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


The new Master of Science in Food Safety and Quality Management aims to provide graduates with advanced knowledge, skills and hands-on practices necessary for managing food safety and quality from farm to fork. This program is designed for graduates and professionals working or aspiring to work in the food chain as well as government sectors. It prepares graduates to be well equipped individuals ready to become managers and leaders with high ethical standards and lifelong learning skills.

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Program Objectives

The objectives of the M.Sc. in FSQM program are to:

  1. a.Provide information, training and expertise in the design and management of food safety and quality management systems against the backdrop of an increasingly globalized food chain;
  2. b.Provide graduates with knowledge on national and international food safety and quality standards, laws and regulations;
  3. c.Acquire the knowledge and skills required for planning, organization, leading and assessing quality in the food chain;
  4. d.Equip graduates with strong research and technical competencies allowing them to respond to food safety challenges in a practical set-up and/or to pursue further doctoral studies;
  5. e.Prepare the students to work as managers/leaders in different food related work environments;
  6. f.Integrate ethical principles, leadership skills as well as lifelong learning in the graduate’s future professional practice.


Program Learning Outcomes

Upon completion of the M.Sc. program in FSQM, graduates will be able to:

  1. 1.Master appropriate methodologies and analytical techniques in the assessment of the food safety and quality, using both current and rapid technologies (POb d W, POb b W, POb a H);
  2. 2.Critically evaluate the Lebanese and complex international legislative framework in which the food chain operates (POb b H, POb d W);
  3. 3.Assess, analyze and manage risks associated with food hazards in a changing and developing environment (POb a H, POb b H, POb e W);
  4. 4.Develop and implement quality assurance procedures in the food chain traceable to national and international standards and requirements (POb c H, POb b H, POb a W);
  5. 5.Evaluate various local food industries and food service establishments though field trips and on-site observations (POb c H, POb e W);
  6. 6.Exhibit effective communication skills and enhanced critical problem-solving through role-play and peer feedback (POb e H);
  7. 7.Employ the process approach in a business setting which incorporates the Plan-Do- Check-Act (PDCA) cycle and risk-based thinking (POb a H, POb d W, POb e W);
  8. 8.Estimate the importance of establishing key performance indicators (KPIs) in quality management as a measurement of continuous improvement (POb b H, POb e H, POb c H);
  9. 9.Critically integrate and apply scientific literature and pertinent research methodology in the assessment and improvement of food safety and quality management in different food industries and other related settings (POb d H, POb c H, POb e W);
  10. 10.Translate different professional competencies such as leadership, professional ethics, teamwork, written and oral communication as well as lifelong learning into the implementation of the food quality management system (POb e H, POb f H, POb b W).

Graduation Requirements

To satisfy the requirements for the degree of MS in Food Safety and Quality Management, the student must complete a total of 36 credits with an overall average of at least 3.0/4.0. The distribution of credits per option is as follows:


Non-Thesis Option (36cr.)

Thesis Option (36cr.)

Suggested Program

Fall Semester Year I (9cr.)
NTR 642 Food and Nutritional Toxicology
3 cr.
643 Risk Assessment of Foods
3 cr.
NTR 670 Techniques in Nutrition Research
3 cr.
Spring Semester Year I (10cr.)
HEA 610 Essentials of Epidemiology & Biostatistics
3 cr.
Advanced Food Product Development
3 cr.
FQM 691 MS Thesis I
3 cr.
FQM 681 Seminar I
1 cr.
Fall Semester Year II (9cr.)
FQM 650 Research Methods in Food Quality Management
3 cr.
Advanced Food Quality Management
3 cr.
692 MS Thesis II
3 cr.
Spring Semester Year II (8cr.)
FQM 660 Special Topics
1 cr.
682 Seminar II
1 cr.
    Major Elective 3 cr.
693 MS Thesis III
3 cr.  
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