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        Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give the scientific knowledge to solve real problems associated with the many facets of the food system. Food industry is any food that has been modified to make it a better product and Quality Control is a procedure or set of procedures intended to ensure that a manufactured product meets the requirements of the client or customer. This program has been designed to provide students with knowledge and understanding of key steps in the development of Food sciences and the launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Department of Food Science and Quality Control, e.g. human nutrition, food chemistry, food microbiology, food trading and marketing, food packaging, food safety, and quality control.

The Master’s program curriculum is designed to provide students with in-depth updated knowledge in the respective fields, enhance students’ critical thinking and problem-solving abilities, introduce them to scientific research, and provide them the opportunity to apply their skills and knowledge in designing and conducting scientific research studies.

Mission: 

This department is the only department in the overall Kurdistan region to produce well-educated Diploma graduates in industrial Food and quality control who will be able to successfully serve food-related industrial and public sectors of food quality control. Graduated students from this department will be able to improve the quality of food products that are imported to our region or to national regions as well as from the skills that they achieve during their courses of study students will have the ability to distribute knowledge on the safety of products to the production sectors and markets and also preventing expire stocks to enter the region or country.

Vision:

The main vision is to establish and improve the production of food that are produced regionally and the quality of food that are imported internationally. These can be achieved by employing graduated students from these departments in the private and government sectors.

Objectives:
  1. Explaining the application of food quality and food safety systems.
  2. Identify the hazard of the food chain to ensure food safety.
  3. Examine the chemical and microbiological quality of food samples.
  4. Detect the adulteration in food samples.
  5. Review of legislative approaches for the management of food safety.

Degree: Diploma

Total Courses: Four Semesters

Duration of the Study: Two Years

Language:

The language of the subjects in this department is English. In the 1st year of study (foundation semester) students will get the full course in English language which help students to speak, write and read English fluently.

Department Council Committee
Full Name Academic Title Committee Member
Havall Mohammed Amin Ahmed
Lecturer
Chairman
Shara Salih Ali
Lecturer
Member
Jalal Omer Ahmed
Asisst. Professor
Member
Dr. Rebaz Ramdhan Abdulrahman
Lecturer
Member
Chnar Hama Nwri Mirza
Lecturer
Member

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