27/09/2022 ph@bahri.edu.sd

Master Degree in Food Hygiene & Safety

Food Hygiene and Safety Program:

1.Introduction:

This specialization provides advanced scientific knowledge in food hygiene and safety. It will explain the relationship between food and environment factors. The syllabus includes details cover food hazards, especially microbial and chemical contamination, Quality Control of Food Product, HACCP system, Principles of Food Safety and Quality Assurance, Food Chemistry Analysis and their effects on public health.

2. Vision:

The specialization of post graduate aspires to be one of the pioneers’ programmes of excellence in the different aspects of PEH education at national and international level.

3.Mission:

We bring about sustainable, positive changes in food hygiene and safety concept by providing an outstanding program of research, teaching and community services to translate research into effective parches and sound polices.

4.Value of MFS:

The Master of Food hygiene and safety has a responsibility to use knowledge and skills and high ethical standards to prepare students to serve as ethically, culturally, and scientifically competent food hygiene and safety practitioners and academicians.

5.Objectives:

1-       To provide academic training, scientific knowledge in Food Hygiene & Safety.

2-       The students will be able to understand the relationship between food and public health and the factors that enhance food safety and quality.

3-       To assess the adequacy of control measures implemented in the food services establishment and food industry.

4-       To identify contaminants associated with food and their effect on health

5-       To conduct scientific researches, in the area of food hygiene & safety.

6-       To identify national and international legislation and standards.

6.Intended Learning Outcomes:

At the end of the program, the candidate will be able to:

1.  Identify and asses the components of food safety and quality system.

2.  Apply bio-preservation using safe microorganisms and bioremediation using different types of food wastes (vegetables and fruits).

3.  Establish national standards, enforce and asses food legislations.

4.  Assess and manage nutritional problems.

5.  Design and implement properly quality control program and design HACCP system.

6.  To conduct scientific research in the area of food hygiene and safety.

7. Available Resources:

a.     Human

3 Associated prof

5 Assistant Prof

b.     Labs

3 Lab (Microbiology +Biochemistry +Parasitology)

c.      Library

d.     Classes + Screens + Data show

8. Academic System:

1. Name of program: Master degree in Food Hygiene and Safety

2. Qualifying year 18 hours (not included in credit hours of M.Sc.)

3. M.Sc. By courses:

–         Four semesters (17 weeks each including examination and reading week)

–         17 credits hours for the first semester and 19 credits hours for the second semester

–         The third and the forth semesters for the thesis.

4.By research: At least 18 months

M.Sc. 46 hours for four semesters.

9. Teaching & Learning Strategy:

 

This will be experienced by theoretical classes, practical, tutorials, seminars, assignments, group discussions and field visits.

10.Students Evaluation

The performance of the candidates will be evaluated by:

a.             Continuous assessments through assignments, reports, seminars, homework and quizzes,

b.            Theoretical,   practical and oral examinations

·         Theory                                   60%

·         Assignment and report           10%

·         Seminars and participation     10%

·         Med-term exam                       10%

·         Laboratory / field visits.         10%

Study Credit hours:

Requirements Number of Courses Number of hours
Program Requirements 5 22
Specialization Requirements 9 24
Totals 14 46

Program Requirements:

Course Code Course Name Credit hours Prerequisites
PHCR8101 Biostatistics 3 None
PHCR8102 Health Economic 3 None
PHCR8201 Research Methodology 3 Biostatistics
PHCR 8202 Health Care System in Sudan 3 None
PHCR 8301 Dissertation 10 Research Methodology
Total hours 22

Specialization Requirements:

Course Code Course Name Credit hours Prerequisites
PHFH8101 Principles of food Hygiene and Quality Assurance 3 Principles of Food Hygiene and Safety
PHFH8102 Modern Food Microbiology 3 1/ Introduction to Microbiology.

2/ Applied Microbiology

3/ Food Microbiology

PHFH 8103 Advanced Food Chemistry Analysis 3 1-Food Chemistry Analysis
PHFH8104 Advanced Food Processing and Preservation 3 1.Food Processing and Safety

2.Food Processing and Biotechnology

PHFH 8201 Food Legislation and Population Health 3 1. Principles Food Hygiene and Safety.

2.Principles of Hygiene and Quality Assurance

PHFH8202 Advanced Nutrition 2 Human Nutrition
PHFH8203 Food Safety and Quality Management 2 Principles Food Hygiene and Safety
PHFH8204 Functional and Nutraceutical Foods 2 Human Nutrition
PHFH8205 Food Hygiene and Safety 3 Principles of Food Hygiene and Safety
Total hours 24

 

Prerequisite

Course

Credit

hours

Total hours Contact hours Code

 

         Subjects
Practical Theory
None 3 4 2 2 PHEP8101 Biostatistics 1.
None 3 4 2 2 PHEP8102 Health Economics 2.
Principles of Food Safety 3 4 2 2 PHFH8101 Principles of Food Safety and Quality Assurance 3.
None 3 4 2 2 PHFH8102 Modern   Food Microbiology 4.
Food Chemistry Analysis 2 4 2 2 PHFH 8103 Advanced Food Chemistry Analysis 5.
None 3 4 2 2 PHFH8104 Advanced Food Processing and Preservation 6.
17 Total hours

Study plan:     Semester One

Semester Two:

Credit

Hours

Total hours Contact hours Code

 

Subjects
Prerequisite Course Practical Theory
Biostatistics 3 4 2 2 PHCR8201 Research Methodology 1.
3 2 2 2 PHCR8202 Health Care System in Sudan 2.
Food Hygiene and Safety, Principles of Food Safety and Quality Assurance 3 4 2 2 PHFH 8201 Food Legislation and Population Health 3.
Nutrition 3 4 2 2 PHFH8202 Advanced Nutrition 4.
Principles of Food Hygiene & Safety 2 4 2 2 PHFH8203 Food Safety and Quality Management 5.
Nutrition 2 4 2 2 PHFH8204 Functional and Nutraceutical Foods 6.
Food Hygiene and Safety, Principles of Food Safety and Quality Assurance 3 4 2 2 PHFH8205 Food Hygiene & Safety 7.
19 Total hours

Semester three and four: dissertation

Prerequisite Course

 

Credit

Hours

Code

 

Subjects
Research Methodology 10 PHCR8301 Thesis