FIRST SEMESTER, First year, Master degree

Food Chemistry and Biochemistry,  10 ECTS

The course deals with the physical and chemical properties of water and its influence on the microbial and chemical deterioration; the functional properties of proteins and their interactions with carbohydrate and fats; the changes that occur in fats and oils with the storage.

Nutritional Physiology and Metabolism, 10 ECTS

A study of the biochemical aspects of carbohydrate, lipid and protein utilization by man, with emphasis on their interrelations and uniqueness of individual organ tissues in metabolism, as well as their homeostasis regulation.

Sensory evaluation of Food, 6 ECTS

This course will introduce the principles of sensory evaluation and its application to assess tthe quality of food products.

Training in Food Processing , 6 ECTS

This course will help the students to acquire skills and knowledge in processing technologies that are used in food industry by practical and theoretic training.

FIRST SEMESTER, Second year, Master degree

Mediterranean Food Culture,  2 ECTS

Design of Healthy Foods,   4 ECTS                                                         

Healthy Fermented Foods, 4 ECTS                                                       

Functional Ingredients for Weight Management, 6 ECTS

Senior project, 8 ECTS

This courses package deals with  food design and health:

The main goal o train students in developing functional foods addressing specific health needs (such as

hypoallergenicity). They will also receive basic knowledge in food regulations related to health claims.

Furthermore, the objective is to provide the students with knowledge in food culture and culinary

traditions of Mediterranean countries.