Bachelor's Degree in Food Technology. Department of Food Technology. Faculty of Agricultural Technology and Food Technology and Nutrition. Technological Educational Institute of Peloponnese.


The food technologists are able to:
- apply and increase the knowledge about the composition of food, while respecting their quality and safety;
- assess in terms of quantity the performance of the food processing equipment;
- suggest, based on technical and financial criteria, the suitable equipment and production processes;
- use quantitative techniques, in order to evaluate significant factors of 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 perform chemical, physical, microbiological and sampling analyses, in order to estimate the quality and safety of food and control methods for all food microorganisms (pathogenic, spoilage, fermentations);
- participate in the evaluation / assessment of food production processes, using techniques such as Risk Analysis - Critical Control Points (HACCP), in order to ensure the production of safe and quality products;
- supervise and apply the methods for ensuring food quality, during the processing thereof, in order to agree with acknowledged quality systems (e.g. ISO 9000), the relevant environmental specifications, and legal requirements;
- participate in and assist to the development of research programmes and programmes for the development of new food products, while participating in programmes of multiple scientific subjects;
- contribute to and participate in the operation, administration - management, and control of the food processing industrial processes;
- have a suitable background in order to engage with education and research;
- perform the above by using suitable skills of interpersonal communication, including the ability to work either personally or as members of small or large teams;
- prepare reports and deliver presentations about the results of investigations, studies, research, etc.;
- 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 curriculum of the Department covers the applications of science and technology in food, and specifically with regard to the production, processing, distribution, preparation, examination, legislation, and the use of food. In addition, it includes the teaching of the principles of biology, physics, chemistry, and economics, as well as of IT technologies.
The curriculum includes courses of general background, a course on Administration - Finance - Legislation - Humanitarian Studies, and courses of special background and specialty.

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