are transmitted and spread, their categorization based on various parameters, such as their duration and to understand the basic principles followed in epidemiological investigations of diseases.

Furthermore, students are expected to differentiate between healthy and diseased animals and what is the basic procedure on cattle, sheep, goat, pig and bird holdings to understand if there are non-healthy animals. They also need to understand how bio-security control is performed and how animal holdings should be inspected in order to identify potential hazards and predisposing factors.

Students will be able to recognize and describe the special categories of diseases in cattle, sheep, goats, pigs and birds, as well as which diseases occur at high frequency in Cyprus per animal species and pose considerable problems for farmers.

Finally, students will recognize the main categories of veterinary medicines, the basic concepts of antimicrobial and anthelmintic resistance, the factors that help reduce them, as well as what is the meaning of the residues of veterinary medicines and drug withdrawal period. They will also familiarize with vaccines approved for use in Cyprus and the main vaccination programs used for ruminants, pigs and birds.

The course "Science and Technology of plant-based food products" deals with the general principles of science and technology in food of plant origin aiming to familiarize students with food science and technology of plant origin and market requirements.

The course includes lectures laboratory exercises and educational excursions.

After completing and successfully examining the course the student will be able to describe the stages of processing the food of plant origin and their properties. They will also be able to evaluate how the different stages of processing can influence the quality of these products, understand the usefulness of the additives and finally familiarize themselves with the process of producing the different products of plant origin.

The purpose of the course is to introduce students to the environmental aspects of agricultural and food production. The course also aims to familiarize students with the technologies for management and treatment of agricultural wastes. More specific, the students will become acquainted with biotechnological and chemical technologies to treat agricultural wastes and/or to valorization agricultural wastes for production energy and high-added-value compounds.

Furthermore, the aim of the course is to introduce students to the Super Pro Designer, a valuable tool for professionals dealing with environmental issues (e.g., wastewater treatment, air pollution control, waste minimization, pollution prevention).

After successfully completing this course, students will be able to:

• Understand the characteristics and types of agricultural wastes and the importance of waste management to improve food safety and security for health advancement
• Apply the environmental management systems as ISO 14000
• Calculate wastewater organic (BOD, COD, TOD)
• understand the basic principles for the management of agricultural wastes and the common and promising technologies for the valorization of food industry wastes
• Design and evaluate preliminary treatment processes and practice waste minimization

This course deals with the functionality of food ingredients from a physicochemical, organoleptic and bioactive point of view. Categories of ingredients and foods, molecular structure and functionality relationships will be presented, as well as the mechanisms of action of the bioactive ingredients in the human body.

The ways of protecting the bioactive ingredients in the food matrix and their stability will also be presented. Reference will also be made to the importance of the safety and efficacy of functional foods in conjunction with labeling and nutrition claims legislation.

Impacts from excess or deficiency of nutrients, needs of specific population groups, and reference values will also be presented, alongside the effect of food processing technologies on the nutritional value of foods.

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

• Categories functional foods and describe their characteristics

• Understands the properties of functional foods and their importance in modern nutrition

• Provide examples of functional product groups and their technological characteristics

• Understands the importance of technology in the production and development of functional products

• Explain the basic principles for designing new functional products

• Apply the importance of safety and effectiveness in functional foods

• Is aware of the legislation governing food labeling and nutrition claims

The course’s objective is for students to develop their understanding and skills in cheese-making in order to apply them in the manufacturing of certain types of cheese and perform quality control procedures.  The course aims in familiarize students to cheese making technology and procedures so they can apply their knowledge in small and large scale dairy industries. Additionally, the course will provide students with the necessary scientific background that is needed in order to advance to MSc courses.

Students are expected to

• acquire critical thinking and the appropriate skills in order to assess the effectiveness of the multi-functional procedures that are necessary during cheese manufacturing.
• be able to organize and execute the manufacture of several important types of cheeses. 
• identify the special quality characteristics of traditional cheeses that bear quality marks such as Protected Designation of Origin-PDO, PGI and others).
• perform quality control/food safety analyses required by EU Legislations and or other Standards.

Finally students will be able to describe the use of industrial by-products such as whey.

An introductory course which aims to offer students of Agricultural Sciences the necessary financial background to attend and understand topics of Agricultural Economics. It deals with basic issues, terms and concepts of finance and management with examples from the rural economy and the management of agricultural holdings and food units. It covers basic microeconomic issues such as production factors, business and consumer behavior, market structure and pricing, public goods, information, and labor markets. It covers also basic macroeconomic topics such as monetary and banking transactions, monetary and tax policy, fiscal policy, inflation, unemployment and economic growth. It includes lectures and practical exercises.

Students are expected to understand basic topics and concepts of economic analysis principles and be able to define precisely economic qualities of Production Managers (soil, labor, capital).

Students will be able to identify the factors that affect the prices of agricultural products, using the provided knowledge regarding the demand and supply laws and perceive the economic environment in which businesses operate and how the consumer behaves according to his expectations and understand the operation of competition within the rules of free economy, as well as the function of competition according to the economic system of each country.

Students are also expected to be able to recognize and understand the types of monetary and banking transactions, the fiscal and monetary policies of a state and its effects on the economy and record technical and economic data aiming at techno-economic monitoring and analysis of the existing organization of an agricultural holding in order to ascertain the economic outcome. In addition, students will be able to identify the financial position of a farming holding, to follow the changes in the capital structure and to calculate the economic result of the farm in its various forms.

Finally, students will be aware of various valuation methods of assets (construction or rebuilding costs, current purchase and sale price and capitalization of the proceeds) and assess the assets of an agricultural holding on a case by case basis.

The course aims at providing the principles of organization and management of agricultural and livestock farms as well as basic agricultural economics topics, such as production factors and functions. It also covers basic concepts of marketing of agricultural products, while extensive reference is made to agricultural cooperatives, their functionality and role in the market. Agricultural policy examines topics such as, socio-structural and economic characteristics of agriculture that are important for the formulation of agricultural policy. It also analyzes national land policy, agricultural financing and the role of agricultural insurance. It analyzes the operational mechanisms and the structure of the European Union, the World Trade Organization and the Common Agricultural Policy (CAP) and its evolution throughout the years. Extensive reference is also made to international agricultural policy organizations as well as to international agreements which affect the CAP. Lectures and practical exercises are included.

Students are expected to understand basic terms and concepts of the principles of agriculture economics and policy and be able to understand the structure of Cypriot agriculture, but also the context within the country's agricultural policy should be framed.

Students will be able to understand the means used for the regional development of EU Member States as well as the finance and support through policies within the framework of the Common Agricultural Policy.

Students analyse the economic activities that take place by the producers until their products reach the final consumer, as well as their guidance to the products that are really on demand by the consumers and recognize the various marketing functions and its benefits and all variables of productions’ cost analysis.

Students are expected to define function and the role of advertising and correlate impact on sales and prices of agricultural products, define the principles of organization and management of agricultural farms and livestock, the main systems and methods of organizing production.

Students are expected to recognise the meaning and importance of productivity in agriculture, as well as the main production functions (exponential, logarithmic, simple square or polynomial) and comprehend the marginal productivity on an agricultural holding and the marginal substitution ratio of the inputs.

Finally, will be familiar with the basic principles and prerequisites of linear programming and its use on an agricultural farm.

The course aims to develop students' critical thinking as well as the ability to combine their knowledge in multiple fields of agronomic science, such as plant physiology, phytopathology, experimentation and plant improvement.

After completion of the course the student is expected to be able to:

• distinguish and categorize the plants’ interactions with their environment.
• interpret the interactions between plants and beneficial/symbiotic or pathogenic microorganisms.
• comprehend and describe the responses of the host plant to different sources of stress (biotic and abiotic)
• apprehend the effect of the environmental impact on the expression of plant diseases and their causal agents.

In addition, the student is expected to acquire the following general competencies:

• Promoting creative and inductive thinking
• Utilizing reliable international bibliography for resolution of issues relating to the course’s topic

The main purpose of the course is to educate students at a theoretical and practical level in order to elaborate investment plans for rural investments (improvement plans). It analyzes and presents the methods and the criteria for evaluating agricultural investments, the amount and percentage of funding and the eligible costs. Also illustrative examples are given in relation to the internal rate of return, the present value of the farm capital, its cash flow, the depreciation of machinery and the return of invested capital. Finally, there are a few detailed examples of how these financial studies should be set up. It includes lectures and practical exercises.

Students are expected to be able to

• Process the main economic outcomes on which a techno-economic study is based. Students should also be familiar with the terms of internal rate of return, present value of farm funds, cash flow, depreciation of machinery and return on invested capital.
• Identify eligible investments and general eligibility conditions, the maximum amount of investment plans, the eligible investment costs, the evaluation criteria and the duration of the investment plans.
• Explain basic principles of financial investments, the sources of fund raising, and also the risks of taking an investment.
• Use all necessary tools to set up an investment plan and with all the necessary procedures from the initial submission to the completion of the investment plan.

Agricultural and Food Marketing deals with the basic principles and concepts of agricultural marketing. An extensive reference is made to the functions, the challenges and the objectives of marketing of agricultural products. It analyzes the purposes and the importance of marketing for: producers, consumers, marketing operators and the State and meanwhile, assesses the opportunities presented on the local and international markets. It includes the concepts and benefits of standardization, processing, packaging, storage and the identity of agricultural products, but also investigates the impact of advertising on the promotion of agricultural products on the market. It describes the economic, cultural, political and legal environment of the agri-food market (Mixture - trading environment) and examines the main principles of pricing of agricultural products, taking into account the laws of supply and demand, but also the various marketing channels. It analyzes the context in which imports and exports of agricultural and food products are made and describe the importance of finding funding sources. Finally, special emphasis is given on the development, research and implementation of marketing strategies for agricultural products. It includes lectures and practical exercises.

Students are expected to

• Be familiar with the various functions of agricultural and food marketing and its benefits.
• Set achievable goals in a food business and assess the opportunities presented on the local as well as on the international market.
• Analyze the cost of the production and explain the functions of an agricultural and food business, market functions and rationally set prices to the products that are to be sold.
• Define the concepts, functions, advantages and disadvantages of certain marketing elements such as standardization, packaging, identity, processing and storage of agricultural products.
• Collect and process information relating to the market conditions of agricultural products, as well as those relating to market operations and recognizes the role and the main purposes of advertising, as well as its economic impact on the short, medium and long term.
• Develop and implement modern marketing strategies and also to recognize any possible risks.

The course in Veterinary Pharmacology aims to provide students with the basic principles of general pharmacology, the main classes of drugs, their mechanisms of action and the indications for their administration. The material is adapted to the learning needs of the students of the Department and is more focused on describing the properties of medicines, the routes and ways of administering them to a large number of animals, their indications, side effects, and their effects on the animal and its products.

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

• Understand the mechanism of action of drugs and their interactions with target cells, tissues and biological systems.
• Become familiar with the terms of Pharmacology and the nomenclature of medicines.
• Know how to choose the most appropriate medicine for each case.
• Recognize the formulations with which medicines are marketed.
• Be aware of the possible side effects of the medicines
• Understand the importance of proper drug administration to avoid residues (compliance with waiting times)
• Recognize the importance of rational use and the impact on non-compliance with Public Health.

The purpose of the course is to provide students with the knowledge and skills needed to successfully practice in the field of equine farming and breeding of horses, donkeys, cats and dogs. Upon completion of the educational process students will be able to combine elements from different disciplines and manage the animal material responsibly and successfully.

More specifically students will be able:

• To know and understand the biological cycle of farm animals and manage animal material and equipment in a responsible and autonomous manner (regardless of size and where required).
• To choose the most suitable breeding conditions that ensure the well-being of pets based on their ethology and be able to apply appropriate breeding patterns to avoid inbreeding.
• To determine the needs of the higher species in energy and nutrients as well as the nutrition techniques needed to meet the needs to ensure animal health and choose the appropriate feed for each animal to produce balanced rations.
• To successfully enforce biosecurity rules on farming and on animal welfare legislation.

The purpose of the course is to provide students with the necessary knowledge to understand the mechanisms of control of reproductive function system, which are an essential prerequisite for achieving the best possible results in farm animals.

Upon successful completion of the course the student:

1. is expected to perceive the concept of productive properties of farm animals
2. will be able to describe the physiological and biochemical mechanisms of the reproductive process (adolescence, estrous cycle, role of reproductive hormones).
3. will understand mechanisms that will make a decisive contribution to the rational management of animals and allow the livestock specialist’s immediate intervention in the processes of reproduction (reproductive yields, artificial insemination, pregnancy diagnosis) of which the ultimate goal is mainly dependent on the level of yields and the quality of the products produced.
4. will also be able to work individually and as a team, write and present work on a specific subject.

The writing of an undergraduate thesis aims at helping students develop a deeper understanding of the research methodology employed in a specific field of Agricultural Sciences.

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

• Identify, analyze and select based on a critical assessment information / data relevant to their research field
• Evaluate the results from published studies and reach their own conclusions
• Design and execute field and lab experiments to obtain results
• Analyze data using the appropriate methodology
• Complete an independent research project in a topic relevant to their field of study
• Evaluate their findings and synthesize other available information to reach novel conclusions
• Develop life-long learning abilities relevant to the design, execution and writing up of research results relevant to their field of study.

The students, together with their supervisor develop the study design and collect the data needed for their project. The project can be literature-, experiment- or questionnaire-based. 

The Thesis is evaluated by both the academic supervisor, and a second evaluator (member of the academic or special teaching staff of the Department) using the following guidelines:

• Quality of field or laboratory work (experiment-based projects), or of literature review (review papers) or of survey (questionnaire-based project): 30% (academic supervisor)
• Quality of the written thesis: 50% (25% each for the academic supervisor and second evaluator)
• Presentation of project results / oral exam:  20% (10% each for the academic supervisor and second evaluator)

The general objective of this three-hour per week, 4-ECTS credit (European Credits Transfer and Accumulation System) required degree level course is to enable students to communicate competently at a Β1-B2 level of the Common European Framework of Reference (CEFR) for Languages on issues related to students’ social and academic life (university, curriculum, field of study ), as well as on issues related to their future professional careers (occupations, EU Common Agricultural Policy, product description, etc.).  Computer Assisted Language Learning (CALL) and culture learning are done through communicative situations deriving from authentic-like communication situations students may experience in their lives during their studies and professional careers. Language competence is acquired through the use of text types, scenarios, and roles which promote the production and understanding of spoken and written language related to the topics covered.

The course is based on current learning theories, such as constructivism and social constructivism and on student-centered teaching methods.  It develops both language as well as transferable 21st century skills, such as communication, use of new information and communication technologies (ICT), collaboration, creativity, innovation, critical thinking, intercultural awareness as well as autonomy and lifelong learning. 

In relation to Agricultural Sciences, Biotechnology and Food Science, this course particularly aims at developing students’ ability to understand lectures and seminars, which are delivered by guest speakers in their Department or webinar or video speakers. The course also aims at developing students’ writing and speaking skills on topics related to the field of their studies and their competence in the management of bibliography in English.

After the completion of the course students are expected to:

• Understand and use lexis and concepts as well as grammatical and syntactical structures related to the field of Agricultural Sciences, Biotechnology and Food Science in the four (4) basic language skills: Listening, Speaking, Reading, and Writing.
• Comprehend and produce spoken English texts related to the students’ social, academic and future professional life (e.g. university, field of study, workplace, potential professions, duties, etc.)
• Comprehend written English texts (e.g. extracts from academic books, academic articles, notes, etc.) and produce written texts (e.g. emails, summary, notes, articles, short reports, reference lists, etc.) related to their field of studies and their professions.
• Have developed sufficient academic research skills with the aim of fulfilling their respective obligations in the Agricultural Sciences, Biotechnology and Food Science curriculum.
• Have developed 21st century skills such as communication, use of technology, collaboration, creativity and innovation, critical thinking, intercultural awareness and skills which promote autonomous and lifelong learning.

The general objective of this course is to enable students to communicate competently at a B2 level of the Common European Framework of Reference (CEFR) for Languages on academic issues as well as on issues related to their future professional careers (sustainability and agriculture, beef industry, swine industry, poultry industry, dairy industry, animal health, plant diseases, etc.).  Computer Assisted Language Learning (CALL) and culture learning are done through communicative situations deriving from authentic-like communication situations students may experience in their lives during their studies and professional careers. Language competence is acquired through the use of text types, scenarios, and roles which promote the production and understanding of spoken and written language related to the topics covered.

The course is based on current learning theories, such as constructivism and social constructivism and on student-centered teaching methods.  It develops both language as well transferable 21st century skills, such as communication, use of new information and communication technologies (ICT), collaboration, creativity, innovation, critical thinking, intercultural awareness as well as autonomy and lifelong learning. 

In relation to Agricultural Sciences, Biotechnology and Food Science, this course particularly aims at developing students’ competence in understanding lectures and seminars, which are delivered by guest speakers in their Department or webinar or video speakers. The course also aims at developing students’ writing and speaking skills on topics related to the field of their studies.

After the completion of the course students are expected to:

• Understand and use lexis and concepts as well as grammatical and syntactical structures related to the field of Agricultural Sciences, Biotechnology and Food Science in the four (4) basic language skills: Listening, Speaking, Reading, and Writing.
• Comprehend and produce spoken English texts related to topics from students’ academic and future professional life (e.g. sustainability and agriculture, livestock, animal health, government intervention, weeds, pests and disease etc.)
• Comprehend written English texts (e.g. extracts from academic books, academic articles, notes, etc.) and produce written texts (e.g. notes, articles, short reports, etc.) related to their field of studies and their professions.
• Have developed sufficient academic research skills with the aim of fulfilling their respective obligations in the Agricultural Sciences, Biotechnology and Food Science curriculum.
• Have developed 21st century skills such as communication, use of technology, collaboration, creativity and innovation, critical thinking, intercultural awareness and skills which promote autonomous and lifelong learning.