Department of Food Science – College of Agriculture and Forestry

"Department of Food Science – College of Agriculture and Forestry Skip to content E-Systems Academic Staff Alumni AR E-Systems Academic Staff Alumni AR College of Agriculture and Forestry Search for: Toggle Navigation Home About Dean Speech Our College in Brief Vision, Mission, objectives College Board College Structure Previous Deans Department Department of Soil Sciences and Water Resources Department of Plant Protection Department of Horticulture and Landscape Architecture Department of Forests Department of Food Science Department of Field Crops Department of Animal production Department of Agricultural Economics Department of Agricultural Extension and Technology Transfer Department of Agricultural Machines and Equipment Contact us University of Mosul Search for: College of Agriculture and Forestry Department of Food Science Department of Food Science The Department of Food Science is one of the core academic units within the College of Agriculture and Forestry at the University of Mosul. It was officially established in 1973 to address the growing societal need for specialized fields in food processing, preservation, quality control, food safety, and human nutrition. The department offers specialized courses at both undergraduate and postgraduate levels, covering areas such as food and dairy chemistry, industrial microbiology, biotechnology, and nutritional sciences. The curriculum is designed according to modern scientific standards and is supported by practical training and applied research. The department also plays a vital role in community service by preparing highly qualified graduates who contribute to both public and private sectors through targeted research and technical support. In academic year 2024–2025, the department enrolls 106 undergraduate students and 32 postgraduate students (Master’s and PhD programs). The Department of Food Science is officially included under Law No. (6) of 2000 for the Gradual Promotion of Medical and Health Professions, as amended by the Third Amendment Law No. (1) of 2020, and is recognized as a supporting specialization by the Iraqi Ministry of Health. Department History and Development The establishment of the Department of Food Science traces back to the mid-1960s alongside the founding of the College of Agriculture and Forestry. In 1965, a dairy processing laboratory was established under the Animal Production Department. This was followed by the construction of a food processing laboratory in 1968, and the opening of a Food Industries Branch in 1967 under the Plant Production Department, while dairy science courses were still taught under the Animal Production Department. In 1972, the Food Industries and Horticulture branches were merged into a single unit. By the end of 1973, the Dairy Branch was incorporated, leading to the formal establishment of an independent Department of Food Science. Since then, the department has focused on teaching and advancing specialized knowledge in food processing, nutrition, and dairy technologies, establishing itself as one of the pioneering academic departments in this field within Iraq and the region. Program Vision To achieve leadership in applied education and scientific research in the field of food science, excelling in the preparation of highly competent graduates, and actively contributing to food security, sustainability, and community service at both local and regional levels. Program Mission The Department of Food Science is committed to preparing graduates who are distinguished both academically and practically, equipped with modern applied and professional skills, and dedicated to professional ethics and sustainability. This is achieved through a stimulating educational and research environment that meets labor market needs and contributes to community service. Program Objectives Enable graduates to master fundamental and advanced concepts in food science and apply them practically in food manufacturing and analysis sectors, allowing them to perform professionally within the first three years after graduation. Develop students’ abilities to design and implement research projects and to innovate food products using modern technologies, with the aim of increasing their participation in scientific conferences and events by 30% during their study period. Strengthen students’ commitment to professional values and ethics by integrating topics of professional conduct and safety across all applied courses, with a target compliance rate of no less than 90% in practical behavioral assessments. Prepare graduates with effective communication, teamwork, and problem-solving skills through group projects, scientific presentations, and field reports, evaluated at least twice throughout the program. Encourage students to engage in lifelong learning and professional self-development by participating in accredited training programs or online learning platforms, with a minimum participation rate of 60% before graduation. 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