Academics | Faculties | FACULTY OF NURSING & HEALTH SCIENCES | Department of Nursing and Health Sciences | Bachelor of Science in Food Safety & Quality Management | NDU

Mission

The mission of the Bachelor’s program in Food Safety and Quality Management (FSQM) is to generate knowledgeable graduates capable of contributing to the supply of safe, sustainable and wholesome foods from farm to fork. The program will also provide a solid foundation in quality management systems and principles needed to achieve industry desired objectives. The supervised trainings will ensure that students become competent and qualified food safety and quality professionals enabling them to efficiently manage the supply chain.

Total Credits
93
Apply Before
December 2022
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Program Educational Objectives

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.

 

Program Learning Outcomes

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 H, POb 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).

Admission Requirements

For Admission requirements to the degree of BS in Food Safety and Quality Management, refer to the section entitled “Undergraduate Admission” of the university catalog.

Graduation Requirements

To graduate, a student must fulfill all requirements of the undergraduate degree program, with an overall GPA of at least 2.0/4.0, and a minimum GPA of 2.0/4.0 in both the core and major requirements, and clear all accounts with the University. Candidates for degrees are reminded that grades of “l” assigned during the last semester to courses required for graduation will result in delaying of graduation.

Courses

Liberal Arts Curriculum (27cr.)

Free Electives (3cr.)

Suggested Program

Fall Semester Year I (16cr.)
BIO 211 General Biology I 4 cr.
CHM 205 Basic Chemistry
3 cr.
ENL 213 Sophomore English Rhetoric (LAC) 3 cr.
MGT
201 Fundamentals of Management (LAC) 3 cr.
NTR 210 Human Nutrition  3 cr.
Spring Semester Year I (13cr.)
CHM 213 Basic Organic Chemistry 3 cr.
CHM 273 Organic Chemistry Lab
1 cr.
ENL 223/230 English in the Work Place (LAC) 3 cr.
NTR 313 Foodservice Management 3 cr.
    LAC 3 cr.
Summer Semester Year I (1cr.)
FQM 280 Training in Food Establishments I 1 cr.
Fall Semester Year II (16cr.)
NHS 203 Principles of Epidemiology 3 cr.
NTR 227 Nutritional Biochemistry 3 cr.
FQM 320 Food chemistry 2 cr.
FQM
325 Food Analysis 2 cr.
LAC     3 cr.
LAC     3 cr.
Spring Semester Year II (16cr.)
FQM
321 Food Microbiology 4 cr.
FQM 322 Food Safety and Quality Management I
3 cr.
FQM 324 Food Science and Technology 3 cr.
LAC     3 cr.
LAC     3 cr.
Summer Session Year II (1cr.)
FQM 380 Training in Food Establishments II 1 cr.
Fall Semester Year III (14cr.)
MGT
429 Operations Management 3 cr.
FQM 423 Principles of Food Product Development
3 cr.
FQM 420 Food Safety Quality Management II
3 cr.
FQM 496 Project in Food Safety and Quality Management 3 cr.

  LAC 3 cr.
Spring Semester Year III (16cr.)
FQM 415 Food Processing Engineering 3 cr.
FQM 470 Chemical and Physical Assessment of Food 2 cr.
FQM 427 Food Laws and Regulations 3 cr.
FQM
425 Food Processing 3 cr.
FQM 475 Food Processing Laboratory 1 cr.
Free Elective     3 cr.

GRADUATION REQUIREMENTS

Total 93 Credits
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