The subject of the proposed program is the education of Post Graduate Students in Business Administration.
The purpose of the program is to enable the holders of the relevant Graduate Diploma (M.S.) to acquire specialized knowledge in the field of business administration.
This will be achieved through case studies and participation in business games based on the characteristics of the Greek economy and the food industry.
The educational content of the program will reflect its relevance and contribution to the development of the local and national economy.
The framework of this curriculum promotes an integrated approach to education, focusing not only on theoretical knowledge, but also on developing practical skills and enhancing students’ critical thinking and analytical ability.
The specific Master’s Program has the following objectives:
- To meet the needs of candidates who wish to specialize their knowledge in the field of business administration.
- To provide a curriculum that will deliver contemporary and high-value content using the most up-to-date methods and tools
- Contribute to the training and development of specialized and competent post-graduate level scientists who will be able to meet the modern demands of the business community.
The duration of time leading to the receipt of the Graduate Diploma is defined in three (3) academic semesters, which includes the time for preparing and evaluating the Graduate Thesis.
Courses
| Code | Course title | Course type | Semester | Credits(ECTS) |
|---|---|---|---|---|
| FBM_1.1C | BUSINESS ECONOMICS OF AGRICULTURAL PRODUCTS AND FOODS | C | 1st | 6 |
| FBM_1.2C | MARKETING OF AGRICULTURAL PRODUCTS AND FOOD | C | 1st | 6 |
| FBM_1.3C | FOOD BUSINESS MANAGEMENT AND LEADERSHIP SKILLS | C | 1st | 6 |
| FBM_1.4C | SUPPLY CHAIN | C | 1st | 6 |
| FBM_1.5C | BUSINESS STATISTICS | C | 1st | 6 |
| FBM_2.1C | MANAGEMENT INFORMATION SYSTEMS | C | 2nd | 6 |
| FBM_2.2C | PRODUCTION MANAGEMENT | C | 2nd | 6 |
| FBM_2.3C | TOTAL QUALITY MANAGEMENT AND BUSINESS EXCELLENCE | C | 2nd | 6 |
| FBM_2.1S | FOOD AND NUTRITION POLICY | E | 2nd | 6 |
| FBM_2.2S | SPECIAL ISSUES OF BUSINESS DECISION MAKING | E | 2nd | 6 |
| FBM_2.3S | AGRICULTURAL ECONOMICS AND POLICY | E | 2nd | 6 |
| FBM_2.4S | ENTREPRENEURSHIP AND INNOVATION IN THE AGRI-FOOD SECTOR | E | 2nd | 6 |
| FBM_2.5S | PRICE ANALYSIS AND MARKET ORGANIZATION OF AGRICULTURAL PRODUCTS AND FOODS | E | 2nd | 6 |
| FBM_2.6S | ADVANCED BUSINESS STATISTICS | E | 2nd | 6 |
| FBM_2.7S | BUSINESS POLICY AND STRATEGY OF FOOD BUSINESSES | E | 2nd | 6 |
| FBM_2.8S | FINANCIAL ACCOUNTING | E | 2dn | 6 |
| FBM_3.1C | FOOD SAFETY MANAGEMENT SYSTEMS | C | 3rd | 6 |
| FBM_3.2C | DIPLOMA THESIS | C | 3rd | 18 |
| FBM_3.1S | COOPERATIVE ENTREPRENEURSHIP | E | 3rd | 6 |
| FBM_3.2S | OPTIMIZATION AND OPERATION RESEARCH OF FOOD ENTERPISES | E | 3rd | 6 |
| FBM_3.3S | CHANGE MANAGEMENT IN THE FOOD INDUSTRY | E | 3rd | 6 |
| FBM_3.4S | BUSINESS INTELLIGENCE SYSTEMS | E | 3rd | 6 |
| FBM_3.5S | FOOD AND CULTURE | E | 3rd | 6 |
| FBM_3.6S | FINANCIAL MANAGEMENT | E | 3rd | 6 |
| FBM_3.7S | STRATEGIC MARKETING OF FOOD BUSINESSES | E | 3rd | 6 |
| Total units | 90 | |||