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Tuesday, February 28, 2017 Food Safety and Hygiene (Ph.D)

Curriculum of Ph.D in Food Safety and Hygiene

Program Requirements for Ph.D in Food Safety and Hygiene

 

Duration and Requirements:

This program is based on the curriculum that has been established by high council medical education planning.

Minimum Number of Credits Required: 47 credits.

Topic

Credits

Core courses

27

Non-core courses

4

Thesis

16

Total

47

 

 Table A   Basic or Additional courses

Code

Courses

Credits

Duration (Hours)

Total

Theoretical

Practical

Total

Theoretical

Practical

01

Medical Informatics Systems*

1

0.5

0.5

26

9

17

02

Advanced Research Methods and Statistics

2

1

1

51

17

34

03

Principles of Scientific Writing and Essay Writing

1

1

-

17

17

-

04

Diagnostic Microbiology

2

1

1

51

17

34

05

Instrumental Analysis

2

1

1

51

17

34

06

Principles of Nutrition

2

2

-

34

34

-

 

Total

10

In addition to above mentioned courses, based on departmental opinion and post-graduate students’ council approval, students must take some of the courses that are mentioned in table A

*All students must take this course

 

 

 

 

Table B. Core courses

Code

Topic

Credits

Duration (hours)

Prerequisites

Total

Theoretical

Practical

Total

Theoretical

Practical

07

The Quality and Safety of Dairy Products

2

1.5

0.5

43

26

17

 

08

The Health and Safety of Fruits and Vegetables

2

1.5

0.5

43

26

17

 

09

The Quality and Safety of Cereals and Cereal Products

2

1.5

0.5

43

26

17

 

10

Hygiene Control of Meat and Meat Products

3

2

1

68

34

34

 

11

Food Chemical Safety and Toxicology

3

3

-

51

51

-

05

12

Examinations of Food Chemical Safety and Toxicology

2

-

2

68

-

68

05

13

Theoretical Food Microbiology

3

3

-

51

51

-

04

14

Practical Food Microbiology

2

-

2

68

-

68

04

15

Food Biotechnology

2

2

-

34

34

-

 

16

Food Chemistry and Biochemistry

2

2

-

34

34

-

 

17

Food Composition Analysis

2

1

1

68

34

34

 

18

Seminar

1

1

-

17

17

-

-

19

Internship in the Field

1

-

1

51

-

51

-

20

Thesis

16

-

16

-

-

-

-

 

Total

43

 

Table C. Non-core courses

Code

Topic

Credits

Duration (hours)

Prerequisite

Total

Theoretical

Practical

Total

Theoretical

Practical

21

Principles of Technical, Health and Food Safety Management System

2

2

-

34

34

-

-

22

Molecular Epidemiology of  Microbial Foodborne Diseases

2

2

-

34

34

-

04

23

Food Preservation, Processing and Formulation

2

2

-

34

34

-

-

24

The Effects of Climate Change on Food Safety

1

1

-

17

17

-

-

25

Food Safety and Hygiene in Hospital

1

1

-

17

17

-

-

26

Food Safety and Quality Assurance Management System

2

2

-

34

34

-

-

27

Disinfectants and Sanitizers in Food Industry

1

1

-

17

17

-

-

28

Researching and Reporting of Food Poisoning

1

1

-

17

17

-

-

29

Halal foods, Functional and Food Supplements

2

2

-

34

34

-

-

 

Total

14

*Students must take 4 credits from above mentioned courses (Table C), these courses must be in line with their thesis and with approval of supervisor and confirmation of post-graduate students’ council.