Master of Science in Food Safety and Quality Management

The program will prepare students 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 graduation, students should 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).