Presentation
Τhe Department of Food Science and Nutrition has a 5-year study program and a modern curriculum that covers the subjects of technology of food production, processing and preservation, food quality control, design and formulation of novel food, monitoring of food quality and safety, as well human nutrition, the development of bio-functional foods and the impact of nutrition in human health. Τhe courses of the study program cover all the scientific aspects of food science, “from field to plate”.
Main Objective
The Department has well-organized laboratories with modern infrastructures, which offer a significant theoretical and technical-laboratory training to students and participate in competitive - both Greek and European - research programs, as well as self-funded research projects in collaboration with the food industry, producing significant results of basic or applied research.
Qualification
Graduates of the Department may be employed in the Food Industry, in the production process, research and development of novel food, food quality control (chemical and microbiological), monitoring of food and beverage quality and safety control standards, in food-beverage analysis laboratories, in companies marketing food raw materials, as scientific consultants in food companies, as nutritionists and nutrition councilors, as researchers in public or private research labs, or as Food Scientists or Nutritionists in the Public Sector (Greek Food Safety Authority, EFSA, Prefectures, ELGO-DEMETRA, Ministry of Agriculture and Food, etc.).