Introduction Introducing the Department of Food Safety and HygieneThe field of Food Safety and Hygiene science is intended to provide safe
and healthy food, from production to consumption for community members, and prevent complications caused by food additives
and industrial materials.
Vision Given the lack of human resources in the field of Food Safety and Hygiene, MS graduated of mentioned course are expected to
promote executive, research and educational shortages through raising the level of knowledge and ability of people about Food
Safety and Hygiene and health and can be effective in promoting and protecting the human health.
Mision The mission of the Department of Food safety and Hygiene is to enable the graduates to perform necessary tests, interpret their results,
identify food hazards, and implement appropriate methods to prevent food borne illnesses; the graduates are armed with the knowledge
and skills of adopting new effective methods to enhance the quality of food. Expected Competencies at the End of the Program
At the end of the program learners will be competent in the following skills:
Dealing with issues and questions related to food safety and hygiene
Imparting scientific knowledge about the significance of food and hazards of unhealthy food to the society
Performing applied research on food safety and hygiene
Developing research projects to elevate nutrition standards
Cooperating with food quality control centers
Cooperating with national and international organizations to administer programs on food safety and hygiene
Instructing students of food science at bachelor level
