Upon completion of the M.Sc. program in FSQM, graduates will 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).