Course Title
Master of Food Safety and Hygiene
Overview
Access to adequate and healthy foods is one of the main concerns of government officials in any country to have a healthy society. Due to growing population and developing of cities and industrial units, the level of expectations in the society and diversity in foods have also been increased. Moreover, due to the industrial progress, environmental chemical pollutions and the use of various pesticides, and the residues of these pollutants in agricultural crops are promising threats to human health. Over the past decade, the incidence of food borne microbial diseases has increased not only in developing countries but also as one of the major diseases all over the world. Food Safety and Hygiene major is a branch of health sciences that studies the issues and standards necessary to provide healthy foods without any danger to people in the community from the farm to the table or in other words from production to consumption of foods. Additionally, this major discuss identifying the factors affecting health and also suggest the necessary programs and strategies in controlling food hazards to prevent the occurrence of problems related to health.
Why choose this course
Master's programs in Food Safety and Hygiene is a training course for graduate students interested in safety and health of foods issues. Food safety management provides grounds for inspecting and monitoring foods to contribute health of community. Graduates of food safety with master's degree are a group of experienced persons in the provision of executive, research, and educational services in executive, educational, regulatory, and research centers, which this mission has been considered in their training programs.
The purpose of this major is to achieve the desired quality in quantitative and qualitative research. Also, training human resources that can deal with food health and safety in society, as well as the ability to implement appropriate methods that are effective in preventing foodborne diseases and using useful methods to improve and promote food hygiene level.
Specific Competencies and Skills
At the end of the program learners will be competent in the following skills:
• 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 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
- Self-directed
study
- Tutorials
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 2-3 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.