Curriculum Structure

The curriculum of this program complies with the European Commission Directive and meets the minimum theoretical/practical ratio set out therein. The program is structured in 4 semesters. The studies last 2 years. The total student workload throughout the integrated studies including theoretical instruction, practice, project preparation is equivalent to a number of credits of 120 (ECTS).

Curriculum Overview

Study Curriculum: MSc. Food Science and Technology
SEMESTER  1: 30 ECTS
  Hours/ Week  
Nr O/E Course L E ECTS
1 O Applied Microbiology in Food Industry 2 2 6
2 O Advanced in Food Biochemistry 2 2 6
3 O Advanced Nutrition 2 2 6
4 O General Quality Management in the Food Industry 2 2 5
5 O Scientific Research Methodology with Applied Statistics 2 1 5
6 E Food Mycology 2 1 2
7 E Food Fermentation and Advanced Technologies 2 1 2
8 E Food Fats and Oils 2 1 2
9 E Molecular Biology 2 1 2
10 E Professional English Language 2 0 2
The student must choose one elective courses
SEMESTER  2 :  30 ECTS
11 O Spectroscopic and Chromatographic Methods in Food Analysis 2 2 6  
12 O Food Processing and Preservation 2 2 5
13 O Hygiene and Sanitation in the Food Industry 2 1 5
14 O Advanced in Food Biotechnology 2 2 6
15 O Food Toxicology 2 2 6
16 E Marketing in the Food Industry 2 1 2
17 E Application of Biosensors in Food Analysis 2 1 2
18 E Food Fortification and Biofortification 2 1 2
The student must choose one elective courses
SECOND YEAR (PROFILES): 60 ECTS
A NUTRITION
B FOOD TECHNOLOGY
C FOOD SAFETY AND QUALITY MANAGEMENT
  A NUTRITION
  SEMESTER 3:  30 ECTS
19 O Applied Diet therapy 2 2 6  
20 O Food Additives and Supplements 2 1 5
21 O Nutrition in sports 2 1 5
22 O Physiology of Nutrition 2 2 6
23 O Clinical Aspects of Nutrition 2 2 6
24 E Genetics and Nutrition 2 1 2
25 E Psychology of Nutrition 2 1 2
26 E National and European Union (EU) Food Legislation 2 1 2
27 E Nutrition Through the Life Stages 2 1 2
28 E Probiotics and Starter Cultures 2 1 2
The student must choose one elective courses
  SEMESTER 4:  30 ECTS        
  O Master Thesis     30
   
B FOOD TECHNOLOGY
  SEMESTER 3:  30 ECTS
29 O Engineering Processes in Food Technology 2 2 5  
30 O Food Packaging and Storage 2 1 5
31 O Waste and By-products Management in the Food Industry 2 1 5
32 O National and European Union (EU) Food Legislation 2 1 5
33 E The Science of Bread and Confectionery 2 2 5
34 E Dairy Science and Technology 2 2 5
35 E Science and Technology of alcoholic and non-alcoholic beverages 2 2 5
36 E Science and Technology of  Meat, Poultry and Fish 2 2 5
The student must choose two elective courses
  SEMESTER 4:  30 ECTS        
  O Master Thesis     30
   
C FOOD SAFETY AND QUALITY MANAGEMENT
  SEMESTER 3:  30 ECTS
37 O Waste and By-products Management in the Food Industry 2 1 5  
38 O Integrated Quality Management Systems 2 2 5
39 O Certifications and Audits in the Food Industry 2 2 5
40   National and European Union (EU) Food Legislation 2 1 5
41 O Food Safety and Quality Control 2 1 5
42 E Food Packaging and Storage 2 1 5
43 E Food Hazards and Their Monitoring 2 1 5
44 E Food Safety and International Market 2 1 5
The student must choose one elective courses
  SEMESTER 4:  30 ECTS
  O Master Thesis – – 30  

 

 

 

 

 

 

 

 

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