Academic Programs

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Program Objectives

MS Food Quality Management has the following main objectives;

• To develop a comprehensive understanding of food quality issues faced by the food industries
• To provide a comprehensive knowledge of recent tools that are developed to tackle food quality and safety issues
• To train the students on various analytical instruments and equipment
• To develop research and analytical skills for effective evaluation of quality and safety issues
• To develop effective scientific writing skills for effective dissemination of research outputs

Program Outcomes

• Identify and explain issues relevant to food processing and food quality management systems
• Describe the multiple functions of national and international food regulatory agencies
• Apply the knowledge of food quality, safety and authenticity for effective food supply chain management
• Generate a quality management system based on the principles of HACCP, VACCP, TACCP, ISO and GFSI
• Develop scientific writing and publication skills for effective dissemination of research outputs