Food Security

Food Security

About the Program:

In this program, students will have the opportunity to understand and develop the relationship between food, its various sources, and public health, while exploring the scientific, technical, administrative, political, and regulatory factors that affect not only food security but also food quality, safety, and food processing.

Mission of the Program:  

Preparing professional cadres at a scientific and technical level that keeps pace with ongoing scientific and technical developments and meets the requirements of the labor market in the field of food security, food safety and technology, and sustainability, and achieving effective community participation in national and regional projects, as well as implementing research plans that contribute to attaining sustainable development goals and boosting the national economy, in light of international standards and the core values of Nile University.

Food Security

Objective of the Program:

  1. Graduates are competent in core areas of food science and technology.
  2. Graduates can integrate and apply their knowledge.
  3. Graduates are proficient communicators.
  4. Graduates demonstrate professionalism and leadership skills.

Skills and Career path:

Graduates of this program will be well-prepared for diverse and impactful careers at the intersection of food, health, and sustainability. The program equips students with a deep understanding of the complex relationship between food systems and public health, while also providing insights into the scientific, technical, administrative, political, and regulatory dimensions that influence food security, quality, safety, and processing.

Upon completion, students can pursue careers such as:

  • Food Safety Specialist: Ensuring food products meet safety standards through inspections, testing, and policy implementation.
  • Sustainable Agriculture Specialist: Promoting eco-friendly farming practices to improve long-term agricultural productivity and environmental health.
  • Food Technologist: Developing new food products and improving existing ones by applying food science and technology.
  • Quality Assurance Specialist: Monitoring and managing food production processes to maintain high standards of quality and compliance.
  • Supply Chain Analyst for Sustainable Food Systems: Analyzing and optimizing food supply chains with a focus on sustainability, efficiency, and reduced environmental impact.

Graduate Attributes:

Upon completion of this program, the graduate will be able to:

  1. Identify the structure and properties of food components and explain the chemistry of changes occurring during processing, storage, and utilization of food.
  2. Apply basic and advanced laboratory techniques to identify various hazards in foods and environmental samples from food facilities.
  3. Identify foodborne hazards and apply effective methods for controlling them.
  4. Design and implement a food safety plan for the manufacture of a specific food product.
  5. Model new processing methods to design and produce a novel safe and high-quality food product.
  6. Design and apply new methods to preserve food and extend the shelf life to minimize food waste.
  7. Integrate Good Manufacturing Practices (GMPs) in food service and processing facilities.
  8. Create and apply analytical and affective methods for sensory evaluation of food.
  9. Define food quality and safety terms and apply principles of food safety, quality assurance, and control in a food processing facility.
  10. Assess a given food product against national or international standards and specifications.
  11. Apply the processes involved in formulating food policy and regulations.
  12. Identify government regulatory frameworks required for the manufacture and sale of food products.
  13. Collect, analyse, interpret, and present food safety and processing related data to a variety of audiences.
  14. Apply critical thinking skills to solve problems in practical, real-world situations.
  15. Design and conduct a food science and technology research project.
  16. Work as a life-long learner for continuous professional development.
  17. Demonstrate leadership, business management, and entrepreneurial skills in the field of food science and processing.
  18. Communicate verbally and nonverbally with the scientific community, coworkers, governmental organizations, stakeholders, and the general public in a professional, effective, brief, and responsive manner.
  19. Demonstrate social and cultural competence relative to diversity and inclusion.
  20. Improve agricultural and animal productivity and minimize food waste and losses (FWL) to enhance food security and sustainability.