Recent graduates from faculties of food and agricultural sciences

Dietitians

Project managers in catering and food service companies

Quality and food safety specialists

Field Supervisors

Health monitors

Veterinarians

People involved in food poisoning and foodborne diseases

Acquire the necessary skills to supervise and control food establishments

Raise the level of safety and quality of food in food facilities.

Reduce incidence of food and waterborne diseases and food poisoning by food establishments and promote

Preventive measures that prevent their occurrence

Acquire the skills needed to implement international food safety and quality regulations

Control and control risks to food and water safety

Concerted efforts between the Food Safety Consulting and Training Foundation and between specialists and staff In food and nutrition

Identify the most important problems that hinder food safety and health and find scientific solutions to these problems

understand the basics of GLP and basic good documentation practice

be able to adopt GLP requirements into your daily work tasks and non-clinical projects

have relevant working knowledge of the ISO 17025 and OECD GLP principles

know the roles and functions of key personnel within a GLP study

be able to develop GLP compliant documentation

understand the Quality Assurance Unit and its role in GLP management responsibilities in a GLP context.