Description
The Integrated Master's Degree in Food Science and Human Nutrition is offered by the Department of Food Science and Human Nutrition of the Agricultural University of Athens. The Department focuses academically on Food Science and Human Nutrition and provides education in Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing, Applied Food Science, Human Nutrition and Dietetics. The programme combines theoretical, laboratory and applied education and covers areas including food chemistry and analysis, food microbiology and biotechnology, food engineering and processing, dairy science, oenology, food quality control and safety, nutrition and metabolism.
Relation to Employment
Graduates of the Department can pursue professional and scientific careers in the food sector either as freelancers or as employees in the public or private sector. Possible career prospects include: - Food industry executives (product design, production, quality control, management services, etc.), - Executives of food analysis laboratories, - Consultants in the food sector.
Access Requirements / Progression Opportunities
Admission to the program requires a Secondary School Leaving Certificate (High School Diploma) and successful participation in national-level examinations.
Knowledge
• Possess specialised knowledge in Food Science and Human Nutrition, including food chemistry and analysis, microbiology, food technology and processing, quality control, food safety, oenology, nutrition and metabolism.
• Understand raw materials, the regulatory framework and current scientific developments related to food production, labelling, distribution and quality.
Skills
• Perform qualitative and quantitative chemical analyses, apply laboratory methods and use computational tools for data processing and evaluation.
• Design and develop new products and industrial processes, implement ISO systems, and assess food quality, safety and innovation.
• Analyse complex food and nutrition-related problems and propose scientifically sound and evidence-based solutions.
Competences
• Evaluate and synthesise scientific information and international literature, applying critical thinking and scientific reasoning.
• Communicate scientific data and proposals to specialist and non-specialist audiences, using appropriate means and scientific terminology.
• Collaborate with other scientists and contribute to the dissemination of knowledge in Food Science and Human Nutrition.