Minor in Food Safety

The minor in Food Safety will prepare competent graduates, destined to shape the future of the food industry in Qatar. This program equips graduates with advanced knowledge, research experience, and professional competencies to address the emerging food safety challenges and food production needs that come with the increased population in Qatar and in the Gulf region. Graduates of this program will be actively involved in planning and implementing the food safety preventive programs targeting the food borne illnesses in the region. Students seeking a minor in Food Safety must complete 24 CH listed as follow:

NUTR 221: Principle of Food Science and Nutrition (2CH)
NUTR 321: Food Chemistry (3CH)
NUTR 271: Principle of Food Processing(3CH)
NUTR 319: Quantity Food Production (3CH)
NUTR 372: Quality Assurance (3CH)
NUTR 441: Food Safety and Quality (3CH)
NUTR 473: Risk Assessment, Communication and Management (4CH)
NUTR 474: Food Surveillance and Monitoring (3CH)

Objectives

Understand food safety laws, discuss technical food safety reports and research/literature.
Apply laboratory method, problem-solving techniques, and quantitative models to risk assessment, food safety inspection and make professional presentations.
Apply hands on techniques and develop control measures related to, food processing and preservation, food surveillance systems, food safety management systems, food safety cultures, food hazards analysis.

Learning Outcomes

PLO1: Identify the impact of different processing techniques on food quality and microbiological safety.

PLO2: Inspect a food production facility and identify any food safety hazards, food safety management systems, good hygiene practices, food safety behavioral aspects and food safety culture.

PLO3: Understand food borne illness and basic food laws and regulations for food safety in the State of Qatar and around the world.

PLO4: Identify the food safety surveillance methods

PLO5: Demonstrate and conduct risk management, quality assurance, and risk communication for a given case.

PLO6: Determine the basic principles of quantity food production in understanding the requirements of commercial/institutional foodservice facilities.

PLO7: Demonstrate basic knowledge in the areas of food science, sources of nutrients, and dietary guidelines.

Admission requirements

QU female registered students
A minimum score of 5.5 in IELTS OR a minimum score of 61 in TOEFL OR ACCUPLACER ESL
The students should have one basic chemistry course (from the core or part of the major courses).

Language of the Minor

The minor is taught in English.

Potential Opportunities

A career in Food Safety offers student graduates a range of possibilities including the ability to work as:

Food Safety Consultant
Food Safety Manager
Food Business Owner
Food Laboratory Manager
Food Safety Inspector
Researcher/Scientist in Multiple Research Settings

Study Plan

Study Plan for Students enrolled in the

Minor in Food Safety Study Plan

Major in Nutrition and Dietetics