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Perrotis College

Still a young institution of only 20 years, Perrotis College has already made waves in the Greek educational landscape, filling a vital space in the areas of agricultural and environmental science, food technology, and related fields. Distinguishing it from its peers in Greece, Perrotis College serves as a dynamic link between Industry and Academia by undertaking projects in applied research in direct collaboration with established as well as up-and-coming players in the agro-food sector, Perrotis College acts as catalyst for meaningful progress in the field, and enables synergies which help to increase competency and refine the skills and technical expertise of actors in the agrofood sector at-large.

Perrotis College has also forged important working partnerships with leading US universities, including UC Davis, Worcester Polytechnic Institute, Rutgers University, St. Leo University, California State University at Fresno, and more.

In the period to follow, the School will look to deepen these collaborations and fashion new ones – with academic institutions and industry partners alike. A primary area of focus will be the new Perrotis College School of Graduate Studies, to open its doors to students in the Fall of 2017. This will not only expand the breadth of available programs, but also further our position as a leading applied research institution in the region.

Perrotis College programs at the Undergraduate level will also be enriched, with a view to incorporating additional majors to the ones currently offered in the near future.

Educational Farm

As the world’s population grows, and our natural resources and the environment suffer the dangerous pressures of overuse, the College’s Educational Farm aims to be a catalyst for meaningful progress in the agrofood sector by teaching methods that will improve yields and food production while placing a premium on sustainability.

Over the next few years, we are looking to increase our product portfolio (with upcoming additions including Cheese and Yogurt). We are also looking to enhance our practical research footprint to remain one of the most trusted food innovators in Greece (in the past the School has successfully introduced to the Greek market Ω3 eggs and pasteurized milk).

An institution-wide effort to consistently improve our waste-management procedures and to increase environmental awareness and ethical, sustainable practices is always a priority. We are perpetually striving to become more energy efficient at all levels of operation.  

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