Bachelor of Science in Food Safety & Quality Management

The objectives of the B.S. in FSQM program are to:

1. a.Equip students with adequate theoretical and practical knowledge on quality management systems;
2. b.Translate learned theories into practice through extensive supervised trainings and hands-on experience;
3. c.Provide students with knowledge on food safety standards, laws and regulations;
4. d.Prepare the students to work as managers/leaders in different food-related work environments;
5. e.Foster the acquisition of leadership, managerial and teamwork skills required in success in different professional settings;
6. f.Integrate ethical principles and lifelong learning in future professional practice.

Upon completion of the B.S. program in FSQM, graduates will be able to:

1. 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. 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. 3.Interpret and apply the national and international food-related laws and regulations as well as different labeling requirements. (POb c H);
4. 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. 5.Analyze and assess physical, chemical and biological risks present in a food establishment (POb b H);
6. 6.List the advantages and disadvantages of various food processing and preservation techniques and evaluate their impact on nutrient retention (POb b H);
7. 7.Translate professionalism and ethics during implementation and operation of the quality management system. (POb f H, POb d W);
8. 8.Understand the physical properties of food and the different reasons behind its deterioration. (POb a H, POb b H);
9. 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. 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).