This Professional Diploma in Food safety and Quality Management is providing postgraduate education to prepare the students for a career in the different food production sectors.
The courses are targeting science and non – science individuals who are currently working in a food-production facility. For those who are not employed, they will be able to seek a career on food-producing-farms or in the food processing sector in factories, catering, restaurants, hotels, hospitals or any other food serving and manufacturing facility. They will be as well able to perform audits on different food producing/serving facilities.
The courses are designed to cover fundamental knowledge on food hazards and methods to apply food management systems for preventing and correcting hazards, along with hands on activities.
Program Requirements
Candidates for the certificate must complete:- Five core courses
- An elective course
Core Courses: FSQM-010
| Food Safety Management Systems |
A prerequisite course for the International Certified Food Safety Manager (ICFSM) and Certified Food Safety HACCP Manager certificates. The course will introduce participants to food safety management systems with special emphasis on Hazard Analysis Critical Control Points (HACCP) as published officially in Codex Alimentarius. |
FSQM-020
| Food Hazards’ Fundamentals I: Chemical Contamination of Food |
The course will involve aspects of chemical contamination of food including topics such as natural toxins in animals and plants, additives, functional ingredients (functional foods), mycotoxins, and different groups of contaminants such as pesticides, persistent organic pollutants (POP's), metals, and animal drug residues. |
| FSQM-030 | Food Hazards’ Fundamentals II: Microbial Contamination of Food |
Knowledge of foodborne microorganisms is essential for supplying safe and wholesome foods. This course will introduce students to the basics of food microbiology and the characteristics of food that influence growth and inactivation of micro-organisms (e.g. water activity, pH, preservatives, heating, modified atmosphere packaging). In addition, the course provides a detailed introduction into the main bacterial, viral, parasitic and fungal diseases. Moreover, good manufacturing practices, personal hygiene, and the principles of cleaning and disinfection will be explained. |
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| FSQM-040 | SEMINAR: FOOD MANUFACTURE TECHNOLOGY 1 |
Providing students interested in applying food technology to the theoretical and practical aspects of the entire food chain from production of the raw material to the utilization of the product by the consumer. |
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| FSQM-050 | Legislation and Compliance |
This course will introduce students to regulations which must be followed by the food business operators in order to reduce, minimize, or eliminate potential food safety risks. As food trade is largely influenced by globalization it is important to understand the role of international organizations, multinational companies, and NGOs in the development of food regulation as well. |
| FSQM-060 | SEMINAR: FOOD MANUFACTURE TECHNOLOGY 2 |
This course will introduce students to preparation, machinery, cleaning, transportation and storage principles in different industries. |
June 20, 2020 - BY Admin