This course aims to provide the students with the knowledge and skills related to physical and chemical hazards of food, the risks of these hazards, and measures for control.

This course aims to provide the students with the knowledge and skills related to sources, risks, and control measures of microbiological hazards in food, such as bacteria, viruses, parasites, and fungi, In addition to hands-on activities in the microbiology of food preservation.

This course aims to provide students with cutting-edge competencies related to food safety management systems and hands-on activities to design and implement a food safety plan to prevent, eliminate, and reduce foodborne hazards.

This course aims to provide students with the fundamental knowledge and competencies related to the food service business, controlling food safety in food service operations, and safe food facility design and maintenance.

This course aims to provide students with fundamental knowledge and hands-on activities related to national and international food regulatory authorities and regulations, as well as Halal food certification.

The students will select an elective course based on their work field and preferences from a couple of courses related to food processing technology, food biotechnology, food preservation, and food defense. For the elective course, the student can choose one course from a list of available elective courses, which are: Food processing technology: milk and dairy food (FSMEC1) Food processing

The graduation project aims to actively engage diploma students in real field challenges, as well as build their competencies to conduct research and develop a review article for dealing with a subject of interest to food professionals in Egypt and worldwide. Student groups will be mentored by one of the professors throughout the project. At the end of the project journey, student groups will