The undergraduate program of the Department of Food Science and Nutrition is a five-year (5-year) degree program that includes courses in Basic Sciences, Agricultural Sciences, Specialization Courses, and Advanced Electives. Most courses, in addition to lectures, also include laboratory sessions or practical exercises (lectures/seminars/tutorials with applied content relevant to the course subject). Attendance in both laboratory and practical sessions is mandatory, with the minimum required attendance rate determined by the course instructor, in accordance with the department’s regulations.
The curriculum also includes a compulsory undergraduate thesis, which can be undertaken during the final three semesters (in one or more of them), in an applied area of Food Science and Nutrition. The thesis is conducted in one of the department’s laboratories or in affiliated laboratories from other departments, under the supervision of faculty members from the Department or collaborating departments.
Additionally, the program includes a four-month mandatory internship, which takes place during the 10th semester. The internship must be completed at an organization operating in the field of Food Science and Nutrition, such as food industries, food analysis laboratories, small-scale production and processing facilities for agricultural products, agri-food consulting firms, hospitals, regional authorities, the Hellenic Food Authority (EFET), pharmaceutical companies, food raw material suppliers, etc. The goal is to provide students with hands-on professional experience and additional technical knowledge relevant to their future careers as Food and Nutrition Scientists.
In order to obtain the degree, students are required to select — under their responsibility — and successfully complete courses corresponding to at least 300 ECTS credits. These include both compulsory courses that apply to all students and elective courses available after the first year of studies. The final graduation grade is based on the combination of compulsory and elective courses, the weight of each course (workload/ECTS), and the grade of the thesis. It is possible to take more elective courses beyond the minimum required number, should the students wish to do so. However, in this case, additional elective courses successfully completed (beyond the 300 ECTS) do not contribute to the final degree grade, although they will be listed in the Diploma Supplement given to every graduate.
Compliance with all the above requirements is a prerequisite for awarding the Bachelor’s Degree in Food Science and Nutrition from the University of Thessaly.