BSc in Food Technology. Department of Food Technology. Faculty of Food Technology & Nutrition. Technological Educational Institute of Athens.


The graduate of the Department of Food Technology, of Athens Technical Educational Institution of Athens acquires the following:
KNOWLEDGE: Those required for the application of appropriate and research-backed scientific methods, techniques and means for the production, processing, distribution, preparation, examination, the legislation and utilization of food, as well as the related biological, physical, chemical and economic principles and Information technologies.
SKILLS: The graduate has skills for understanding, through knowledge, about the composition of food, the qualitative and quantitative assessment of processes, the processing equipment and the testing methods and quality assurance of food products, along with the administrative - managerial procedures for the successful production and control of the production units, and the storage, handling and marketing of food.
COMPETENCES: The graduate is able to apply with a documented way and safety, responsibly and efficiently the methods and techniques taught in both theoretical and practical level. Emphasis is paid on cooperation with educational, research institutes and food companies in Greece and abroad, for the exchange of information and knowledge through the conduct of joint training and research programs.
LEARNING OUTCOMES: Upon completing the graduate circle of studies, it is expected of the graduate of the Department of Food Technology to have the necessary scientific and technological knowledge and competences in order to work as a Food Technologist, and shall be able to:
- Apply and increase the knowledge and the composition of food, in terms of quality and safety.
- Quantitatively assess the performance of the food processing equipment, and suggest the suitable equipment and production processes, while also using quantitative techniques to assess safety and quality.
- Be responsible for the selection, specialization, establishment, and design of the total production technology, as well as for the operational design of the food processes.
- Develop and execute chemical, physical, microbiological, and organoleptic analyses, for the assessment of food quality and safety.
- Participate in the assessment / evaluation of the processes for the production of food, in order to ensure the production of safe and quality products.
- Supervise and apply quality assurance methods for foods.
- Participate in the development and preparation of research programmes and food product development programmes.
- Contribute to and participate in the operation, management, and control of the food processing industrial processes.
- Engage with education and research.
- Work using interpersonal relations, being a team player.
- Adopt and learn new techniques, in order to cope with the future trends and developments of science, technology, and of the market.

Further Information

The basic purpose of the programme is to provide suitable and comprehensive theoretical and practical education, in order to allow the graduates of the Department to make a scientifically informed choice and apply methods, techniques, data and means to produce safe and quality foods. The cognitive subject of the Department of Food Technology includes knowledge drawn from various scientific fields, such as biology, chemical engineering, and biochemistry, in an effort to make the food processing procedures more easily understood, and finally improve the food products. To this end, through this programme students study the physical, microbiological, and chemical composition of foods, with the purpose of applying scientific principles on the selection, maintenance, processing, packaging, distribution, and use of safe, nutritious and healthy foods. The basic programme of studies includes core courses on food chemistry, food analysis, food microbiology, food processing, food engineering, and food legislation, and it is supplemented with the courses of technologies for products of animal or plant origin, for quality assurance, for food management and marketing, along with IT knowledge.

Relation To Employment

Holders of qualifications that belong to this type may work either as self-employed or in positions of responsibility in companies and organizations in the private or in the public sector.


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.

Thematic Areas

Food processing