Undergraduate Studies

The Department of Nutritional Sciences & Dietetics offers an undergraduate degree in Nutritional Sciences & Dietetics after 8 Semesters (48 months) of full-time study (Bachelor Level, Level 5A according to ISCED-UNESCO). The course curriculum includes theoretical modules, tutorials, seminars and educational visits to work places (Food Industries, Catering Industries, Hospitals, etc.). The goal of the undergraduate program is to educate students on topics such as the effect of nutrition on the growth, health and longevity of the human body, food composition, technology, processing, handling and legislation, design and preparation of diet plans across the lifespan and diet planning for healthy as well as pathological conditions. Knowledge and skills are reinforced by laboratory exercises and fieldwork, such as bedside teaching, taking place in Public Hospitals in the context of Clinical Nutrition.

During their last year of study, students carry out practical placement in the public or private sector. During this period they broaden their knowledge and gain experience on practical issues related to the fields of Nutritional Sciences and Dietetics. Students may also submit a research, experimental or epidemiological thesis, under the close supervision of a faculty member. This thesis is defended before a Committee of faculty members and is open to an audience. In addition, students also have the chance to participate and assist in one of the many research initiatives taking place in the Research Laboratories of the department.

Graduates of the department have registered professional rights in accordance with Government Law (36Α/1989) and can work directly in workplaces such as Dietetic Offices, Clinics, Hospitals, Sports and Fitness Centers, Weight Loss Centers, Food Industries, Quality Control Laboratories, Hotels, Educational Institutes and Research Centers, with responsibilities such as designing diet plans and monitoring their implementation, studying the nutritional value of food, nutrition labeling, designing the specifications for new food products, overseeing the mass production of meals, etc.

The Department is also actively involved in the European ERASMUS Program for the exchange of students of all levels of study, as well as members of the teaching staff, among the many educational institutions abroad participating in the network.

Syllabus/Study guide

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