Mission

The mission of the minor in sustainable food security is to deliver responsible graduates who are conscious and professional in dealing successfully with challenges related to this topic and who will have a positive impact on their communities and the food industries for the betterment of the quality of human life.
This will be achieved by providing multidisciplinary teaching, learning and research activities on the importance of macro- and micro- nutrients, as well as the microbiological and chemical content of different types of foods.

Program Educational Objectives

Students will be able to:
1. Understand the importance of an appropriate and balanced diet, of strategies to control the proliferation of pathogenic microorganisms, and of laws and regulations related to food security.
2. Assess the nutritional quality of different communities’ diets and the microbial and chemical quality of different types of foods.
3. Implement nutritional diets appropriate to different groups of people, and implement standards, hygiene and manufacturing practices crucial to support individuals and food service entities in providing safe foods.

Program Outcomes

a. Develop knowledge in nutritional concepts and design healthy diets suitable for different types of people, with emphasis on providing safe food free of contamination.
b. An ability to function on multidisciplinary teams and communicate information related to human nutrition, food production, quality control, standards, and regulations.
c. Design practices and flows related to the production of hygienic and safe food.
d. Knowledge of the basics of human rights in terms of access to safe food, and methods to achieve access to food in a sustainable manner.