Food and natural environment are in connection. Its imprint food is terms that occupy the modern concept of sustainability. 

Inside within the framework of the course are the students will come in contact with the environmental education, technical terms and the combination of food science on issues related to the connection between nutrition and the environment, management water resources and more generally the ecological management of food issues.

Knowledge and application in ecological studies with reference to environmental social and economic issues using equations on sustainable development.

Knowledge of the general environmental framework and actions within the framework of international organizations and EU legislation.

Practical water management issues, with emphasis on arid regions.

Environmental awareness in food management and especially in the issue of food waste.

• Introduction to the aims and content of the course (interpretation of the terms Natural resources-Food production)
• Environment Food, Education- Sustainability- ESG
•  Health Nutrition Environment, Healthy life and consumption of local products
•  Development Indicators, The concept of environmental Sustainability Indicators, environment, Society.
• Series of Equations based on the Environment and sustainability
• Economic Principles of Food Production Factors of Production, Work, Means of Production,
• Efficiency Degree, Production Functions
• Food Processing Environment, Processing of Agricultural Products, economy and science,
• Processing methods, Benefits from the processing of agricultural products, Biofuels,
• Water in Food Global water management issues.
• Food Waste - The Phenomenon, Methods of measuring food waste
• From Sustainable Production to Sustainable Consumption, The concept of production, The concept of sustainable production,
• The challenges of sustainability

Alvarez de los Mozos, E., Badurdeen, F., & Dossou, P. E. (2020). Sustainable consumption by reducing food waste: A review of the current state and directions for future research. Procedia Manufacturing, 51, 1791-1798.

Gayathri Vaidyanathan, Healthy Diet for People and the Planet, Nature, Vol 600, 2 December 2021

Georgios Tsikalakis, Katerina Laouri, Eleftheria Neofotistou and Nikolaos Thalassinos, (2024), “The Integration of the Lion Fish in the Diet of the Cypriot as a Means of Maintaining Marine Ecosystem”, E3S Web Conf., 585, 03001 

Eleftheria Neofotistou, Georgios Tsikalakis, Dimitra Kafousia and Panagiotis Bourbourakis, (2024) "Temporal Investigation of the Changes in the Quality Parameters of the Surface Water of the River Pantelis-Sitia" E3S Web Conf., 585, 09006 DOI: https://doi.org/10.1051/e3sconf/202458509006

Georgios Tsikalakis, Eleftheria Neofotistou, Emmanouil Kontogiannakis, Pau Alonso-Monasterio, Mehmet Caglayan Ercakir, Regina Fernandez- Canez and Maria Martinez Perez-Accino, “Sustainable development as an education tool for primary school students through SCRATCH code”, E3S Web of Conferences 436, 06007, 

Georgios J. Tsikalakis, Nikolaos J. Makrinakis, Panagiotis J. Bourbourakis, and Eleftheria D. Neofotistou “Economic and Sustainable Development in Eastern Crete Through the Lithines Irrigation Dam”, E3S Web of Conferences 436, 04005 (2023), 

Panagiotis J. Bourbourakis and Georgios J. Tsikalakis 2022 “Transforming a power plant into an Educational Centre: Agia Small Hydroelectric Power Plant” IOP Conf. Ser.: Earth Environ. Sci. 1123 012057

Georgios Tsikalakis, “Can the Commission Delegated Decision (EU) 2019/1597 contribute the reduce food waste?” Evrigenis Yearbook?of International and European Law (EvrYIEL) Volume 3 (2021), ed. Sakoulas, 272-280, ISSN: 2654-1890

Georgios J. Tsikalakis, Panagiotis J. Bourbourakis and Nikolaos Makrinakis, “Exploitation of hydroelectric potential of the irrigation reservoirs in Eastern Crete” Desalination and Water Treatment, 255 (2022) 74-82

Tsikalakis G.J., “The Moral dimension of Ecology in Teaching of Nutrition” Advances in Ecological and Environmental Research, Vol. 4, Issue 5, May 2019, p. 147-158. (ISSN 2517-9454 USA).

Tsikalakis G.J., “The Mediterranean Diet as a Factor in Environmental Education” Journal of Environmental Science and Engineering B 7 (2018) 316-323 

The aim of the course is to provide an in depth understanding of the principles and the use of Medical Nutrition Therapy (MNT) (or Clinical nutrition) within the context of secondary and tertiary health prevention. The students gain knowledge in relation to the physiology and epidemiology of several diseases, and the use of evidence-based nutritional guidelines for diseases’ treatment. By the end of the course, students are expected to: 

• Describe the diseases’ epidemiology in adulthood 
• Identify high risk patients ? Assess the nutritional status of acute and chronic disease patients 
• Make and prioritize nutrition diagnoses for patients with acute or chronic diseases of gastrointestinal tract/liver/ pancreas/bladder/kidneys and cancer 
• Decide and describe the nutrition intervention and nutrition counseling for the acute or chronic diseases of gastrointestinal tract/ liver/ pancreas/ bladder/ kidneys and cancer 
• Supervise the patient diet and guide him/her appropriately to enhance compliance with the MNT
• Monitor and evaluate the nutrition intervention (MNT) using validated markers and outcomes and redesign the nutrition intervention according to the patients’ needs

In the context of this course the trainee develops general skills in: 

• scientific literature search, analysis, and synthesis by using the appropriate technology 

• critical thinking for deciding on the proper MNT strategy 

• team working 

• working in interdisciplinary groups 

• Finally, the trainee learns to develop presentation and writing skills

The content gives emphasis on the nutrition assessment, nutrition diagnosis, nutrition intervention and nutrition monitor and evaluation of patients with the aim to improve their health and quality of life. Specifically, the course covers the following topics: 

• Medical nutrition therapy (definition, types, routes of feeding) 
• Gastroesophageal reflux 
• Inflammatory Bowel Diseases (irritable bowel and Crohn’s disease) 
• Alcoholic and non-alcoholic liver disease 
• Cirrhosis 
• Acute and chronic pancreatitis 
• Acute and chronic bladder disease 
• Dysphagia 
• Cancer 
• Chronic kidney disease
• End Stage Renal Disease

• Zabelas, Α. (2022) Clinical Dietetics and Nutrition with Pathology Principles. Athens: Broken Hill Publishers LTD
• Mahan L.K., and Raymond JL.  (2017) Krause's Food and The Nutrition Care process. 14th Edition, Elsevier Inc., Missouri 
• Nelms M, Sucher KP, Lacey K. (2016) Nutrition therapy and Pathophysiology. 3rd Edition, Cengage Learning, Boston

Food quality encompasses the set of characteristics that determine the overall acceptability of food products to consumers. These characteristics include sensory (organoleptic) attributes, nutritional value, compliance with regulatory requirements, safety, authenticity, and sustainability. Food quality control comprises a systematic series of activities designed to assess whether the quality attributes of a food product conform to predefined specifications and acceptable tolerance limits. The primary objective of this course is to examine the quality characteristics of major food groups and to present the principles, methodologies, and analytical techniques used to evaluate and ensure compliance with established quality standards and specifications.

Following completion of this course, students should be able to:

• To identify food quality parameters for specific food groups 
• Understand and use food quality assessment tools (e.g. nutrition labelling)
• To acquire knowledge and experience about laboratory methods and techniques 
• To familiarize with fundamental food processing methods

• Introduction to food quality & quality control
• Hazard Analysis Critical Control Points system (HACCP)
• Food Labeling – Nutritional Claims
• Quality control in Milk and dairy products
• Quality control in Honey
• Quality control in Fats and oils
• Quality control in Egg
• Methods for assessing food quality (Molecular, Physicochemical and Sensory analysis)
• Fundamentals of Food processing

• Ingredient Interactions, Effects on Food Quality, Second Edition, Edited By Anilkumar G. Gaonkar, Andrew McPherson (2nd Edition), Boca Raton, CRC PRESS
• Food: The Chemistry of its Components: 6th Edition, RSC smart materials, Royal Society of Chemistry, Edited by Tom Coultate (4TH Edition), Royal Society of Chemistry