Τομέας Επιστήμης και Τεχνολογίας Τροφίμων Α.Π.Θ. - Department of Food Science & Technology
Welcome to the Department of Food Science & Technology
THE DEPARTMENT OF FOOD SCIENCE TECHNOLOGY IS PART OF THE AGRICULTURAL SCHOOL OF THE ARISTOTLE UNIVERSITY OF THESSALONIKI
The Aristotle University of Thessaloniki was founded in 1925. With its forty-two schools and about 70.000 students it is at present the largest university in Greece.
The Agricultural School was established in 1928, which makes it one of the oldest and largest school with respect to number of students, staff and graduates. The school in its present form consists of seven departments and among those is the Department of Food Science and Technology. The new course structure of the Agricultural School, which was implemented in the academic year 2011-2012, consists of a foundation course with a duration of 5 semesters followed by a specialization course for another 5 semesters, where the students can decide between seven specializations (Field Crops and Ecology; Horticulture and Viticulture; Plant Protection; Animal Production; Food Science and Technology; Agricultural Economics; Hydraulics, Soil Science and Agricultural Engineering).
The Department of Food Science & Technology, as an administrative, educational and research facility, was founded in 1982, according to the law N. 1268/82. However, its main laboratories and modules were taught right from the foundation of the Agricultural School and in 1976 the “Agricultural Industry, Food Science and Technology” was offered as one of the five specialization courses. Since June 2005 the Department moved into a new building with a total of 2000 sqm and is now located solely in the Aristotle University Farm of Thermi, where the Department houses its laboratory facilities as well as its pilot plants.The Department is responsible for the education of the students that choose the subject of Food Science and Technology, and delivers excellent and high-quality research at the same time with highly valuable contributions to Food Science and to the Food Industry.