The subject of the specialization in Food Science and Technology covers the field of industrial manufacture – processing and preservation of agricultural products (plant and animal origin) aiming to food production.
The educational and research areas of the specialization includes: 1) Food Processing and Engineering, 2) Food Chemistry and Physical Chemistry, 3) Microbiology, Safety and Hygiene of Foods, 4) Biochemistry and Human Nutrition, and 5) Oenology and related technologies of industrial processing of products which are of particular interest for the agricultural commodities produced in the country.
Αpart from the skills related to general agricultural education, the graduates of the specialization obtain background on: 1) the design of food processes, 2) the structure of production lines and the principles of equipment selection for the food industry, 3) the chemical, physicochemical, biochemical and microbiological analyses as well as the quality control and hygiene of foods and beverages, 4) the nutritional value of foods and their constituents as related to the human nutrition and well-being, and 5) the environmentally friendly and economically viable use of energy and water resources in food manufacturing as well as the valorization of industrial by-products.
The department of Food Science and Technology includes 4 laboratories.