Food Science & Technology

Undergraduate Studies

B.Sc. 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.

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Learning outcomes

LEARNING OUTCOMES

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.

Modules

CURRICULUM

1^st Year
Environment and Climate Change	10credits
Principles of Biology	10credits
Basic Mathematics	10credits
Introductory Composition	10credits
Information System Skills	10credits
English Language I	10credits
Sustainability & Society	10credits
Mediterranean Diet: Science & Culture	10credits
Introduction to Information System	10credits
Introduction to Academic Writing	10credits
Public Speaking & Business Communication	10credits
English Language II	10credits

2^nd Year
General and Organic Chemistry	10credits
Food Raw Materials	10credits
Principles of Microbiology and Toxicology	10credits
Mathematics and Research Methodology	10credits
Food Marketing	10credits
Applied Microbiology	10credits
Introduction to Biochemistry	10credits
Introduction to Physical Chemistry	10credits
Principles of Food Chemistry	10credits
Food Preservation and Processing Technology	10credits
Academic and IT skills	20credits

3^rd Year
Processing Technology	10credits
Microbiological Examination of Food	10credits
Nutrition	10credits
Applied Food Law	10credits
Statistical Techniques in Research	10credits
Advanced Biochemistry: Enzymes & Metabolism	10credits
Sensory Analysis of Food	10credits
Dairy Technology	10credits
Chemical Analysis of Food	10credits
Cereal and Baking Technology	10credits
Meat Technology	10credits
Food Engineering and Waste Management	10credits

4^th Year
Applied Food Safety	10 credits
Applied Food Biochemistry	10 credits
Contemporary Nutrition	10 credits
Applied Quality Management	20 credits
Advanced Food Product Development	20 credits
Food Biotechnology	10 credits
Industrial Work Experience *	10 credits
Current Issues in Food and Nutrition *	10 credits
Research Project	30 credits

*Students can choose one of the two courses