Department of Food Technology and Quality Control in Kermanshah University of Medical Sciences is responsible for training Iranian and foreign students to be managers, researchers and technical officials in food industry factories by holding educational and research programs in the field of food science and technology as well as food health and safety. The department is also a leader part of university in international researches and industrial projects in the province and west of Iran.
History
The first course of undergraduate students in food science and technology - quality control- presented in January 2012. In 2014, the department divided into 2 separate departments named "Nutrition Science" and "Food Science and Technology" and continued independently. In the same year, the Department of Food Science and Technology succeeded in presenting the first course of the Master of Food Science and Technology- Quality Control- for post graduate students. Then in 2016, the first group of post-graduate students start education in food safety major. The last achievement of the department is presenting Ph.D. course in the field of food health and safety in 2021.
Mission
The mission of the Department of Food Science and Technology of Kermanshah University of Medical Sciences is training a specialized generation of food science experts to work in various fields and sections of industrial, research and educational fields of the country.
Prophecy
• Educating students in different levels of bachelor, master and doctorate to gain theoretical knowledge and practical skills suitable for the specialized needs of society in the fields of "food science and technology " and "food safety"
• Try to grow students' research perspectives and performance, especially in postgraduate courses focusing on applied research tailored to the needs of society
Vision
Visions of Department of Food Science and technology include:
• Attracting talented and capable faculty members,
• Increasing effective relations with high level Iranian and foreign universities,
• Having equipped teaching-research laboratories,
• Try to increase the number of foreign students,
• Increasing scientific capability of the department as the center of food science and technology in the west of the country,
• Communicating with food factories to identify and solve industrial problems and improve the production process,
• Growing scientific levels in the country and improving the health and nutrition of people,
• Setting up a food control reference laboratory,
• Establishing a food product innovation and technology center
Aims
• Conducting specialized, applied and interdisciplinary researches in Iran and also other country in order to achieve the scientific center position in the country,
• Attracting foreign students and learners,
• Holding specialized extracurricular workshops in cooperation with other organizations in the country,
• Increasing information and knowledge of the society in the field of food in Kermanshah province
• Improving the quantity and quality of education and research
Research Priorities
• Improving the quality of foods (including the production of functional foods),
• Developing analyzing methods and tools in quality control,
• Using novel technologies in food production and storage,
• Modeling and optimizing food production and storage processes,
• Reducing waste food,
• Modern food packaging,
• Application of nanoscience in food industry,
• Chemical and microbial safety of food.
Expected skills of graduates
• Try to acquire required skills in the field of food science and technlgy in the country
• Present practical ideas to solve problems in food industry and also problems in food safety and security,
• Plan to attend post graduate courses.
Capabilities and achievements
The achievements of this department at the national and international levels include the following:
• Joint research project with Iranian and foreign universities,
• Publish more than 200 articles in valid journals,
• Register more than 20 domestic inventions,
• Designing and implementing theses and research projects in various fields of food science and technology,
• Presence skilled faculty member entitled: top technologist, top researcher, top professor of professional ethics, and top researcher with 1% highly cited score.
• Designing standard questions for postgraduate exams,
• Perform specialized analytical methods for food,
• Holding and presenting scientific and specialized workshops and seminars in the province and country
• Continuous communication and cooperation with other organizations like other departments and part of universities, Food and Drug organization, as well as National Institute of Nutritional Research and Food Industry,
• Carrying out various technological projects and communication with industry
• Presenting scientific consults to food factories