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PROFILE OF THE FOOD TECHNOLOGIST
I. Definition of the Food Technologist
The food technologist is a TEI graduate trained to be in charge of every aspect
concerned with food commodities form the time they are being harvested (or caught or
slaughtered) to the time they are being consumed. This includes all steps of industrial
processing, packaging, storing, distribution and the service of food as well as the
quality control systems applied to ensure its safety and wholesomeness.
II. Job Description
A. Factory Work
1. Responsible of receiving and sampling raw materials.
2. Processing : Supervision of production lines for operations such as canning,
drying, freezing, fermentation, baking, bottling, packaging etc.
3. Sanitation and Maintenance : Supervision of cleaning, equipment and premises as well
as personnel hygiene.
4. Management : Keeping of records, training of unskilled labour to perform routine
tasks, collaboration on decision-making regarding production, quality, finance and
labour problems.
B. Laboratory Work
1. Managing quality assurance methods through out food production operations from
raw materials to end product, using chemical, physical, microbiological and sensory
techniques.
2. Optimizing existing products and developing new ones including formulation, pilot
production and market testing.
C. Field Work
Inspection of agricultural produce sites such as farms, abattoirs, silos,
refrigerated stores to provide technical expertise with problems of quality control,
sanitation, transportation and storage stability.
D. Services
Quality controller in food super markets, sales supervisor in food distribution
companies, food safety expert in hospitals and hotels. Public analyst duties in civil
services related to food commodities.
III. Job Placement Opportunities
Most food technologists find employment in the food industry sector as plant
superintendents, production managers and quality control managers. Some are employed
in sales of food additives and machinery, in food imports and export companies; as
supermarket inspectors, hospital food supply inspectors; in food companies consulting
firms as well as civil servants in the food quality inspection sector such as public
analyst.
PROGRAM OF STUDIES
The teaching program of the Department of Food Technology includes 52 compulsory
and compulsory by option courses which are divided into two groups.
1. Fundamental Courses - Within the framework of these courses, essential knowledge is
provided for the effective application of specialized knowledge.
2. Specialized Courses - These cover a large spectrum of food concerning subjects,
with emphasis on processing, packaging, storing, distribution and serving of food.
Modern education in Food Technology depends to a large extent on a good knowledge of
foreign languages, the tuition of which, together with the relevant terminology, is
included in the program of studies.
A wide range of optional courses is also offered to suit the needs and interests of the
individual student.
Finally, each student is expected to undertake a project by the end of his studies.
This offers the student the opportunity to develop his own initiative and test his
skills in the practical as well as the theoretical aspects of the scientific and
technological field they chose to specialize in.
The courses are scheduled in seven semesters and the program of studies is concluded
with an extra six-month practical training in the public or private sector. This
training is an essential and irreplaceable part of the education process, since it
enables the future food technologist to form a view of the real problems and conditions
he is going to face in his profession.
FACILITIES
The Food Technology Department has extensive and excellent laboratories and
pilot plant facilities. The pilot-plant equipment cover the whole range of conventional
industrial such as drying, canning, freezing, evaporation, filtration, membrane
separation techniques, milling, extrusion cooking, mixing, fermentation, etc. and
practical operations on fruit and vegetable, cereal, wine and other fermented products,
fats and oils, dairy, meat and fish processing. The analytical laboratories include
food analysis, microbiological analysis, sensory analysis as well as food chemistry,
food packaging and food analysis laboratories, etc. The Department is equipped with
many scientific instruments such as UV-Vis and IR Spectrophotometers, Differential
Scanning Calorimeter, viscometers-rheometers, Instron texture analyzer, Gas-Liquid
chromatographs (capillary and conventional), Rancimat lipid oxidation analyzer,
colorimeter, Atomic absorption spectrophotometer (with flame and flameless), multi
purpose electrochemical apparatus, etc.
COURSE OUTLINE
Mathematics I
Arithmetic analysis. Fundamental algebraic operations. Differential equations.
Integrals. Linear equations in two variables. Analytical geometry.
Mathematics II
Basic equations. Quadratic operations. Trigonometric functions. Exponents and
radicals. Exponential and logarithmic functions. Limits and sequences. Basic knowledge
of calculus. Probability.
Physics
Options of Mechanics. Heat. Electricity. Atomic Physics and Electronics.
Computer Programming I
Lectures : Introduction to computing. arithmetic systems. logical diagrams
Practical : BASIC language
Computer Programming II
Lectures : Windows. Word processing. Graphics
Practical : Use of programs
Biology
Principles of plant and animal organisms. Cell biology. Anatomy and histology.
Physical and chemical condition of living matter. Metabolism. Function of masts and
organs. Reproduction and development of Ecology.
General Chemistry
Atomic structure. Periodic Table of the elements. Formulae and chemical equations.
Gaseous state of matter. Valence and oxidation/reduction theory. Chemical bonds. Acids.
Bases and Salts. Stoichiometry. Ionization-ionic equilibrium. Colloids.
Organic Chemistry
Hydrocarbons. Alcohols. Ethers. Acids and Esters. Aldehydes. Ketones. Amines.
Amides. Sulfur compounds. Macromolecules. Heterocyclic compounds. Natural compounds.
Introductory Food Science
Principles of food processing operations such as : Refrigeration of foods.
Preservation by freezing. Preservation by drying. Freeze drying. Preservation by
canning. Fermentation. Preservation by chemical additives.
Quantitative Analysis
Volumetric methods. Solubility product. Complex ion formation. Theory of
neutralization titrations. Equilibrium in oxidation-reduction systems. Gravimetric
methods. Colorimetry and Spectrophotometry. Chromatography.
General Microbiology
The Biochemistry and Physiology of microorganisms. Microbial environment.
Culture methods and microscopy. Microbial biosynthesis. Microbial bioenergetics.
Viability of microorganisms. prokaryotic microorganisms. Eucaryotic microorganisms.
Soil microbiology. Water microbiology. Microbiology of air. Microorganisms and plants.
Introduction to industrial microbiology. Industrial uses of microorganisms.
Food Engineering I
Material and energy balances. Diamesionless analysis. Fluid mechanics. Heat
transfer. Heat exchangers. Applied thermodynamics.
Food Engineering II
Unit operations such as filtration, sedimentation, centrifugation, pressing,
milling, sieving, mixing, homogenization. Materials handling. Fluidization.
Extrusion.
Business Administration
The nature and purpose of economical analysis, functions of economic system,
fundamental macroeconomic problems, fundamental microeconomic problems, non-price
competition, international economies.
Food Chemistry
Fats and other lipids, flavor changes in lipids, carbohydrates, proteins,
chemistry of flavors and odors, food additives, naturally-occuring pigments,
browning reactions.
Foreign language I,II,III,IV
Lectures in understanding, speaking, reading, writing and listening for the
purpose of assessing the essential structure of the language and acquiring
vocabulary.
Food Quality Control
Aim and organization of quality control systems, statistical methods in quality
control. Sensory evaluation of Foods. Quality Systems (ISO 9000, HACCP, GMP). Physical
methods.
Food Processing I
Unit operations in thermal preservation processes. Sterilization, pasteurization,
freezing, refrigeration, microwave heating.
Food Microbiology
Microorganisms relevant to the food processing. Preservation and spoilage of
Foods. Microbiology of various food items. Microbial Biochemistry, food born pathogenic
bacteria, trouble shooting. Food Sanitation.
Food Processing II
Mass transfer. Phase transitions. Unit operations in evaporation, distillation,
dehydration, crystallization, extraction, membrane separation.
Biochemistry of Food
Carbohydrates. Lipids. Aminoacids and proteins. Enzymes, digestive processes.
Lipid metabolism. Biosynthesis and utilization of vitamins. Photosynthesis. The
nitrogen, ethanol, citric acid cycles.
Human Relations at Work
Historical review of the studies of human relationship. Social systems, motives,
instruction of personnel, job satisfaction, handling of human problems, necessity of
human relations at work, creation of a climate for cooperation. Theory and practice,
human and public relations, theories for personalities, tables of several tests,
leadership and its role in the development of relations, effective supervision,
involvement in management, social engagement, communication with groups and unions,
dynamics of groups and unions.
Food Marketing
Business and the economic system. Forms of business ownership. Internal
organizational planning and structures. Management principles and processes.
International trade.
Food Analysis I
Classification and principles, analytical methods of determination of moisture,
proteins, carbohydrates, fats, vitamins and inorganic ingredients of foods.
Food Biotechnology
Materials and methods used in Biotechnology. Genetic mechanisms. Bioreactors.
Production of biomass. Enzymic Biotechnology. Methanogenesis, production of alcohol,
value of byproducts and wastes of Food industries by using microorganisms.
Technical Drawing
Technical sketching. Dimensional drawing. Pictorial drawing. Electrical and
mechanical representations. Graphical presentation of data.
Technology of Milk and Dairy Products
Milk as a Food. Dairy technology. Ice cream. Cheeses. Butter. Yogurt. Sanitation
and quality assessment of dairy products.
Technology of Fruits and Vegetables
Technology of preserving fruits and vegetables. Technology of specific fruit
commodities. Spoilage of canned foods. Pickling and Canning of olives. Jams-marmalades.
Fruit Juices. Pickles.
Technology of Fat and Oils
Identification of natural fats and oils. Flavor changes. Technology of edible
fats and oils. Technology of shortenings, margarine. Technology of olive oil.
Technology of Meat and Meat Products
Microscopic structure of animal tissues. Chemistry of animal tissues. Meat
microbiology. Meat processing. Meat by-products.
Food Analysis II
Principles, methods and techniques for quantitative, physical, chemical,
physicochemical and biochemical analysis of foods. Instrumental methods of analysis.
Rapid methods of analysis.
Food Fermentations
Technology of wine and beer making. Alcoholic beverages.
Quality Control of Milk and Dairy Products
Sampling of Dairy products. Physical methods. Chemical and biochemical methods.
General microbiological aspects. Tests on raw milk, processed milk, cheese, yogurt, ice
cream.
Quality Control of Oils and Fats
Refining of fats. Chemical and physical methods of analysis. Fat products.
Quality Control of Meat and Meat Products
Assessment of carcass quality. Meat inspection. Meat products. Comminuted meat
products. Cured meat products. Canned meat products. Meat pies. Poultry and frozen meat
meals.
Quality Control of Fruits and Vegetables
Routine control tests on product and equipment during operation. Texts on
finished products.
Food Plant Sanitation
Sanitary aspects of building and equipment. Pest control. Water sanitation.
Waste disposal. Cleaning practices. Establishment of sanitary practices. Maintenance
of Sanitary practices.
Human Nutrition and Nutritive Value
Elements of the human correct alimentation. Metabolism of the nutrition
ingredients of foods. The human dietetic demands.
Food Additives
Classification, effect and technological properties of Food Additives. Food
additives used in food processing for individual foods. Legislation concerning
production, use and availability of additives. Future developments and trends.
Food Packaging
Evolution of food packaging. Packaging properties an specifications for red
meats, poultry and eggs, milk and dairy products, fish and fish products, fruits and
vegetables, beverages, bread and other cereal items. New developments in food
packaging.
Safety in Work
Training people for laboratory and factory safety. Fire protection, salvage
procedures. Identification and descriptions of the activities, machines and instruments
which are the most important causes for accidents in the food industry. Optimum machine
design, as well as design of workshops, laboratories and offices for safe working
conditions. Personnel training concerning safety at work. Using hazard symbols at the
factory and the laboratory. Electrocution hazards. Biological and microbiological
dangers and ways of protection. Information pamphlets for potential risks and ways of
overcoming them. Work-safety regulations.
Food Grades and Standards
General regulations. Foods grades and standards nationally and internationally.
Codex alimentarious, EU regulations.
Technical Report Writing
Methodology of writing economo-technical reports. Searching and documenting
business reports. Practice in writing reports of various types.
Seminar
Developing techniques in writing a scientific and technological essay.
Planning and Development of New Food Products
Theoretical aspects and applications of food product development. Review on
principles, applications and methods used for food product development. Design,
preparation, standardization, commercialization and advertisement, market research
and inventiveness for the new product. Legislative limitations concerning ingredients,
processing, packaging and labeling.
Environmental Protection and Utilization of Food By-Products
Atmospheric pollution, pollution of soil, ground and underground water.
Technological principles and techniques in controlling pollutants. Environmental
legislation. Waste disposal techniques.
Planning of Food Industries
Flow diagrams. Mass and energy balances, scale up utilities. Design and study
for a new line processing installation or modification of an existing processing line
or plant. Feasibility study. Installation, operation, maintenance and labour costs.
Process control systems.
Principles of Technological Research
Basic and applied research. Research and technology. Data banks. National and
international information services. Collective and personal research. Design and
performance of a research program. Results. Research and technology national services.
Technological research institutes. Organisation of the research department in industries.
Technological Research Centers connected with the Technological Educational Institutes.
Research and technological research institutes abroad. Journals of food-research
topics.
Technology of Cereals
Characteristics, composition and properties of cereals. Technology of milling
and baking. Breakfast cereals. Processing of rice and corn. Processing diagrams.
Analytical cost of equipment and installation for small and large units, according
to Greek conditions and prospective. Planning of factories and selection of machinery.
Modern trends in the structure and organization of wheat processing industries.
Quality Control of Cereal Products
Control of flour quality, bread flour, confectionery flour, biscuit flour, flour
for soup manufacture. Control of bread quality, white bread, moisture, ash, acidity,
crumb color, volume, keeping quality. Flour confectionery, quality of ingredients,
measurements of ingredients, mixing and aeration, rolling or sheeting, baking, cooking,
shelf life, packaging. Physical methods of testing at various stages of processing
consistency, over-run measurements, determination of ERH (Equilibrium relative humidity),
temperature measurements while baking, physical tests on cream fillings. Breakfast
cereals, quality of ingredients, textural measurements, crispness, puffed products,
color measurements.
Statistics
Probability, distributions, statistical evaluation, analysis of variance,
control diagrams, sampling, correlation, regression analysis.
Technology of Fish and Fishery Products
Marine biology and biochemistry, biology of fish and shelf fish, world’s fish
resources. Microbiology of fish spoilage. Handling of fresh fish, keeping quality of
fish, spoilage, handling of fish on store. Applications, preservation of the raw
material. The canned product, freezing of fish, salting, drying of fish. Heat
processing of shelf fish, crustacean shellfish, crabs, shrinkage, blackening,
discolorations. Processing at sea and factory ships.
Quality Control of Fish and Fishery Products
The catching of fish and its spoilage at sea, processing and distribution of
fish on land, quality and its measurement. Identity, biological quality, chemical
composition, diseases, other defects. Freshness, bacteriological criteria and methods,
chemical and physical criteria and methods, sensory methods, methods of assessing
freshness in shell fish, unusual microbiological spoilage. Wet fish, freshness of
raw material, deterioration changes occurring during freezing and cold storage.
Smoked fish, raw material, salting process, smoking process, sensory evaluation of
smoked fish. Precooked fish products, quality attributes of fish sticks and their
measurement composition, appearance, organoleptic properties. Microbiology, plate
count, pathogens and indicator organisms, standards and specifications. Shell fish,
identity biological quality, freshness, handling and processing, corrosion of the
cans. Procedures used in fish inspection.
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