Academic Admission

Students can be admitted to the Programme for the Spring or Summer semester. The minimum criteria for accepting applications for enrolment in the Programme are as follows:

Admission to this programme requires a recognized high school diploma with a grade of 7.5 out of 10 or 15 out of 20, with courses in Biology and Chemistry or Mathematics. Students with grades below 15/20 may be accepted but will be on probation for the first year and will be required to take additional foundation courses. Proof of English language proficiency is required for this programme. Acceptable qualifications include a GCSE or IGCSE ‘O’ level in English with a minimum grade of ‘C’, a Computer-Based TOEFL score of 173–212, an IELTS score of 6.5 or above, or the UNIC English Placement Test. Advanced placement will be allowed based on additional qualifications (e.g., GCE “A” Level).

Additionally, a Personal Statement is required from the prospective student (up to 500 words).

Personal Statement: A letter in which the candidate’s individual skills and abilities are mentioned, along with their resume, expectations from the programme, and how it will assist in their personal development and career advancement.

Course assessment usually comprises of a comprehensive final exam and continuous assessment. Continuous assessment can include amongst others, mid terms, projects, and class participation.

Letter grades below are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.

The student must complete 240 ECTS and all programme requirements. A minimum cumulative grade point average (CPA) of 2.0 is required. Thus, although a ‘D-‘ is a PASS grade, in order to achieve a CPA of 2.0 an average grade of ‘C’ is required.

By the end of the programme the graduates will be able to:

1. Express a broad understanding of food composition
2. Demonstrate understanding of how common foodstuffs are produced/manufactured
3. Critically evaluate the safety of food both for individuals and for specific populations
4. Extrapolate the influence of food composition on human health and well-being
5. Identify the role of diet in disease prevention and the promotion of optimum health
6. Critically evaluate the risks of consuming an inappropriate diet in a range of populations e.g. pregnant women, children and old age
7. Demonstrate the skills and knowledge to critically consider the scientific literature related to the fields of food and nutrition
8. Demonstrate an understanding of policy issues concerned with nutrition in relation to public health and the ways in which these may be influenced
9. Assess the scientific and social theory and concepts in the context of food, culture, diet and nutrition
10. Develop their critical analysis skills, IT, communication and presentation skills as well as a life-long learning approach for career development in the nutritional sciences.

Programme Learning Outcomes (by year of studying)

• Years 1 & 2

1. Demonstrate a basic knowledge of Anatomy and Physiology, Biology, Biochemistry and Chemistry
2. Define the role of science in the safety and quality of foods
3. Associate the importance of nutrition in preventing disease
4. Identify the importance of nutrition in promoting health in different cultures and political and economic environments
5. Demonstrate a range of transferable skills
6. Select the preferred methods of learning
7. Distinguish the requirements of safe laboratory working practices in science-based laboratories
8. Apply theory to practice during the observation placement

• Year 3

1. Define the importance of nutrition throughout the lifecycle
2. Identify the common biochemical and metabolic pathways in the body
3. Explain food and nutrition in the context of culture, social and economic environments
4. Differentiate the chemical composition of major food groups
5. Specify the potential for food and drug interactions and food allergies
6. Explain the significance of individual and population Nutritional Policies
7. Attend and perform professionally the observation placement

• Year 4

1. Explain the complexity of, and predict outcomes of, food component interactions
2. Define the requirements of food quality assurance and apply the principles of HACCP to achieve food safety and quality
3. Discuss the importance of clinical nutrition and how food and nutrition are important in disease prevention and control
4. Identify the nutritional requirements and potential toxicity of nutrients
5. Critically assess the literature in relation to food and nutrition
6. Formulate report writing and carrying out research projects in the area of food and nutrition
7. Demonstrate professional performance at the observational placement

Section: A – Μαθήματα Βασικών Επιστημών

Min. ECTS Credits: 30 Max. ECTS Credits: 36
Notes: Το μάθημα BIOL-100G θα δίνεται μόνο στους φοιτητές που δεν έχουν τα προαπαιτούμενα μαθήματα για το BIOL-101G

Section: B – Κύρια Μαθήματα Κορμού

Min. ECTS Credits: 150 Max. ECTS Credits: 150
Notes:

Section: C – Επιλεγόμενα Μαθήματα

Min. ECTS Credits: 18 Max. ECTS Credits: 18
Notes:

Section: D – Γλωσσική Έκφραση

Min. ECTS Credits: 12 Max. ECTS Credits: 12
Notes:
(1) Placement in English courses is done on the basis of a Placement Test or tests such as TOEFL or GCE.
(2) Students may complete BADM-231 or BADM-332.

Section: E – Υπολογιστές και Μαθηματικά

Min. ECTS Credits: 12 Max. ECTS Credits: 12
Notes: Οι φοιτητές μπορούν να επιλέξουν να συμπληρώσουν το μάθημα BIOL-231G η το μάθημα MATH-221G.

Section: F – Μαθήματα Ανθρωπιστικών και Κοινωνικών Σπουδών

Min. ECTS Credits: 6 Max. ECTS Credits: 12
Notes: Όσοι φοιτητές επιλέγουν το BIOL-100 χρειάζεται να συμπληρώνουν μόνο 6 ECTS σε αυτή την ομάδα μαθημάτων.

Section: G – Μαθήματα Διοίκησης Επιχειρήσεων

Min. ECTS Credits: 6 Max. ECTS Credits: 6
Notes:

Semester 1

Semester 2

Semester 3

Semester 4

Semester 5

Semester 6

Semester 7

Semester 8