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.

 

Compensatory Modules

 
  *This course is required for all students

 

Core Modules

Elective Modules

  Student must successfully complete 6 credits of the non-core courses, above 

Education Program

MSc Food Sciences and Technology

Course (The first semester)

Row

Title of the course

Code

Course type

Credit

Concurrent prerequisite

Theoretical

Practical

1

Advanced food chemistry

39601

Compulsory exclusive

2

-

-

2

Advanced food microbiology

39602

Compulsory exclusive

2

1

-

3

Biophysical properties of food

39617

Compulsory exclusive

1

1

-

4

Advanced dairy technology

39618

Optional exclusive

1.5

0.5

-

5

Professional English

39616

Deficiency or compensation

2

-

-

6

Medical information systems

39606

Deficiency or compensation

0.5

0.5

-

7

Principles and methods for the risk assessment

31025

Deficiency or compensation

2

-

-

 

 

Course (The second semester)

Row

Title of the course

Code

Course type

Credit

Concurrent prerequisite

Theoretical

Practical

1

seminar

39619

compulsory exclusive

1

-

-

2

Advanced instrumental analysis

39608

compulsory exclusive

1

1

-

3

Advanced food engineering

39609

compulsory exclusive

2

-

-

4

Advanced food quality control

39620

compulsory exclusive

2.5

0.5

-

5

Advanced meat technology

39621

Optional exclusive

1.5

0.5

-

6

Advanced food biotechnology

39622

Optional exclusive

1.5

0.5

-

 

Course (The third semester)

Row

Title of the course

Code

Course type

Credit

Concurrent prerequisite

Theoretical

Practical

1

Advanced processing of food

39613

compulsory exclusive

3

-

-

2

Food safety

39614

compulsory exclusive

2

-

Advanced food quality control

3

Thesis

39615

compulsory exclusive

-

6

-