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History - Location of the Department

The Department of Food Science and Technology was founded through the Law No 4610/2019 (Government Gazette Α΄70/7-5-2019). It is a part of the School of Agriculture and Food of the University of the Peloponnese. It is the evolution of the Department of Food Technology of the former Technological Educational Institute (TEI) of Peloponnese. In parallel, its curriculum was reformed, so that it can cover all contemporary fi elds of food science and technology.

The Department of Food Science and Technology has its seat in the area of Antikalamos in Kalamata, Messinia. It is about 6 km away from the centre of the city, with which it connects via regular urban routes. All teaching, research and administrative services of the Department are gathered in one building.

The Department has Teaching and Research Staff members (DEP) of all levels covering several fields of study. The fields of study not covered by the Teaching and Research Staff members (DEP) of the Department are supported by permanent teaching staff from other Departments of the University, as well as by temporary staff under a fixed-term contract (P.D. 407).

The Department has also Special Technical Laboratory Staff members (ETEP). The ETEP members take care of the preparation, maintenance and good operation of the laboratories and assist all Teaching and Research Staff members (DEP) for the Department’s teaching and research work.

The Secretariat undertakes the secretarial support of the department, keeps the Department’s archives and the student registrations, issues the necessary certifi cates and certifi cates of studies, conducts the Department’s correspondence and takes care of every administrative issue related to the Department’s staff.

Undergraduate and Postgraduate Studies 

Undergraduate Curriculum

The Department of Food Science and Technology of the University of the Peloponnese fulfi ls its aims by adopting contemporary and innovative international practices within the Undergraduate Curriculum, not only at a theoretical, but also at a practical level, and adjusts them to the international and Greek reality.

The Undergraduate Curriculum was designed, in order to develop through a contemporary, complete and detailed outline of the courses and other educational activities, so that it covers the whole range of study fi elds in Food Science and Technology by applying practices of the international scientific community. Examples of the fi elds of study treated at the Department are: Food Αnalysis, Food Microbiology, Food Chemistry, Food Processing, Food Development, Food Trade and Marketing, Food Packaging, Sensory Evaluation of Food etc.

The studies at the Department last ten (10) semesters and include 60 courses, which are theoretical and laboratory courses as well as tutorials. They are completed through the preparation of the thesis and the completion of the internship in production units, food control laboratories, public services relevant to the fi eld of food etc. The courses are divided into General Knowledge, General Background, Skill Development, Special Background and Specialisation. The Undergraduate Curriculum complies with the European Credit Transfer and Accumulation System (ECTS), which is based on the effort (attendance of lectures and seminars, preparation of papers, participation in exams et al.) required by students to achieve the objectives of the curriculum. The Undergraduate Curriculum of the Department off ers 300 ECTS-credits.  

Aims of the Undergraduate Curriculum

The Undergraduate Curriculum of the Department aims to:
▶ provide higher-quality education at a theoretical and laboratory level,
▶ constantly follow new developments in science, research and technology, and adjust the educational material to them.
▶ achieve a broad understanding of the food science and deepen the knowledge in the specialised fi elds of chemistry, microbiology, as well as food processing, preservation and food quality assurance.
▶ provide graduates with skills, which will allow them to successfully meet the requirements of a competitive professional environment in the fi eld of food industry, and have excellent career perspectives.
▶ provide graduates with knowledge, which will give them the opportunity to successfully attend postgraduate curricula at universities in Greece and abroad.

Postgraduate Studies

The Department of Food Science and Technology organises the Postgraduate Curriculum (PSP) “Master of Science (M.Sc.) in Technology and Quality of Table Olives and Olive Oil”.

Participants of the PSP can be graduates of the Department or other relevant university departments. Aim of the PSP is the specialisation of scientists in the modern technology of table olive and olive oil production, as well as in methods of control, quality assurance and merchandising of these products. The teaching staff of the PSP are Teaching and Research Staff members (DEP), acclaimed scientists from other Greek universities, such as the University of Patras and the Agricultural University of Athens, and renowned scientists with great professional experience in the field.

Carrer Prospects

According to their specialised scientifi c and technical knowledge, the graduates of the Department of Food Science and Technology work in the areas of study, research and application in contemporary and specialised fi elds of food science and technology.

For instance, the Department’s graduates can work on food production and quality control in the craſt sector or in industries; on merchandising and transport of equipment for food industries and the food craſt sector; in food control and transport services, according to the requirements for the respective licences issued by ministries responsible for the control of these laboratories; on conducting feasibility studies on behalf of food industries. The Department’s graduates can develop within the whole range of the administrative-technical hierarchy and work in food industries, the food craſt sector and food services.

According to their specialised scientifi c knowledge, the Department’s graduates can be accepted by a wide variety of Postgraduate Curricula at Greek and international universities.

The professional rights of graduates of the undergraduate curriculum “Food Technology” of the former Technological Educational Institute (TEI) of Peloponnese are established by the P.D. 78, Article 1, Government Gazette 36/07-02-1989, Issue A’.

Research

The Department is a centre of intensive research activity in the areas of analysis, food quality and assurance, process engineering and application of new technologies for food preservation, development of new products etc. Within the framework of such activity, research programmes have already been completed or are in progress, either independently or in cooperation with other tertiary education institutions in Greece and abroad, research centres and private institutions.

At the Department, there is the following established research programme with the title: “Nutraceuticals and Functional Foods Laboratory” - Government Gazette 4386/29-11-2019 issue B’.

There are also adequately equipped laboratories of Chemistry, Microbiology, Food Processing et al., which support doctoral and post-doctoral research.

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