Main Programs Graduade studies

Master of Science in Food Science & Technology


The programme is structured around applying scientific principles to an understanding of food properties relevant to their quality, nutrition and safety, as well as critically evaluating analytical approaches to quantify food properties. Students also learn to critically evaluate food processing operations in terms of efficiency, safety and product quality.

ADMINISTRATION COMMITTEE

Dr. Evangelos S. Lazos, Leader
Dr. George Aggelousis
Dr. Michael Bratakos
Dr. Vladimiros Lougovois
Dr. Constantine Sflomos
Dr. John Tsaknis
Mr. Dimitrios Timbis


FACULTY

  • Evangelos S. Lazos, PhD, Professor, Chairperson, Food processing, preservation, product development, hygiene systems
  • George Aggelousis, PhD, Professor, Food additives, Enzymes
  • Michael Bratakos, PhD, Professor, Food analysis
  • Vladimiros Lougovois, PhD, Professor, Food chemistry & analysis
  • Vlassios Gergis, PhD, Professor, Food Analysis
  • Christos Kehagias, PhD, Professor, Food analysis, membrane technology
  • George Eliopoulos, PhD, Professor, Food chemistry
  • Constantine Sflomos, PhD, Professor, Food chemistry, sensory evaluation
  • Nikolaos Tsiaras, PhD, Professor, Vitamins & minerals
  • John Tsaknis, PhD, Professor, Food lipids
  • Athanasios Labropoulos, PhD, Professor, Food engineering
  • Vaios Karathanos, PhD, Professor, Food engineering
  • Evangelos Katsogiannos, PhD, Assistant Professor, Food engineering
  • Constantine Genigiorgis, PhD, Professor, Associate Specialist, Food microbiology
  • Panagiotis Kalathenos, PhD, Associate specialist, Food Microbiology
  • Evangelos Evmorfopoulos, PhD, Associate specialist, Food Microbiology
  • Theodora Chini, MSc, Associate Professor, Food Microbiology
  • Dimitrios Timbis, Assistant, Food Microbiology

COURSE AIMS

The general aim of the MSc course is to provide the student with a sound knowledge of the science and technology of food and to apply this to the development of food products and processes to produce high quality, safe foods.
In particular the aims will be to enable the student to:

1. Gain a broad understanding of food science and technology, and to develop in depth knowledge in specialised fields of food chemistry and analysis, food microbiology, and food processing/engineering.
2. Appreciate and detail the effects of constituents, structure and composition on the overall quality of raw and processed foods.
3. Develop their ability to identify and evaluate analytical and processing problems, select appropriate methods and assess critically the significance of the experimental or manufacturing data.
4. Develop skills in information retrieval, its evaluation, utilisation and communication.
5. Develop their capacity to undertake research into the science of foods


COURSE STRUCTURE


The course commences on mid September of each year. The period of study for full time students will be 48 weeks (one-year course).
The academic year is sectionalised into three 16-week study semesters, which are organised as follows:

  • First semester, 16 weeks, Department of Food Technology, TEI Athens, Greece.
  • Second semester, 16 weeks, School of Applied Science & Technology, University of Lincolnshire & Humberside, U.K.
  • Third semester, 16 weeks, Greece or U.K.

First Semester

During the first semester the student undertakes an in depth study of food chemistry & analysis, food microbiology, and food processing/engineering, through the study of 6 units:

  • Food Processing Operations - 1
  • Food Processing Operations - 2
  • Principles of Food Technology
  • Food Preservation & Product Development
  • Food Analysis
  • Food Chemistry
  • Microbial Concepts
    offered by the Department of Food Technology, TEI Athens.

Second Semester:

During the first semester the student undertakes the units:

  • Food Control Systems
  • Research Methods and Skills
  • Food Microbial Concepts
  • Applications of Food Chemistry

Optional Units

  • Fish Science and Technology
  • Dairy Science and Technology
  • Cereal Science and Technology
  • Fruit and Vegetable Science and Technology
  • Food Biotechnology
  • Flesh Foods

Content has been and/or to be developed by School of Applied Science & Technology, University of Lincolnshire & Humberside.


Third Semester:

The student undertakes a project which may be conducted either at Department of Food Technology, TEI Athens (Greece) or at School of Applied Science & Technology, University of Lincolnshire & Humberside (U.K.).


ENTRY REQUIREMENTS

The admission of a student to the MSc Course is possible if he/she has at least a BSc degree or equivalent in Food Science/Technology or close related discipline such as Chemistry, Chemical Engineering, Agriculture, Biology, Veterinary, Enology, and Nutrition.

The admission of students to the MSc Course will be at the discretion of the local MSc Course Committee.


Each candidate must submit a file consisting of:


1. A copy of degree award certification.
2. An official list of courses (lessons) which he/she has already attended along with marks.
3. A curriculum vitae.
4. Certification(s) of experience (optional).
5. Copy(ies) of his/her projects, papers, etc. (optional).
6. A certification of English language knowledge at "Proficiency" Level awarded by Cambridge through British Council examinations or by Michigan through Hellenic-American Union examinations and/or a TOEFL of 550.

The decision for acceptance of a candidate is based on the above documents as well as to an interview in front of the committee's members.


TEACHING AND LEARNING METHODS

  • Among teaching and learning methods are:
  • Lectures
  • Laboratory & Pilot Plant Work
  • Seminars
  • Specialised Studies (projects)
  • Case Studies
  • Visits
  • Project
  • Independent Student Study

Each student is obliged to attend all forms of teaching and learning.


ASSESSMENT METHODS


Departmental Examinations

The assessment methods for the first semester of studies will be in accord with the above forms of teaching and learning and the modes of examinations applied in the Department of Food Technology, TEI Athens.
The overall assessment for each student is a result of all forms of teaching and learning. The final mark for each student consists of the marks of three written papers on units FA, MC and FPPD, of practical work undertaken during the semester, of seminars, of specialised studies (projects), of case studies, and of any other work undertaken by the student.

An examination covering the first semester' s work is held during the last week of the semester. It consists of three examination papers of 2 hours duration.

In all forms of assessment, to qualify for a Pass the student must normally obtain not less than 40% in both the examination and coursework assessment for each course/unit.

A student who fails in an examination or a coursework assessment may, at the discretion of MSc Course Committee, be reassessed in that assessment, at a time to be decided by the Committee.


Final Examinations

The final examinations will consist of:

  • One examination paper of 2 hours duration on two of the courses/units undertaken by the student.
  • An assessment of practical work, of seminars, of specialised studies, of case studies and of any other work undertaken during the year.
  • A written report on and oral presentation of the project.

The written papers are normally held in the end of May or early June at ULH. The written report on a special project is usually the report of a practical based research project. There is also a viva voce examination by the external examiners and an internal examiner.
Generally final examinations will be performed according to rules and regulations of the University of Lincolnshire & Humberside.


COURSE ADMINISTRATION

A MSc Course Committee (local) established by the Council of the Department of Food Technology, TEI Athens, administers the course. The day to day management of the course will be the responsibility of the Course Leader (Local).

Course Leader

The course leader is the chairman of the Course Committee as well as responsible for:

  • The day to day management of the course.
  • Ensuring the regular flow of various subjects, teaching methods as well as the staff that are allocated for teaching and other duties related to the course.
  • Maintaining regular and effective contact with all staff teaching on the course.
  • The contact person with students for discussing any problem about the course and their progress.
  • The conduct of the course in accordance with approved rules/regulations.
  • Reporting on any matter arising/required by the Council of the Department of Food Technology.
  • Representing the Department and reporting on any matter to University of Lincolnshire & Humberside.


PROJECT

The project is an individual study of a specific aspect of food technology/ science. The project enables the student to develop his/her initiative, ability and creativity in an independent way, which is not possible in normal lectures and practicals. The project requires both literature investigation and experimental work, and permits the application to a real problem of knowledge gained in those aspects comprise food science and technology. The project may be concerned with any technological aspect of industrial activity including research, development, design, production, market investigation etc. Each student develops his/her own project under the consultation of a supervisor, but students are at all times responsible for their projects. More specific the student defines how the topic to be investigated, designs the course of experimental work, carries out the experimental work, and also analyses previous relevant work, draws data, interprets the results and draws valid conclusions.
The project also provides another method of assessment of a student's attainment in relation to the award of a degree. Project's results are presented both written and oral, and both forms of presentation contribute to the overall assessment.


Allocation of Project Topics

Where possible projects will be allocated having regard to the declared interest of the student but this is subject to the availability of suitable facilities and supervisors.


Organisation of the Project

The supervisor maintains as close surveillance over the student's project work as is consistent with the exercise of maximum initiative and responsibility by the student. Students must seek from or through their supervisor such general or specific authorisation as may be necessary to enable them to proceed with their work, and the supervisor may, at his discretion, give the student such direct assistance as he/she considers essential to keep the student moving on the right lines. Students should regard their supervisor as a counsellor and guide in all matters concerning their project and must keep him/her fully informed by regular contact, by verbal and written reports on progress, by notes on developments of special interest and by such other devices as are appropriate in the circumstances. The importance of preparing and working to a planned programme can not be over?stressed and no student should commence work on their project without first obtaining his supervisor's approval of a programme of work for the whole, or a substantial part of the session. Such a programme should not be so rigid as to hamper the work it is intended to assist, but it should cover such matters as the preparation, modification or procurement of plant and equipment, and the requisitioning of all consumable materials required.

Any verbal or written communication by the student as from the Department of Food Technology, TEI Athens, is forbidden, and when there is a need for this, must be STRICTLY with the prior approval of the supervisor and local Course Leader. This restriction is essential in the interests of the Department's relations with outside parties.

The time allocated to the project extends to all the 3rd semester (usually from June to mid?September) of which about 180 hours is intended to accommodate practical work undertaken by the student. The rest of the time is devoted both to the preparation of the literature survey and of the report writing.
The written report should, after agreement/approval with the supervisor, be submitted, in a typed and bound form by mid?September, according to rules and regulations of University of Lincolnshire & Humberside. While it is essential that the report document contains all the relevant facts, discussion and conclusions necessary to give the reader a clear picture of the work done of its value, it is also important that this information be presented in as concise a form as possible.


Assessment of Projects

In assessing the project work of each student account will be taken of the manner in which the student plans and executes his/her work and of the quality of his/her report both in terms of its technical merit and presentation.
Additionally the external examiners will usually question students about their projects among other aspects of the course.
Generally the project's assessment will be made according to rules and regulations of University of Lincolnshire & Humberside.


Results of Projects

The results of MSc projects which are part of or contributions to research projects conducted at and financially supported by Department of Food Technology, by Research Committee of the TEI of Athens, by State and Private Institutions, Organisations or Companies, and by any other source National or EU, RULED by the terms included in the contract signed by Project Co-ordinator/Leader and the participating party(ies) and/or in regulations of Research Committee of the TEI of Athens.

GreekEnglish (United Kingdom)

ΤΕΙ ΑΘΗΝΩΝ

Banner