Bachelor of Science in Food Safety & Quality Management

The program will:

1. a.Equip students with adequate theoretical and practical knowledge on quality management systems and regulations;
2. b.Translate learned theories into practice through extensive supervised trainings and hands-on experience;
3. c.Assist students in applying basic food science and processing principles into the development and formulation of market-relevant products;
4. d.Prepare students to be effective managers and leaders using evidence-based decision making;
5. e.Foster the acquisition of critical thinking/problem-solving, teamwork and communication skills required for professional success;
6. f.Integrate ethical principles and lifelong learning in future professional practice.

Upon graduation, students should be able to:

1. 1.Implement preventive food safety programs and systems such as HACCP, and ISO 22000, in a particular food service establishment or a food industry using risk-based thinking (POb a HPOb b H);
2. 2.Interpret and apply the national and international food-related laws and regulations and standards as well as different labeling requirements (POb c H, POb d W);
3. 3.Demonstrate managerial and leadership skills that allow them to contribute to a positive food culture as well as to continuous improvement (POb a H, POb d H, POb e H; POb f H);
4. 4.Understand the advantages and disadvantages of various food processing and preservation techniques and evaluate their impact on nutrient retention. (POb b W, POb c H);
5. 5.Translate professionalism and ethics during implementation and auditing of the quality management system (POb a H, POb d H, POb e H, POb f H);
6. 6.Understand the physico-chemical properties of food and how they contribute to its quality, safety as well as the different reasons behind its deterioration (POb a H, POb b H, POb c H);
7. 7.Conduct scientific research on a selected food safety or quality-related current topic and present challenges and findings in relation to a practical setup (POb a H, POb c W, POb e H, POb f H);
8. 8.Evaluate various local food industries and food service establishments through supervised hands-on experiences (POb b H, POb c H, POb d H, POb e W);
9. 9.Create new food products from concept to market (POb c H);
10. 10.Assess global trends related to food security and sustainability (POb a W, POb e H, POb f H).