Academic Programs

BS Food Safety and Quality Management

Program Educational Objectives (PEOs)
The BS Food Safety and Quality Management program has following key objectives:

PEO 1: To provide students with in-depth knowledge of food science, food safety and food quality.
PEO 2: To equip students with adequate theoretical and practical knowledge on safety and quality management systems, food regulations, and food safety and quality standards.
PEO 3: To train the students in conducting the applied research that can provide comprehensive knowledge about food safety and quality, and address the needs of all the stakeholders.
PEO 4: To equip students with competencies in organization and teamwork, and thoughts of ethical, social issues and respect for diversity.
PEO 5: To provide the graduates with thorough understanding about the dynamics of food safety and quality management network and prepare them to work effectively in the diversified environment of food sector
PEO 6: To train students with competencies in critical thinking, problem solving, outcome-based learning and leadership

Program Learning Outcomes (PLOs)
Students graduating with a BS Food Safety and Quality Management degree would be able to:

PLO 1: Explain the basic concepts of food safety and quality, and its multidisciplinary scope
PLO 2: Identify and assess physical, chemical and biological risks associated with different food production and processing systems.
PLO 3: Explain the effects of food processing, preservation, packaging, and storage on food safety and quality.
PLO 4: Implement preventive food safety systems such as HACCP, and ISO 22000 in a particular food service establishment or a food industry using risk-based thinking.
PLO 5: Identify the importance of food laws and regulations in ensuring safety and quality of foods.
PLO 6: Interpret and apply the national and international food-related laws and regulations as well as different labelling requirements.
PLO 7: Translate professionalism and ethics during implementation and operation of the quality management system throughout the food supply chain.
PLO 8: Apply critical thinking to professional problems.
PLO 9: Communicate effectively in both oral and written communication forms.
PLO 10: Develop organizational, teamwork, professional and leadership skills.