(B.Sc.) Food Science

Upon completion of the program, students will be able to:

1. Analyze and interpret food systems based on chemical, physical, and biological principles, evaluating the impact of composition, structure, microbial activity, and processing conditions on functionality, safety, nutritional value, shelf life, and product stability.
2. Apply and document appropriate analytical, microbiological, sensory, and engineering methods for the evaluation of raw materials, processing operations, and final products at laboratory, pilot, and industrial scale.
3. Design, implement, and evaluate food safety, quality, and processing systems in accordance with current regulatory, industrial, and environmental requirements, integrating principles of risk management and innovative product development.
4. Collect, analyze, interpret, and critically evaluate scientific and technical data, formulating evidence-based conclusions through the use of statistical tools and contemporary forms of scientific communication.
5. Demonstrate professional ethics, adherence to laboratory safety regulations, responsibility, leadership skills, and teamwork in academic, research, and professional environments within the field of Food Science and Technology.

Food scientists are employed in the food industry, academia, as well as in non-profit and governmental organizations. A degree in Food Science can lead to a wide range of career opportunities, including:

• Food Analytics and Testing
• Food Chemist
• Food Microbiologist
• Food Production/Operations
• Product Development Scientist
• Quality Assurance Supervisor
• Regulatory/Food Safety Manager
• Research & Development Scientist
• Sensory Food Technologist

The Admissions & Enrolment Team, together with all School Chairs, are available to support prospective students and their families. They are happy to answer questions regarding academic programmes, career prospects after graduation, campus life, admission requirements and procedures, and to arrange a personalized tour of our facilities and campus. To ensure the best possible experience, visits are arranged by prior appointment.

For any inquiries, you may contact us by email at admissions@afsuniversity.edu.gr or by phone at +30 2310 492 810 and +30 2310 492 854.

To learn more about admissions please visit Undergraduate Programs Requirements.

Dean, School of Sciences

Dr. Kiriaki Zinoviadou

Associate Professor of Food Technology. She holds a BSc in Agriculture from Aristotle University of Thessaloniki (AUTH), an MSc in Food Science from Wageningen University, Netherlands, and a PhD in Food Science from Aristotle University of Thessaloniki (AUTH).

Dr. Sofia Lalou

She holds a BSc in Chemistry and an MSc and PhD in Chemistry and Food Technology from the Department of Chemistry at Aristotle University of Thessaloniki (AUTH). She has also conducted postdoctoral research at the School of Sciences, Department of Chemistry, AUTH.

Dr. Avgoustina Galitsopoulou

She holds a BSc in Agronomy from AUTH, an MSc in Food Science and Technology from the School of Agriculture, AUTH, and a PhD in Food Chemistry from the Department of Industrial Chemistry and Food Chemistry, University of Ioannina.

Dr. Kiriaki Chatzikiriakidou

She holds a BSc in Agriculture from Aristotle University of Thessaloniki (AUTH), a BSc in Informatics from the School of Science and Technology, Hellenic Open University, an MSc in Food Science and Technology from the School of Agriculture, AUTH, and a PhD in Food Science and Technology from the School of Agriculture, University of Wisconsin–Madison, USA.

Dr.  Christos Ritzoulis

He holds a BSc in Chemistry from the Department of Chemistry, Aristotle University of Thessaloniki (AUTH), an MSc in Food Science from the Procter Department of Food Science, University of Leeds, UK, and a PhD in Food Technology from the University of Leeds, UK.

Dr. Panagiotis Kampouridis

He holds a BSc in Biology from Aristotle University of Thessaloniki (AUTH), an MSc in Molecular Biology from San Diego State University, California, USA, and a PhD in Molecular Biology from a joint doctoral program between the University of California at San Diego and San Diego State University, USA.

Dr. Theofilos Fragkopoulos

He holds a BSc in Agronomy and an MSc in Food Science and Nutrition from AUTH, and a PhD in Food Technology from the International Hellenic University.

Dr. Stefania Lampoura

She holds a BSc in Physics from Aristotle University of Thessaloniki (AUTH), an MSc in Physical Chemistry from the University of Groningen, Netherlands, and a PhD in Experimental Biophysics and Physical Chemistry from Vrije Universiteit Amsterdam, Netherlands.

Dr. Christos Vasilikiotis

Associate Professor of Sustainable Agriculture and Management. He holds a BSc in Biology from Aristotle University of Thessaloniki (AUTH), an MSc in Agronomy from Iowa State University, USA, and a PhD in Molecular and Cellular Biology from the University of California, Berkeley.

Dr. Konstantina Nanou

She holds a BSc in Agronomy, an MSc and a PhD in Food Science and Technology from the Department of Agriculture, Aristotle University of Thessaloniki (AUTH). She has also conducted postdoctoral research in the Food Science and Technology Division, School of Agriculture, AUTH.

Dr. Georgios Stravodimos

He holds a BSc in Biochemistry and Biotechnology from the University of Thessaly, Greece, an MSc in Biotechnology – Quality of Nutrition and Environment from the University of Thessaly, Greece, and a PhD titled “Biochemical Studies of Enzymes of Glycogen Metabolism” from the Department of Biochemistry and Biotechnology at the University of Thessaly, Greece.

Dr. Athanasios Falaras

He holds a BSc in Applied Mathematics and Physical Sciences from the National Technical University of Athens (NTUA), an MSc in Information Systems from the University of Macedonia, and a PhD in Business Organization and Management from the Department of Business Organization and Management, University of Macedonia.

Dr. Ilias Kalfas

He holds a BSc in Agronomy from Aristotle University of Thessaloniki (AUTH), a BSc in Entomology from Imperial College of Science, UK, an MSc in Quality Management Systems and Production Management in the Food Industry from Alexander Technological Educational Institute of Thessaloniki, Greece, and a PhD in Tri-trophic Interactions among Olive Varieties from Imperial College of Science, UK. He also completed a Postdoctoral Fellowship at AUTH, School of Geology, Department of Climatology.

Dr. Eleftherios Pavlou

He holds a BSc from the Faculty of Agriculture at Aristotle University of Thessaloniki (AUTH), an MSc in Animal Production from the Faculty of Agriculture, AUTH, and a PhD in Animal Production from the Faculty of Agriculture, AUTH.

Georgios Kartsioris, M.Sc.

He holds a BSc in Mathematics from Aristotle University of Thessaloniki (AUTH), a BSc in Applied Informatics from the University of Macedonia, an MSc in Advanced Computer and Communication Systems from the Department of Electrical and Computer Engineering, AUTH, and an MSc in Theoretical Computer Science and Systems Theory from the Department of Mathematics, AUTH. He is also a PhD candidate at the Department of Applied Informatics, University of Macedonia, researching “Optimization and Computations with Nature-Inspired Algorithms.

Sophia Sotiriou, M.Sc.

She holds a BSc in English Language and Literature from Aristotle University of Thessaloniki (AUTH) and an MSc in American Literature and Culture from AUTH.

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