Phone Number
+30 24410 64780 | +30 24410 64787
Course Outline: Introduction to Food Science & Technology
Course Responsible: Stavros Lalas
The primary aim of this course is to provide students with a comprehensive understanding of the science and technology of food. Specifically, it covers topics such as food types, available food sources, food preparation methods, nutritional value, general principles of technology, food processing, and safe food preservation and distribution methods.
Upon successful completion of this course, students will be able to:
- Understand the different types of foods, their sources, and composition.
- Comprehend food processing and its relationship with changes in food, public health, product quality, and legislation.
- Grasp the fundamental principles of food processing methods, including drying, concentration, low-temperature processes, thermal processing, ionizing radiation, special processing methods, and mechanical processes.
- Identify food components, their types, and nutritional value.
Understand fermentations and fermentation categories.
