Food Industry

BS in Food Industry Program

Overview of the study program

The bachelor of food industry is the combination of industrial engineering, food science and food technology. Thus it is the understanding the basics for calculations of efficiency, productivity and physical fundamentals of food plus the biochemical and chemical properties. Furthermore, students will be exposed to the different stages of the food value chain from farm to fork. Students will start by taking the basic courses of chemistry, biology, biochemistry, physics and calculus. Following that, they take courses that are more related to the field, such as food engineering, food manufacturing processes, food microbiology, food chemistry, animal and plant pre and post harvest attribute to quality and food processing of different products. In addition to that, course will be integrated where students need to do training in a food establishment in order for them to get first-hand experience of the on field situation.

Domain of Work

FDI is an undergraduate food study combining the food engineering, food science and food technology information to optimize the problem solving of the different situation raised on the different stages such as selection, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.

Courses typically studied during this major are food engineering, food packaging technology, food microbiology, food chemistry, dairy/meat technology and different food processing. Food industry study the mass balance, rheological properties, hydraulics, heat treatment, canning etc. and their effect on the physical, microbiological, and chemical makeup of food. This knowledge will help the graduate to develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations.

The major is a career originating in nature and opens many job scopes after completion such as:

  • Food manufacturing
  • Public service
  • Operations management
  • Food Production operator / supervisor
  • Quality controller
  • Food safety inspector
  • Research, education and development officer

Educational Objectives (PEOs)

The main objectives of the Bachelor of Food Industry Program are to:

  1. Solve different kinds of Food Industry problems they face in their professional career.
  2. Identify and analyze contemporary pressing problems and formulate their feasible and adequate solutions.
  3. Provide in-depth knowledge and practical skills regarding food preparation, entrepreneurship, food manufacturing, food product innovation, and food research projects.
  4. Prepare graduates to be eligible to join successfully the food industry business sector and other related fields.
  5. Promote self-employment opportunities and leadership skills within the context of ethical values.

Program Learning Outcomes (PLOs)

The graduates of the program are expected to develop skills, knowledge, technical know-how, behavior and motivation that support the objectives of the program. Specifically, graduates of the Bachelor of Food Industry Program will acquire the following:

  1. An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and technology.
  2. An ability to produce solutions that meet specified needs in the food industry with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors.
  3. An ability to communicate effectively with a range of audiences.
  4. An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives.
  5. Apply their knowledge in developing the industrial and traditional food production processes.
  6. Act closely with governmental and private institutions to improve food quality and safety inspection procedures and rules.