The Master of Science (MSc) entitled “Technology, Quality and Safety of Food of Animal Origin” aims to transfer theoretical and modern practical knowledge regarding the Technology, Quality, Safety and Promotion of Food of Animal Origin to postgraduate students, which will enhance their knowledge, qualifications and scientific background in general, not only in classical microbiology, chemistry, food engineering-processing and animal products in particular, but also in the most modern technologies and approaches in these scientific fields such as -omics technologies (genomics, metagenomics, metabolomics, proteomics), Microbial Risk assessment and its applications in the assessment of shelf life and safety of animal products, modern processing technologies such as thermal processing methods of animal products, as well as in the methods and modern quality control equipment of animal products, in food quality and safety management systems, in European and national Food Legislation, the new EU policy. for food, as formulated in the context of the ”Green Deal”, the ”From Farm to Fork” strategy and in particular the new Programming Period of the EU Common Agricultural Policy (2023-2030)”, in marketing, as well as in the competitiveness of Greek exports of food of animal origin, will strengthen their relations with entities of primary and secondary production of food of animal origin and ultimately increase their scientific and professional background, giving them a significant competitive advantage, as executives in the rapidly evolving food industry, both at national and European and international levels.