The Food Safety and Quality program is grounded in life sciences and food science and engineering, focusing on the relationship between food nutrition, safety, and health. It plays a vital role in ensuring food safety and quality management, acting as a bridge between food science and preventive medicine. The program addresses food production, processing management, and control to ensure food's nutritional quality and safety, contributing to public health.

Program Features

Comprehensive Quality Management: Focus on systematic quality management across food production to guarantee both nutritional and safety standards.

Multidisciplinary Focus: Integrates food science, safety management, toxicology, detection, and regulatory aspects to create a holistic approach to food safety and quality.

Food Safety and Health: Emphasis on linking food production with preventive medicine, ensuring safe, nutritious food for consumers.

Risk Assessment and Control: Training in food quality safety risk assessment, detection, control, and regulatory practices across the food supply chain.

Practical Application: Focus on equipping students with practical skills in quality inspection, safety management, and quality control, preparing them to manage real-world food safety issues.

Career Prospects
Graduates will be prepared to work in various roles within the food production, processing, and safety sectors, including food quality inspection, safety management, regulatory affairs, and product development. Potential career paths include positions in food product development, quality assurance, food safety management, product research and development, teaching, and regulatory agencies. Graduates will also be able to take on leadership roles in market regulation, quality assurance, and academic research. Through lifelong learning, they will stay competitive and enhance their expertise in food quality and safety management.