College of Agriculture and Forestry

Department of Food Science 

The Department of Food Science is one of the core academic units within the College of Agriculture and Forestry at the University of Mosul. It was officially established in 1973 to address the growing societal need for specialized fields in food processing, preservation, quality control, food safety, and human nutrition.

The department offers specialized courses at both undergraduate and postgraduate levels, covering areas such as food and dairy chemistry, industrial microbiology, biotechnology, and nutritional sciences. The curriculum is designed according to modern scientific standards and is supported by practical training and applied research. The department also plays a vital role in community service by preparing highly qualified graduates who contribute to both public and private sectors through targeted research and technical support.

In academic year 2024–2025, the department enrolls 106 undergraduate students and 32 postgraduate students (Master’s and PhD programs). The Department of Food Science is officially included under Law No. (6) of 2000 for the Gradual Promotion of Medical and Health Professions, as amended by the Third Amendment Law No. (1) of 2020, and is recognized as a supporting specialization by the Iraqi Ministry of Health.

 Department History and Development

The establishment of the Department of Food Science traces back to the mid-1960s alongside the founding of the College of Agriculture and Forestry. In 1965, a dairy processing laboratory was established under the Animal Production Department. This was followed by the construction of a food processing laboratory in 1968, and the opening of a Food Industries Branch in 1967 under the Plant Production Department, while dairy science courses were still taught under the Animal Production Department.

In 1972, the Food Industries and Horticulture branches were merged into a single unit. By the end of 1973, the Dairy Branch was incorporated, leading to the formal establishment of an independent Department of Food Science. Since then, the department has focused on teaching and advancing specialized knowledge in food processing, nutrition, and dairy technologies, establishing itself as one of the pioneering academic departments in this field within Iraq and the region.

Program Vision
Excellence and sophistication in academic education, leadership in community service, and quality in scientific research in the fields of food science in pursuit of international standards.

Program Mission
Contributing to achieving sustainable development by preparing a specialized agricultural engineer qualified to work in the fields of food science, committed to professional ethics, highly competent in terms of science and applied skills, and capable of meeting the needs of the local, regional and global labor market and serving the community at a competitive level through developing scientific research, self-learning and continuous-learning skills.

Program Objectives
1- Qualifying specialized scientific cadres trained and with scientific competencies in the field of food science who are able to face the challenges of the profession and compete with their peers in community service and meet the needs of the labor market.
2- Developing a stimulating modern learning environment equipped with the latest technologies and advanced equipment that enables the student to compete, creativity and discrimination and creates in it the desire to continue continuous learning, self-development, skills and the ability to develop performance, work within a team and make decisions in the field of food science.
3- Qualifying cadres familiar with agricultural legislation, legal and social issues, and commitment to work ethics and quality management related to agricultural fields, especially those related to food science.
4- Managing and employing resources and addressing problems in agricultural facilities and projects efficiently and well performed in the field of food science within the framework of preserving natural resources, biodiversity and sustainable development.
5- Possess skills in the fields of language and computer use and develop their abilities to use the scientific and practical method in research in the field of food science and contribute to solving related agricultural problems.
6- It can analyze the ways in which humans, plants and soils interact with the general environment in order to promote the conservation of natural resources and the protection of the environment.
7- Assesses soil and water characteristics and determines appropriate agricultural use patterns in the field of food science under different environmental conditions and under conditions to preserve soil from degradation and water from pollution for a clean and sustainable environment.
8- He is familiar with the importance of healthy nutrition and the role of the dietitian in the community and nutritional care and is familiar with malnutrition diseases and epidemiology.
9- Makes food products adhering to quality assurance and food safety standards and evaluates them using modern technologies through the development of quality control procedures and manuals, the implementation and management of quality systems, the analysis of food and raw materials.
10- Selects the appropriate trading conditions for food products and how to control and prevent their spoilage and spoilage to ensure the highest quality and the longest shelf life.
11- It can ensure the continuous improvement of food products with quality and sustainability with environmental compatibility of food industrial activities, the preparation, selection of safe, nutritious and healthy beverages and foods, their preservation, processing, packaging, distribution and use, and ensuring their quality, safety and the quality of the processes produced.
12- Understand food systems and production, develop food use and change skills to combat diet-related health issues and develop innovative food products in the areas of healthy eating, athletic performance and disease prevention.
13- Understand food systems and production, develop food use and change skills to combat diet-related health issues and develop innovative food products in the areas of healthy eating, athletic performance and disease prevention.
14- Can use advanced technologies and convert underutilized agricultural material into bio-value-added products.
15- Possesses advertising and marketing skills as well as labeling, presenting and selling food products.
16- Possess the skills of food and beverage waste sustainability.
17- Possesses the skills in harvesting and post-harvesting practices in the management of field and horticultural crop ores and conducting the necessary tests in preparation for their introduction into various industries.
18- Evaluate and analyze agricultural projects in the field of food science, invest agricultural natural resources and develop plans for their development and improvement.

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