First-Υear Studies Programme

The first-year Studies Program of the Curriculum is organised in 5 Units (60 ECTS):

Semester I

• FUNDAMENTAL OVERVIEWS (14 ECTS)
  • Statistics
  • Organic Chemistry
  • Analytical Chemistry I
  • Biochemistry of Secondary Metabolism
• ADVANCED FOOD CHEMISTRY (16 ECTS)
  • Foods/ Lipids/ Antioxidants
  • Water Relations in Food – Food Carbohydrates
  • Analytical Chemistry II
  • Functional foods and bioactive ingredients

Semester I I

• CHEMISTRY OF NATURAL PRODUCTS (12 ECTS)
  • Chemistry of Terpenoids and Essential Oils
  • Chemistry of Alkaloids, Flavonoids and other Phenolics
  • Laboratory Techniques I
  • Laboratory Techniques II
• TOPICS IN FOOD SCIENCE (15 ECTS)
  • Food safety management
  • Food Legislation
  • Products of Appellation of Origin Quality Assurance
  • Quality Assurance
• EXTENDED ESSAY (3 ECTS)

Second Υear

The Master of Science Programme (Project - 9 months duration, 60 ECTS)

Second year students, having acquired a solid foundation on theoretical concepts in Food and Natural Products Chemistry, undergo training in practical and technical aspects of the aforementioned disciplines. During their laboratory work, they learn Good Laboratory Practices (GLP) and they gain “hands-on” experience with advanced analytical instruments. Through literature reviewing, data analysis and dissertation writing, they develop their analytical skills, sharpen their inductive thinking, and improve their scientific writing.

Leaflet