ACADEMICS
Undergraduate Studies
BSc Food Science & Technology
Food technology is a branch of food science related to the processing of food materials into safe, wholesome, nutritious, tasty and attractive food products. Food technology draws upon and integrates several areas of study, such as materials science, engineering, instrumentation, agriculture, packaging for preservation and biotechnology. Food science forms the basis of the scientific understanding of the composition of food under various conditions. This involves the assimilation of many disciplines, including nutrition, enzymology, microbiology, pharmacology, toxicology and a firm grasp of the effects of manufacturing, processing and storage.
 
A career in the food industry places the Perrotis College graduate who has majored in Food Science and Technology at the center of one of the largest and most dynamic industries in the world.
 
The health and welfare of individuals across the globe depends on good agricultural yields and on the reliable storage, successful processing and safe handling of all types of food. All these activities and many others create a demand for well-qualified and experienced specialists who can play their part in the complex and increasingly sophisticated food supply system.
 
Independent food experts have stated that the long-term prosperity of our food industry depends upon a continuing supply of trained food scientists and technologists. The food industry today is in desperate need of technically proficient staff and the Food Science & Technology major prepares graduates to fill this gap. 
 
This major aims to provide a broad understanding of modern food industries. It combines theoretical studies and practical work, which may be applied in the modern industrial food environment. The modular structure of the major is designed to allow students to develop their individual career path according to the selections chosen. 
 
Students pursuing the BSc (Hons) in Food Science and Technology will be able to:
  • Demonstrate knowledge of the chemical, physical and nutritional value of food;
  • Discuss the principles of food preservation and packaging and relate their application to a range of food commodities;
  • Describe microbiological principles in relation to safe food production and handling;
  • Relate the nutritional value of foods to dietary requirements and discuss basic biochemical and physiological principles of importance in food and nutrition;
  • Use a range of Information Communication Technology and mathematical/statistical skills. Communicate effectively both orally and in writing;
  • Identify and evaluate the role of legislation in protecting the consumer in all aspects related to food, and the implementation of these.
  • Demonstrate an in-depth knowledge in the selected field;
  • Critically evaluate contemporary approaches and technologies in the field of food sciences;
  • Design and execute a research project in a relevant area.

Research labs

  1. Microbiology / Biochemistry Lab: A fully equipped microbiological lab that allows working on pathogens and/or spoilage microbes is combined with a biochemistry lab which enables us to further analyze various food products such as dairy, olive oil, olives, meat, etc.
  2. New Product Development Lab: A variety of products can be developed in this lab such as pasta freeze dried products, canned food products, dough based products, etc. 
  3. Dairy Lab: In this lab students produce and examine a variety of dairy products such as cheese, yogurt, and ice-cream. 

Student Handbook

Courses
Level 4
  •   Food Raw Materials
  •   Food Safety Management
  •   Professional Studies
  •   Introductory Biochemistry
  •   Food Preservation & Sensory Analysis
  •   Nutrition
  •   Foundation Law
Level 5
  •   Food Quality and Legislation
  •   New Product Development I
  •   Processing Technology 
  •   Biochemistry
  •   Analysis and Examination of Food
  •   Research Methods
  •   Confectionery Technology
  •   Dairy Technology
Level 6
  • Applied Quality Management
  • Research Project
  • Industrial Work Experience 
  • New Product Development II
  • Applied Food Safety
  • Food Biotechnology
  • Applied Food Biochemistry
  • Independent Study
  • Contemporary Nutrition
  • Nutrition and the Consumer
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