Description
The Bachelor’s Degree in Food Science and Technology is offered by the Department of Food Science and Technology of the School of Agricultural Sciences at the University of Patras. It is a study program focusing on food production, processing, safety, and quality. Students acquire knowledge in food chemistry, microbiology, processing technology, quality assurance, and nutrition, as well as skills in laboratory control and technological application. The program contributes to the development of graduates with specialized scientific and technological training in the field of food sciences.
Relation to Employment
The program aims at skills enabling careers in the food industry, quality assurance, food processing technology, and research. It includes laboratory training and internship opportunities, preparing graduates for food industries, quality control laboratories, research centers, and food safety organizations.
Access Requirements / Progression Opportunities
Admission to the program requires a secondary school leaving certificate and successful participation in national-level examinations or placement examinations.
Knowledge
The Undergraduate Program of the Department of Food Science and Technology aims to educate scientists with knowledge in food chemistry and microbiology, food processing technology, quality assurance, and food safety. Students develop skills in laboratory analysis, quality control, development of innovative products, and the application of modern technologies in the food industry.
Skills
The program equips students with skills in food laboratory analysis, quality control, application of food processing technologies, and development of innovative food products. It includes food chemistry, microbiology, processing technology, food safety, and quality assurance, with primary training taking place in food laboratories and industrial applications.
Competences
The department’s program provides knowledge in food science and technology, developing students’ abilities in laboratory analysis, quality control, application of processing technologies, and development of innovative food products. Graduates gain capabilities in the scientific and technological approach to issues of food safety, nutrition, and industrial food production.