The new Master of Science in Food Safety and Quality Management aims to provide
graduates with advanced knowledge, skills, and the hands-on practice 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 industry as well as
government sectors. It equips graduates with the skills needed to become managers and
leaders with high ethical standards and lifelong learning skills.
Program Educational Objectives
The program will prepare students to:
- 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.
- b.Provide graduates with knowledge on national and international food safety and quality standards, laws and regulations.
- c.Acquire the knowledge and skills required for planning, organization, leading and assessing quality in the food chain.
- 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.
- e.Prepare the students to work as managers/leaders in different food related work environments.
- f.Integrate ethical principles, leadership skills as well as lifelong learning in the graduate’s future professional practice.
Program Learning Outcomes
Upon graduation, students should be able to:
- 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.Critically evaluate the Lebanese and complex international legislative framework in which the food chain operates (POb b H, POb d W).
- 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.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.Evaluate various local food industries and food service establishments though field trips and on-site observations (POb c H, POb e W).
- 6.Exhibit effective communication skills and enhanced critical problem-solving through role-play and peer feedback (POb e H).
- 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.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.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.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).
- 1.BS in Food Safety and Quality Management or a related field of study: If the
applicant has a BS in any health science background other than food safety and
quality management, he or she will have to complete 9-12 credits of undergraduate
courses and earn a minimum cumulative GPA of 3.0/4.0 in these courses.
- 2.Cumulative GPA: A GPA of 3.0/4.0 is required, but a GPA between 2.7-2.99 will
be conditionally accepted pending the completion of 9-12 credits of courses in the
areas of identified deficiencies and earning a minimum cumulative GPA of 3.0/4.0
in these courses.
- 3.English Communication Skills: Applicants from institutions where English is
not the language of instruction will be required to sit for either the NDU English
Entrance Test or TOEFL.
- 4.Interview: Applicants whose undergraduate degree is not from NDU may be asked
for an interview by the faculty.
Candidates may pursue either a thesis (MS with research) or a non-thesis (Applied MS
with considerable course work) program of study.
To meet the requirements for the MS in Food Safety and Quality Management degree, students are required to complete a total of 36 credits with an overall average of at least 3.0/4.0. The minimum passing grade for a graduate course is C. Graduate students must maintain a cumulative GPA of at least 3.0 in all courses taken for graduate programs, with a maximum of 2 C grades allowed per program. The credit distribution per option is detailed as follows: