Food Quality and Safety (FQS)
To fulfill the needs of social and economic development, this program is designed to train specialists armed with sound basic theory and skills in food testing and analysis, environmental science and food science. Students registered for and trained under this program will become familiar with international and domestic food quality and safety systems and regulation systems, and to become qualified for jobs after graduation in testing, control, supervision, law enforcement and management related to food quality and food safety.
Food quality and safety science is the application of biological and physical sciences to food systems. Interest in food quality and safety has grown in recent years because of the increasing awareness of the vital role of food in the health, well-being, and economic status of individuals and nations. Professional food scientists ensure that an acceptable, nutritious, safe and appealing selection of foods is available. They also play a major role in increasing the supply of foods urgently needed to provide an adequate diet for a rapidly growing world population.
Research in food science is concerned with the development of fundamental information about the chemical, physical, and biological properties and interactions of foods and food components. This information is necessary for developing optimum processes and conditions to enhance the nutritive value, safety, and quality of foods. Food technology involves the integrated application of several disciplines (chemistry, animal and plant biology, biochemistry & biotechnology, nutrition, physiology, microbiology, and engineering) to the processing and manufacturing of foods.
The International School offers outstanding educational and research opportunities for advanced studies in food quality and safety program. Graduate studies in this program at the International School produce graduates who are well-prepared to become the research leaders, innovators, and technical experts essential for meeting the growing needs of governments, industries, and various institutions. An excellent selection of courses in basic and applied sciences; and modern, well-equipped laboratories combine to make the International school’s graduate program in food science among the best in the world.
All food science and technology students should have competency in chemistry, physics, biochemistry, microbiology, statistics, and food processing. The requirements for minors are set by the fields concerned. Minor fields may include biochemistry, nutrition, chemistry, microbiology, animal science, agricultural or chemical engineering, environmental toxicology, marketing, economics, fruit and vegetable science, international development, physiology, statistics, or some other field that is relevant to food science.
Students under this program should:
- have a good command of the basic theory of food science and experimental methodology and the basic knowledge and theory of such food safety related fields as chemistry, biology, production of animal and plant foods, food hygienic, and food biotechnology;
- be able to conduct analysis, quality evaluation and testing of food enterprises, markets and quality control centers;
- be familiar with food regulations and standards and be well-informed of the latest developments in the field of food quality and safety at home and abroad; and
- be competent in evaluating such organizations as food quality control, food hygiene supervision and international trade.
Food Toxicology, Food Microbiology, Food Chemistry, Food Analysis, Inorganic Chemistry, Organic Chemistry, Analytical Chemistry, Physical Chemistry, Introduction to Food Technology, Instrumental Food Analysis, Quarantine of Animals & Plants, Food Standards and Regulations.
Length of Program: 4 years
Degree Awarded: Bachelor's Degree in Engineering