Organized by MAI Chania
Mai Coordinators: Dr. Panagiotis KALAITZIS (intermediate)
Increasing concern over issues on food and uses of natural products in the Mediterranean area have formed the basis for a Master’s of Science (M.Sc.) degree on “Food Quality and Chemistry of Natural Products”. The programme is chemistry oriented and aims at the specialisation of students in Food Quality concepts, Food Authenticity, various aspects of Natural Product Chemistry and at the valorisation of Agrifood Renewable Sources for added value products. The postgraduate programme promotes expertise on quality control and various natural product applications as well as on high technology up-to-date laboratory instrumentation of analytical and preparative scope. The attainment of the M.Sc. degree qualifies them to successfully continue their doctorate studies and/or pursue an expert’s career in both the public and private sector
FQC510.11412.0 FUNDAMENTAL OVERVIEWS (14 ECTS)
03 October to 25 November’16
FQC520.1612.0 ADVANCED FOOD CHEMISTRY (16 ECTS)
28 November ’16 to 17 February ‘17
FQC530.11209.0 CHEMISTRY OF NATURAL PRODUCTS (12 ECTS)
20 February to 28 April ’17
FQC540.21512.0 TOPICS IN FOOD SCIENCE (15 ECTS)
01 May to 16 June ’17
FQC500.1312.0 EXTENDED ESSAY (3 ECTS)
Participants are obliged to take an examination in order to obtain an individual grade in the following arrangement: For every one or two week(s) of course delivery the given examination period is one week.
All units are subject to examination.
Examinations may take the form of written exams (problems, set of questions, exercises, multiple choice questions), individual or team work project, computer assisted exams or any combination of the above forms.
Retake examination is allowed for a maximum of three weeks course delivery (3 subunits) of any unit except for the final unit.
Language of instruction: ENGLISH
Project (9 months duration, 60 ECTS)
The programme aims to provide students with a comprehensive theoretical background and laboratory skills to successfully address current research and application issues in Natural Products, Renewable Sources Valorisation and Food Quality. Precisely, the candidates receive extensive training in techniques as chromatography analytical and preparative, liquid and gas, spectroscopy (in the premises Mass, UV-Vis, Fluorescence, Luminescence, ICP spectroscopy are available; needs in NMR are covered by external collaboration), natural product isolation and purification, food quality analyses, antioxidant activity, synthetic reactions.
Research activities: topics generally available for Master of Science theses