Bachelor of Science in Food Safety and Quality Management
Zouk Mosbeh, Lebanon
DURATION
3 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
22 Jul 2025
EARLIEST START DATE
25 Aug 2025
TUITION FEES
USD 380 / per credit
STUDY FORMAT
On-Campus
Introduction
Mission
The mission of the Bachelor’s program in Food Safety and Quality Management (FSQM) is to produce knowledgeable graduates who can effectively contribute to ensuring the safety, sustainability, and quality of food from farm to fork. This program provides a strong foundation in quality management systems and food safety principles essential for meeting industry standards and achieving desired outcomes. Through supervised training, students gain the skills and qualifications needed to become competent food safety and quality professionals, capable of efficiently managing the entire food supply chain.
Program Educational Objectives
The program will:
- Equip students with adequate theoretical and practical knowledge on quality management systems and regulations.
- Translate learned theories into practice through extensive supervised training and hands-on experience.
- Assist students in applying basic food science and processing principles to the development and formulation of market-relevant products.
- Prepare students to be effective managers and leaders using evidence-based decision making.
- Foster the acquisition of critical thinking/problem-solving, teamwork, and communication skills required for professional success.
- Integrate ethical principles and lifelong learning in future professional practice.
Admissions
Curriculum
Liberal Arts Curriculum (27cr.)
- English and Arabic Communication (9cr.)
- Religion (3cr.)
- Ethics (3cr.)
- Cultural Studies and Social Science (6cr.)
- Citizenship (3cr.)
- Applied and Life Sciences (3cr.)
Core Requirements (17cr.)
- BIO 211 General Biology I
- CHM 205 Basic Chemistry
- CHM 213 Basic Organic Chemistry
- CHM 273 Organic Chemistry Laboratory
- NHS 203 Principles of Epidemiology
- PHS 208 Physics for Life Sciences I
Major Requirements (49cr.)
- NTR 210 Human Nutrition and Controversies in Nutrition
- NTR 227 Nutritional Biochemistry
- NTR 313 Foodservice Management
- FQM 280 Training in Food Establishments I
- FQM 320 Food Chemistry
- FQM 321 Food Microbiology
- FQM 322 Food Safety and Quality Management I
- FQM 324 Food Science and Technology
- FQM 325 Food Analysis
- FQM 380 Training in Food Establishments II
- FQM 420 Food Safety and Quality Management II
- FQM 415 Food Processing Engineering
- FQM 423 Principles of Food Product Development
- FQM 425 Food Processing
- FQM 427 Food Laws and Regulations
- FQM 470 Chemical and Physical Assessment of Food
- FQM 475 Food Processing Laboratory
- FQM 496 Project in Food Safety and Quality Management
- MGT 429 Operations Management
Program Outcome
Upon graduation, students should be able to:
- Implement preventive food safety programs and systems such as HACCP, and ISO 22000, in a particular food service establishment or a food industry using risk-based thinking (POb a H, POb b H).
- Interpret and apply the national and international food-related laws and regulations and standards, as well as different labeling requirements (POb c H, POb d W).
- Demonstrate managerial and leadership skills that allow them to contribute to a positive food culture as well as to continuous improvement (POb a H, POb d H, POb e H; POb f H).
- Understand the advantages and disadvantages of various food processing and preservation techniques and evaluate their impact on nutrient retention. (POb b W, POb c H).
- Translate professionalism and ethics during implementation and auditing of the quality management system (POb a H, POb d H, POb e H, POb f H).
- Understand the physico-chemical properties of food and how they contribute to its quality, safety, as well as the different reasons behind its deterioration (POb a H, POb b H, POb c H).
- Conduct scientific research on a selected food safety or quality-related current topic and present challenges and findings in relation to a practical setup (POb a H, POb c W, POb e H, POb f H).
- Evaluate various local food industries and food service establishments through supervised hands-on experiences (POb b H, POb c H, POb d H, POb e W).
- Create new food products from concept to market (POb c H).
- Assess global trends related to food security and sustainability (POb a W, POb e H, POb f H).