Upon completion of the B.S. program in FSQM, graduates will be able to:
- 1.Implement preventive food safety systems such as HACCP, and ISO 22000 in a particular food service establishment or a food industry using risk-based thinking. (POb d W, POb e H, POb a H);
- 2.Assess the different managerial functions and processes and how they relate to customer satisfaction and continuous improvement. (POb b H, POb d H, POb e H);
- 3.Interpret and apply the national and international food-related laws and regulations as well as different labeling requirements. (POb c H);
- 4.Demonstrate managerial and leadership skills that allow them to contribute to an efficient and positive food culture. (POb d H, POb e H);
- 5.Analyze and assess physical, chemical and biological risks present in a food establishment (POb b H);
- 6.List the advantages and disadvantages of various food processing and preservation techniques and evaluate their impact on nutrient retention (POb b H);
- 7.Translate professionalism and ethics during implementation and operation of the quality management system. (POb f H, POb d W);
- 8.Understand the physical properties of food and the different reasons behind its deterioration. (POb a H, POb b H);
- 9.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 f H);
- 10.Evaluate various local food industries and food service establishments though field trips and on-site observations. (POb e H, POb b H, POb a W).