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The European Qualifications Framework (EQF) is a translation tool that helps communication and comparison between qualifications systems in Europe. Its eight common European reference levels are described in terms of learning outcomes: knowledge, skills and competences. This allows any national qualifications systems, national qualifications frameworks (NQFs) and qualifications in Europe to relate to the EQF levels. Learners, graduates, providers and employers can use these levels to understand and compare qualifications awarded in different countries and by different education and training systems.

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Qualifications that are part of national qualifications framework are listed on this page. You can scroll down to find all information. Filter by Subject Field, EQF level and Location and you will find more detailed information on qualifications, and a link to the national database. The qualifications are part of national qualifications frameworks that have formally referenced to the EQF

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Search found 40 items
  1. VOCATIONAL TRAINING DIPLOMA (DIPLOMA EPAGGELMATIKIS EIDIKOTITAS I.E.K.)- SPECIALTY: LEATHERWEAR- LEATHER ACCESSORIES TECHNICIAN

    Knowledge • Know the special principles and concepts, the content and scientific vocabulary of their specialty. • Analyze information that enables them to understand their work field.• Possess at an adequate level the methods and procedures of the new technologies. • Know the safety and hygiene requirements and the relevant actions for their specialty.Skills • Hold a wide range of cognitive and practical skills of their specialty. • Apply with fluency a range of specialized techniques in their field of expertise. • Solve in a creative manner specific problems that arise in their working environment. • Have communication skills at the level of theoretical and technical information in subjects of their expertise. • Handle with expertise the required technological equipment of their specialty.Competences • Operate with autonomy in their field of work and have the ability to supervise others, depending on their specialty and in the context of their duties.• Engage effectively in group work.• Act within the scope of their specialty according to the principles of the professional ethics. • Develop initiatives in specific fields of their specialty. ...

    Awarding bodyE.O.P.P.E.P. (National Organisation for the Certification of Qualifications & Vocational Guidance)

    Category: Qualifications Location: Greece
  2. Doctorate in "Food and Nutrition Sciences". Department of Food and Nutrition Science. Faculty of Environment. University of the Aegean.

    The candidate, following the end of the doctorate shall be knowledgeable about the issues related to the science of food of plant origin, with emphasis on the analysis of the bioactive ingredients and the evaluation of their nutritional value. The doctor will acquire skills of analytical chemistry and data analysis related to the structure of bioactive ingredients, the bioactivity thereof, and the nutritional value of the food containing these substances. The Doctor of the Department of Food and Nutrition Science knows the basic principles of management, organization, and operation of the food industry and of marketing for nutrition products, and applies these principles by supporting the business employing him/her, with the purpose of producing quality food and maintaining the sustainability of the business. ...

    Awarding bodyUniversity of the Aegean

    Category: Qualifications Location: Greece
  3. Bachelor's Degree in Food and Nutrition Sciences. Department of Food and Nutrition Science. Faculty of Environment. University of the Aegean.

    The graduates of the Department of Food and Nutritional Sciences: - know at a theoretical and practical level the basic principles of the scientific fields of Chemistry and Food Analysis, of Food Safety and Microbiology, of Food Processing, and of Food Applied Science; - understand the chemical processes defining the properties and the interactions between the various ingredients of food, the basic chemical and biochemical reactions limiting the life span of food, and the principles governing the analytical techniques related to food analysis; - understand the conditions where pathogenic microorganisms found in food grow, along with the principles governing the preservation of food through fermentation processes; - understand the requirements for the use of water and the management of wastes during food processing; - are capable of using analytical instruments and apply laboratory techniques for the chemical, biochemical, and microbiological analysis of foods; - apply hygiene principles and practices during the processing of food, under which the pathogen microorganisms found in food are deactivated, eliminated or become harmless to humans; - select suitable packaging materials, based on their properties and use; - check, guarantee, and certify the quality of foods. At a wider level, the graduates of the Department hold the knowledge, the skills, and the competences required for the conversion of unprocessed raw materials to attractive, safe, and tasty foods and beverages. ...

    Awarding bodyUniversity of the Aegean

    Category: Qualifications Location: Greece
  4. Doctorate in Industrial Management and Technology. Department of Industrial Management and Technology. School of Maritime and Industrial Studies. University of Piraeus.

    KNOWLEDGE- They have increased specialized knowledge in a specific field of the cognitive field of Industrial Administration and Technology in relation to the previous level that includes sufficient data from cutting-edge scientific developments and serves as the basis for original thinking, and research and professional activities. - They present critical understanding of the principles, theories, methodologies, and practices of a specific sector of the cognitive field of Industrial Administration and Technology. - They have increased critical perception of the evolutionary dynamic and of the cutting-edge issues of the specific cognitive field that served as the subject of their doctorate.SKILLS- They apply with ease the theories and methodologies of the specialized subject of their doctorate in a critical and creative way on their own research, studies, and work. - They apply with originality any specialized knowledge obtained through their doctorate on research, on analysis and on the development of innovative solutions for complex, interdisciplinary or pioneering issues. - They are capable of assessing, interpreting and promoting modern scientific research and studies related to the specialized field of their doctorate. - They provide inductively-reasoned solutions, with scientific documentation, to complex and new issues of the specialized field of their doctorate and formulate valid judgments after considering the various relevant social, economic, cultural, and moral aspects. - They document their posit ...

    Awarding bodyUniversity of Piraeus

    Category: Qualifications Location: Greece
  5. Master's Degree in "Integrated Management of Milk Production and Milk Products". Department of Food Science and Human Nutrition. Faculty of Food, Biotechnology and Development. Agricultural University of Athens.

    Knows, understands, and can apply the principles, methods and techniques in the following fields: science, technology, quality control, safety, milk and dairy products legislation, rearing, nutrition, physiology, health of dairy animals. ...

    Awarding bodyAgricultural University of Athens

    Category: Qualifications Location: Greece
  6. Master's Degree in "Sience and technology of food and human consumption". Department of Food Science and Human Nutrition. Faculty of Food, Biotechnology and Development. Agricultural University of Athens.

    Knows, understands, and can apply the principles, methods and techniques in one of the following cognitive fields: Systems for Quality Management and Food Safety - Nutrition, Public Health and Policies - Food Processing and Preservation - Food bioprocesses & Biorefineries. ...

    Awarding bodyAgricultural University of Athens

    Category: Qualifications Location: Greece
  7. Master's Degree in "Viticulture-Oenology". Department of Food Science and Human Nutrition. Faculty of Food, Biotechnology and Development. Agricultural University of Athens.

    Scientific training and specialisation of scientists in Viticulture and Oenology, for the production of viticulture products, vinification, and the production of distillates of vine origin. Purpose: a) The advancement of scientific knowledge on Viticulture and Oenology, b) the advancement of research in Viticulture and Oenology. ...

    Awarding bodyAgricultural University of Athens

    Category: Qualifications Location: Greece
  8. Bachelor's Degree in Agronomy- Specialization in Food Science and Human Nutrition. Department of Food Science and Human Nutrition. Faculty of Food, Biotechnology and Development. Agricultural University of Athens.

    Knowledge: The learner is taught the principles, methods, techniques, and systems consisting the background of the various agronomy cognitive subjects and delves into the specifications and the applications of procedures for the evaluation of natural raw materials used for the production of safe food of verified nutritional value, which meet the nutritional needs of modern man. Skills: Deals with scientific and technological issues in the field of foods and with regard to their nutritional value. Competences: Designs, implements, manages, and undertakes the technical responsibility in issues of science and food technology. ...

    Awarding bodyAgricultural University of Athens

    Category: Qualifications Location: Greece
  9. Master's degree in "Quality Management and Production Organization Systems for the Food Industry". Department of Food Technology. Faculty of Agricultural Technology and Food Technology and Nutrition. Alexander Technological Educational Institute of Thessa

    Knowledge: Upon the successful completion of the Postgraduate Studies Programme (PSP), the graduate must be thoroughly knowledgeable about subjects that refer to advanced methods of Statistics and Statistical Control of processing and developing of new foods, to Systems of Quality Management, food safety and environmental management, to subjects related to the organization of production systems, design of business resources, food law and proper laboratory practice, advanced examination techniques and instrumental food analysis.Skills: Upon the successful completion of studies in the PSP, the graduate must be able to operate analytical devices of cutting-edge technology for food inspection, process laboratory data and use them for safety and quality control, apply advanced techniques for the statistical processing of data, prepare quality and safety manuals, manuals for proper laboratory practice and environmental management, apply and use production and business resources planning software, while being able to follow up on and apply the latest instructions in the European food legislation. Competences: Upon the successful completion of the PSP, the graduate is expected to undertake from positions of responsibility the development, management, and coordination of sectors referring to the Systems of Quality, Food Safety and Planning of Production, update these systems, evaluate the effectiveness of their application for the proper operation of the company. Inspire trust and reliability to his/her associates with ...

    Awarding bodyAlexander Technological Educational Institute of Thessaloniki

    Category: Qualifications Location: Greece
  10. Bachelor's Degree in Food Technology. Department of Food Technology. Faculty of Agricultural Technology and Food Technology and Nutrition. Alexander Technological Educational Institute of Thessaloniki.

    KNOWLEDGE: The graduate Food Technologist must be aware of the chemical structure and properties of food and of their components, the action of pathogenic microorganisms, the methods for analysing food, the principles and conditions for the same management of food, the processes and the devices for producing food, and the principles of operation thereof, the basic health and safety principles for food processing units, the principles and methods for the organoleptic analysis and certification of food quality. SKILLS: The graduate Food Technologist must be able to understand and know how to use laboratory techniques for analysing food, identify the action of pathogenic microorganisms, the processes taking place during processing or preservation, while being able to apply statistical techniques in the quality control of food, and acquire extensive practical experience on basic and modern food analysis and quality. COMPETENCES: The graduate Food Technologist must be able to put the principles of food technology in practice, have an analytical competence, identify the sources of problems in foods and in the productive procedure, and compose the suitable solutions, while being able to assume the responsibility for establishing analytical laboratories and quality protocols, having moral and professional integrity, being able to work in teams, refer to literature to seek information, issue scientific and technical studies, have IT skills and skills for written communication, while having a sufficient level of knowle ...

    Awarding bodyAlexander Technological Educational Institute of Thessaloniki

    Category: Qualifications Location: Greece

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