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. 

 

Compensatory Modules

 

Core Modules

Elective Modules

 

Education Program

PhD Food Safety and Hygiene

Course (The first semester)

Row

Title of the course

Code

Course type

Credit

Concurrent prerequisite

Theoretical

Practical

1

Medical* information system

38231

Deficiency or compensation

0.5

0.5

-

2

Diagnostic microbiology

38232

Deficiency or compensation

1

1

-

3

Instrumental analysis

38233

Deficiency or compensation

1

1

-

4

Principles of  scientific and article writing

38234

Deficiency or compensation

1

-

-

5

Theoretical food microbiology

38235

Compulsory exclusive

3

-

Diagnostic microbiology

6

Practical food microbiology

38236

Compulsory exclusive

-

1

Diagnostic microbiology

7

Food chemistry and biochemistry

38237

Compulsory exclusive

2

-

-

8

Principles and basics of risk, accidents, and disasters management*

31025

Deficiency or compensation

2

-

-

* All students must pass the course

 

Course (the second semester)

Row

Title of the course

Code

Course type

Credit

Concurrent prerequisite

Theoretical

Practical

9

Halal

And functional  foods and food supplements

38239

Optional exclusive

2

-

-

10

Safety and quality of dairy products

38240

compulsory exclusive

0.5

1.5

-

11

Safety of fruits and vegetables

38241

compulsory exclusive

0.5

1.5

-

12

Food Chemical safety and toxicology

38242

compulsory exclusive

-

3

Instrumental analysis

13

Experiments of food  Chemical safety and food toxicology

38243

compulsory exclusive

1

-

Instrumental analysis

 

Course(the third semester)

Row

Title of the course

Code

Course type

Credit

Concurrent prerequisite

Theoretical

Practical

14

Safety and quality of cereal products

38244

compulsory exclusive

1.5

0.5

-

15

Health control of meat products

38245

compulsory exclusive

2

1

-

16

Food biotechnology

38246

Optional exclusive

2

-

-

14

Internship in the field

38249

compulsory exclusive

1

-

-

 

Course (the fifth semester)

Row

Title of the course

Code

Course type

Credit

Concurrent prerequisite

Theoretical

Practical

18

Thesis

38250

Compulsory exclusive

-

18

-