The National Qualifications Registry of Greece is a special software application (Database) that will include the qualifications classified in the National Qualifications Framework (NQF) and referenced to the European Qualifications Framework (EQF).
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.
BACHELOR DEGREE (PTYCHIO/DIPLOMA ANOTATIS EKPAIDEFSIS)
The Department of Food and Nutrition Science aims to "cultivate and promote the food and nutrition sciences through academic and applied research, with the purpose of producing quality executives, capable of contributing to the improvement of safety, quality, and food nutritional value".
The objective of the Department of Food and Nutrition Science is the proper training of students in the diverse Science of Food and Nutrition, which is fundamental for the creation of skilled scientists, who thanks to their extensive knowledge and specialisation on specific subjects could assess existing situations, produce new knowledge, and apply their knowledge with the purpose of the continuous improvement of the safety, quality, and nutritional value of food. This education is implemented through the curriculum that include subjects such as Chemistry, Technology, Microbiology, Biology, Biochemistry, Physiology, Nutrition, Statistics, Packaging, Business Administration and Marketing, to the extent these refer to food and nutrition.
Specifically, the courses of the programme of studies per semester are the following: 1st Semester: English I, Inorganic Chemistry (Theory and Laboratory), Cell biology (T and L), Introduction to the Food Industry I (lectures - visits to businesses), Mathematics (T and L), Physics
2nd Semester: English II, General Microbiology (T and L), Introduction to the Food Industry II (lectures - visits to businesses), Organic Chemistry (T and L), Statistics - Quantitative Methods (T and L), Information Technology - Databases (T and L), Biodiversity - Biotic Resources.
3rd Semester: Biochemistry I (T and L), Introduction to the Science of Nutrition, Food Microbiology I (T and L), Human Physiology, Food Chemistry I (T and L), History and Anthropology of Nutrition.
4th Semester: Biochemistry (T and L), Nutritional Education (T and L), Food Business Organisation and Administration, Human Physiology II, Food Chemistry II (T and L), Practical Training.
5th Semester: Food Biochemistry (T and L), Nutrition at Life Stages (T and L), Food Engineering - Physical Processes (T and L), Technology of Food of Animal Origin (T and L), Strategic Marketing, Molecular Biology (T and L), Global Agrifood System and Nutritional Chains, Food Toxicology.
6th Semester: Nutrition and Metabolism (T and L), Food Processing and Preservation, Food Microbiology II (T and L), Pathophysiology, Technology of Food of Plant Origin (T and L), Biostatistics (T and L), IT applications in the Science of Food and Nutrition, Milk Technology
7th Semester: Food Safety and Quality, Dissertation, English III, Management of Innovation and Development of New Products, Organoleptic Control (T and L), Food Packaging
8th Semester: Food Law, Dissertation, Food Biotechnology (T and L), Genetics and Nutrition, Management and Utilisation of By-products from Food Industries, Functional Foods
(T and L: The course, apart from theory (T) also includes Laboratory (L) sessions.
University of the Aegean
Λόφος Πανεπιστημίου 81100 Μυτιλήνη, Τηλ:2251036000 Φαξ:2251036009 Email: email@example.com
Graduates of the Department of Food and Nutrition Sciences of the University of the Aegean are capable of working firstly in the private sector (Food Businesses, Consulting Companies for Food Industries, Nutrition Consultants, Nutrition Units, etc.), and secondly, in the public sector (Food Analysis Laboratories, Research Centres, Public Food Inspection Bodies, Universities, Vocational Training Institutes and Schools, etc.) being capable of the following activities:
i) Chemical, microbiologic, and organoleptic food analyses. Analyses for the detection of genetic modifications.
ii) Proposals regarding the policy of decisions that refers to the management of the nutritional chain: Primary Production - Processing - Consumption for the best possible use of raw materials, based on modern business rules and proper practices of health and safety, which shall satisfy the economy and public health.
iii) Supervision and Control of food safety and quality. Preparation, application, and control of quality assurance and food health systems, as per the current certification standards.
iv) Support to the food industry with regard to the safe production, processing, packaging, shipping, maintenance, storage, and distribution of food.
v) Support to the food industry with regard to the safe and sustainable management - use of the by-products and wastes of its production.
vi) Support to the food industry on the fields of management, organization, and operation of food businesses and food marketing.
vii) Support to the food industry in the field of research and development for new food, with the purpose of producing nutritional products with certified benefits for health (functional food) and/or with an increased lifespan, by using new and environmentally-friendly techniques.
viii) Provision of nutrition advice to citizens. Design, organization, and implementation of nutritional education programmes in the community (schools, public services, private bodies, etc.) with the purpose of adopting a balanced nutrition and making better nutritional choices, in order to promote public health. Design of menus in restaurants, hospitals, canteens, based on the principles of proper nutrition.
ix) Treatment of nutritional risks, promotion and support of preventing measures in order to deal with them.
x) Conduct of research regarding the sciences of food and nutrition.
xi) Participation in certification examinations for Food and Nutrition Scientists, held by Greek, European or International Public Sectors and/or Scientific Societies.
xii) Teaching in Secondary Education, on the subject of food and nutrition (Vocational Upper High-School, Vocational Training Schools, Institutes of Vocational Training, etc.).
Access to this type of qualification have those who have completed at least the secondary education (level 4).
Holders of such qualifications gain access to study programmes at the same level or at level 7 or 8.
Qualifications of this type are acquired via formal education.