Explore the programs and courses offered by Food Technology and Quality Control
Browse Programs Admission InformationThe educational objectives of agri-food technology and quality control are oriented towards the understanding, analysis, and monitoring of products, with an emphasis on controlling health risks. The health benefits of food are studied in depth through the biochemical and microbiological composition of food. Therefore, the primary trained professional possesses comprehensive knowledge of food, its health quality, and safety potential, as well as the current regulatory framework—without which quality certification or the development of a new product would not be possible.
Our goal is not only to produce teachable knowledge (higher education: Master’s and PhD for the best candidates) but also to train executives capable of addressing real-world issues affecting the field of food product quality control.
The executives we aim to train must undergo rigorous and comprehensive training, enabling them to apply rapid and effective methods for assessing the quality and safety of food products. This includes competencies in food chemistry and analysis, preservation and packaging technologies, food microbiology, and the evaluation of food quality and safety.
The content of this degree program will allow students to deepen the knowledge acquired during the foundational core courses and will also enable candidates to be effective in quality control institutions as well as in academic research structures (Master’s and PhD training).
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Transfer to this specialization is permitted for students admitted to the second year of the Agricultural Sciences program accredited at the University of Jijel or other national or international universities.
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