Winter semester
compulsory courses
Applied Statistics for Managerial Decisions
The aim of the current course is to describe the most widespread methods of statistical data analysis in a simple way without complex mathematical proofs and formulas, so that it is possible to be understood by all students of different research backgrounds and directions who will deal with the Management of Food Businesses. For this reason, particular emphasis has been placed on examples, exercises and case studies that are presented and analyzed in a suitably organized computer lab.
PROFESSORS
Lazaridis Panagiotis: t.lazaridis@aua.gr
Klonaris Efstathios: s.klonaris@aua.gr
Malesios Chrysovalantis : malesios@aua.gr
Brief Course Presentation
Course Outline
Financial Analysis & Accounting
The aim of the module is to offer to students a detailed overview of the principles of financial accounting and reporting (i.e. disclosures to users of financial information for operating results; financial position and cash flows of a business entity) and utilise this in investment decisions. The essential function of financial statement analysis is often ignored due to companies’ numbers being viewed as a jargon in which it is difficult to assess how well an entity is performing. This course will deal with this misconception, by emphasizing information which is relevant in making investment, credit and possible valuation decisions. A user’s perspective, rather than a preparer’s is adopted, since most MBA and Master students will become users of financial statements rather than preparers. However, in order to become users, students must also understand how the financial statements are prepared. Therefore, the students’ attention will be directed towards thinking on the quality of earnings, and not just the reported numbers.
No prior knowledge of accounting and financial statement analysis is necessary. The core objectives of the module are to provide students with an understanding of:
- The information contained in the financial statements and the effects of economic events on them;
- The framework for making business decisions using information in financial statement; what choices can be made, what the options are, how can related data be used for various types of investment decisions.
Upon completion of the course, students will be able to:
- Understand the “language” of business, its uses and limitations;
- Interpret and understand the impact economic events have on the Balance Sheet, Income Statement, Statement of Changes in Equity and Statement of Cash Flows;
Use the information reported in Financial Statements for investment decisions.
PROFESSORS
George Georgakopoulos: ginf5geg@aua.gr
Brief Course Presentation
Course Outline
Food Marketing
The basic objective of this course is the understating of marketing principles, strategies and tools that may be used to implement (or evaluate) a marketing plan, focusing on the agricultural market. Specific, after this course students will be able to:
- Grasp and implement the concept of marketing
- Create and critically evaluate a marketing plan, incorporating principles of marketing research
PROFESSORS
Lionakis Konstantinos : Lionakis@aueb.gr
Papoutsi Georgia : gpapoutsi@agreri.gr
Brief Course Presentation FT
Brief Course Presentation PT
Course Outline
optional courses
(select 2 from the following)Supply Chains of Agricultural Products
The course deals with issues related to the planning and operation of supply chains in companies and organizations, with an emphasis on agri-food products. We discuss topics related to procurement, inventory management, product distribution, and order fulfillment, as well as issues related to warehousing and freight operations. In addition, we examine the particularities and the main stakeholders of agri-food supply chains as well as issues related to the strategic role and importance of supply chain operations in achieving sustainable development goals.
Upon successful completion of the course, students will be able to:
- explain the structure, components and particularities of agri-food supply chains
- apply modern approaches, tools and methods in supply chain management
- apply a systemic and holistic approach to supply chain management
- compare alternatives in the design and operation of supply chains
PROFESSORS
Giannis Tsoulfas: giannis@aua.gr
Brief Course Presentation
Course Outline
General Topics in Food Technology
The course provides basic knowledge to several aspects of Food Science and Technology. Specifically, it introduces the basic principles of food processing technologies, food chemistry, food microbiology/hygiene, food safety, and food preservation. It also provides basic knowledge in food quality assessment using rapid and non-invasive techniques. In the end of semester the student will have acquired knowledge and understanding of basic topics and recent trends and developments in the field of Food Science.
PROFESSORS
Panagou Efstathios: stathispanagou@aua.gr
Brief Course Presentation
Course Outline
Food Business Economics
The course is designed to introduce students to the main concepts of agribusiness administration and the tools that agricultural and food enterprises are using to make their economic decisions. Specifically, the course begins with a brief review of the basic economic analysis tools. It then focuses on how the various market structures influence the decisions and behavior of food businesses and the pricing strategies they follow. Emphasis is placed on empirical applications using data from food and agricultural product markets. In addition, the course focuses on contemporary issues of food business organization and the methods of business cost management and risk management tools.
PROFESSORS
Chatzimichael Konstantinos : k.chatzimichael@aua.gr
Brief Course Presentation
Course Outline
Economics of Innovation
This course will highlight the most important issues of managing a business that markets an innovative product or service. It will delve into both internal (organizational, managerial, etc.) and external (marketing activities, industry dynamics, etc.) aspects. It will provide students with useful tools related to technology businesses and offer a number of case studies. Of particular focus will be the management of intellectual property rights and how universities contribute to research in many technology start-ups.
At the end of the course, students will have a solid understanding of the main business dimensions in which a technology venture operates. Students will be exposed to the fundamentals and mechanics of Intellectual Property Rights and how they can be applied to the business decision matrix. Finally, the students will examine from a quantitative point of view issues that were examined during the course.
PROFESSORS
Drivas Kyriakos : drivas@unipi.gr
Brief Course Presentation
Course Outline
Spring semester
compulsory courses
Strategic Management
The purpose of the course is to examine the formulation and implementation of strategy in food and agriculture businesses and their influence on the fulfilment of organizational goals. The content of the course consists of the following parts: 1. Strategic Analysis of the environment, the industry, the competition, the various stakeholders for the business, as well as the possibilities of the business. 2. Strategic decisions that focus on the ability of the business to recognize opportunities and threats inherent in environmental changes and to develop strategies to deal with the changes. 3. Actions to implement the strategy based on organizational capabilities and values, so that food and agriculture businesses gain lasting and sustainable competitive advantages. 4. Organizational change and the role of culture in business strategy.
PROFESSORS
Agapitou Christy : caga@unipi.gr
Angelidou Sofia: s.angelidou@aua.gr
Brief Course Presentation FT
Brief Course Presentation PT
Course Outline
Advanced Approaches to Management
The aim of the course is to provide students with the opportunity to develop a strong conceptual framework for analysing organisations, evaluating the role of managers in contemporary organisations and managing change. The course introduces numerous theories dealing with organisational structure and culture, groups and leadership, technology and innovation, management learning and problem – solving. These theories are used as resources for handling effectively case studies and role-play exercises. A number of short-videos are also shown to highlight different managerial challenges in today’s organisations.
PROFESSORS
Manolopoulos Dimitrios: dmanolop@aueb.gr
Brief Course Presentation
Course Outline
Human Resource Management
Every business aims to achieve its goals thought building its competitive advantage. Human resource management is a key factor for gaining a competitive advantage is the management of human resources. Understanding the principles of Human Resource Management is a catalyst for the success of a company. Nowadays, Human Resource Management (HRM) faces many challenges. The purpose of the course is to familiarize students with the basic principles, functions and practices of Human Resource Management thus enabling them to acquire not only knowledge, but also the critical thinking required to effectively respond to the challenges of the modern working environment, either from the perspective of human research management practitioner or from the perspective of employee of other departments.
Upon completion of the course students will be able to:
- Recognize the importance of HR as a core administrative function
- Understand the strategi role of Human Resource Management
- Effectively manage issues of selections, compensation, training and development of employees, as well as of performance management.
- Understand employee attitudes and behaviors
- Understand and increase employees’ motivation
- Cooperate with experts of other departments of an organization
- Understand and effectively manage diversity issues within the workplace.
PROFESSORS
Tsachouridi Irene : etsachouridi@aueb.gr
Brief Course Presentation
Course Outline
optional courses
(select 2 from the following)Behavioral Marketing
The course is an introduction to the basic behavioral biases, as well as the ways they can contribute to the design of increased added value products and the improvement of the marketing strategy. In particular, the course material aims to introduce students to the basic concepts of behavioral pricing of food and agricultural products, to basic marketing strategies of agricultural businesses that include futures markets, pricing strategies of agricultural businesses as well as the basic principles of neuromarketing.
PROFESSORS
Drichoutis Andreas : adrihout@aua.gr
Vassilopoulos Achilleas : avas@aua.gr
Brief Course Presentation
Course Outline
Special Topics in Food Technology
Upon successful completion of the course, the student will gain knowledge and become familiar with the processing technology, and production of the main products of plant and animal origin. In addition, the course completes the knowledge and skills of students to synthesize a design system, for food safety and quality management according to the international standards.
PROFESSORS
Drossinos Eleutherios: ehd@aua.gr
Kotseridis Yorgos: ykotseridis@aua.gr
Aktypis Anastasios: aktyp@aua.gr
Brief Course Presentation
Course Outline
Macroeconomic Environment of Agricultural Enterprises
The intended goal of the course is to provide students with the necessary knowledge and tools to understand the broader macroeconomic environment affecting agricultural enterprises, to recognize the challenges and opportunities arising from macroeconomic developments, and to apply strategies that enhance the competitiveness and sustainability of their businesses. This will enable them to identify the impacts of macroeconomic changes and incorporate this knowledge into their strategic management of agricultural enterprises. In this way, students will develop a comprehensive understanding of the conditions influencing agricultural businesses and will be able to analyze, evaluate, and adapt their strategies in response to the dynamics of the broader macroeconomic environment.
PROFESSORS
Zografakis Stavros : stazog@aua.gr
Brief Course Presentation
Course Outline
Financial and Managerial Accounting
The economic and strategic planning of businesses requires a deep understanding of operational mechanisms as well as all cost elements related to the production and marketing of products and services. It involves defining desired goals, analysing the current state (both internal and external), and designing a roadmap for transitioning from the existing situation to achieving strategic objectives.
Knowledge of Financial and Managerial Accounting serves as a fundamental tool for creating and implementing development plans that align with the needs and goals of businesses. Business plans function as a strategic guide for companies’ tactical decisions, providing a comprehensive analysis of their financial trajectory over multiple years and serving as a key tool for securing funding.
This course enhances knowledge in Financial Accounting and Business Management, focusing on their practical application in drafting comprehensive and innovative business plans. Particular emphasis is placed on shaping business strategies for the establishment, development, and efficient operation of enterprises in the Agri-Food Sector, highlighting sustainability, innovation, and adaptation to modern markets.
PROFESSORS
Soldatos Peter: p.soldatos@aua.gr
Vassilopoulos Achilleas : avas@aua.gr
Brief Course Presentation
Course Outline
Note
During the first year of study, students of the Part-Time Programme are taught 6 compulsory courses (three per semester), while in the second year they are taught the four optional courses (two per semester).
Students who have not previously studied Food Technology are required to take the course “General Topics in Food Technology.”
An optional course is taught only if requested by 20% of the enrolled students attending optinal courses and, in any case, by at least seven (7) students.
Every course lasts 30-36 hours and earns 4 credit (ECTS).
Attendance to class is mandatory.