General Information
- Cycle: Academic License
- Domain: Natural and Life Sciences
- Branch: Food Sciences
- Specialty (Title): Quality and Food Safety
- Duration: 03 years (6 semesters)
Course Overview
Aim of the Course
Research in food science is a priority in today’s society, as its main objective is the production of healthy and high-quality food. The degree in Quality, Safety, and Food Technologies aims to provide a series of scientific and methodological foundations for students wishing to deepen this field. This degree will equip the candidate with comprehensive scientific knowledge related to food. It will also prepare them to play a key role in the field of food processing (physical, chemical, enzymatic, and microbiological transformation processes) in the context of market globalization and sustainable development. Graduates will need to improve the quality of food products and processes within production and distribution systems, as well as innovate by designing and developing new foods. This academic specialty provides direct access to other Master’s programs in Food Science and Technology available in the country’s universities, training specialists in the innovation of the agri-food industry.
Targeted Knowledge
- Know the tools for searching scientific and legal information in food science and how to apply them to food analysis methodologies.
- Acquire knowledge of good laboratory practices and validation procedures for analytical methodologies.
- Plan and express in written and oral form a protocol related to the quality control of an analytical method.
- Design experiments, analyze the results, and model them using mathematical methodologies.
- Verify scientific hypotheses using statistical tools.
- Understand an analytical procedure or industrial process and make decisions on how to optimize it and improve its quality.
- Acquire skills in managing computer applications and the most common tools for data analysis, experiment design, and result modeling.
- Carry out correct and effective oral communication, using audiovisual media.
- Master computer applications related to the field of food science to improve communication skills.
- Recognize the differences between academic genres of scientific communication.
- Understand, interpret, analyze, and evaluate scientific texts in the field of food sciences, specifically abstracts and research articles.
- Communicate research results in writing, using appropriate linguistic and discursive approaches, and organize the information in line with international scientific communication conventions in the field of food sciences.
- Understand and apply the theoretical and practical knowledge that forms the basis for the preparation, management, and evaluation of R&D&I projects in the field of food sciences.
End of Study Project
The students will complete a dissertation (end of study project) based on a topic related to the quality and safety of food, as well as technologies associated with these fields.
Dissertation (End of Study Project)
The students will complete a dissertation (end of study project) based on a topic related to the quality and safety of food, as well as technologies associated with these fields.
3. Program
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Studies and Potential Career Paths
Graduate Destinations
This academic degree is intended for students with an equivalent background in food science and technology, food engineering, food science, veterinary medicine, human nutrition and dietetics, pharmacy, agricultural engineering, agri-food engineering, rural environment, and other related degrees (biotechnology, chemistry, chemical engineering, biology, biochemistry, microbiology, environmental sciences, medicine). Students who obtain the university degree in Quality, Safety, and Food Technology can continue their academic training in the Master’s program in any specialty within the field of Food Science. Additionally, students who have completed this training will be prepared to carry out professional activities in food industries that have a research, development, and innovation plan. Master’s graduates will also be able to work in laboratories or organizations dedicated to the control and physicochemical, nutritional, microbiological, toxicological, structural, and organoleptic analysis of food.
Professional Careers
Food Science is defined as the discipline in which engineering, biological, and physical sciences are applied to study the nature of food, the causes of its deterioration, the principles of food processing, and the improvement of products intended for public consumption. On the other hand, Food Technology uses the information generated by Food Science in the selection, preservation, processing, packaging, and distribution of food to ensure its consumption is safe, nutritious, and healthy. The primary objective of technological processes is to produce a product that is chemically and biologically safe for the consumer in both the short and long term. If this objective is not met through the application of these processes, food can cause illnesses after consumption, which in some cases may be severe. The secondary objective is to create stable foods that retain their sensory and nutritional properties throughout their shelf life.
In recent years, the economic, social, and political importance of the agri-food and nutrition sector has become evident in our country, alongside society’s growing concern for healthy and high-quality foods. Due to the relevance of this training, the placement rate is excellent, and the salary prospects are highly competitive. The majority of jobs in food processing are concentrated in the greater Algiers region. These positions are promising within various units of the food industry. Additionally, graduates will have opportunities to work in private or state laboratories for quality control of food products or fraud prevention or in companies or organizations managing or storing food products. Furthermore, the national employability strategy supported by state mechanisms encourages investments in the food industry and strengthens collaboration between universities and the agro-industrial sector.
