Course Title
Bachelor of Science (B.Sc.) Food Science & Technology (Quality Control)
Overview
The food industry developed essentially to provide food products for consumers, allowing them to conveniently and safely cook meals at home. Bringing the farm to the home, and developing new food products, expanding the possibilities of cooking and nutrition. Quality control is crucial to the food science industry. This emerging major of science exists to address real problems in the food industry, drawing together experts from the fields of biology, chemistry, microbiology, nutrition, and even engineering to provide innovative solutions to the biggest challenges faced by food companies today. In the Recent decades have seen increasingly complex demands on the food industry, from the needs of more adventurous, educated, and health-conscious consumers, as well as from the pressures of government health agencies who are increasingly implementing initiatives to address national health problems through diet. Food Science and technology (Quality Control) is a branch of applied science in which the graduates get familiar with the latest scientific and applied achievements in food safety and quality control. They can play an effective role in producing safe food products with better quality and the least wastes. Thus, the ultimate propose is improving food products quality, developing safe and nutritious foods and introducing innovative packaging.
Why choose this course
The main purpose of the educational program in the field of food science and industry (quality control) is to train students who are aware of current scientific issues, capable, responsible, and sensitive to the health of individuals and society. In this regard, graduates can acquire scientific and practical skills to solve various problems and shortcomings of food production and processing units.
In fact, the main mission of this course is to train graduates who have a key role in maintaining the quality and safety of food products in accordance with national and international standards using accurate and advanced laboratory methods.
Graduates of this field should be able to guarantee the quality of food products and create a fundamental change in the production of functional food products by recognizing new and applied principles of various technologies. Adequate training is also important to understand the negative effects of different processes on the chemical composition and nutrients of products. In this regard, graduates can acquire scientific and practical skills to address various problems and shortcomings of food production and processing units. Therefore, in this course, graduates can acquire the necessary skills to perform activities such as technical responsibility.
Specific Competencies and Skills
- After graduating from BSc Food Sciences, the students can get job opportunities in Hotels, Packaging Industries, Manufacturing Industries, Rice Mills, Research Labs, etc.
- Candidates can get hired as Food Technologist, Food and Beverage Executive, Analytical Scientist, etc.
- To achieve competence in the skills on installation and operation for cleaning purposes, disinfection, sterilization and detergency in processing area, cleaning by using of cleaning-in-place technology, personal hygiene in the food factory.
- Maintaining and promoting social health in the field of food quality and health control
- Eliminate deficiencies and problems in food production and distribution units
- Conducting applied research in the field of food quality
- Cooperation with food quality control and development centers
- Investigating the factors required for production from a health and engineering perspective
- Establishing quality control and safety programs in food factories
- The adequate ability for sampling and specialized testing in food products
- Ability to perform various food analyzes
- Identifying contaminants and harmful compounds created during the process
Teaching staff
You’ll be taught by experts at the frontline of research and practice, ensuring everything you learn is up-to-date. These may include:
Dr. Ehsan Sadeghi, an expert in food toxicology and food safety.
Dr. Reza Mohammadi, an expert in functional foods, food toxicology and active packaging
Dr. Milad Rouhi, an expert in food biotechnology, toxicology, functional foods, smart packaging and nanotechnology
Dr. Maryam Azizi Lalabadi, an expert in food packaging and food safety
Dr. Khadije Abdolmaleki, an expert in lipid-based food products and food hydrocolloids, emulsions and oleo-gels
Dr. Moein Bashiry, an expert in chemical risk assessment and meta-analysis
Dr. Zahra Sarlak, an expert in food toxicology, food authenticity and food fraud
Teaching procedures
Your teaching will be delivered through a combination of:
- Group
work (e.g. discussion groups)
- Laboratory
and clinical based practicals
- Lectures
- Seminars/Presentations/Journal
clubs
- Workshops
Assessment
We use a variety of methods to assess you, including logbooks, coursework, examinations, critical literature review, presentations, and monitoring the progress and completion of the thesis.
Course length
This course last between 4-5 years to complete. This is dependent on how many modules you select to study at a given time and the thesis.
Modules
Listed modules are reflecting the information available at the time of publication. Please note that modules may be subject to teaching availability, student demands and/or class size.