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.

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.

 

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.

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

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

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.

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.