Program Overview

Food Quality and Control Program

Overview

The Food Quality and Control Program at Benha University Faculty of Veterinary Medicine aims to graduate outstanding veterinarians with high capabilities and skills in the field of quality, control, health, and food safety. The program focuses on preserving human health by controlling food safety and quality.

Vision

The program envisions becoming a leading institution in quality, control, health, and food safety, while maintaining the vital role of veterinarians in the service and production field.

Mission

The mission of the program is to graduate veterinarians who can work in various areas of veterinary medicine, including quality control, health, and food safety, with a strong foundation in scientific and technological knowledge.

About the Program

• The program is characterized by its focus on graduating veterinarians with expertise in quality, control, and food safety.
• The program was established by Ministerial Resolution No. 2450 of 2006.
• Graduation requirements include completing 195 credit hours.
• The program has 4 classrooms and 2 lab rooms, as well as access to the Veterinary Teaching Hospital and faculty departments.
• The program started in September 2007, and 11 batches have graduated since its inception.

Career Opportunities

• Veterinarians can work in restaurants, hotels, airports, and airlines, as well as in the Ministry of Agriculture and Food Safety Organization of FAO.
• Career opportunities also exist in companies and factories that produce feed additives, veterinary research institutes, and animal health research institutes.
• Graduates can work in academies, laboratories, and farms of the armed forces and police, as well as in veterinary diagnostic laboratories and hospitals.
• Other career opportunities include working in abattoirs, zoos, and clinics, as well as in faculty members in faculties of veterinary medicine.

Joining and Registering Conditions

• Joining the program is allowed for those with a high school diploma in Science or its equivalent.
• Transferred students from corresponding veterinary medicine government faculties are also accepted, according to the conditions set by the Supreme Council of Universities.
• Graduates of faculties of veterinary medicine, pharmacy, human medicine, nursing, science, and agriculture can also be accepted.
• International students can join the program according to the conditions set by the Supreme Council of Universities.

Program Details

Faculty Requirements

The program requires students to complete 181 credit hours of compulsory courses, including:

• General Anatomy
• Histology
• Biochemistry
• Behavior
• Comparative Anatomy
• Physiology
• Nutrition and Clinical Nutrition
• Bacteriology
• Virology
• Food Chemistry
• Food Microbiology
• Clinical Pathology
• Parasitology
• Pharmacology
• Food control (Milk)
• Food control (Milk-eggs-Oils and fats by products)
• Pathology
• Aquatic animals' diseases
• Veterinary Economy
• Food control (Meat)
• Food Technology
• Poultry Diseases
• Infectious Diseases
• Artificial insemination and Embryo transfer
• Touristic builds
• Forensic Medicine and Toxicology
• HACCP
• General Medicine
• Special Medicine
• Surgery, anesthesiology and Radiology
• Anesthesiology and Radiology
• Food Analysis
• Food Legalization
• Food Quality Assurance system
• Environmental Hygiene
• Food Handler Hygiene
• Applied Theories in food quality and control

Faculty Elective Courses

The program offers 14 credit hours of elective courses, including:

• Complementary Anatomy
• Complementary Physiology
• Special physiology
• Complementary Histology
• Complementary Biochemistry
• Complementary Animal Production
• Complementary Biostatistics
• Immunology
• Mycology
• Complementary Pathology
• Pathology PM
• Animal and poultry Hygiene
• Complementary Medicine
• Complementary Surgery
• Forensic medicine and toxicology
• Complementary Zoonosis
• Complementary Infectious diseases
• Complementary clinical pathology
• Complementary Gynecology
• Complementary genetics and genetics engineering
• Human Nutrition
• Entrepreneurship