MSc in Food, Νutrition and Health
Curriculum – Specializations
MSc in FOOD, NUTRITION AND HEALTH is structured in three specializations:
Α. Nutrition, Public Health and Policies
Β. Food Chemistry and Nutrition
C. Study and Exploitation of Natural Products
Postgraduate students must a) attend courses and a series of seminar lectures, given by experts from the food industry and/or other academic institutions and/or public authorities b) complete a 2-month Internship in the food industry or food consulting companies or food certification agencies or academic institutions c) purse research and present their MSc Thesis. The ECTS required for Postgraduate Diploma is ninety (90).
The MSc Program is taught in Greek whereas the MSc thesis can be written in Greek or any other EU Language (as approved by the Department’s General Assembly).
According to the MSc Curriculum, attending courses is mandatory. Every module is equivalent to thirty nine (39) teaching hours.
The Curriculum is structured as follows:
Ι) Specialization – Nutrition, Public Health and Policies
The first semester includes five (5) courses, the ECTS for which is thirty (30).
The second semester includes five (5) courses, the ECTS for which is also thirty (30).
|
1st Semester |
2nd Semester |
||
|
MODULES |
ECTS |
MODULES |
ECTS |
|
Introduction to Human Nutrition |
6 |
Nutritional Treatment of Chronic Diseases |
5 |
|
Biostatistics |
6 |
Nutrition and Public Health – Nutritional Education |
5 |
|
Methodology of Nutritional Research and Epidemiology |
6 |
Food and Nutrition Policy |
6 |
|
Bioactive Compounds and Functional Foods |
6 |
Food and Nutrition Science Communication |
8 |
|
Legislation and Food Safety Management Systems (HACCP) |
6 |
Current Innovative Topics in Food and Nutrition |
6 |
|
TOTAL ECTS |
30 |
TOTAL ECTS |
30 |
ΙI) Specialization – Food Chemistry and Nutrition
The first semester includes five (5) courses, the ECTS for which is thirty (30).
The second semester includes four (4) courses, three (3) of which are compulsory and one (1) is elective, chosen amongst two available elective courses. The ECTS for the second semester is also thirty (30).
|
1st Semester |
2nd Semester |
||
|
MODULES |
ECTS |
MODULES |
ECTS |
|
Food Chemistry |
8 |
Food Analysis |
10 |
|
Food biopolymers |
6 |
Current Innovative Topics in Food and Nutrition |
6 |
|
Applied Statistics – Chemiometrics (Statistical Data Analysis) |
5 |
Food and Nutrition Policy |
6 |
|
Bioactive Compounds and Functional Foods |
5 |
Food and Nutrition Science Communication (Elective) |
8 |
|
Legislation and Food Safety Management Systems (HACCP) |
6 |
Bioactivity, Toxicity and Determination Techniques (Elective) |
8 |
|
TOTAL ECTS |
30 |
TOTAL ECTS |
30 |
III) Specialization – Study and Exploitation of Natural Products
The first semester includes four (4) courses and the seminar lectures. Two of the courses are compulsory, one course is selected and assigned per student by the Coordinating Committee according to the background of the student, and one is elective. Total ECTS for the first semester is thirty (30).
The second semester includes four (4) courses and the seminar lectures. Two of the courses are compulsory, one course is selected and assigned per student by the Coordinating Committee according to the background of the student, and one is elective. Total ECTS for the second semester is also thirty (30).
|
1st Semester |
2nd Semester |
|
||
|
MODULES |
ECTS |
MODULES |
ECTS |
|
|
Natural Products |
10 |
Structural Identification of Natural Products |
10 |
|
|
Isolation Techniques - Chromatographic Separation of Natural Products |
8 |
Bioactivity, Toxicity and Determination Techniques |
8 |
|
|
Applied Statistics - Chemiometrics (Statistical Data Analysis) (Elective) |
5 |
Design and Synthesis of Natural Metabolites and their Derivatives (Elective) |
5 |
|
|
Authenticity Certification of Natural Products (Elective) |
5 |
Computational Methods for the Study of Structure and Action of Bioactive Substances – Molecular Engineering (Elective) |
5 |
|
|
Quality Control of Natural Products (Elective) |
5 |
Medicinal and Aromatic Plants (Cultivation, Harvesting, Processing, Commercial Exploitation) (Elective) |
5 |
|
|
Biodiversity of Medicinal - Aromatic Plants and Bioactive Products (Elective) |
5 |
Applications of Natural Products (Functional Foods, Natural Preservatives, Agrochemicals, Exploitation of Byproducts, etc.) (Elective) |
5 |
|
|
Introduction to Human Nutrition (Elective) |
5 |
Nutrition and Public Health - Nutritional Education (Elective) |
2 |
|
|
Seminars |
2 |
Seminars |
2 |
|
|
TOTAL ECTS |
30 |
TOTAL ECTS |
30 |
|
3d Semester – Common for all three Specializations
The third semester includes the Internship (4 ECTS), the seminar lectures (2), and research and the presentation of the MSc Thesis (24 ECTS). Total ECTS is thirty (30).
|
3d Semester |
ECTS |
|
MSc Thesis |
24 |
|
Internship |
4 |
|
Seminars |
2 |
|
TOTAL ECTS |
30 |