Description
The Bachelor's Degree in Food Science and Technology is offered by the Department of Food Science and Technology of the School of Food Sciences at the University of West Attica. The programme provides comprehensive education in food science, food processing technology, food chemistry, food microbiology, quality assurance, food safety and nutritional evaluation. Students acquire scientific knowledge and laboratory skills for the design, production, quality control and management of foods throughout the agri-food chain.
Relation to Employment
The program prepares graduates for careers in the food and beverage industry, in food production and processing companies, in quality control laboratories, certification bodies, inspection agencies, research institutions, new product development companies, and food safety and quality services. Opportunities for continuing studies at the master’s and doctoral levels are also available.
Access Requirements / Progression Opportunities
Admission to the program requires a Secondary School Leaving Certificate (High School Diploma) and successful participation in national-level examinations.
Knowledge
• Demonstrate fundamental theoretical knowledge of the basic sciences supporting Food Science and Technology, including Chemistry, Biology, Biochemistry, Physics, Mathematics and Statistics.
• Possess specialised knowledge of the core fields of Food Science and Technology, such as Food Microbiology, Food Chemistry, Food Analysis, Food Processing and Sensory Evaluation.
• Understand food technologies related to foods of animal and plant origin and their applications in the food industry.
• Understand the principles of food safety, quality assurance and decision-making in food production and control.
• Possess knowledge of scientific research, experimental design, new product development and the utilisation of food by-products.
Skills
• Apply modern scientific, analytical and laboratory techniques to the analysis, evaluation and processing of food products.
• Search, evaluate and use scientific literature to formulate hypotheses and support research or applied food science issues.
• Design experimental procedures, produce measurements, process data and evaluate research findings.
• Present scientific data clearly, both in written and oral form.
• Use laboratory equipment and technological tools to support research, production and quality control in the food sector.
Competences
• Apply scientific knowledge to the development of new food products and functional foods.
• Make evidence-based decisions on issues related to the food industry, food safety and quality assurance.
• Identify and solve problems related to Food Science and Technology.
• Manage and valorise food by-products, contributing to sustainable production and the circular economy.
• Combine theoretical knowledge, laboratory experience and research methodology to support innovative applications in the food sector.