M.Sc. in Food Microbiology

Definition of the Course: The non-continuous master’s degree in food microbiology is one of the primary medical sciences fields. Graduates of this field are active in educational, research, and service dimensions in understanding contamination and spoilage of foodstuffs, diseases transmitted from water and food, and the method of preserving foodstuffs.

Job Position of Graduates: Graduates of this course can perform duties in the following positions:

- Food and Drug Laboratories for monitoring the health of foodstuffs and providing diagnostic services.

- Universities and Educational Centers for teaching students at the associate and bachelor's degree levels and cooperating in holding practical courses in Food Microbiology at all educational levels.

- Research Centers

- Knowledge-based Companies

- Laboratories associated with the Health Deputy of Universities

- Related industries include food, pharmaceutical, cosmetic industries, etc.

- National Standard Organization and Reference Health Laboratories

- Cooperation with the industrial sector in designing and manufacturing diagnostic kits and producing new food products using industrial microbes.

- Providing consultation in the production of nanoparticles and packaging films and their use in the preservation and protection of foodstuffs

- Providing consultation to colleagues in the food industry, national crisis management, infectious disease specialists, etc.

Outlook (Vision): It is hoped that the establishment of the Master's degree in Food Microbiology can train capable and up-to-date human resources in the process of identifying the microbial quality of food products, increasing public health through monitoring the production of safe foods, assisting in the export of food products and preventing their return, meeting the educational, research, and service needs related to educational institutions and medical universities, research centers, and food and drug laboratories across the country in the field of food microbiology at this level. Also, considering the top-down documents and having advanced knowledge, capable of producing science and technology, relying on the superior share of human resources and social capital in national production, become the leading countries in the region.

Mission: The master’s degree in food microbiology, based on acceptable standards of foodstuffs and using common laboratory techniques in the diagnosis of pathogenic microorganisms, beneficial and non-pathogenic microorganisms of foodstuffs, determining food standards and new methods in the production and preservation of foodstuffs using beneficial microbes and their products, serves the community. It is also involved in training capable and committed graduates to collaborate in conducting national research in food microbiology, teaching theoretical and practical students in service to the university community and educational institutions.

General Objectives:

- Training capable graduates to teach theoretical and practical courses in food microbiology at different educational levels.

- Training specialists to conduct and promote scientific research in food microbiology in line with the health system's goals.

- Strengthening food microbiology laboratories in food and drug control laboratories at the national and provincial levels

- Strengthening research centers for the diagnosis and study of microbial outbreaks and food poisoning