Program learning outcomes (PLO):

Knowledge:

(KP1) Possess advanced and up-to-date information in the fields of therapeutic nutrition, diets, and food safety, according to the latest developments in scientific research.

(KP2) Familiarity with advanced scientific research methodologies and creativity strategies. (KP3) Demonstrate advanced knowledge of food safety principles and their application in managing foodborne diseases.

(KP4) The ability to think critically in the field of therapeutic nutrition and food safety

Skills:

(SP1): Apply evidence-based nutrition and food safety information to resolve issues and apply advanced and integrated knowledge of food safety and nutrition-related health issues.

(SP2): Design and implement innovative approaches for product development, quality control, and biological safety in food production

(SP3): Identify appropriate research methodology to evaluate food safety and nutrition-related medical issues.

(SP4): Write a professional and polished scientific report on therapeutic nutrition and food safety using appropriate mathematical/statistical techniques to analyze research problems.

Competences:

(CP1): Continuous self-learning, self-assessment, and the ability to deal with and solve problems of a high degree of difficulty.

(CP2): Maintain ethical standards and best practices in research, product development, and public health initiatives related to nutrition and food safety.

(CP3): Demonstrate a high level of work ethic reflective of responsibility/commitment towards service to society based on validated study methodology for community-based nutritional status assessment.

(CP4): Lead research and multidisciplinary projects on medical nutritional therapy and food safety, work within a team, evaluate its performance and contribute to professional knowledge.

(CP5): Establish and manage reliable nutrition and food safety programs in health facilities, public health organizations, and the food industry.