MS Food Safety & Quality Management
The Master’s in Food Safety and Quality Management (FSQM) program merges advanced principles of food safety, quality assurance, and management. This MS program is designed to integrate comprehensive quality processes throughout the food supply chain using various managerial strategies. As the food supply chain is crucial for maintaining high standards of quality and ensuring consumer satisfaction, this two-year program offers students an in-depth understanding of both practical and theoretical issues in the field. Students will explore advanced methods in food quality management, quality assurance, quality design, and quality improvement, alongside key business strategies.
Program Objectives
The MS Food Safety and Quality Management program aims to:
- Develop a thorough understanding of the diverse food safety and quality challenges faced by the industry.
- Provide insight into the latest international tools and methodologies for addressing food safety and quality concerns.
- Train students in the use of various analytical instruments and equipment essential for food safety and quality assessment.
- Cultivate research and analytical skills necessary for effective evaluation and resolution of quality issues.
- Enhance scientific writing and publication skills to facilitate the effective dissemination of research findings.
Outline
Program Duration:
- Two academic years (or 4 semesters)
- Total credit hours: 30
Program Outcomes:
- Apply comprehensive understanding of food safety and quality control systems to manage and improve safety and quality in food production.
- Implement effective hygiene and sanitation practices to ensure safe food production and prevent contamination.
- Utilize knowledge of public health and consumer preferences to enhance food safety protocols and meet consumer expectations.
- Conduct thorough food audits and inspections to ensure adherence to food laws, regulations, and industry standards.
Experienced Faculty:
The Master’s in Food Safety and Quality Management program is led by a distinguished team of faculty members drawn from both industry and academia, ensuring a comprehensive and practical educational experience.
Road Map
Year 1, Semester-1
Sr. No. Course Code Course Title Category Cr. Hrs.- 1FS000Course 1Elective3
- 2FS000Course 2Elective3
- 3FS000Course 3Elective3
- 4FS000Course 4Elective3
- Total12
Year 1, Semester-2
Sr. No. Course Code Course Title Category Cr. Hrs.- 1FS000Course 5Elective3
- 2FS000Course 6Elective3
- 3FS000Course 7Elective3
- 4FS000Course 8Elective3
- Total12
Year 2, Semester-3 and 4
Sr. No. Course Code Course Title Category Cr. Hrs.- 1FS799Thesis and Research ProjectCore6
- Total6
List of Elective Courses
- Sr. No. Course Code Course Title Category Cr. Hrs.
- 1FS611Food Safety and Quality Control SystemsElective3
- 2FS612Hygiene and Food Plant SanitationElective3
- 3FS613Public Health & Consumer SatisfactionElective3
- 4FS621Food Auditing and InspectionsElective3
- 5FS622Food Traceability and AuthenticityElective3
- 6FS631Food Supply Chain ManagementElective3
- 7FS623Food LabellingElective3
- 8FS614Food ToxicologyElective3
- 9FS624Food Laws and RegulationsElective3
- 10FS632Preharvest and Postharvest Food SafetyElective3
- 11FS615Consumer Behavior and PreferencesElective3
- Total33
Admission Criteria
- A qualifying degree (Bachelor or equivalent degree having sixteen years of education or four years education after Higher Secondary School Certificate) in the relevant discipline (BS/B.Sc. (Hons) Food Science and Technology/Food Science, BS/B.Sc, BS/B.Sc. (Hons) Dairy Technology, B.Sc. (Hons) Agriculture (specializing in Food Technology), BS/B.Sc (Hons) Food & Nutrition, BS Homeconomics (Food and Nutrition) with a minimum CGPA of 2.0 (out of 4), BS Biotechnology/Biochemistry/Pharm D with a minimum CGPA of 2.0 (out of 4), BS Microbiology/Poultry/Fisheries and Aquaculture with a minimum CGPA of 2.0 (out of 4).
- At least 2.0 (on the scale of 4.0) Cumulative Grade Point Average (CGPA) in the qualifying degree or 50% aggregate marks if the qualifying degree is earned from an annual system.
- Qualify university admission test or HEC approved test with minimum 50% marks.
- In addition to the requirements mentioned under (1) above, an applicant who has obtained the qualifying degree from abroad shall provide an equivalence certificate from the Higher Education Commission (HEC) of Pakistan.
- An applicant who has already completed a part of credit hours of MS/MPhil Program in another HEC recognized University may be eligible for admission: Provided that only a maximum of four courses (12 Credit Hours), which are relevant to the applicants’ proposed degree program and having grades B or higher, may be considered for credit transfer: Provided further that the University shall have the exclusive right to accept or reject the request for credit transfer.
Deficiency Requirements
The candidates of following degree programs must meet the deficiency requirements: BS (B.Sc Hons.) Biotechnology, Biochemistry, Pharm D, Microbiology, Poultry, Fisheries and Aquaculture.
Prospects
- Food Safety Manager/Officer
- Quality Assurance Manager
- Research Scientist
- Academic positions
- Supply Chain Quality manager
- Product Development Specialist
- HACCP Coordinator
- Environmental Health and Safety Specialist
- Food Auditor and Inspector
- Corporate Food Safety Director
- Food Safety Auditor
- Regulatory Affairs Specialist
- Food Quality Consultant
- Food Toxicologist
- Food Labelling Expert
- Food Safety Trainer
Fee Structure
- Sr. No. COURSE NAME FEE PER CREDIT HOUR
- 1MS Food Safety & Quality Management1,9030
