The mission of the Bachelor’s program in Food Safety and Quality Management (FSQM) is to produce knowledgeable graduates who can effectively contribute to ensuring the safety, sustainability, and quality of food from farm to fork. This program provides a strong foundation in quality management systems and food safety principles essential for meeting industry standards and achieving desired outcomes. Through supervised training, students gain the skills and qualifications needed to become competent food safety and quality professionals, capable of efficiently managing the entire food supply chain.
Program Educational Objectives
The program will:
- a.Equip students with adequate theoretical and practical knowledge on quality management systems and regulations.
- b.Translate learned theories into practice through extensive supervised trainings and hands-on experience.
- c.Assist students in applying basic food science and processing principles into the development and formulation of market-relevant products.
- d.Prepare students to be effective managers and leaders using evidence-based decision making.
- e.Foster the acquisition of critical thinking/problem-solving, teamwork and communication skills required for professional success.
- f.Integrate ethical principles and lifelong learning in future professional practice.
Program Learning Outcomes
Upon graduation, students should be able to:
- 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.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.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.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.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.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.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.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.Create new food products from concept to market (POb c H).
- 10.Assess global trends related to food security and sustainability (POb a W, POb e H, POb f H).
Graduation Requirements
To graduate with a Bachelor of Science in Food Safety and Quality Management, a student must meet all undergraduate degree requirements, including maintaining an overall GPA of at least 2.0/4.0 and a minimum GPA of 2.0/4.0 in both core and major courses. Additionally, students must clear all accounts with the University. Candidates are reminded that grades of "I" assigned during the final semester for required courses will delay graduation.