Master of Science in Food Safety & Quality Management

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.

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).