A B.Sc. in Food Microbiology & Safety Quality Control, which normally takes 3 years to finish, is concerned with the study of microorganisms in food as well as food safety and quality. Core subjects include food microbiology, foodborne pathogens, food safety regulations, quality control techniques, food chemistry, hygiene and sanitation, microbial biotechnology, and food inspection and certification. The program integrates theoretical knowledge with hands-on skills in laboratory work, food testing, and quality assurance. Students acquire practical experience with food safety practices and microbial analysis. Graduates can work in the food sector as quality controllers, food safety managers, researchers, and regulatory agencies.
