Program Overview

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Introduction to the Master of Science in Environmental Health Program

The Master of Science in Environmental Health program is a two- to four-year full-time or part-time program (33 credits) accredited by the Ministry of Higher Education and Scientific Research in the United Arab Emirates. It consists of two tracks: Track (A) Occupational Health and Safety, and Track (B) Food Safety Management. Both tracks are essential in preparing qualified environmental health specialists to become active members of the workforce and to obtain diverse job opportunities in ministries, municipalities, environmental authorities, various industries, airports, ports, consulting companies, hotel sectors, oil and gas, research institutes, and academic centers, among others.

Program Objectives

The objectives of the Master of Science in Environmental Health program are:

1. To prepare competent graduates in environmental health who can identify, assess, prevent, and manage local and global environmental challenges in a comprehensive, technically sound, ethically aware, and sustainable manner.
2. To provide continuing education using the knowledge and skills necessary to protect public health from environmental hazards and pollution.
3. To provide students with a strong foundation for further study at the doctoral level.
4. To enrich the number and diversity of programs offered by the University of Sharjah.
5. To enhance research activities and publications within the department and the university as part of the University of Sharjah's strategic direction.

Program Outcomes

After completing the program successfully, students will be able to:

• For Track (A) Occupational Health and Safety:
  • Understand occupational health data to identify workplace environment hazards within a variety of sectors.
  • Design occupational health and safety programs using appropriate project management principles for the task at hand.
  • Apply equipment techniques and their applications to assess exposure to chemical, physical, and biological factors in the workplace and environment.
  • Apply scientific principles to design and conduct research in occupational health and safety.
  • Communicate effectively to convey organizational and technical information to relevant bodies and individuals.
  • Utilize epidemiological and biostatistical methodologies to identify health outcomes associated with occupational hazard exposure.
  • Apply risk management principles to predict, identify, assess, and control physical, chemical, biological, and psychosocial hazards to minimize or eliminate exposure in the work environment.
  • Develop advanced research methodologies relevant to occupational health and safety and communicate scientific results in written and oral formats.
  • Exercise due care and employ ethical standards in all aspects of professional behavior.
• For Track (B) Food Safety Management:
  • Demonstrate in-depth understanding of scientific data related to foodborne diseases, causes, and environments.
  • Implement epidemiological data and theories of causes and prevention measures to control foodborne diseases.
  • Evaluate food control measures and prove their applicability to different levels of food production.
  • Analyze complex food safety management systems at all stages of food chains.
  • Communicate effectively to convey organizational and technical information to relevant bodies and individuals.
  • Design food safety monitoring programs at national and regional levels.
  • Evaluate the effectiveness of food safety programs implemented at national, regional, and international levels.
  • Develop advanced research methodologies relevant to food safety and communicate scientific results in written and oral formats.
  • Exercise due care and employ ethical standards in all aspects of professional behavior.

Program Requirements

To graduate, students must:

1. Pass all courses listed in the study plan.
2. Complete all other requirements of the study plan.
3. Achieve a cumulative GPA of 3.0 or higher (on a 4-point scale).

The program consists of:

• General compulsory courses: 8 credits
• Specialization compulsory courses: 10 credits
• Elective courses: 6 credits
• Thesis: 9 credits
• Total credits: 33

Specialization Tracks

The program offers two specialization tracks:

1. Track (A): Occupational Health and Safety
2. Track (B): Food Safety Management

Course List

Compulsory Courses

• Advanced Research Methodology: 2 credits
• Advanced Biostatistics: 3 credits
• Environmental Health Risk Assessment: 3 credits
• Environmental Health Research Seminar: 0 credits
• Total: 8 credits

Track (A) Occupational Health and Safety

• Occupational Health 1: Principles and Chemical and Biological Hazards: 3 credits
• Occupational Health 2: Physical Hazards: 3 credits
• Occupational Health: Sampling and Study Conduct: 2 credits
• Occupational Health and Safety Management: 2 credits
• Total: 10 credits

Track (B) Food Safety Management

• Food Laws and Regulations: 2 credits
• Food Toxicology: 2 credits
• Food Microbiology: 3 credits
• Food Safety and Quality Management: 3 credits
• Total: 10 credits

Elective Courses

• Occupational Accidents and Work Environment: 3 credits
• Oil and Gas and Occupational Hazards: 3 credits
• Food Chemistry and Analysis: 3 credits
• Epidemiology of Foodborne Diseases: 3 credits

Course Descriptions

Advanced Research Methodology

This course is designed as an in-depth research process to help graduate students develop an applicable thesis plan, acquire comprehensive knowledge of available resources, and master professional skills required for successful scientific research.

Advanced Biostatistics

This course aims to introduce advanced statistical methods required by health professionals. The content enables students to understand, manage, analyze, present, and interpret research data. Topics covered include general data management principles, sampling strategies, sample size, and hypothesis testing.

Environmental Health Research Seminar

This seminar enhances critical thinking among students regarding current topics in environmental health, food safety, and occupational health and safety. It includes critical reviews of study topics, student presentations, guest lectures, and field trips related to environmental health sciences.

Environmental Health Risk Assessment

This course provides students with an in-depth aspect of risk assessment as used in environmental health application areas. It covers components and applications of environmental health risk assessment, including hazard identification, dose-response assessment, exposure assessment, and risk characterization.

Occupational Health 1: Principles and Chemical and Biological Hazards

Students are introduced to fundamental concepts of occupational health and acquire skills in assessing and controlling potential chemical and biological hazards in the work environment.

Occupational Health 2: Physical Hazards

This course builds on the knowledge of occupational health principles and practices developed in Occupational Health 1. Through lectures, practical visits, and field trips, students develop advanced skills in predicting, identifying, assessing, and controlling physical hazards in the work environment.

Occupational Health: Sampling and Study Conduct

This course enables students to understand techniques for assessing exposure to hazardous materials in the work environment. It covers advanced aspects of occupational health sampling strategies, statistical aspects of sampling, and environmental survey.

Occupational Health and Safety Management

This course introduces students to widely accepted principles and codes of conduct for basic occupational health and safety management. It identifies common occupational health and safety issues encountered by individuals in any administrative role responsible for health and safety.

Food Laws and Regulations

This course explores laws, regulations, and policies governing food production, processing, distribution, and suitability for food safety. It emphasizes UAE food laws and regulations, as well as international food laws and model food laws from selected countries.

Food Toxicology

This course focuses on how natural and synthetic toxic substances find their way into diverse food products and cause harmful effects on humans. It studies chemical contaminants in all stages of food chains, describes their characteristics in food products, and includes presentations, discussions, and management of a wide range of toxic substances.

Food Microbiology

This course provides an overview of the roles of microorganisms in food in a way more relevant to food safety. It covers topics including requirements for microbial growth and the environment of microorganisms in food, and methods used to control their numbers and activities.

Epidemiology of Foodborne Diseases

This course provides students with an in-depth look at the causes of foodborne diseases, epidemiology, and methods of investigating and controlling foodborne disease outbreaks. It places principles and methods for surveillance, monitoring, and investigation of foodborne diseases among humans, as well as surveillance and monitoring of diseases and their causes in food-producing animals that affect public health.

Food Safety and Quality Management

This course focuses on the provisions for safe food through the implementation of systematic programs for preventing foodborne diseases across the food chain, including primary food production, food industries, and food services. It also focuses on risk assessment and hazard control systems, biological and chemical, and improvement of conditions that have significant impacts on food safety.

Food Chemistry and Analysis

Food chemistry and analysis form the basic groundwork for food safety and quality. This course explores beneficial and harmful changes in foods related to chemical reactions in food during processing and/or preservation. It highlights the basic knowledge required by graduates in controlling chemical contaminants through acquiring analytical skills in detecting chemical contaminants and their hazards in food.

Admission Requirements

To be eligible for admission to the Master of Science in Environmental Health program, applicants must:

1. Hold a bachelor's degree from a recognized university in the UAE with a minimum cumulative GPA of 3.0 out of 4.0 or its equivalent.
2. Achieve a minimum score of 550 in TOEFL or 6 in IELTS (or equivalent) to demonstrate English language proficiency.
3. Have a bachelor's degree in a subject that qualifies them for the graduate program they wish to pursue.
4. Provide a letter of approval from their employer if they are working.