Program Title |
Master program of Food Hygiene Science
|
Definition/ Overview
The program cover good governance and judgment on meat, milk hygiene and safety (quality/governance) types, sources and degrees of contamination and contaminants in addition to inspection and surveillance system , meat and milk inspection, testing and monitoring and quality control systems, Public health management systems and environmental health, provide skills on the design and implementation of meat and milk hygiene management systems based on the universally applicable HACCP system.
Basic information
College
|
Veterinary Medicine |
Department |
Public Health
|
Program Title |
Master program of Food Hygiene Science |
Degree |
Master of Food Hygiene Science
|
Duration |
2 years at least |
Credit hours |
36 credit hours |
Study plan |
Courses and thesis
|
Language
|
English |
Conditions of admission
Applicants should:
1.
Comply to the unified regulations of postgraduate studies in Saudi Universities.
2.
Have a bachelor's degree in veterinary medicine or animal production, food and nutrition sciences, public health, community medicine and environmental studies, with degree not less than " good" if the certificate is based on grades.
3.
Pay the due tuition fee (Saudi and Non-Saudi applicants will be charged tuition fee upon acceptance).
4.
Pass a personal interview.
5.
Applicants who received their bachelor's degree in undergraduate program with instruction language other than English should score at least 5.0 in IELTS or any other equivalent English test recognized by Ministry of Education.
Study plan
Semester |
Course Title |
Credit Hours |
1st
|
Biostatistics |
3 |
Concepts and methodology of research |
1 |
Meat and meat product hygiene |
3 |
Food microbiology |
2 |
Elective course |
2 |
Total |
11 |
2nd
|
Milk hygiene and their products |
3 |
Hygiene of poultry meat and fish |
2 |
Sanitation and Management of Slaughterhouse |
2 |
Seminar |
1 |
|
Elective course |
2 |
Total |
10 |
3rd
|
Preservation and food processing |
2 |
Sanitary inspection of egg and fat |
2 |
Food quality and safety and HACCP program |
2 |
|
Food legislation and legal regulations |
2 |
|
Elective course |
2 |
Total |
10 |
4th
|
Thesis |
6 |
Total |
6 |
