The aim of the course is:

The course is the basic introductory course of food science and technology Introduces:

• the basic and fundamental principles of food science and the underlying technologies associated with the production of safe and nutritious, fresh and processed food for humans.
• the main technologies of food processing and preservation such as dehydration (drying), refrigeration, freezing, heat treatment (canning).

Upon successful completion of the course, the student will be able to:

Will have knowledge and understanding of key issues and the latest developments in Food Science and Technology.

• Has acquired the ability to understand complex concepts and to be informed about developments in the field of Food Science and Nutrition.
• Will be able to formulate and express views on Food Science and Nutrition issues to multiple recipients such as the scientific community of other fields of knowledge, the Food Industry, especially professionals in the professional field, society as a whole.
  • Has acquired communication skills in Food and Nutrition.
  The knowledge, scientific abilities and skills that the student will have acquired with this introductory course can be used (if they wish to be led) in the next course of study in it or in related scientific subjects.