Open Courses

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not available Anastasia Kanellou - Undergraduate - (A-) Department of Nursing, TEI of Athens not available
not available Ioannis Tsaknis - Undergraduate - (A-) Department of Food Technology, TEI of Athens not available
not available Ioannis Tsaknis - Undergraduate - (A-) Department of Food Technology, TEI of Athens not available
not available Anastasia Kanellou - Undergraduate - (A-) Department of Medical Laboratories, TEI of Athens not available
not available Anastasia Kanellou - Undergraduate - (A-) Department of Aesthetics and Cosmetology, TEI of Athens not available
not available Ioannis Tsaknis - Undergraduate - (A-) Department of Food Technology, TEI of Athens not available
not available Anastasia Kanellou - Undergraduate - (A-) Department of Food Science and Technology, TEI of Athens not available
not available Anastasia Kanellou - Undergraduate - (A-) Department of Food Science and Technology, TEI of Athens not available
not available Anastasia Kanellou - Undergraduate - (A-) Midwifery Department, TEI of Athens not available
Food Microbiology I Ioannis Giavasis - Undergraduate - (A+) Department of Food Technology, TEI of Thessaly The course covers the most important aspects of Food Microbiology, the description of the most prevalent genuses and species of spoilage and pathogenic microorganisms, the causes, the consequences, and the preventive measures with regard to food spoilage and food poisoning (infection/intoxication).