Nutrition & Food Technology
PROPOSED RATIONALE FOR THE PROGRAMMES:
The Nutrition Science and Food Technology programmes have been developed in response to emerging health and nutrition challenges both within Egypt and globally. With the growing prevalence of nutrition-related diseases such as obesity, diabetes, and malnutrition, there is an urgent need for skilled professionals who can address these challenges. These programmes aim to produce experts who can not only improve population health through better nutrition but also food industry, advance food safety, quality, and sustainability, critical for meeting the demands of modern society.
Both programmes align with national development goals, addressing public health needs and the labour market demand for experts in nutrition and food science, which are essential for improving the overall health and well-being of the population.
EXTERNAL CONTEXT AND POLICY DRIVERS:
The rationale for these programmes is shaped by several external drivers:
- Educational Policy: The Supreme Council of Private Universities in Egypt has advocated for the development of specialized academic programs that cater to modern health needs. Both the Nutrition Science and Food Technology programmes are designed to meet SCU’s regulations on curriculum development, aligning with global standards while also addressing the labour market demands in Egypt.
- National Authority for Quality Assurance and Accreditation for Education-NAQAAE: Both Nutrition and Food Technology programmes are designed to meet NAQAAE national reference standards.
- Sector Research & Industry Needs: Research has shown a shortage of skilled professionals in both nutrition and food technology. Employers in these sectors have expressed a strong demand for graduates who possess specialized knowledge in these fields, particularly those who can work in public health programs, food safety, and nutrition consultancy.
EXTERNAL CONSULTATION:
The development of the Nutrition Science and Food Technology programmes involved consultations with a variety of external stakeholders, including:
- Industry Partners: Collaborations with hospitals, nutrition consultancy firms, fitness and wellness centres, food technology companies, and food manufacturing industries, who have expressed the need for highly skilled professionals in nutrition and food technology to meet both public health and industrial demands.
- Employers: Feedback from employers, particularly national health bodies and food industry leaders, highlighted the increasing need for professionals who understand the complexities of nutrition in disease prevention, public health, and food safety.
- Service Users: Consultations with NGOs and local health initiatives have provided valuable insights into the competencies needed for nutritionists and food technologists to effectively address public health issues and improve food security.
- Sector Research: Integration of research into global trends in nutrition science and food technology has shaped the curriculum, ensuring that students are exposed to the latest advancements and practical applications in these fields.
PROGRAMMES AIMS AND CHARACTERISTICS
The Nutrition Science and Food Technology programmes aim to:
- Equip students with the scientific knowledge and practical skills needed to work in diverse sectors, including healthcare, scientific research, food industry, public health, and consultancy.
- Promote critical thinking and problem-solving skills, enabling students to analyse the relationship between nutrition, health, and food safety, addressing issues from many perspective including industrial perspective.
- Foster awareness and advocacy on nutrition-related issues and food security, preparing graduates to take leadership roles in shaping public health policies, nutrition interventions, and food safety practices.
- Provide hands-on experience through internships, collaborations with food technology firms, research centres, and hospitals, bridging the gap between theoretical knowledge and real-world applications.