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