EBC For Training & Development

Professional Master’s in Food Safety and Quality Assurance

Professional Master’s in Food Safety and Quality Assurance

Code

Available Dates

Places & Fees

Registeration



Istanbul .. Cairo .. Tunis .. Muscat

4950 €

Dubai .. Kuala Lumpur .. London

5850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

4950 €

Dubai .. Kuala Lumpur .. London

5850 €

Paris .. Singapore .. Barcelona

Register

Istanbul .. Cairo .. Tunis .. Muscat

4950 €

Dubai .. Kuala Lumpur .. London

5850 €

Paris .. Singapore .. Barcelona

Register

Istanbul .. Cairo .. Tunis .. Muscat

4950 €

Dubai .. Kuala Lumpur .. London

5850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

4950 €

Dubai .. Kuala Lumpur .. London

5850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

4950 €

Dubai .. Kuala Lumpur .. London

5850 €

Paris .. Singapore .. Barcelona

Register

1- Online Training...with international accreditation. The value of participation per person is €2,400

2-Requirement : specifying the course, number of participants
implementation date, and joint coordination.

Group contracting ... 20% Discount For Each Participant In Any Group Of Five Person Or More

Other Places To Hold The Course :

KualaLumpur.. Istanbul.. Dubai.. Cairo.. Riyadh.. Jeddah.. Abu Dhabi.. Doha.. Muscat.. Sharm El Sheikh.. Kuwait.. Tripoli.. Amman.. Beirut.. Damascus.. Tunisia.. Casablanca.. London.. Paris.. Barcelona.. Amsterdam.. Brussels

Professional Master’s in Food Safety and Quality Assurance

Introduction :

Maintaining food safety is a complex process that begins on the farm and ends with the consumer. This course provides an exceptional and comprehensive vision of food safety, and addresses food safety issues along the food production chain.

Course Objectives :

At the end of this course, the participants will be able to :

  • Applying quality systems, health conditions, and food analysis at the local and international levels.
  • Quality assurance, which leads to preparing a graduate with scientific, professional and manufacturing skills.
  • Develop and increase the practical efficiency of workers in the field of food science and related specialties.
  • Providing participants with information and practical experience in the field of quality assurance and food safety.
  • Applying all of the standard agricultural, industrial and health practices in the production, processing and handling of food.

Targeted Audience :

  • Quality managers and decision makers.
  • Quality assurance managers.
  • Quality department managers.
  • Team supervisors.
  • Human resources managers.
  • Responsible for customer service.
  • All those interested in the field of quality and institutional excellence.

Course Outlines :

First Unit :

  • Understanding the role of each food component in public health and its impact on quality.
  • Determine the role of food factories, food manufacturing methods, and food microbiology in food safety and quality assurance.
  • Understanding food hygiene and common diseases, how to prevent or combat them, and methods of treating them.
  • Assessing risks, preventing accidents and safety factors in food and food factories, and assuring quality and its benefits.
  • Identify the quality characteristics and chemical and microbial characteristics of various food products.
  • Familiarity with food laws – legislation – international trade agreements.
  • Identify methods of treating food manufacturing waste.
  • Applying the concept of biotechnology in the field of food and genetically engineered foods and identifying their risks and safety.

Unit Two :

  • Understanding good agricultural and manufacturing practices in food production and maintaining its safety.
  • An inventory of post-harvest transactions and methods for ensuring food safety.
  • Identifying fast-prepared foods, their types, production methods, safety and quality.
  • Determine the types of equipment and production lines and methods for their maintenance and safety.
  • Linking information technology and food safety.
  • Understanding food safety, the elements of quality assurance, how to apply it, and the benefits thereof.
  • Clarifying the role of food components and contaminants in consumer health and safety.
  • Explaining food laws and legislation, definitions, objectives, responsibilities and marketing.

Unit Three :

  • Choosing appropriate practices in food production, whether agricultural, manufacturing, or health.
  • Analyze the methods used in treating food manufacturing waste and choose the most appropriate one.
  • Explain the role of biotechnology, its applications, risks, and safety in the field of genetically modified foods.
  • Discussing risk management and what food safety brings to the national economy.
  • Analyze and describe diseases spread through food, their sources, symptoms, and control.
  • Explain and choose methods for detecting and monitoring microbes in food.
  • The ability to choose the most appropriate methods for quality assurance and packaging materials suitable for food safety systems.
  • Learn about international trade agreements that govern food production and trade.

Unit Four :

  • Choosing the most appropriate methods for post-harvest treatments.
  • Implementing food inspection systems – risks of poisoning, health effects, their causes, and how to prevent them.
  • The ability to estimate the types of chemical and microbial defects and spoilage in food and its safety.
  • Analyzing food components and contaminants, to be able to estimate quality and safety.
  • Evaluates biotechnologies related to food production, processing, and preservation, and the potential biological and chemical transformations that may occur, especially in genetically engineered foods.
  • Evaluate various manufacturing lines, defects, and machine maintenance methods to ensure food safety.
  • Carrying out the necessary tasks and activities to prevent pollution.
  • Analyzing and applying quality assurance systems and methods in food factories.

Unit Five :

  • Evaluating the performance of operations in conformity with standard specifications for packaging, legislation, and international trade agreements.
  • Determine waste management and treatment systems in food factories.
  • Estimating the microbial content that causes corruption and the spread of epidemics and diseases.
  • Assessing the quality and safety of instant foods.
  • Implementing post-harvest and food safety systems and procedures.
  • Implementing food laws and legislation.
  • The ability to prepare and write scientific and technical reports.
  • Presenting the results, analyzing them statistically, and proposing solutions to any technical or scientific problem.
  • Proficiency in dealing with information technology and computer techniques.

European Business Center Training Methodology :

Our training work is presented in a professional and attractive manner.. Interspersed with interceptive information to renew attention throughout the training period… We aim with this method to train the listener and interact… In addition to practical applications that target the direct skills and knowledge required to be achieved.. It is presented to the trainees in more than one way.. Practical exercises and applications.. Surveys and questions.. A training strategy has been adopted based on pairing between the theoretical and the professional and between the local and the global.

What Does The Participant Get From The Course?

Each participant obtains an internationally accredited training certificate from the European Business Center for Training and Development … which has the ISO certificate in quality No. 9001/2015 from the English international company UKAS .. and receives a training bag containing the scientific material via an electronic flash … in addition to an enjoyable and useful training that is reflected Positive and developmental for individuals and the institution

Note :

We can implement the training course in any of the cities referred to in this course..at the appropriate and required time for the trainees..through joint coordination with the training department at the center..the training is implemented in a distinctive manner according to the best quality standards so that we meet all training requirements and needs.

International Accreditations

European Business Center for Training and Development has obtained international and official accreditations with the highest and best international levels scientifically and technically, which reflect the level of outstanding performance in our training work.. so that it achieves what each participant aspires to by obtaining the best certificates with officially approved scientific and technical standards.