Course Title
Master of Science (M.Sc.) Food Science & Technology (Quality Control)
Overview
M.Sc. Food Science & Quality Control or Master of Science in Food Science & Quality Control is a postgraduate Food Processing course. Food Science is a systematic study of the nature of food materials and the scientific principles underlying their modification, preservation and spoilage. The Food Safety and Quality has become an area of priorities and necessities for consumers, retailers, manufacturers and regulators. Changing global patterns of food production, international trades, technology, public expectations for health protection and many other factors have created a huge demand for food safety and quality auditing professionals. This program is expected to meet the increasing human resource requirements for food safety and quality management professionals in the agriculture and food sectors. Thus, 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. This field of study benefits from many disciplines such as chemistry, biochemistry, biology, and engineering to better understand food properties and processes conditions. The graduates will be able to conduct researches in various scientific fields including food safety and hygiene, food microbiology and biochemistry, dairy products, cereals, fats and oils, meats, and sea foods. Food Science and Technology (Quality Control) strive to understand the complex chemistry/biochemistry of food, to address the food industry’s constantly evolving demands. They also help to develop new food products that meet the high quality, safety, and nutrition standards that have always been the hallmark of the food industry. Its ultimate goal is improving food products quality, developing safe and nutritious foods and introducing innovative packaging.
Why
choose this course
Master's program of Food Science & Technology (Quality Control) is a training course for graduate students, with an understanding of the quality and safety of foods. QC provides ground for train of graduate’s students to understand the general concepts that govern quality in terms of historical background and definitions scope significance, the meaning of quality, and control. Also, have an understanding of concepts and functions of food and nutrition, the structure and composition contribution of various food products, and the effect of processing on food products. Given that the final product is destined for human consumption, it is utmost importance that products continue to meet high quality and safety standards, and also consumers can be received simply get the product that they expect, in terms of quality, taste, texture, size, shape, shelf life, and smell. Thus, one of the main missions of this course is to strive to train graduates students to understand the complex chemistry/biochemistry of food products, to address the food industry’s constantly evolving demands, as well as help to develop new food products that meet the high quality, safety, and nutrition standards.
In the same direction, another mission is to train graduates who play 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. Thus, can be ensured that the food products being developed adhere to the food laws within the countries destined to receive the product.
With these explanations, at the end of the course, graduated students should have a good mix of subject-specific and technical skills; analytical and problem-solving skills. At the end of the course, graduate students should have good communication skills and team working skills, attention to detail, and the ability to accurately record results. They also should be aware of numerical and statistical knowledge which will be improved through practical and theoretical work.
What you will study
- At the end of the program you will gain knowledge and skills in the following areas:
- Use appropriate research and evaluation methodology to conduct education research, review the literature and collect and analyze data on food industry issues
- Instructing students of food science at bachelor level
- Performing applied researches on physical-chemical properties of food products for enhancing their quality and safety
- Cooperating with food quality control centers
- Cooperating with national and international bodies to administer programs on food production and distribution
- Designing new and functional food formulations for special patients (such as celiac patients)
- Development and application of new technologies and methods in food analysis and quality control.
- Improve food production and storage processes to reduce waste and increase product diversity.
- Design and production of active and smart packaging
- Management and guarantee of food quality control in food production and distribution units
- Having incumbent skills to work in research and development of food factories
- Education for producers, employees and people to exchange food science knowledge
- Researching and writing scientific articles and critical thinking to solve problems
Teaching
staff
You’ll be taught by experts at the frontline of research and practice,
ensuring everything you learn is up-to-date and relevant to employers. 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
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 can take between 2-3 years to complete. This is dependent on how many modules you select to study at a given time.
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 caps.