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.

General Courses in Food Science & Technology (Quality Control)

 

 

Basic Courses in Food Science & Technology (Quality Control) B.Sc

 

 

Main Courses in Food Science & Technology (Quality Control) B.Sc

 

 

Core Courses in Food Science & Technology (Quality Control) B.Sc

 

 

Non-Core Courses in Food Science & Technology (Quality Control) B.Sc

 

 

Internships Courses in Food Science & Technology (Quality Control) B.Sc

 

Education Program

 BSc of Food Science & Technology

 

Code

Course (The first semester)

Credit

Concurrent prerequisite

code

Course (the second semester)

Credit

Concurrent prerequisite

Theoretical

Practical

Theoretical

Practical

31024

Population and family planning

2

-

-

31013

Islamic thought (1)

2

-

-

39001

General microbiology and parasitology

2

1

-

39013

Principles of management

2

-

-

31006

Farsi literature

3

-

-

31007

General English language

3

-

-

31018

Thematic commentary of the Quran

2

-

-

31008

Physical education(1)

-

1

-

39002

Mathematics

3

-

-

39014

Organic chemistry

2

1

-

39003

Physics

2

1

-

39015

Physiology

2

-

-

39004

General chemistry

2

1

-

39016

Analytical chemistry

2

1

General chemistry

 

 

 

 

 

39006

General biochemistry

2

1

Organic chemistry

 

Total

19

 

 

Total

19

 

 
  

Code

Course(the third semester)

Credit

Concurrent prerequisite

Code

Course(the fourth semester)

Credit

Concurrent prerequisite

Theoretical

Practical

Theoretical

Practical

31015

Life skills

2

-

-

31014

Islamic thought (2)

2

-

Thought(1)

39005

Physical chemistry

2

1

Physics /General chemistry

39016

Research method and data analysis

2

-

Preliminary vital statistics

39017

Basic statistics

2

-

Mathematics

39018

Professional English

2

-

General language

31011

Principles of computer

0.5

0.5

-

39019

Food microbiology

2

2

General microbiology and parasitology

39008

Water and wastewater

2

-

General chemistry/General microbiology and parasitology

39020

Food analysis

2

2

Food chemistry(2)

39009

Food chemistry(1)

3

-

General biochemistry

39021

Food chemistry(2)

3

-

Food chemistry(1)

39010

Food industry health and safety

2

-

General microbiology and parasitology

39022

Principles of food engineering

3

-

Mathematics/ Physical chemistry

39012

Principles of nutrition

2

-

General

biochemistry/ physiology

 

 

 

 

 

31009

Physical education(2)

-

1

Physical education(1)

 

 

 

 

 

31025

Principles and basics of accident and disaster risk management

2

-

-

 

 

 

 

 

 

Total

20

 

 

Total

20

 

 
  

Code

Course(the fifth semester)

Credit

Concurrent prerequisite

Code

Course(the sixth semester)

Credit

Concurrent prerequisite

Theoretical

Practical

Theoretical

Practical

39023

Industrial microbiology

2

-

Food microbiology

31016

The history of the Imamat

2

-

-

39024

Principles and methods of food preservation

2

-

Food microbiology /food chemistry(2)/ Principles of food industry engineering

39031

principles of food plant design

2

-

Principles of food industry engineering

39025

Instrumental analysis of food

1

1

food chemistry(2)

31017

Islamic revolution of Iran

2

-

-

31021

History of culture and civilization of Islam and Iran

2

-

-

39032

Food quality control(2)

2

1

Food quality control 1))

39039

Vegetable, fruit and canning technology

2

-

Principles and methods of food preservation/ Food microbiology/ Principles of food industry engineering

39033

Food poisoning

1

-

Food microbiology/ food chemistry(2)

39027

Food quality control(1)

2

2

Food microbiology/

Food analysis

39034

Packaging technology

2

-

 

39028

Meat technology

2

-

Principles and methods of food preservation

39035

Milk and dairy technology

2

-

Food microbiology/ food chemistry(2)/ Principles of food industry engineering

39029

Sugar technology

2

-

Principles and methods of food preservation

39036

Oil technology

2

-

Principles of food industry engineering food chemistry(1)

39030

Cereal technology

2

-

Principles and methods of food preservation

39037

Confectionery and beverage technology

2

-

Principles and methods of food preservation

 

Total

20

 

 

Total

18

 

 
  

 

Code

Course(the seventh semester)

Credit

Concurrent prerequisite

Code

Course(the eighth semester)

Credit

Concurrent prerequisite

Theoretical

Practical

Theoretical

Practical

39038

Processing effect on food

1

-

Principles and methods of food preservation

39044

Internship in the field of milk and dairy industries

-

2

 

39040

Seminar

1

-

Investigation and research method/ The effect of the process on food/ Technical language/ Cereal industry

39045

Internship in the field of cereal industries

-

2

 

39041

Internship in the field of meat industries

-

2

 

39046

Internship in the field of vegetable, fruit and canning

-

2

 

39042

Internship in the field of sugar industries

-

2

 

39047

Internship in the field of beverage and confectionery

-

2

 

39043

Internship in the field of industries of food quality control centers

-

2

 

39048

Internship in the field of oil industries

-

2

 

 

Total

8

 

 

Total

10