{"id":42438,"date":"2026-08-06T19:34:33","date_gmt":"2026-08-06T19:34:33","guid":{"rendered":"https:\/\/uomosul.edu.iq\/en\/agriculture\/?page_id=42438"},"modified":"2026-08-11T19:05:52","modified_gmt":"2026-08-11T19:05:52","slug":"bp-department-of-food-sciences","status":"publish","type":"page","link":"https:\/\/uomosul.edu.iq\/en\/agriculture\/bp-department-of-food-sciences\/","title":{"rendered":"BP – Department of Food Sciences"},"content":{"rendered":"

Bologna Process<\/strong><\/h1><\/div>
\"\u0646\u0638\u0627\u0645<\/span><\/div>
<\/div>

Department of Food Sciences<\/h1><\/div><\/div><\/div>

<\/i><\/i><\/span>Programme Description<\/span><\/a><\/h4><\/div>
\n

Our department that was established in 1973 as Food Industries, and received the name of Food Science and Biotechnology in 2002 and then Food Science in 2010. Food Science department educate students and conducts research in following areas; processing raw materials with suitable techniques and hygienic conditions, optimizing production, ensuring quality and safety in food production, shelf-life extension, waste disposal, food additives, food microbiology, determination of nutritional value, quality and safety of foods with objective and sensory analysis methods. In our department mainly courses are given in food science, nutrition, technology and engineering areas and students are also have chance to experience a wide array of laboratory practices beside theoretical courses.<\/p>\n

In **Level 1**, students are introduced to the fundamentals of agricultural sciences in general and food sciences in particular, suitable for progression within the global agricultural and forestry program group. Core topics specific to the program are covered in **Level 2**, paving the way for specialized research-led modules in **Levels 3 and 4**. Consequently, graduates of Food Science from the university are trained to understand how research contributes to education, according to the mission statements of the university and the college.<\/p>\n

In **Levels 2, 3, and 4**, students have the freedom to choose more than half of their module credits, provided that they select a diverse range of modules that reflect their specific specialization, along with various other sciences that complement their field. This ensures a broad scope of knowledge expected from graduates of the Food Sciences program, allowing students to develop their wide-ranging interests in food science. Decisions regarding what to study are made in consultation with personal academic tutors.<\/p>\n

The concept of research is reinforced and deepened from the outset through practical training, which is either integrated into lecture modules or taught in dedicated practical modules, alongside research seminars and specialized tutorials. In **Level 4**, all students undertake an independent research project, which may be a library-based or data analysis project (worth a certain number of credits) or a field or laboratory-based project (also worth a certain number of credits).<\/p>\n

Our students who will be graduated in 2027-2028 academic year will complete the 8th semester in food enterprises within “Food Science” with Applied Vocational Education in Food Engineering and Nutrition. The main aim of education in Food Science Department is to train food specialists with the ability to gain the necessary knowledge and skills to the students and to be able to do enough and get results from technical and social aspects by closely monitoring developments in food industry.<\/p>\n

Vision<\/p>\n

Excellence and sophistication in academic education, leadership in community service, and quality in scientific research in the fields of food sciences, striving for international recognition.<\/p>\n

Mission<\/p>\n

The Food Department has contributed to graduating specialized cadres in food sciences with bachelor\u2019s, master\u2019s, and doctoral degrees, as well as accepting and graduating Arab and international students from many countries, including Libya, Syria, Saudi Arabia, Jordan, Kuwait, Sudan, Tunisia, Palestine, Algeria, and Mauritania. In the Food Science Department, many studies, applied research, and contracts with the public sector and ministries have been completed to serve the public interest, with the contribution of highly specialized scientific cadres represented by its professors. 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 as well as self and continuous-learning skills.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Programme Objectives<\/span><\/a><\/h4><\/div>
\n
    \n
  1. Providing food science engineers with sufficient knowledge in the fields of basic and engineering sciences, food science and technology, food health and safety, and healthy nutrition.<\/li>\n
  2. Increasing food science engineers\u2019 awareness of the culture of food security, sustainable development, and professional ethics, and providing field knowledge in the field of quality control, food quality, food systems design and control, and employing them in the service of society.<\/li>\n
  3. Food science engineers use modern technologies to interpret the results of scientific research and practice in their field of specialization, and they have an awareness of continuous learning to serve the labor market.<\/li>\n
  4. Training food science engineers on advanced communication skills, to work in food and public health institutions and other related institutions.<\/li>\n
  5. The program should have a contribution to the field of food science engineering through practical projects, publications, and other scientific activities.<\/li>\n<\/ol>\n<\/div><\/div><\/div>

    <\/i><\/i><\/span>Awarded Qualification<\/span><\/a><\/h4><\/div>
    \n

    Upon successful completion of all program requirements, the student is awarded the Bachelor of Science in Food Science (B.Sc. in Food Science) by the University of Mosul.<\/p>\n<\/div><\/div><\/div>

    <\/i><\/i><\/span>Qualification Level<\/span><\/a><\/h4><\/div>
    \n

    The bachelor’s qualification is classified at Level 6 of the Iraqi National Qualifications Framework, or its equivalent, in accordance with the applicable regulations and instructions of the Ministry of Higher Education and Scientific Research.<\/p>\n<\/div><\/div><\/div>

    <\/i><\/i><\/span>Specific Admission Requirements<\/span><\/a><\/h4><\/div>
    \n

    Admission to the Bachelor of Science in Food Science is governed by the annual central admission regulations of the Ministry of Higher Education and Scientific Research and by the policies of the University of Mosul and the College of Agriculture and Forestry. Applicants must meet the requirements applicable to agricultural programs and covered specializations in the admission guide for the year of application, including the qualifying certificate, minimum grades, competitive allocation, and program capacity.<\/p>\n<\/div><\/div><\/div>

    <\/i><\/i><\/span>Qualification Requirements and Regulations<\/span><\/a><\/h4><\/div>
    \n
      \n
    1. Successfully complete 240 ECTS credits, with 30 ECTS credits in each semester.<\/li>\n
    2. Pass all compulsory and elective courses and satisfy the prerequisites specified in the approved curriculum.<\/li>\n
    3. Complete the required laboratory work, practical applications, and field or professional training.<\/li>\n
    4. Complete the graduation project in its required parts or format and submit the prescribed report and presentation.<\/li>\n
    5. Achieve the minimum passing standard and cumulative grade required by the Bologna Process and University regulations.<\/li>\n
    6. Comply with academic integrity, laboratory and occupational safety rules, and University administrative instructions.<\/li>\n<\/ol>\n<\/div><\/div><\/div>

      <\/i><\/i><\/span>Recognition of Prior Learning (RPL)<\/span><\/a><\/h4><\/div>
      \n

      Recognition of prior learning and transfer of academic credits may be considered for student transfer or course equivalency in accordance with the regulations of the Ministry of Higher Education and Scientific Research and the University of Mosul. Each case is reviewed for content, credits, learning outcomes, and academic level, and no alternative course is recognized without the approvals of the competent committees and authorities.<\/p>\n<\/div><\/div><\/div>

      <\/i><\/i><\/span>Programme Learning Outcomes (PLOs)<\/span><\/a><\/h4><\/div>
      \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      Code<\/strong><\/td>\nDomain<\/strong><\/td>\nProgram Learning Outcome<\/strong><\/td>\n<\/tr>\n<\/thead>\n
      PLO1<\/strong><\/td>\nIntellectual skills<\/td>\nSelects modern design methods under certain specifications and conditions to solve difficulties related to food production and production stages.<\/em><\/td>\n<\/tr>\n
      PLO2<\/strong><\/td>\nCommunication and information technology skills<\/td>\nAcquires the ability to communicate orally and in writing in Arabic\/English related to the field of food science engineering, write design and production reports, present effectively and use communication techniques.<\/td>\n<\/tr>\n
      PLO3<\/strong><\/td>\nCommunication and information technology skills<\/td>\nKeeps pace with the requirements of the labor market through familiarity with recent developments in the field of food science and nutrition engineering<\/td>\n<\/tr>\n
      PLO4<\/strong><\/td>\nProfessional Skills<\/td>\nUses modern IT tools necessary to analyze and solve complex problems facing applications of food engineering science and food safety.<\/td>\n<\/tr>\n
      PLO5<\/strong><\/td>\nKnowledge and understanding<\/td>\nKnows the design and management of projects and the development and realization of new ideas about food engineering science applications; And get information about sustainability.<\/td>\n<\/tr>\n
      PLO6<\/strong><\/td>\nKnowledge and understanding<\/td>\nSufficient knowledge in the areas of basic science (mathematics\/science) and food science engineering and the ability to use theoretical and applied knowledge to solve complex engineering problems leading to food safety and public health.<\/td>\n<\/tr>\n
      PLO7<\/strong><\/td>\nKnowledge and understanding<\/td>\n\u00a0Learn about complex engineering problems and methods to avoid them within the applications and fields of food engineering and technology.<\/td>\n<\/tr>\n
      PLO8<\/strong><\/td>\nIntellectual skills<\/td>\nUses methods for preserving various food products and the characteristics and types of packaging materials suitable for them.<\/td>\n<\/tr>\n
      PLO9<\/strong><\/td>\nProfessional Skills<\/td>\nUses laboratory skills to identify and solve complex problems in food science engineering, design and conduct experiments, collect data, and analyze and interpret results.<\/td>\n<\/tr>\n
      PLO10<\/strong><\/td>\nAttitudes\/Beliefs (Values, Autonomy, and Responsibility)<\/td>\nTakes responsibility individually and as a member of a team for solving problems encountered in food science engineering applications.<\/td>\n<\/tr>\n
      PLO11<\/strong><\/td>\nAttitudes\/Beliefs (Values, Autonomy, and Responsibility)<\/td>\nAware of the necessity of continuous learning and self-development in the field of food science engineering, food legislation, management systems, and professional ethics.<\/td>\n<\/tr>\n
      PLO1<\/strong>2<\/strong><\/td>\nAttitudes\/Beliefs (Values, Autonomy, and Responsibility)<\/td>\nAware of the implications and consequences within national and international legal regulations of food science engineering applications related to its safety, quality, and relationship to consumer health and environmental safety.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      \u00a0<\/strong><\/p>\n<\/div><\/div><\/div>

      <\/i><\/i><\/span>Iraqi National Qualifications Framework (NQF) Matrix<\/span><\/a><\/h4><\/div>
      \n\n\n\n\n\n\n\n\n
      Learning Domain<\/strong><\/td>\nAlignment of Program Learning Outcomes<\/strong><\/td>\n<\/tr>\n<\/thead>\n
      Knowledge and Understanding<\/td>\nDemonstrate integrated knowledge of mathematics, basic sciences, Food Science and Technology, food-process engineering, food preservation and packaging, legislation, management systems, and the implications of food applications for safety, quality, public health, and the environment; and use this knowledge to identify and analyse complex food-related problems. Related outcomes: PLO6, PLO7, PLO8, PLO11, and PLO12.<\/td>\n<\/tr>\n
      Skills<\/td>\nSelect and use modern technical and information-technology tools; conduct measurements, experiments, and laboratory analyses; collect, process, analyse, and interpret data; and communicate findings effectively. Related outcomes: PLO2, PLO4, and PLO9.<\/td>\n<\/tr>\n
      Application<\/td>\nApply modern design and problem-solving methods; develop food processes and solutions; select appropriate preservation and packaging systems; manage projects; conduct applied investigations; and implement quality, safety, and sustainability requirements in food-production environments. Related outcomes: PLO1, PLO5, PLO7, PLO8, PLO9, and PLO12.<\/td>\n<\/tr>\n
      Values and Responsibility<\/td>\nWork responsibly, individually and collaboratively; pursue lifelong learning and professional development; comply with legislation and professional ethics; and demonstrate responsibility for food safety, consumer health, environmental protection, and community welfare. Related outcomes: PLO3, PLO10, PLO11, and PLO12.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div><\/div>

      <\/i><\/i><\/span>Course and Programme Learning Outcomes Matrix<\/span><\/a><\/h4><\/div>
      \n\n\n\n
      Matrix Reference<\/strong><\/p>\n

      The following table provides a publication-level summary of how core courses contribute to the program learning outcomes. The complete, approved I-D-M matrix for all courses across the eight semesters is maintained in the Department’s program accreditation file and is the governing reference for course specifications and assessment of outcome achievement.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      Core Course<\/strong><\/td>\nContributing Program Learning Outcomes<\/strong><\/td>\n<\/tr>\n<\/thead>\n
      Food Hygiene<\/td>\nPLO6, PLO8, PLO11<\/td>\n<\/tr>\n
      Food Additives and Toxicology<\/td>\nPLO6, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Food Microbiology<\/td>\nPLO4, PLO6, PLO8, PLO9<\/td>\n<\/tr>\n
      Food Biochemistry<\/td>\nPLO6, PLO8, PLO9<\/td>\n<\/tr>\n
      Dairy Chemistry<\/td>\nPLO6, PLO8, PLO9<\/td>\n<\/tr>\n
      Human Nutrition and Nutritional Biochemistry<\/td>\nPLO6, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Food Molecular Biotechnology<\/td>\nPLO4, PLO5, PLO6, PLO7, PLO8, PLO9<\/td>\n<\/tr>\n
      Food Laboratory Engineering<\/td>\nPLO1, PLO4, PLO6, PLO7, PLO9<\/td>\n<\/tr>\n
      Cereal Processing Technology<\/td>\nPLO1, PLO5, PLO6, PLO8, PLO9<\/td>\n<\/tr>\n
      Milk Processing Technology<\/td>\nPLO1, PLO5, PLO6, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Food Packaging Engineering<\/td>\nPLO1, PLO4, PLO5, PLO6, PLO11<\/td>\n<\/tr>\n
      Food Processing Engineering I and II<\/td>\nPLO1, PLO4, PLO5, PLO6, PLO7, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Dairy Processing Engineering I and II<\/td>\nPLO1, PLO4, PLO5, PLO6, PLO7, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Food Analysis and Metrology<\/td>\nPLO4, PLO6, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Meat and Fish Technology<\/td>\nPLO1, PLO5, PLO6, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Food Quality Control<\/td>\nPLO4, PLO6, PLO8, PLO9, PLO11<\/td>\n<\/tr>\n
      Food Handling and Storage<\/td>\nPLO1, PLO5, PLO6, PLO8, PLO9<\/td>\n<\/tr>\n
      Functional Food Technology<\/td>\nPLO1, PLO5, PLO6, PLO8, PLO9<\/td>\n<\/tr>\n
      Seminars<\/td>\nPLO2, PLO3, PLO10<\/td>\n<\/tr>\n
      Graduation Project I and II<\/td>\nPLO1-PLO11<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div><\/div>

      <\/i><\/i><\/span>Graduate Professional Profiles or Graduate Occupational Profile<\/span><\/a><\/h4><\/div>
      \n

      The program qualifies graduates for employment in food processing, analysis, quality, safety, research, and product development within the limits of applicable legislation and professional regulations. Principal fields include:<\/p>\n

        \n
      1. Food, dairy, meat, cereal, beverage, and fruit and vegetable processing plants.<\/li>\n
      2. Production, operations, planning, and process-control units in food establishments.<\/li>\n
      3. Food and dairy analysis laboratories and food microbiology and chemistry laboratories.<\/li>\n
      4. Quality control, quality assurance, and food-safety units applying HACCP, GMP, and ISO 22000 systems.<\/li>\n
      5. Regulatory, inspection, and governmental laboratories related to food, health, agriculture, and the environment, within legally assigned authorities.<\/li>\n
      6. Research and development, product innovation, shelf-life improvement, and packaging.<\/li>\n
      7. Warehouse management, supply chains, cold transport, and quality evaluation of raw materials and products.<\/li>\n
      8. Small enterprises, entrepreneurship, and technical consultancy in food processing.<\/li>\n
      9. Nutrition education and community nutrition programs within the graduate’s qualifications and professional regulations.<\/li>\n<\/ol>\n