Description
The graduates of the Department of Food and Nutritional Sciences:
- know at a theoretical and practical level the basic principles of the scientific fields of Chemistry and Food Analysis, of Food Safety and Microbiology, of Food Processing, and of Food Applied Science;
- understand the chemical processes defining the properties and the interactions between the various ingredients of food, the basic chemical and biochemical reactions limiting the life span of food, and the principles governing the analytical techniques related to food analysis;
- understand the conditions where pathogenic microorganisms found in food grow, along with the principles governing the preservation of food through fermentation processes;
- understand the requirements for the use of water and the management of wastes during food processing;
- are capable of using analytical instruments and apply laboratory techniques for the chemical, biochemical, and microbiological analysis of foods;
- apply hygiene principles and practices during the processing of food, under which the pathogen microorganisms found in food are deactivated, eliminated or become harmless to humans;
- select suitable packaging materials, based on their properties and use;
- check, guarantee, and certify the quality of foods.
At a wider level, the graduates of the Department hold the knowledge, the skills, and the competences required for the conversion of unprocessed raw materials to attractive, safe, and tasty foods and beverages.
Relation to Employment
Graduates of the Department of Food and Nutrition Sciences of the University of the Aegean are capable of working firstly in the private sector (Food Businesses, Consulting Companies for Food Industries, Nutrition Consultants, Nutrition Units, etc.), and secondly, in the public sector (Food Analysis Laboratories, Research Centres, Public Food Inspection Bodies, Universities, Vocational Training Institutes and Schools, etc.) being capable of the following activities:
i) Chemical, microbiologic, and organoleptic food analyses. Analyses for the detection of genetic modifications.
ii) Proposals regarding the policy of decisions that refers to the management of the nutritional chain: Primary Production - Processing - Consumption for the best possible use of raw materials, based on modern business rules and proper practices of health and safety, which shall satisfy the economy and public health.
iii) Supervision and Control of food safety and quality. Preparation, application, and control of quality assurance and food health systems, as per the current certification standards.
iv) Support to the food industry with regard to the safe production, processing, packaging, shipping, maintenance, storage, and distribution of food.
v) Support to the food industry with regard to the safe and sustainable management - use of the by-products and wastes of its production.
vi) Support to the food industry on the fields of management, organization, and operation of food businesses and food marketing.
vii) Support to the food industry in the field of research and development for new food, with the purpose of producing nutritional products with certified benefits for health (functional food) and/or with an increased lifespan, by using new and environmentally-friendly techniques.
viii) Provision of nutrition advice to citizens. Design, organization, and implementation of nutritional education programmes in the community (schools, public services, private bodies, etc.) with the purpose of adopting a balanced nutrition and making better nutritional choices, in order to promote public health. Design of menus in restaurants, hospitals, canteens, based on the principles of proper nutrition.
ix) Treatment of nutritional risks, promotion and support of preventing measures in order to deal with them.
x) Conduct of research regarding the sciences of food and nutrition.
xi) Participation in certification examinations for Food and Nutrition Scientists, held by Greek, European or International Public Sectors and/or Scientific Societies.
xii) Teaching in Secondary Education, on the subject of food and nutrition (Vocational Upper High-School, Vocational Training Schools, Institutes of Vocational Training, etc.).
Access Requirements / Progression Opportunities
Knowledge
Skills
Competences