Department of Nutrition & Dietetics
The main goal of the Department, as expressed throughout its curriculum, is to provide students with all the necessary knowledge – basic and contemporary – that will allow them to effectively approach all the nutritional issues that concern people in the modern age.
The curriculum of the Department covers the subject of Nutrition Science and Dietetics, with a primary focus on practical applications. This scientific field focuses on:
Meeting the nutritional needs of people at all stages of life (infancy, childhood, adolescence, youth, middle age, and old age), as well as more specific needs (pregnancy, breastfeeding, sports, military service, etc.).
Protection from lifestyle diseases.
Therapy through dietary support and treatment.
Notable characteristics of the Department are the practical teaching method it employs as well as:
the practice of Dietetics with the use of modern software;
the use of innovative nutritional assessment methods;
the emphasis it places on the Cretan/Mediterranean Diet.
The Department has state-of-the-art Laboratories used for both teaching and research, relating to but not limited by the following fields:
Body Composition – Anthropometry – Spirometry
Quality Control – Food Safety
Food Preparation Methods
Statistical analysis of Nutritional & Dietary data
The graduates of the Department, in addition to their right to open a dietician’s office and a diet food store, also have the right to work in the following institutions: Hospitals – private clinics; health centers; quality control and food control laboratories; weight loss centers; special food production industries; hotel units; restaurant chains; nursing homes; children’s or seniors’ camps; orphanages; student clubs and dormitories; nurseries and kindergartens; sports teams and sports centers; boarding schools; armed and security forces units and services.
The employment statistics of the graduates of our Department (2017) showcase that:
They exhibit an employment rate of 84.4%, which is 13.4% higher than the average university’s graduates.
The percentage of employed graduates is 84.4%, the same as the percentage of university graduates that are currently employed in the European Union (85%).
60.6% of graduates work on the field of Nutrition & Dietetics.