Course Title
Doctor of Philosophy (Ph.D) Food Safety and Hygiene
Overview
Increase of microbial and chemical pollutants in the environment, excessive use of chemical nitrogen fertilizers, pesticides, excessive use of drugs to increase the production of livestock and poultry products, unsanitary disposal of industrial waste and sewage, resulting in soil contamination with chemical toxins and heavy metals, posing threats to the health of food products, both plant or animal origin. Therefore, scientific monitoring of the process of production to consumption of foods is necessary and it is specifically mentioned in national strategic documents. Therefore, to achieve healthy food and reduce its many side effects, the society and industry need specialists familiar to food contaminants, food safety, quality control, approved additives including preservatives, flavorings, stabilizers, dyes and sweeteners, identification of toxins and poisoning. For this purpose, the major of food safety and health in the doctor of philosophy (Ph.D.) has been designed and presented in this educational program.
The Ph.D. in “Food Safety and Hygiene” is a branch of health sciences. The highest level of education in the field of food safety and health, which deals with the training of skilled manpower in the field of food health and safety, monitoring and control of external and internal factors and affecting human health. Graduates of this major will have the necessary ability to play educational, research, executive, and managerial roles in society.
Why choose this course
The goal of the Ph.D. program in food safety major is to train professionals who can work efficiently as training of human resources to increase the community's access to healthy foods, reduce unhealthy food diseases, use knowledgeable and expert people in developing a national standard especially in food health and safety, use knowledgeable and expert people Education, research, management and planning and promotion of food health and safety to the promotion of food safety knowledge.
Specific Competencies and Skills
At the end of the program learners will be competent in the following skills:
• Educating students of food science at bachelor and masters levels
• Dealing with issues and problems related to food safety
• Imparting scientific knowledge about the significance hazards of unhealthy foods to the society
• Performing applied researches on food safety
•Developing research projects to elevate nutrition standards
•Cooperating with food quality control centers
• Cooperating with national and international bodies to administer programs on food safety
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
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
- Self-directed
study
- Tutorials
Teaching procedures
Group work (e.g. discussion groups
Lecture and scheduled speech
Seminar conferences/ interdisciplinary discussion
Discussion in small groups - workshop - club and reading program
Participation in the education of undergraduate students
Self-education and self-study
Participation in new educational methods according to educational needs and goals
Assessment
We use a variety of methods to assess you, including logbook, coursework, examinations, critical literature review, presentations and monitoring the progress and completion of the thesis.
Course length
This course can take between 3-5 years to complete. This is dependent on how many modules you select to study at a given time.
Modules
Modules listed are indicative, reflecting the information available at the time of publication. Please note that modules may be subject to teaching availability, student demand and/or class size caps.