Word Of the Head Department of Food Science and Technology
First of all, I extend my thanks and appreciation to everyone who played a role in creating the department’s website to showcase and introduce it at the local and global levels in an appropriate manner. The Department of Food Science, since its establishment more than fifty years ago, has been and will remain the main channel for qualifying and graduating scientific cadres with bachelor’s and master’s degrees to take their practical role in the fields of food industry and engineering, food science, nutrition, food chemistry and analysis, and food microbiology, working with the state’s industrial or regulatory public and private institutions, each in their respective fields. His field of specialization.
In keeping with the technical and biological development and the needs of the labor market in this field, the name of the department was changed to become the Department of Food Science and Technology starting in the year 2016 AD, and a system of more specialized divisions was adopted as a future vision in all areas of food, from technology, food processing, food preservation and analysis, and human nutrition, where applied courses were selected. Advanced for all divisions to keep pace with scientific and practical development in food sciences to graduate students with a high degree of scientific and practical competence in all specializations. The department has ongoing interests and activities by conducting and developing academic and applied research, whether with the aim of obtaining scientific degrees or solving manufacturing and health problems related to food.As well as holding training courses, providing scientific consultations at the local level, and contributing to the preparation and provision of scientific references and standard specifications related to food and its products. Also participating in local and international scientific conferences to introduce the scientific activities of faculty members, engineers, teaching assistants, and students in the department.
In conclusion, in view of the increasing interest in the vital and technical role that fresh, properly and healthily manufactured foodstuffs play in the stability and well-being of societies and countries, this has led to an increase in the demand for specialists in food and nutrition. As a result, the current and future importance and responsibility of the department in graduating cadres capable of performing their work with all competence and professionalism will be It is one of the most important goals that everyone works and will work to achieve.
Vision
Developing and developing the spirit of scientific research and study among students in the various fields of food science and technology in order to contribute to the graduation of national cadres capable of advancing the food industry to the highest level.
Mission
Consolidating and expanding the scientific research base and preparing scientifically and research qualified graduates specialized in the fields of food science and technology.
Objectives
1. Preparing specialized cadres to work in research centers, relevant bodies and institutions, and factories in the field of food science and technology.
2. Developing the spirit of scientific research by qualifying cadres capable of continuing postgraduate studies and training them on scientific research methods and methodology in the various fields of food science and technology.
3. Providing scientific advice through conducting applied research to solve manufacturing problems and improve performance and develop work in factories and food companies.
4. Community service by holding training courses and workshops in the field of food science and technology