Structure of the Curriculum

The semester totals shown in the tables below on contact hours, ECTS units and work load have been computed by taking into account the Compulsory courses and the minimum number of required courses from the Compulsory Elective Course Groups. Optional courses are excluded.

  • At minimum, two (2) courses must be selected from each of the Compulsory Elective Course Groups A, B and C.
  • Industrial training lasts for 4 months with an optional extension to 6 months (in which case it corresponds to 25 ECTS units instead of 18 units).
  • Industrial training can be substituted by at least 3 curriculum courses (which are either characterized as optional or belong to the three elective groups (including those offered by the Department of Agriculture); in the latter case, these courses will be selected as extra courses beyond the minimal requirements of the corresponding elective group. The sum of ECTS units for the course elected as substitutes of Industrial training should be at least 18 units.
  • Only compulsory and compulsory elective courses are taken into account when computing the total number of ECTS units and the student’s GPA. Optional courses and extra courses selected from the elective groups (beyond the minimum requirements) are shown in the Diploma Supplement (along with the ECTS units and the student grade) but are not included in the calculation of the total ECTS units or the GPA.
  • Minimum requirements for degree: 50 courses + Research Project + Industrial Training.
  • Minimum number of ECTS units for degree: 300.

Summary presentation of the Undergraduate Curriculum:

1st Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190101 Mathematics I C
(GBC)		 3 1 4 150 6
276-190102 Physics C
(GBC)		 3 1 4 150 6
276-190103 General and Inorganic Chemistry C
(GBC)		 3 3 6 175 7
276-190104 Organic Chemistry C
(GBC)		 3 3 112,5 4,5
276-190105 Biology – Genetics C
(GBC)		 2 2 75 3
276-190106 Nutrition and Nutritional Value of Foods C
(SBC)		 2 2 62,5 2,5
276-190107 Introduction to Food Science and Technology C
(GBC)		 1 1 25 1
SEMESTER TOTAL
 17 3 2 22 750 30

2nd Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190201 Mathematics II C
(GBC)		 3 2 5 187,5 7,5
276-190202 Analytical Chemistry C
(GBC)		 2 2 4 125 5
276-190203 General Microbiology C
(GBC)		 2 2 4 125 5
276-190204 Food Biochemistry C
(SBC)		 2 2 75 3
276-190205 Physical Chemistry of Foods C
(SBC)		 3 3 112,5 4,5
276-190206 Informatics C
(SDC)		 1 3 4 125 5
276-190207 Special Topics in Physics O
(SBC)		 3 2 5 50 2
SEMESTER TOTAL 13 7 2 22 750 30

3rd Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190301 Food Engineering I – Mass and Energy Balances C
(SBC)		 3 1 2 6 187,5 7,5
276-190302 Food Microbiology C
(SBC)		 2 4 6 150 6
276-190303 Quality Assurance and Control C
(SBC)		 1 3 1 5 150 6
276-190304 Statistics for Food Technologists – Computational Statistics and Data Analysis C
(SBC)		 2 2 4 125 5
276-190305 Food Chemistry C
(SBC)		 3 2 5 137,5 5,5
SEMESTER TOTAL 11 12 3 26 750 30

4th Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190401 Food Engineering II C
(SC)		 2 2 1 5 162,5 6,5
276-190402 Food Plant Sanitation and Safety C
(SBC)		 2 2 75 3
276-190403 Food Marketing C
(GKC)		 2 2 75 3
276-190404 Food Processing I C
(SBC)		 2 1 1 4 125 5
276-190405 Scientific Report Writing (Seminar) C
(SDC)		 2 2 75 3
276-190406 Organization and Management of Food Industries C
(GKC)		 2 2 75 3
276-190407 Food Analysis C
(SBC)		 2 2 1 5 162,5 6,5
SEMESTER TOTAL 12 7 3 22 750 30

5th Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
Team A: 2 Elective Courses from 4 offered
276-190501 Technology and Quality Control of Olive Oil and Lipids E
(SBC)		 3 3 6 187,5 7,5
276-190502 Technology and Quality Control of Milk and Dairy Products E
(SBC)		 3 3 6 187,5 7,5
276-190503 Technology and Quality Control of Fish Products E
(SBC)		 3 3 6 187,5 7,5
276-190504 Statistical Process Control E
(SBC)		 3 3 6 187,5 7,5
TOTAL OF GROUP A COURSES 6 6 12 375 15
276-190505 Food Processing II C
(SBC)		 2 2 2 6 200 8
276-190506 Food Legislation C
(SBC)		 2 2 75 3
276-190507 Food Toxicology C
(SBC)		 2 1 3 100 4
SEMESTER TOTAL 12 8 3 23 750 30

6th Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
Team B: 2 Elective Courses from 4 offered
276-190601 Technology and Quality Control of Cereals E
(SC)		 3 3 6 187,5 7,5
276-190602 Technology and Quality Control of Fruits and Vegetables E
(SC)		 3 3 6 187,5 7,5
276-190603 Technology and Quality Control of Meat and Meat Products E
(SC)		 3 3 6 187,5 7,5
276-190604 Technology and Quality Control of Water E
(SC)		 3 3 6 187,5 7,5
TOTAL OF GROUP B COURSES 6 6 12 375 15
276-190605 Management and Treatment of Wastewater from Food Industries C
(SC)		 2 2 75 3
276-190606 Nanotechnology and Biomaterials Specialization C
(SC)		 2 2 75 3
276-190607 Quality Management C
(SBC)		 1 1 2 75 3
Team C: 2 Elective Courses from 7 offered
276-190608 Computer Applications in Food Technology E
(SBC)		 2 2 75 3
276-190609 Statistical Techniques of Product Optimization E
(SBC)		 2 2 75 3
276-190610 Technical English E
(SDC)		 2 2 75 3
276-190611 Accounting in the Food Industries E
(GKC)		 2 2 75 3
276-190612 Multivariate Techniques: Statistical Analysis and Case Studies E
(SBC)		 2 2 75 3
276-190613 Project Management E
(SBC)		 2 2 75 3
276-190614 Collective Actions and Social Entrepreneurship E
(SC)		 2 2 75 3
TOTAL OF GROUP C COURSES 4 4 150 6
SEMESTER TOTAL 15 6 1 20 750 30

7th Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190701 Instrumental Analysis of Foods C
(SBC)		 3 3 6 187,5 7,5
276-190702 Food Packaging C
(SC)		 2 2 4 125 5
276-190703 Structure and Function of Foods C
(SC)		 3 3 112,5 4,5
276-190704 Molecular Analysis Techniques C
(SBC)		 2 2 4 125 5
276-190705 Sustainability and Food C
(SC)		 2 2 100 4
276-190706 Food Contaminants C
(SC)		 2 2 100 4
276-190707 Postharvest Physiology and Treatment of Agricultural Products O
(SC)		 4 4 100 4
276-190708 Industrial and Energy Plants O
(SC)		 4 4 125 5
SEMESTER TOTAL 14 7 21 750 30

8th Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190801 Food Biotechnology and Industrial Fermentation C
(SBC)		 2 3 5 150 6
276-190802 New Food Product Development C
(SBC)		 3 3 6 225 9
276-190803 Measurements and Process Control in the Food Industry C
(SBC)		 2 1 3 112,5 4,5
276-190784 Physical Properties of Foods C
(SC)		 2 1 3 112,5 4,5
276-190805 Examination of Food Authenticity C
(SC)		 2 2 75 3
276-190806 Epidemiology, Microbiological Food Safety, Public Health C
(SC)		 2 2 75 3
276-190807 Feed Technology O
(SC)		 4 4 100 4
276-190808 Aromatic and Pharmaceutical Plants O
(SC)		 4 4 150 6
SEMESTER TOTAL 13 3 5 21 750 30

9th Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190901 Food Process Design C
(SBC)		 5 2 7 300 12
276-190902 Food Supply Chains O
(SC)		 4 4 100 4
276-190903 Consumer Behavior – Market Research O
(SDC)		 4 4 150 6
SEMESTER TOTAL 5 2 7 300 12

10th Semester

CODE COURSE TITLE TYPE TEACHING HOURS SW ECTS
TH LAB PE TOTAL
276-190911 Research Project C 750 30
SEMESTER TOTAL 750 30
CODE TEACHING HOURS (PER WEEK) SW ECTS
TH LAB PE TOTAL
All Semesters 112 53 21 186 7050 282
276-190912 Industrial Practice (Internship) 450 18
TOTAL OF CURRICULUM
 112 53 21 186 7500 300

 

Table of Course Prerequisites

Course… is prerequisite…
Physics Food Engineering I – Mass and Energy Balances
General Microbiology Food Microbiology
Statistics for Food Technologists – Computational Statistics and Data Analysis Statistical Process Control
Food Processing II Food Process Design
Biology – Genetics Molecular Analysis Techniques

 

Table of Prerequisites for Research Project/Industrial Training

Research Project
  • After the completion of the 8th Semester
  • Successful completion of 35 out of 50 courses
  • Successful completion of the Technical Writing course before oral presentation of Project
Industrial Training (Internship)
  • After the completion of the 8th Semester
  • Successful completion of 30 out of 50 courses
  • Successful completion of the minimal requirements from the Compulsory Elective Course Groups A and B

Abbreviations

C Compulsory Course
E Compulsory Elective Course
O Optional Course
GBC General Background Course
SBC Special Background Course
SC Specialised Course
SDC Skills Development Course
GKC General Knowledge Course
TH Hours of Theory per week
LAB Laboratory Practice Hours per week
PE Hours of Practice Exercises per week
SW Semester Workload
ECTS European Credit Transfer and Accumulation System