B.Sc. in Food Safety and Quality Management is a 3-4 year undergraduate program designed to equip students with the skills and knowledge to ensure the safety, quality, and sustainability of food products. The course covers topics such as food microbiology, food laws and regulations, food safety standards, quality control, hazard analysis, and risk management. Students also learn about food production processes, packaging, and distribution systems. The program emphasizes both theoretical knowledge and practical experience, with opportunities for internships and laboratory work. Graduates can pursue careers in food production companies, regulatory agencies, quality assurance, food safety consulting, and public health organizations, ensuring that food products are safe for consumption and meet industry standards.
