The aims of the program include the following:
a. Ensure that students have an extensive knowledge and critical understanding of the basic theoretical principles of modern biological and chemical methods toward solving problems in food analysis and food safety issues.
b. Provide opportunities for students to develop academic and subject specific skills of relevance to employment in the field of food analysis and safety.
c. Enable students to evaluate national, international and sector specific frameworks for the prevention and management of food safety risks.
d. Support the development of reflective practitioners who have the knowledge and skills to appraise, evaluate and develop responses to food safety hazards.
|Course Code||Course Title||Credits||Hours Distribution||Course Type|
|FAAS613||Technical Writing and Research Skills||1||(1 Cr.: 1 Lec.)||MC|
|FAAS601||Food Chemistry||3||(3 Cr.: 3 Lec.)||MC|
|FAAS603||Food Microbiology||3||(3crs.: 3lec.)||MC|
|FAAS603L||Food Microbiology Laboratory||1||(1 Cr.: 3 Lab.)||MC|
|FAAS605||Food Manufacturing||3||(3 Cr.: 3 Lec.)||MC|
|FAAS602||Food Laws and Regulations||2||(2 Cr.: 2 Lec.)||MC|