Bachelor's degree in Food Technology. Department of Food Technology. Faculty of Agricultural Τechnology. Technological Educational Institute of Thessaly.


The learners shall be capable following the completion of their studies a) of having analytical knowledge about the subject of their studies, understand the principles of the subject of Food Technologist, delve into, expand, and increase their acquired knowledge, while understanding the evolutionary dynamics of the field, and b) analyse and adjust the knowledge acquired, in order to implement them in various issues of their scientific field, properly apply the tools and techniques concerning the management of basic issues, resolve composite and/or new problems, and communicate with specialized and unspecialized groups and with the public, with the purpose of conveying information, ideas, problems, and solutions over specific issues, and finally, c) design, manage, and implement research work, take decisions, evaluate them, and undertake the responsibility in modern professional and business environments, which are constantly changing and evolving, while being capable of undertaking, within specific contexts, the responsibility for developing knowledge, skills, and competences of individuals and groups.

Further Information

Upon completing their studies, the graduates of the Department of Food Technology acquire the necessary, as per the international standards, theoretical and technological knowledge and skills, in order to professionally engage with every aspect of the cognitive subject, as per Presidential Decree 78 (Government Gazette 36/1989) that specifies the professional rights of this specialisation.

Relation To Employment

With the degree of Food Technologist, as per the approved vocational rights (Government Gazette 36/ issue A/07-02-1989), 1) The graduates of the Department 1) are able to work either autonomously or in collaboration with other scientists in the study, research, and application of modern technology over modern and special fields of nutrition and dietetics, 2) are entitled to engage with the following subjects: a) Examination of food, b) Preparation of label with information about the contents in food producing industries (design for the production of foods, etc.), c) Participation in the preparation of specifications for the creation of new products, d) Undertaking of the responsibility and supervision of the mass production of food. 3) Quality control and food control laboratories.


Access to this type of qualification have those who have completed at least the secondary education (level 4).
Holders of such qualifications gain access to study programmes at the same level or at level 7 or 8.

Ways To Aquire

Qualifications of this type are acquired via formal education.