Bachelor of Science in Food Safety and Quality Management


Mission
The mission of the program in Food Safety and Quality Management (FSQM) is to generate graduates capable of contributing to the supply of safe and wholesome foods in the community from farm to fork. The program will provide a solid foundation in FSQM and supervised trainings to ensure that students will become highly competent and qualified food safety and quality professionals. Furthermore, graduates will be well-equipped to become managers and leaders with high ethical standards and lifelong learning skills.

Program Objectives
The objectives of the B.S. in FSQM program are to:

  1.  Equip students with adequate theoretical and practical knowledge on quality management systems
  2. Translate learned theories into practice through extensive supervised trainings and hands-on experience
  3. Integrate ethical principles and lifelong learning in future professional practice
  4. Provide students with knowledge on food safety standards, laws and regulations
  5. Prepare the students to work as managers/leaders in different food-related work environments
  6. Foster the acquisition of leadership, managerial and teamwork skills required in success in different professional settings

Student Learning Outcomes

Upon completion of the B.S. program in FSQM, graduates will be able to:

  1. Implement preventive food safety approaches such as cGMPs, HACCP, and ISO 22000 in a particular food service establishment or a food industry.
  2. Develop standard operating procedures and quality management systems and processes with emphasis on customer satisfaction and continuous improvement.
  3. Interpret and apply the national and international food-related laws and regulations as well as different labeling requirements.
  4. Demonstrate managerial and leadership skills that allow them to contribute to an efficient and positive food culture.
  5. Analyze and assess physical, chemical and biological risks present in a food establishment.
  6. List the advantages and disadvantages of various food processing and preservation techniques and evaluate their impact on nutrient retention.
  7.  Exhibit effective communication skills and enhanced critical problem-solving through role-play and peer feedback.
  8. Translate professionalism and ethics during implementation and operation of the quality management system.
  9. Understand the physical properties of food and the different reasons behind its deterioration.
  10. Conduct scientific research on a selected food safety or quality-related current topic and present challenges and findings in relation to a practical setup.
  11. Evaluate various local food industries and food service establishments though field trips and on-site observations.

Admission Requirements
For Admission requirements to the degree of BS in Food Safety and Quality Management, refer to the section entitled Undergraduate Admission of the NDU catalog.

Graduation Requirements
To receive the degree of BS in Food Safety and Quality Management a student must fulfill all requirements of the degree program, complete all required courses, accumulate a total of 93 credits with an overall grade point average (GPA) of at least 2.0/4.0 and a minimum GPA of 2.3/4.0 in both the core and major requirements, and clear all accounts with the university. Candidates for degrees are reminded that grades of “l” assigned during the last semester to courses required for graduation will result in delaying of graduation.

General Education Requirements (27 cr.)

a) Communications Skills in English and Arabic (9 cr.):
- Two courses from the subcategory English (6 cr.) ENL 213 and ENL 223 or ENL 230
- One course from the subcategory Arabic (3 cr.) ARB 211, ARB 212, ARB 224, ARB 231, ARB 317
b) Philosophy & Religion (6 cr.):
- One course from the subcategory Religion (3 cr.) REG 212, REG 213, REG 313, REG 314
- One course from the subcategory Philosophy (3 cr.) ENS 205, PHL 211, PHL 311, POS 345
c) Cultural Studies(6 cr.):
BAD 201, PSL 201
d) Citizenship(3 cr.):
One course from the category Citizenship (3 cr.) HIT 211, POS 201, POS 210, POS 240, IAF 301, POS 319, POS 337
e) Science & Technology (3 cr.):
- One course from the subcategory Mathematics/Statistics/Computer Science (3 cr.) CSC 201, MAT 201, MAT 202, MAT 204, MAT 211, STA 202, STA 210
OR
- One course from the subcategory Natural Sciences (3 cr.) AST 201, ENS 201, ENS 202, ENS 206, HEA 204

Core Requirements (14 cr.)

BIO 211, CHM 205, CHM 213, CHM 273, NHS 203

Major Requirements (49 cr.)

NTR 210, NTR 227, NTR 313, NTR 320, NTR 321, NTR 325, NTR 425, FQM 280, FQM 322, FQM 324, FQM 380, FQM 420, FQM 422,FQM 423, FQM 470, FQM 475, FQM 480, FQM 496, BAD 429

Free Electives (3 cr.)

Suggested Program


Fall Semester I (16 Credits)
BIO 211 General Biology I 4 cr.
CHM 205 Basic Chemistry 3 cr.
ENL 213 Sophomore English Rhetoric (GER) 3 cr.
BAD 201 Fundamentals of Management (GER) 3 cr.
NTR 210 Human Nutrition  3 cr.
Spring Semester I (13 Credits)
CHM 213 Basic Organic chemistry 3 cr.
CHM 273 Organic Chemistry lab 1 cr.
ENL 223
/230
  3 cr.
NTR 313 Foodservice Management 3 cr.
GER     3 cr.
Summer Semester I (1 credit)
FQM 280 Training in Food Establishments I 1 cr.
       
Fall Semester II (16 Credits)
NHS 203 Principles of Epidemiology 3 cr.
NTR 227 Nutritional Biochemistry 3 cr.
NTR 320 Food chemistry 2 cr.
NTR 325 Food Analysis 2 cr.
GER     3 cr.
GER     3 cr.
Spring Semester II (16 Credits)
NTR 321 Food Microbiology 4 cr.
FQM 322 Food Quality Management I 3 cr.
FQM 324 Technology of Food Products 3 cr.
GER     3 cr.
GER     3 cr.
Summer Semester II (1 credit)
FQM 380 Training in Food Establishments II 1 cr.
       
Fall Semester III (14 Credits)
BAD 429 Operations Management 3 cr.
FQM 423 Principles of Food Product Development 2 cr.
FQM 420 Food Quality Management II 3 cr.
FQM 496 Project in Food Safety and Quality Management 3 cr.
GER     3 cr.
Spring Semester III (16 Credits) 
FQM 422 Food Toxins and Contaminants 3 cr.
FQM 470 Methods and Techniques used to Assess Food Quality 2 cr.
FQM 427 Food Laws and Regulations 3 cr.
FQM 480 Selected Topics in Food Safety and Quality Management 1 cr.
NTR 425 Food Processing 3 cr.
FQM 475 Food Processing Laboratory 1 cr.
Free Elective     3 cr.