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Tuesday, February 28, 2017 Food Safety and Hygiene ( MS)

Curriculum of M.Sc. in Food Safety and Hygiene

Program Requirements for M.Sc. 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: 32 credits.

 

Topic

Credits

Core courses

22

Non-core courses

4

Thesis

6

Total

32

 Table A   Basic or Additional courses

Code

Courses

Credits

Duration (Hours)

Total

Theoretical

Practical

Total

Theoretical

Practical

01

Medical Information Systems*

1

0.5

0.5

26

9

17

02

Principles of Environmental Health

2

2

-

34

34

-

03

General Microbiology

2

2

-

34

34

-

04

Analytical Chemistry

2

2

-

34

34

-

05

Principles of Toxicology

2

2

-

34

34

-

06

Principles of Human Nutrition

2

2

-

34

34

-

07

Food Microbiology

2

2

-

34

34

-

08

Food Chemistry

2

2

-

34

34

-

09

Principles of Food Preservation

2

2

-

34

34

-

10

Food Safety

2

2

-

34

34

-

11

Biostatistics and Application of Computer in Health Sciences

2

1.5

0.5

23

26

17

 

Total

21

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

12

Food Microbial Quality and Safety

3

2

1

68

34

34

03, 07

13

Food Chemical Safety

3

2

1

68

34

34

10, 08

14

The Safety and Hygiene of Milk and Milk Products

3

1

1

51

17

34

07, 08

15

The Safety and Quality of Meat and its Products

2

2

-

34

34

-

07, 08

16

The Safety of Grains, Fruits and Vegetables

2

2

-

34

34

-

07, 08

17

Environmental Contamination of Food

2

1

1

51

17

34

05, 08

18

Food Safety Management  Systems

3

1

1

51

17

37

07, 10

19

Food Sampling Methods

2

2

-

34

34

-

11

20

Seminar

1

-

1

34

34

-

-

21

Project

1

-

1

34

-

34

-

22

Thesis

6

-

6

-

-

-

-

 

Total

26

 

 

 

Table C. Non-core courses

Code

Topic

Credits

Duration (hours)

Prerequisite

Total

Theoretical

Practical

Total

Theoretical

Practical

23

Epidemiology and Risk Assessment Methods

2

2

-

34

34

-

-

24

Food Hygiene and Safety in Emergency Situations

2

2

-

34

34

-

06, 07, 09, 10

25

Food Standards and Regulations

2

2

-

34

34

-

-

26

Food Risk Communication

2

2

-

34

34

-

06, 10

27

Environmental Health in Food Industry

2

2

-

34

34

-

02

28

The Safety and Quality of Drinking Water

2

2

-

34

34

-

03

 

Total

12

*Students must take 4-6 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.