ACADEMICS
Graduate Studies
MSc in New Food Product & Business Development

The program accepts applications from Bachelor degree holders in Food Science, Food Technology, and other related subjects such as Agriculture, Chemistry, Chemical Engineering, Veterinary, Biology, etc.  The teaching method has been designed to be accessible to students already employed, with classes in the evenings of weekdays and on weekends.  

The program is designed to be client-specific. In that respect, students will be able to focus and acquire in depth knowledge and become specialists on the specific food product of their choice. During the third semester, students will have the opportunity to think of and create their own novel product and holistically study the major parameters involved in its development.

During the final semester of their studies, students will engage in primary research on a topic of their choice. Indicatively, such fields include:

Predictive microbiological modelling, biodegradable food packaging, use of natural antimicrobial agents, stability of complex food systems as emulsions and foams, minor compounds in olive oil, and so on.

In this highly innovative, client-specific environment, and in-depth research projects, students will acquire the skills and underpinning knowledge needed to follow a range of career paths both in Greece and abroad in food industries: in Safety Management and Quality Assurance, Marketing Management, in the R&D Department, Laboratory of Food Quality and Safety, and as Staff member advising on Legislation & Communication, Purchasing Manager of Raw Materials and Operational Manager. Graduates will also be able to work as entrepreneurs, independent consultants and trainers in the agro-food sector. 

Courses

The following courses will be common for all first year students: 

  • Entrepreneurship
  • Research Methods and Data Management
  • Innovative Technologies for Sustainable Agricultural Systems
  • Bioinformatics/ Genomics
  • Consumer Needs and Trends
  • Current Issues (seminar)

Specialization courses

Risk Analysis and Crisis Management (C)

The aim of this course is to provide essential knowledge leading to the identification of the risk factors that might have the potential to cause harm. Moreover, the course evaluates these factors thoroughly and decides accordingly, focusing on feasible ways either to reduce them significantly or to eliminate them, through risk control.

In the case a risk leads to crisis, the course provides the strategic operations, starting from Readiness of the crisis, going through the Responsiveness of the crisis to the Recovery. Therefore all pre- crisis, actual crisis and post-crisis techniques are thoroughly examined.  

Food Structure and Sensory Analysis (C)

This course aims to develop students’ understanding of the high complexity of the food structure due to the multiple interactions among the food components. The product groups that will be thoroughly studied are emulsions containing oil and water, and soft solid materials containing biopolymers. The students get an overview of the relevant underlying physics and chemistry as well as the correlation of food structure with the sensorial properties. An overview of the discipline of sensory science will be provided by analyzing the physiology of the senses involved during consumption as well as the principles underlying sensory analysis.

Food Quality Assurance (C)

The aim of this course is to provide students with in depth knowledge on quality issues for identifying and overcoming quality related problems. To achieve the highest of industry standards of quality, certain Quality Certifications, Govt. Regulations, ISO 9000, ISO22.000, IFS and BRC are examined.

The course also provides in depth knowledge on the quantitative microbial ecology of foods including pathogens, taking into account environmental conditions and food properties and to apply this knowledge in developing predictive models.

Applied Food Legislation and Packaging (O)

The aim of this course is to provide significant information about the essential areas that legislation covers and also, to enable students to understand the legislation and apply it effectively in trouble shooting. The requirements for exports are also explored. Thus, the course provides the thematic division and all relevant aspects of the legislation.

The course also provides to students with an in depth knowledge on polymer materials, essential polymer structures, solvent based and solvent less lamination techniques, rotogravure and flexo printing, proposed packaging materials per product application, packaging machines and specific requirements of the co-extruded polymer structures for optimum machinability, excellent sealing profile and good mechanical properties.

Specialized Nutrition (O)

This course aims to develop knowledge and scientific critical thinking in contemporary nutrition topics. The course critically reviews the scientific knowledge in nutraceuticals and functional foods, the nutritional outcomes of food processing, nutritional genomics, and nutritional epigenetic marks; the role of probiotics and prebiotics in health, the concept of energy balance and its association with eating disorders. Topics related to the development and treatment of diseases, such as obesity, cardiovascular disease, diabetes and cancer will be addressed; moreover Mediterranean diet, vegetarianism and other diets are critically compared.

Food Marketing & Branding (O)

In this course students will explore the opportunities and challenges facing food marketers in today’s increasingly competitive and global environment. It extends on the various aspects of advertising and strategic marketing and applies these concepts to a brand equity perspective.

Advanced Topics in New Product Development in Animal / Plant Origin Products (O)

This course enables students to complete the whole process from idea generation to designing and developing innovative animal origin/ plant origin food products. The course requires students to integrate a number of food related aspects such as market analysis, product formulation, production line design, food hygiene and safety, sensory evaluation, packaging, labelling, legislation and cost analysis.

Advance Topics in Start-Up Companies (O)

The aim of this course is to provide students with in-depth knowledge on theoretical and practical entrepreneurial mechanisms and develop their critical thinking abilities in evaluating entrepreneurial topics from complementary perspectives. Topics covered in this course include:

  • Business life-cycle, from start-up to maturity
  • Entrepreneurial strategy at different stages of business growth
  • Managerial aspects of growing the business, including:

o   Marketing & Sales,

o   Leadership and Team management

o   Internationalization

o   Start-up Finance

      o   Managing a networked company

  • Personal entrepreneurial competencies and behavior
  • Utilising start-up and innovation ecosystems, including clusters and incubator networks
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