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Food Safety and Security Education Associated with Veterinary Medicine on the
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Article · July 2016

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BD Vet. Med. Rec. (2016). 2 (2): 131- 157

Food Safety and Security Education Associated with Veterinary

Medicine on the Concept of One Health
M. A. Samad* PhD
Department of Medicine, Faculty of Veterinary Science, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh
ABSTRACT
Food is essential to maintain life, promote growth and health of the body. Unsafe food contains hazardous
agents or contaminants that cause more than 200 diseases, ranging from diarrheal diseases to various forms
of cancer. Hazardous agents that are receiving attention include microbial pathogens, zoonotic diseases,
parasites, mycotoxins, antibiotic drug residues and pesticide residues. Approximately 75% of the new
infectious diseases that have affected humans are caused by pathogens originating from animals or from
product of animal origin. Human may acquire zoonotic infections through a number of routes, including
food, water, direct contact and insect vectors. WHO estimates show almost 1 in 10 people (600 million) fall
ill due to foodborne diseases and 420,000 die, of which 125,000 deaths in children (< 5 years old) every
year globally. In Bangladesh, approximately 30 million people are suffering from foodborne illnesses every
year. The food contamination and adulteration has posed serious public health problem all over
Bangladesh. Most of the food manufacturers, processors, restaurants, fast food and unregulated street food
are all involved in this corrupt practice of adulteration. Formalin, insecticides, pesticides and other
chemicals are found in almost all types of food items including fish, meat, fruits, vegetables, juices, sweets,
milk, oil, ghee with highly significant in the seasonal fruits. Approximately 94% mangoes and 100% litchis
are soaked in formalin in the capital Dhaka. Therefore, the food safety status in Bangladesh is highly
complicated with multiple risk factors associated with microbial contamination and excessive use of
chemicals and lack of awareness about food safety. Currently, the food supply chains cross multiple
national borders made available globally. Under these circumstances, the Bangladesh Government has
passed the Food Safety Act 2013 and developed a National Food Safety Laboratory (NFSL) at the Institute
of Public Health, Dhaka. Food quality and safety approach requires the commitment of all players in the
food chain, involving producers, traders, processors, distributors, competent authorities and workforces as
well as consumers, which could be best assured by an integrated, multidisciplinary approach, considering
the whole of the food chain under the „One Health‟ concept. Veterinarians are the only health professional
whose formal training is based in comparative and population medicine including public health, food
microbiology, food hygiene, toxicology, epidemiology and foodborne zoonotic diseases and take a
leadership role in moving food safety forward in educating and training food system workers to improve
and maintain the food quality and safety issues in today‟s complex global society. The role of veterinary
services in food safety and public health along with the degree and curricula of both the under-graduate and
post-graduate levels on food studies with emphasis to food safety offering globally are reviewed. Most of
the universities are usually offering degree on Food Science & Technology, and Food Engineering but very
limited universities are awarding degree on Food safety in the world. However, degree program on Food
safety has not yet initiated in any universities in Bangladesh, even Food safety course has not been included
in any degree program on Food studies offering from public universities in Bangladesh. Therefore, there is
a need to develop Bachelor degree curriculum framework on food quality and safety in educating and
training food system workers in Bangladesh that has already been recommended in the literatures
elsewhere. In addition, there is a need to revise and update existing DVM curricula in the light of dual
degree (BSc in Food Safety + DVM or DVM + MS in Food safety).
Key words: Medical, Veterinary medical, Multi-disciplinary approach, Collaboration, Food safety, Public
health, Education, One health concept

*Corresponding e-mail: vetmedbd@yahoo.com Website: www.bvmr-fvs.org

Copyright  Faculty of Veterinary Science All Right Reserved 2411-5088/0014/2016
BD Vet. Med. Rec.

INTRODUCTION
The degree courses in both the medical (humans) and veterinary medical (birds and mammals except
humans) have two parts, initially pre-clinical science-based courses and finally clinical devoted to
ensuring that the graduate is clinically competent. However, veterinarians are trained to perform health
care services in multi-animal species and this creates a good linkage to human health workers in
comparative and population medicine, agriculturalists in livestock farming, environmentalist in
wildlife medicine and many other professions wherever animals are involved, especially food safety,
public health and zoonosis control. It appears that approximately 75% of emerging and re-emerging
human infectious diseases have been zoonotic which have caused serious problems for public health
globally. The convergence of people, animals and environment has created a new dynamic in which
the health of each domain is inextricably interconnected. The Veterinary medical profession has
promoted the concept of „One Health‟ (OH) and formed One Health Commission (OHC) to address
the health issues of humans, animals and environment.1 The „OHC‟ defines „OH‟ as, „One Health is
the collaborative effort of multiple health science professionals, together with their related disciplines
and institutions - working locally, nationally and globally - to attain optimum health for people,
animals, wildlife, plants and our environment.‟1 Therefore, the human or animal health and their
associated food safety and public health can‟t be discussed in isolation anymore, there are all
considered as „OH‟ concept. Food safety is at the center of „OH‟ because most of the zoonoses are
related in some way to animal in the food production chain and therefore, the food becomes an
important vehicle of most of these zoonotic pathogens.2 Most of the developing countries including
Bangladesh do not possesses the standard health and sanitary safeguards like developed world which
resulting the spread of foodborne pathogens throughout the world. WHO estimates that each year 1 in
10 people (600 million) gets sick globally and 420,000 die of foodborne diseases, of which 125,000
deaths in children (< 5 years old) every year,3,4 whereas approximately 30 million people in
Bangladesh are suffering from foodborne illnesses every year.5 The food safety status in Bangladesh is
highly complicated with multiple risk factors with important to excessive use of pesticides and
chemicals, unregulated street food and lack of awareness about food safety. 6 Considering these facts,
an attempt is made to review the current status of the awarding degree and curriculum of the different
types of food system workers adopted at the different academic institutions in the world with the
objective to recommend the curricular framework in educating and training food system workers to
solve the food related health problems in Bangladesh.

MATERIALS AND METHODS

Available related literatures on the Veterinary medical education (VME) with its associated degrees
on Food studies with emphasis to Food Science & Technology, Food Quality & Safety, Public Health,
Food Engineering and One Health with their scope and activities are reviewed. The different types of
degrees offer on these courses from the different academic institutions of the world are also reviewed
from the websites of the degree offering academic institutions. The findings are analyzed to find out
their discrimination and appropriateness to initiate the degree program on Food safety in Bangladesh.

RESULTS AND DISCUSSION

Adequate safe and nutritious food is the key for sustaining life and promoting good health. Unsafe
food contains hazards that can make people sick, either immediately or by increasing their risk of
chronic diseases. Hazardous agents that are receiving attention include (a) microbial pathogens,
(b) zoonotic diseases, (c) parasites, (d) adulterants, (e) mycotoxins, (f) antibiotic drug residues,
(g) pesticide residues and (h) heavy metals. These contaminants can enter food at many different
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 Food Safety Education in One Health Concept

points in the food production process and can occur naturally or as the result of poor or inadequate
production practices.7 Unsafe food containing pathogens or chemicals causes more than 200 diseases
ranging from diarrhea to cancers.8 The potential causes of increased food-borne illness include:
(a) growing number of immune-compromised or elderly in the population worldwide, (b) the
emergence of new pathogens or of antibiotic resistance in pathogens, (c) changes in food handling,
storage and preparation practice, and (d) the growing movement of people, live animals and food
products across borders, which spreads disease more widely. There are strong linkages among animal
and plant health and food safety which include (a) some animal diseases can be transmitted to humans,
so improving animal health is sometimes linked to food safety. Similarly, some plant diseases or
control measures involving pesticides have implications for human health through residues on food.7
Recently, the food production has been industrialized and its trade and distribution have been
globalized. Globalization of the food supply has created conditions favorable for the emergence, re-
emergence and spread of food-borne pathogens - compounding the challenge of anticipating, detecting
and effectively responding to food-borne threats to health. The resources from across the spectrum of
multiple health domains including the medical and veterinary medical and plant pathology
communities with those of the wildlife and aquatic health and ecology communities.9

Situation of Food Safety in Bangladesh

The major food processing sub-sectors in Bangladesh include milk and milk products, poultry meat
and eggs, beef and mutton, edible oil, sugar, rice, wheat, fruit and vegetable, tea, pulses and spices and
fish processing industries. The food processing industry in Bangladesh during 2004-2010 grew at an
average 7.7% per annum, which is a 4.5 billion US $ industry. Bangladesh exported more than US $
700 million worth processed food and beverages with more than 60% of them were shrimp and fish
products.10 However, the dependable assessment of the public health impact caused by the food
contamination and food adulteration with harmful chemicals is not available due to absence of a
regular monitoring system in Bangladesh. It appears from the limited published reports that the food
contamination and adulteration situation in Bangladesh is a serious public health concern.11-13 The
food contamination and food adulteration problem in Bangladesh persists at every level of the food
chain from production to consumers. The food manufacturers, processors, restaurants, fast food outlets
and so forth are all involved in one way or another in this corrupt practice of adulteration. 12 An
estimate shows that approximately 7,438 pesticide-related poisoning deaths recorded at the 400
hospitals in 2008 in Bangladesh.14 The labor forces who are working in the crop field might have
exposed with unsafe level of chemicals, moreover, most of the market vegetables and fruits are doused
in too many chemicals. Food safety also depends on water safety because water is used not only for
drinking but also in food production and processing. Ground-water is one of the major sources of fresh
water used in Bangladesh that is already contaminated with naturally occurring arsenic and WHO has
described the arsenic crisis in Bangladesh as, „the largest mass poisoning of a population in history‟
affecting between 35 to 77 million people.15,16 Review of daily newspaper and online reports that
millions of people in Bangladesh are in danger due to food poisoning. Some incidences of the
published reports on food poisoning in Bangladesh are reviewed which include; (a) 70 people fell sick
after eating leftover wedding food, (b) 780 students of nine primary schools reportedly fell sick after
having eaten biscuits distributed under a feeding program of the World Food Program, (c) 50 people
including 13 children fell sick after eating at a marriage ceremony, (d) imported 20,741 tons of milk
powder mainly from Fonterra, New Zealand that contained botulism causing agent and powder milk
from China that contained high level of nitrate, (e) hundreds sick with one death after BNP iftar party
in Gazipur, (f) arsenic detected in water of tube-wells of 54 primary schools, (g) 150 workers sick after
133
BD Vet. Med. Rec.

taking factory-provided food in Savar and others.14,17-22 These reports indicate that we are eating
dangerous food every day which are triggering deadly diseases. Considering these situations, the
Bangladesh National Parliament has passed the Food Safety Act, 2013 on 10 October 2013 in order to
make provisions for the establishment of an efficient, effective and scientifically based authority and
workforce to ensure the people‟s right toward access to safe food through appropriate application of
scientific processes and state of the technology. However, due to lack of skilled workforce,
laboratories facilities, low level of awareness and weakness in the enforcement of the Food Safety law
and regulation are contributing to aggravating the country‟s food safety situation. A holistic approach
is required for protecting everyone from producers to consumers. The skill workforce, laboratories,
networks for inspection and monitoring from food producers to consumers and administrative set-up
are required to develop in Bangladesh. Therefore, the existing degree and curriculum on the different
aspects of food studies awarding from the different academic institutions in the world are reviewed
(Table 1) to find out the appropriate and effective curricular framework which could be useful in
educating and training food system workers to solve the food safety problem in Bangladesh.

Some definitions and scope of degrees on Food Studies

It is evident from this review that the nomenclatures and curriculum of the both the under-graduate
and post-graduate degrees on food studies are varied from one country to another and even at the
different universities in a country (Table 1). Therefore, some definition and scope on different aspects
of food studies are reviewed to understand the justification of the appropriateness of the degree title
and their curriculum.
 Food is any nutritious substance that people or animals eat or drink or that plant absorb, in order to
maintain life, promote growth and health of the body.23
 Food Science is the study of the physical, biological and chemical makeup of food; the causes of
food deterioration and the concepts underlying food processing.24
 Food chain is the series of processes by which food is grown or produced, processed, sold and
eventually consumed.25
 Food security is a situation that exists when all people, at all times, have physical, social and
economic access to sufficient, safe and nutritious food that meets their dietary needs and food
preferences for an active and healthy life.26
 Nutrients are molecules in food that provides nourishment to all organisms essential for growth and
maintenance of life and reproduce. Nutrients are present at the macronutrients (carbohydrate, protein
& fat) and micronutrients (vitamins and minerals) levels.27
Nutrition is the process of providing or obtaining the food necessary for health and growth.
Nutrition is the branch of science that deals with nutrients and nutrition. Nutritional stages are
ingestion, digestion, absorption, transport, assimilation and excretion.28
Nutritional science is the study of the effects of food component on the metabolism, health,
performance and disease resistance of human and animals.29
 Food engineering is both the identification and creation of the physical principles associated with
foods and ingredients, and the applications of the principles to the handling, storage, processing,
packaging and distribution of consumer food products.30
Food processing refers to the practices used by food and beverage industries to transform raw plant
and animal materials, such as grains, meat and dairy into products for consumers.31
 Food quality is the quality characteristics of food that is acceptable to consumers, which includes
external factors as appearance (size, shape, color, gloss & consistency), texture and flavor, factors
such as grade standards (e.g. of eggs) and internal (chemical, physical, microbial).32
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 Food Safety Education in One Health Concept

 Food safety is a scientific discipline describing handling, preparation and storage of food in ways
that prevent foodborne illness. Food safety refers to the conditions and practices that preserve the
quality of food to prevent contamination and food-borne illness.33
 Risk analysis is a process consisting of three components: (a) risk assessment (identify risks
associated with the safety of food), (b) risk management (develops & implements strategies that
manage or reduce the identified risks of unsafe food) and (c) risk communication (inform others to
risks & management practices associated with food safety).34
Food borne disease means a disease that is likely to be transmitted through consumption of
contaminated food. Foodborne illness is defined by WHO as „diseases, usually either infectious or
toxic in nature, caused by agents that enter the body through the ingestion of food.‟35
 Food technology is the application of food science to the selection, preservation, processing,
packaging, distribution and food safety management.36
 Food quality assurance and quality control involve the process of ensuring that products are
manufactured correctly and that ingredients and finished products are tested and meet safety and
quality specifications.36
Food regulation is the process of determining standards for products, defining safety and inspecting
products for which the regulations are set by government.36
Food industry is a complex, global collective of diverse businesses that supply most of the food
consumed by the world population.37
Food chemistry is the study of chemical processes and interactions of all biological and non-
biological components of foods.38
 Food biotechnology is the application of technology to modify genes of animals, plants and
microorganisms to create new species which have desired production, marketing or nutrition related
properties.39
Environmental health is the branch of public health that is concerned with all aspects of the natural
and built environment that may affect human health. Who estimated 12.6 million people died as a
result of living or working in an unhealthy environment 2012. Environmental risk factors include air,
water and soil pollution, chemical exposures, climate change and ultraviolet radiation, contribute to
more than 100 diseases and injuries.40
Food control is defined as a mandatory regulatory activity of enforcement by national or local
authorities to provide consumer protection and ensure that all foods during production, handling,
storage, processing and distribution are safe, wholesome and fit for human consumption; conform to
safety and quality requirements; and are honestly and accurately labeled as prescribed by law.41

Academic Degrees Awarding on Food Studies

The under-graduate and post-graduate degrees on the different aspects of food are offering from
different academic institutions in the world (Table 1). There are five broad categories of Bachelor
degrees awarding on the different aspects of food globally which include (a) Food Science and / or
Technology, (b) Food Engineering and / Technology and (c) Food Chemistry, (d) Food Quality and
Safety, and (e) Food Safety and Technology (Table 1). It is also found that most of the under-graduate
degrees offering academic institutions are also offered post-graduate (MSc, PhD) degrees on the
different aspects of food studies however the main objective of this review is to compile the global
status of the bachelor and master degree program on Food Safety (Table 1). It reveals that two
categories of master degrees on Food safety are offered as a single Master degree and dual degree
programs (Bachelor + MS in Food safety) from the different academic institutions (Table 1). It is also
evident that there are six different titles of single master degree program on Food Safety and two
135
BD Vet. Med. Rec.

Table 1.Curricula of Bachelor and Master program awarding degrees on the different aspects of food studies
from the different universities in the world

SN Degree University/ Major courses / Duration Credit Refer-

Institutions subjects taught (year) hours ences

A. Food Science & Technology

01 BS in Food Science 52 Universities, USA 11 - 16 4 - 42-44
02 BSc (Food Science) Many Colleges, India 17 - 30 3 - 45,46
03 BS Food Science 166 institutions, 31 - 52 4 120-124 47-49
& Technology USA
04 BSc of Food Science  22 Institutions 53 - 63 3 144 41,50,51
& Technology Malaysia
 52 institutions in UK 64 - 74 3 120 52,53
 8 institutions in 75 - 85 3/4 - 54
Singapore
 CVASU, Bangladesh 86 - 92 4 - 55
 Zhejang University of 93 - 102 - - 56
Science & Technology
 UniversitatAutonoma 103 - 123 4 144 57
Barcelona
05 BS / BSc Food Science 14 institutions, 124 - 143 4 - 58
& Technology Pakistan
06 B.Sc. in Food Science University of Limerick, 144 - 157 4 - 59
& Health Ireland
07 B.Sc. Hons in Food INFS, Dhaka 158 - 182 4 32 Units* 60
& Nutrition University
08 BS in Food Science & Kansas State University, 183 - 191 4 - 61
Industry USA
09 BSc (Hons) Food Carleton University, 192 - 204 4 - 47
Science & Nutrition Canada
10 BSc of Food and Deakin University, 205 - 216 3 24 units 62,63
Nutrition Science Australia
11 B.Sc. Food Technology MBSTU, Bangladesh 217 - 247 4 160 64
& Nutritional Science
12 B.Sc. in Nutrition &  PSTU, Bangladesh 248 - 264 4 - 65
Food Science  University of Surrey, 265 - 283 3 - 66
Britain
13 BSc (Hons) Food Cardiff Metropolitan 284 - 306 3 360 67
Industry Management University, UK
B. Food Engineering & Technology
01 B.Sc. Food Engg.  BAU, Bangladesh 307 - 349 4 155 68
 10 Popular Schools, USA - 4 - 69
 Okan University, Turkey 350 - 361 4 - 70
 Universidad Politecnica 362 - 401 4 240 71
De Catalunya, Barcelonatech
 University of Debrecen, 402 - 428 3 180+30 72
Hungary
02 BSc Biotechnology Israel Institute of 429 - 455 4 - 73
& Food Engg. Technology, Israel

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 Food Safety Education in One Health Concept

03 B.Sc. Engg. in Food German University 456 - 490 4 144 74

Sci & Technology of Bangladesh
04 B.Sc. in Food and HSTU, Bangladesh - 4 157 75
Process Engineering
05 B.Sc. Food Engg. & SUST, Bangladesh 491 - 518 4 - 76
Tea Technology
06 BSc Nutrition and Daffodil International - 4 142 77
Food Engg. University, Bangladesh
C. Bachelor degree in Food Chemistry
01 BSc (FSc) in Food McGill University, 519 - 543 3 90 78
Chemistry Canada
D. Bachelor degree in Food Quality and Safety
01 BSc in Food Quality Jinan University, 544 - 563 4 - 79
and Safety China
E. Food Safety & Technology
01 B.Sc. Food Safety Auckland University 564 - 579 3 - 80
Major of Technology, NZ
02 BS (Hons) in Food The Hong Kong Poly- 580 - 603 4 122 81
Safety & Technology technic University
03 BSc in Food Safety VHL UAS + NHL UAS - 4 - 82
& Health Netherlands
04 BSc in Food Safety & Hong Kong Baptist 604 - 612 4 - 83
Environmental Health University
05 BSc in Veterinary Lithuanian University 613 - 639 4 180 84
Food Safety of Health Sciences
F. BSc on Food Safety Recommended for all 640 - 689 4 - 85
and Security over world
G. Master Program on Food Safety
01 MS in Food Safety  University of Arkansas, USA - 1 - 86
 Wageningen University 690 - 695 2 - 87,88
Netherlands
 McGill University, Canada 696 - 705 1 45 credits 89
 Manchester Metropolitan 706 - 712 1 - 90
University, UK
02 MS in Food Safety Johns Hopkins University, 713 - 722 4+1 10** 91
Regulation USA
03 MSc Food Safety Cardiff Metropolitan 723 - 729 - - 92
Management University, UK
04 MSc Food Safety & University of Greenwich, UK 730 - 733 1 135 93
Quality Management Royal Agricultural 734 - 739 1 - 94
University, UK
05 MSc Food Safety & University College 740 - 749 90 - 95
Risk Analysis Dublin, Ireland
06 MSc Food Safety & University of Guelph, 750 - 755 1 - 96
Quality Assurance Canada
H. Dual degree program (Bachelor + MS in Food Safety)
01 BS Chemistry + MS Illinois Institute of - 4 - 97
Food Safety & Tech Technology, USA
02 DVM + MS in Food Michigan State 756 - 764 3-5 10- 98,99
Food Safety University, USA

137
BD Vet. Med. Rec.

*32 units = 3200 marks **10 graduate level courses UAS = University of Applied Sciences
HSTU = Hajee Danesh Mohammad Science & Technology University - = Not available
SUST =Shajalal University of Science and Technology

BS in Food Science (52 Universities, USA) 42 - 44

01. Analytical chemistry 02. Biochemistry 03. Food Analysis
04. Food Chemistry 05. Food Microbiology 06. Food Packaging
07. Food Processing 08. Food Engineering 09. Food Product Development
10. Introduction to Food Science 11. Introduction to Food Science and Technology 12. Nutrition
13. Organic Chemistry 14. Post-harvest Technology of Agricultural Produce 15. Statistical Methods
16. Seminar (Food safety & Quality Assurance)

BSc Food Science (Many Colleges, India) 45,46

17. Basic Nutrition 18. Basic Principles of Food Engineering 19. Biochemistry
20. Dairy Technology 21. Food Chemistry & Nutrition 22. Food Biotechnology
23. Food Informatics/ Ingredients 24. Food Microbiology 25. Food Science and Technology
26. Fruits and Vegetable Technology 27. Grain Science and Technology 28. Introduction to Food Science
29. Regulations and Packaging 30. Technology of Animal Foods

BSc Food Science & Technology (166 Institutions, USA) 47- 49

31. Chemistry & Technology of Milk & Dairy Products 32. Design & Analysis for Sensory Food Science
33. Enzymology Laboratory 34. Food Chemistry
35. Food Chemistry Laboratory 36. Food Microbiology
37. Food Packaging 38. Food Product Development
39. Food Properties Laboratory 40. Food Properties
41. Food Science 42. Food Sensory Science
43. Food (System) Management 44. Food Toxicology
45. Foundation law 46. Introduction to Enzymology
47. Introduction to Brewing and Beer 48. Introduction to Food Preservation
49. New Food Product Ideas / Development 50. Post-harvest Technology of Agricultural Produce
51. Pre-harvest Food Safety 52. Quality Assurance in Food Processing

BSc Food Science & Technology (22 Institutions, Malaysia) 41,50,51

53. Communications 54. Economics 55. Food Chemistry
56. Food Microbiology 57. Food Science 58. Food Science and Technology
59. Food Technology 60. Foundation Science and Scientific Practice 61. Humanities & Social Sciences
62. Mathematics & Analytical Skills 63. Nutrition

BSc Food Science & Technology (52 Institutions in UK) 52,53

64. Biochemistry 65. Food Industrial Management 66. Food Material Science
67. Food Product Development 68. Food Safety 69. Food Science
70. Heat Engines 71. Microbiology and/or Immunology 72. Nutrition
73. Nutritional Science 74. Project Work and Seminar

BSc Food Science & Technology (8 Institutions in Singapore) 54

75. Biochemistry 76. Biology 77. Food Analysis
78. Food Chemistry 79. Food Microbiology 80. Food Processing and Technology
81. Microbiology and/or Immunology 82. Organic Chemistry 83. Physiology
84. Project Management (Thesis) 85. Statistics / Statistical Methods

BSc Food Science & Technology (CVASU, Bangladesh) 55

86. Applied Chemistry 87. Applied Food Science 88. Applied Nutrition
89. Chemical Technology 90. Food Biotechnology 91. Food Processing
92. Food Science

BSc Food Science & Technology (Zhejang University of Science & Technology) 56
93. Analytical chemistry 94. Biochemistry 95. Food Analysis
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 Food Safety Education in One Health Concept
96. Food Chemistry 97. Food Biotechnology 98. Food Science and Nutrition
99. Inorganic Chemistry 100. Microbiology and/or Immunology 101. Organic Chemistry
102. Project Management (Thesis)

BSc Food Science & Technology (Universitat Autonoma Barceloma, Spain) 57

103. Animal and Plant Biology 104. Biochemistry 105. Chemistry
106. Food Analysis 107. Food Chemistry 108. Food Legislation
109. Food Material Science 110. Food Microbiology 111. Food Processing
112. Food Product Development 113. Food Safety 114. Food Toxicology
115. Human Nutrition (& Dietetics) 116. Human Physiology 117. Hygienic Management
118. Mathematics 119. Microbiology and/or Immunology 120. Physics
121. Project Management (Thesis) 122. Quality Control in Food Industry 123. Statistics / Statistical Methods

BS/ BSc Food Science & Technology (14 Institutions, Pakistan) 58

124. Community Nutrition 125. Dairy Technology 126. Food Analysis
127. Food Chemistry 128. Food Biotechnology 129. Food Laws and Regulations
130. Food Microbiology 131. Food Packaging 132. Food Plant Design Layout & Management
133. Food Processing 134. Food Engineering 135. Food Product Development
136. Food Quality Control 137. Food Safety Toxicology 138. Food Science and Technology
139. Fruits & Vegetable Technology 140. Human Nutrition 141. Post-harvest Technology of Agricultural Produce
142. Project Management (Thesis) 143. Sensory Evaluation of Food

B.Sc. in Food Science & Health (University of Limerick, Ireland) 59

144. Diet and Health 145. Food Chemistry 146. Food Biotechnology
147. Food Informatics/ Ingredients 148. Food Microbiology 149. Food Processing
150. Food Quality (Management) 151. Food Safety 152. Food Science
153. Food Science and Technology 154. Human Nutrition 155. Human Physiology
156. Project Management (Thesis) 157. Public Health Nutrition

BSc Hons in Food & Nutrition (INFS, Dhaka University) 60

158. Applied Nutrition
160. Biochemical & Instrumental Techniques in Nutrition
162. Clothing and Textile
164. Community Nutrition
166. Food Chemistry
168. Food Processing and Technology
170. Home Management and Housing
172. Human Physiology
174. Metabolism (Biochemical)
176. Nutritional Problem and Epidemiology
178. Organic and Physical Chemistry
180. Research Methodology/ Methods
182. Statistics in Food Technology
159. Biochemistry
161. Child Development and Family Relations
163. Clinical and Therapeutic Nutrition
165. English (Communication)
167. Food Production, Marketing & Quality Assurance
169. Food Science and Microbiology
171. Human Nutrition (& Dietetics)
173. Institutional Food Service Management
175. Nutritional Science
177. Nutritional Policies and Programs
179. Related Art
181. Sociology

BS in Food Science & Industry (Kansas State University, USA) 61

183. Basic Sciences 184. Food Analysis 185. Food Chemistry
186. Food Biotechnology 187. Food Industrial Management 188. Food Microbiology
189. Food Processing 190. Nutrition 191. Product Development and Business

BSc (Hons) Food Science & Nutrition (Carleton University, Canada) 47

192. Advanced Nutrition and Metabolism 193. Food Analysis 194. Food Chemistry
195. Food Microbiology 196. Food Packaging & Shelf life 197. Food Engineering
198. Food Quality Control 199. Food Safety Risk Assessment 200. Food Toxicology
201. Introductory of Soil Science 202. Micronutrients and Health 203. Principles of Nutrition
204. Regulation of Food Industry

139
BD Vet. Med. Rec.

BSc Food & Nutritional Science (Deakin University, Australia) 62,63

205. Biochemistry 206. Chemistry 207. Food Analysis
208. Food Biotechnology 209. Food Microbiology 210. Food Science and Nutrition
211. Food Safety 212. Food Science 213. Metabolism (Biochemical)
214. Public Health Nutrition 215. Quality Assurance 216. Sensory Evaluation of Food

BSc Food Technology & Nutritional Science (MBSTU, Bangladesh) 64

217. Applied Nutrition
220. Community Nutrition
223. Economics
226. Environmental Risk Assessment 227. Food Analysis
229. Food Biotechnology
232. Food Packaging
235. Food Science and Technology
238. Human Nutrition (& Dietetics)
241. Mathematics
244. Organic Chemistry
247. Statistics/ Statistical Methods
218. Biochemistry 219. Chemistry
221. Computer Science /Application 222. Dairy Technology
224. Engineering Drawing (Civil) 225. English (Communication)
228. Food Chemistry
230. Food Laws and Regulations 231. Food Microbiology
233. Food Plant Design Layout & Management 234. Food Engineering
236. Fruits and Vegetable Technology 237. General Microbiology
239. Human Physiology 240. Inorganic Chemistry
242. Metabolism (Biochemical) 243. Nutrition
245. Physics 246. Sociology

BSc in Nutrition & Food Science (PSTU, Bangladesh) 65

248. Biochemistry 249. Community Health and Hygiene
250. Environmental Sanitation 251. Food Analysis
252. Food Biotechnology 253. Food Microbiology
254. Food Technology 255. Food Safety Produce
256. Food Science 257. Food Science and Nutrition
258. Food Quality Assurance and Food Security 259. Herbs, Food & Phytochemicals
260. Human Nutrition (& Dietetics) 261. Integration of Physiological Systems
262. Microbiology and/or Immunology 263. Principles of Physiology & Practical Skill
264. Research Methodology/ Methods

BSc in Nutrition & Food Science (University of Surrey, UK) 66

265. Biochemistry
267. Chemistry and Mathematics for Biosciences
269. Food Chemistry
271. Food Quality Assurance & Food Security
273. Food Safety Produce
275. Food Science and Nutrition
277. Herbs, Food & Phytochemicals
279. Integration of Physiological Systems
281. Molecular Biology and Genetics
283. Research Project
266. Cell Biology
268. Food Analysis and Quality Control
270. Food Microbiology
272. Food Technology
274. Food Science
276. Food Quality Assurance & Food Security
278. Human Nutrition (& Dietetics)
280. Microbiology and/or Immunology
282. Principles of Physiology & Practical Skill

BSc (Hons) Food Industry Management (Cardiff Metropolitan University, UK) 67

284. Applied Food Law
286. Applied Process Technology
288. Commercial Management of Food Industry
290. Finance for the Food Industry
292. Food Safety Management
294. Food Preservation & Sensory Analysis
296. Global Food Sustainability
298. Marketing for the Food Industry
300. Occupational Health & Safety Management
302. Professional Studies
304. Processing Technology
306. Strategic Management of Food Industry
285. Applied Food Safety
287. Applied Quality Management
289. Employability & Work Based Learning
291. Food Raw Materials
293. Foundation Law
295. Global Food Safety
297. Introduction of Food Supply Chain
299. New Product Development
301. Principles & Practice of Risk Assessment
303. Promoting Change & Managing Risk
305. Research Project

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B.Sc. Food Engineering (BAU, Bangladesh) 68
307. Accountancy 308. Agricultural Economics
309. Agricultural Extension Education 310. Agribusiness and Marketing
311. Agro-industrial Chemistry 312. Biochemistry
313. Chemistry 314. Computer Application
315. Crop Botany 316. Electrical Machinery
317. Electrical Engineering 318. Electrical Machinery
319. Electronics & Instrumentation 320. Engineering Drawing (Civil)
321. Engineering Management 322. Engineering Materials & Cost Estimation
323. Engineering Properties of Food Materials 324. Fluid Mechanics
325. Food Analysis & Nutrient Technology 326. Food Chemistry
327. Food Factory & Storage Buildings 328. Food Microbiology
329. Food Science 330. Food Packing & Machinery
331. Food Plant Design Layout & Management 332. Food Process Engineering
333. Fundamental Food Engineering 334. General Microbiology
335. Heat and Mass Transfer 336. Horticulture Science
337. Hydraulics 338. Mathematics
339. Mechanical Design of Process Equipment 340. Physics
341. Post-harvest Technology of Agricultural Produce 342. Project Work and Seminar
343. Project Work and Report 344. Quality Control in Food Industry
345. Refrigeration & Air Conditioning Engineering 346. Rural Sociology
347. Thermodynamics 348. Training in Food Industry
349. Unit Operations in Food Engineering

BSc Food Engg. (Okan University, Turkey) 70

350. Career and Life Planning 351. Chemistry 352. Chemistry Lab oratory
353. Computer Programming 354. Food Engineering Survey 355. History of Turkish Revolution I
356. Mathematics I 357. Mathematics II 358. Mathematics III
359. Physics I 360. Physics II 361. Turkish Language I

BSc Food Engg.(Universidad Politecnica De Catalunya, Spain) 71

362. Advanced Statistics
364. Bachelor‟s Thesis
366. Chemistry
368. Drawing for Engineering
370. Ecology & Environment Management System
372. Economics and Business Administration
374. Energy Systems and Components
376. Extraction and Fermentation Industries
378. Food & Beverages Industries
380. Food Chemistry & Biochemistry
382. Food Microbiology
384. Food Processing Operation
386. General Biology
388. Hydraulics
390. Market Analysis and Agricultural Valuation 391. Mathematics
392. Meat & Dairy Industries
394. Physics
396. Plant Production System
398. Statistics
400. Waste Management in the Food Industry
363. Animal Production
365. Case Studies in Food Industry
367. Construction and Structural Design
369. Earth Sciences
371. Economic Botany
373. Entrepreneurship in the Agri-Food Sector
375. Experimental Projects in Bio-systems & Agri-food Engineering
377. Food Analysis
379. Food Quality and Food Safety Management
381. Food Industry Design
383. Food Preservation Technology
385. Foundations of Plant Production
387. Geomatics
389. Life-Cycle Assessment of Products & Processes
393. New Products Designing & Formulation
395. Plant Biology
397. Sensorial Analysis
399. Unit Operations in the Food Industry
401. Work Placement

BSc Food Engg. (University of Debrecen, Hungary) 72

402. Analytical Chemistry 403. Agricultural & Food Microbiology
404. Basic Equipment for Food Industries 405. Basics of Quality Assurance
406. Colloid Chemistry 407. Economic Sciences
408. Electro-technics 409. Environmental Management Technology
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BD Vet. Med. Rec.

410. Food Analytics 411. Food Chemistry

412. Food Hygiene 413. Food Industry Economics
414. Food Industry Technologies & Quality Assurance 415. General & Inorganic Chemistry
416. Informatics 417. Introduction of food safety
418. Instrumental Analysis 419. Mathematics
420. Measurement and Control 421. Organic & Biochemistry
422. Principles of Food Technology 423. Raw Materials of Food Processing
424. Regulation & Administration of Agriculture 425. Technical Basics of Machinery
426. Unit Operation in Food Processing 427. Thermodynamics
428. Zoology & Animal Physiology

BSc Biotechnology & Food Engg. ( Israel Institute of Technology) 73

a. Life Science & Biotechnology
429. Biology 430. Biochemistry 431. Biotechnology
432. Biotechnology Engineering 433. Microbiology 434. Molecular Biotechnology
b. Engineering
435. Food Plant Standards 436. Packaging 437. Principles of Biotechnology and Food Engineering
438. Structure & Properties of Food & Biological Materials 439. Thermodynamics
c. Food Science
440. Food Analysis 441. Food Chemistry 442. Nutrition
443. Toxicology
d. Biotechnology
444. Advanced Molecular Biotechnology 445. Fermentation Processes 446. Immunology
447. Microbiology 448. Molecular Biology
e. Food Engineering
449. Control Process 450. Economics 451.Functional Food 452. Marketing and Management
453. Packaging 454. Plant design 455. Quality Control

B.Sc. Eng. in Food Science & Technology (German University of Bangladesh) 74

456. Analysis 457. Bachelor Thesis Work
458. Bangladesh Studies 459. Biology
460. Communication English 461. Computer Application
462. Construction & Materials for Food Science & Technology 463. Electro-technique & Measuring Control Technology
464. Energy, Impulse & Material Transport 465. Food Chemistry
466. Food Hygiene and Sanitation 467. Food Industrial Waste Management
468. Food and Nutrition 469. Food Laws and Regulations
470. Food Material Science 471. Food Processing and Technology
472. Food Quality Management 473. Food Safety
474. Food Technology 475. Information Technology for Food Technology
476. Introduction to Food Science & Technology 477. Inorganic Chemistry
478. Introduction to Economics 479. Linear Algebra
480. Marketing Management 481. Mechanical Procedure & Processing Technology
482. Microbiology for Food Science& Technology 483. Organic Chemistry
484. Physics 485. Process and Quality Control
486. Project Management in Food Science & Technology 487. Raw materials of Herbal and Animal Origin
488. Statistics in Food Technology 489. Thermal Procedure and Processing Technology
490. Thermodynamics

B.Sc. Food Engg. & Tea Technology (SUST, Bangladesh) 76

491. Agro-industrial Chemistry 492. Agro-Technology of Tea
493. Baking & Confectionary Technology 494. Beverage Technology
495. Biotechnology in Food & Tea 496. Dairy Engineering
497. Economics & Marketing of Agro-based Products 498. Engineering Mechanics
499. Entomology & Tea Pest Management 500. Factory Machinery & Equipment
501. Fluid Mechanics (& Machinery) 502. Food Analysis & Nutrient Technology
503. Food Packing & Machinery 504. Food Plant Design Layout & Management
505. Fundamental of Agronomy 506. Fundamental Biology of Tea
142

507. Genetics and Tea Breeding
509. Introduction of Food & Tea Science
511. Introductory of Soil Science
513. Land Selection & Fertility of Tea Estate
515. Quality Control in Food Industry
517. Tea Manufacturing & Packaging
Food Safety Education in One Health Concept
508. Industrial Training
510. Introduction of Electrical & Electronic Circuits
512. Irrigation & Drainage Engineering
514. Plant Pathology & Tea Disease Management
516. Refrigeration & Air Conditioning Engineering
518. Workshop Practice

BSc (FSc) in Food Chemistry (McGill University, Canada) 78

519. Anal of Food Toxins & Toxicants 520. Analytical chemistry 521.Biochemistry
522. Biophysical Chemistry of Food 523. Elements of Food Engg. 524. Enzymology
525. Flavor Chemistry 526. Food Chemistry 527. Food Commodities
528. Food Packaging 529. Food Processing 530. Food Microbiology
531. Food Product Development 532. Food Science Seminar 533. Introduction to Food Science
534. Introductory Microbiology 535. Nutrition and Health 536. Organic Chemistry
537. Physical Chemistry 538. Principles of Food Analysis 539. Post-harvest Fruit & Vegetable Technology
540. Professional Practice 541. Research Project 542. Separation Technology in Food Analysis
543. Statistical Methods

B.Sc. in Food Quality and Safety (Jinan University, China) 79

544. Analytical Chemistry 545. Animal and Plant Biology 546. Chemistry
547. Biochemistry & Biotechnology 548. Engineering 549. Food Analysis
550. Food chemistry 551. Food Material Science 552. Food Microbiology
553. Food Standards and Regulations 554. Food Toxicology 555. Inorganic Chemistry
556. Introduction to Food Technology 557. Instrumental Food Analysis 558. Microbiology
559. Nutrition 560. Organic Chemistry 561. Physiology
562. Physical Chemistry 563. Quarantine of Animals & Plants

B.Sc. Food Safety Major (Auckland University of Technology, New Zealand) 80

564. Advanced Food Microbiology 565. Analytical Chemistry 566. Biological Chemistry
567. Biological Sapling and Interpretation 568. Communicable Diseases 569. Environmental Risk Assessment
570. Food Industry Legislation 571. Food Microbiology 572. Food Science
573. General Chemistry 574. Health and Environment 575. Health Protection
576. Knowledge, Enquiry and Communication 577. Microbiology 578. Quality Assurance
579. Research Project

BSc (Hons) in Food Safety & Technology (The Hong Kong Polytechnic University) 81
1st year Foundation subjects in subsequent stages
580. Biology 581. Chemistry 582. Mathematics 583. Physics
2nd years General background subjects
584. Analytical Chemistry 585. Biochemistry 586. Human Physiology 587. Microbiology
588. Organic Chemistry 589. Raw Food Materials
3rd years study Core Subjects
590. Food Analysis 591. Food Chemistry 592. Food Engineering 593. Food Laws and Regulations
594. Food Microbiology 595. Food Processing 596. Principles of Nutrition 597. Sensory Evaluation of Food
4th Year More Advanced Core Subjects in Food Safety and Technology
598. Advanced Food Processing 599. Advanced Analytical Techniques for Food Hazards
600. Food Toxicology 601. Quality and Food Safety Management
602. Research Project 603. Sanitation and Food Hygiene Management

BSc in Food Safety & Environmental Health (Hong Kong Baptist University) 83
604. Environmental Health Assessment & Management 605. Essential of Food Chemistry
606. Food Processing & Technology 607. Food Safety & Quality Management
608. General Biology 609. General Chemistry
610. Introduction to Environmental Health & Toxicology 611. Internship for Food Safety, Nutrition & Health Education
612. Microbiology & Laboratory

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BSc in Veterinary Food Safety (Lithuanian University of Health Sciences) 84

613. Analytical & Physio-Colloids Chemistry 614. Applied Biology
615. Basic Law and Food Law 616. Basics of Research
617. Biochemistry 618. Bio-informatics & Bio-statistics
619. Chemistry of Raw Materials & Feedstuffs 620. Control of Food Safety & Quality
621. Epidemiology 622. Food Microbiology & Risk Analysis
623. Food Toxicology 624. Genetics
625. Health Policy and Strategy 626. Industrial Practice
627. Introduction of Public Health 628. Laboratory Practice
629. Meat and Egg Hygiene 630. Microbiology and/or Immunology
631. Milk Hygiene and Technology 632. Morphology
633. Physiology 634. Physical Environment and Health
635. Practice in Food Processing 636. Professional Ethics
637. Process of Main Food Product Technology 638. Safety & Quality Control of Drinking Water
639. Sociology

Recommended BSc in Food Safety and Security Education (One Health Concept) 85
A. Suggested foundational Sciences
640. Cell Biology 641. Anthropology 642. Economics 643. Food Science
644. Genetics (animal & plant) 645. Inorganic Chemistry 646. Mathematics 647. Molecular Biology
648. Nutrition (animal & human) 649. Organic Chemistry 650. Parasitology 651. Plant Biology
652. Sociology 653. Statistics 654. Toxicology 655. Microbiology
B. Food Safety / Security Foundations
a. Major topic (Local and global food and feed supply and safety)
656. Global Food Supply 657. Regulatory oversight of food & Feed Safety
b. Major topic (Food-and Waterborne illness: Sources and Prevention)
658. Food & Waterborne Illnesses 659. Public Health 660. Health and Hygiene
661. Sanitation and Disinfection 662. Food & Feed Adulterants & Contaminants
663. Pre-and Post-harvest Food Safety 664. Food Safety Diagnostics
665. Tissue Residues & Antibiotic Resistance 666. Emerging, Zoonotic & Regulatory Diseases
c. Major topic (Food security)
667. Threats to Food Availability
d. Major topic (Food Production)
668. Animal & Plant Production 669. Genetically Modified Organisms 670. Workplace Safety 671. Animal Welfare
e. Major topic (Ecosystem)
672. Ecosystem Contamination 673. Ecosystem Services
C. Food Safety / Security Leadership & Management
a. Major topic (Core)
674. Agricultural Dynamic Management 675. Risk Analysis 676. Epidemiology
b. Major topic (Food & Feed)
677. Biosecurity 678. Food Safety Plans 679. Pest Management
680. Sanitation & Disinfection 681. Feed Manufacturing
c. Agriculture and Ecosystem
682. Ecosystem Monitoring 683. Water & Waste Management 684. Impact Assessment
685. Habitat Conservation 686. Sustainable Agricultural Practices
d. Food and Society
687. Poverty and Food 688. Susceptible Populations 689. Agronomics

MSc in Food Safety (Wageningen University, Netherlands) 87,88

690. Applied Food Safety 691. Food Safety Law 692. Food Safety Management
693. Internship 694. Supply Chain Safety 695. Thesis

MSc in Food Safety (McGill University, Canada) 89

696. Comparative Food Law
699. Food Traceability
702. MSc Project
705. Water, Health and Sanitation
697. Food Quality Assurance 698. Food Safety Engineering
700. Herbs, Foods and Phytochemicals 701. MSc Graduate Seminar
703. Principles of Toxicology 704. Professional Practice
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 Food Safety Education in One Health Concept
MSc in Food Safety (Manchester Metropolitan University, UK) 90
706. Advances in Food /Nutrition Innovation 707. Dissertation 708. Food Law and Policy
709. Food Management 710. Food Safety & Hygiene 711. Food Quality and Processing
712. Research Methods

MSc in Food Safety Regulation (Johns Hopkins University, USA) 91

713. Advanced Cell Biology 714. Biochemistry
715. Food Microbiology 716. Food Labeling and Packaging Regulation
717. Food Toxicity 718. Food Safety Audits and Surveillance
719. Introduction to Food Safety Regulation 720. Molecular Biology
721. Regulation of Good Food Production Practices 722. Risk Assessment and Management

MSc in Food Safety Management (Cardiff Metropolitan University, UK) 92

723. Epidemiology 724. Evaluation of Global Food Safety Management Standards
725. Food Safety Emergency Management 726. Frameworks for the Assessment of Risk
727. Implementing Global Food Safety Management Standards 728. Product Conformity & Labeling
729. Risk Perception & Communication

MSc Food Safety & Quality Management (University of Greenwich, UK) 93

730. Food Safety (30 credits) 731. Food Safety & Quality Management (15 credits)
732. Research Methods (30 credits) 733. Research Project (60 credits)

MSc Food Safety & Quality Management (Royal Agricultural University, UK) 94
734. Food Chain 735. Food Business Quality Systems
736. Leadership & Innovation in the Agro-food Industries 737. Research Project
738. Sustainability and the Food Industry 739. Systems for Food Safety Management

MSc Food Safety and Risk Analysis (University College, Dublin) 95

740. Anti-microbial Resistant Zoonotic Food-borne Bacteria 741. Case Studies in Food Contamination
742. Contaminants in the Food Chain 743. Food Chain Integrity
744. Global Cold Chain Safety 745. Introduction to Veterinary Public Health
746. Quantitative Risk Assessment 747. Regulation of Food Safety & Quality
748. Risk Perception, Communication & Behavior Changes 749. Veterinary Epidemiology & Food Safety

MSc Food Safety & Quality Assurance (University of Guelph, Canada) 96

750. Food Law & Policy 751. Food Quality Assurance Management
752. Food Safety & Quality Assurance Seminar 753. Food Safety Systems Management
754. Food Safety & Quality Assurance Research Project 755. Principles of Food Safety & Quality Assurance

Dual Degree Program: DVM + MS in Food Safety (Michigan State University, USA) 98,99
756. Applied Project in Food Safety 757. Evolution and Ecology of Foodborne Pathogens
758. Food Safety Toxicology 759. Foodborne Disease Epidemiology
760. Food Safety Research Methods 761. International Food Laws & Regulations
762. Introduction to Food Safety & Professional Development 763. United State Food Laws & Regulations
764. Veterinary Pathogenic Microbiology

different combinations of dual degrees e.g. BS Chemistry + MS Food Safety & Technology, and DVM
+ MS in Food safety are offered mostly from USA (Table 1).
Analysis of the 764 titles of courses used in the curricula to offer different degrees on the different
aspects of food studies from the different academic institutions, which are varied greatly from one
institution to others (Table 1). Normally, both the under-graduate and post-graduate curricula on Food
Safety are justified with core courses on Food safety at all the reviewed institutions, whereas most of
the curricula on food science & technology, and food engineering have not considered any courses on
food safety. The degree program on Food safety has not yet initiated in Bangladesh, moreover none of
the public universities offering degree program on Food Science and Technology and Food
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Engineering are not included any Food safety course in their curriculum (Table 1). However, the
German University of Bangladesh is offering B.Sc. Engineering in Food Science and Technology
includes one course on Food safety (Course No. 473), whereas the DVM curriculum includes most of
the courses required to offer degree on Food safety which include biochemistry, cell biology
(histology), morphology (anatomy), physiology, microbiology, food microbiology, epidemiology,
Food hygiene, public health, toxicology, zoonotic diseases and veterinary legislation and ethics.100 In
addition, the OIE has recognized the importance of veterinary education with core curriculum in order
to equip graduate veterinarians to prevent the spread of trans-boundary animal diseases, protect public
health from zoonotic diseases, insure food safety (with Food safety course in veterinary curriculum)
and promote the safe movement of animals and animal products through international trade.101
The skilled workforces with adequate scientific and technological knowledge on food science and
technology are required to preserve, process, package, and distribute different types of foods that are
nutritious, affordable, desirable and safe for human consumption. The major areas and courses need to
include in the curriculum to produce skill workforce to work in the food and food industry are food
manufacturing (from product development to packaging), food composition (food chemistry), food
additives (vitamins, preservatives, color, flavor), stability (shelf life, microbiology), food safety
(contaminants, food poisoning) and the sensory properties of food (taste, appearance, smell, texture).
However, the review on the available literature on the curriculum and syllabus of the bachelor degree
on food related aspects offered by the different institutions are not incorporated all the essential
courses required to produce a composite graduate on food and food industry (Table 1).
Review of websites of both the public and private universities in Bangladesh reveals that more than
half-dozen universities are offering bachelor degree on the different aspects of food studies which
include BSc of Food Science & Technology (CVASU), BSc Hons in Food & Nutrition (DU), BSc
Food Technology & Nutritional Science (PSTU), B.Sc Food Engineering (BAU), BSc Engineering in
Food Science & Technology (German University of BD), BSc Food Engineering & Tea Technology
(SUST) and others (Table 1). Accordingly, the curricula of these degrees varied greatly from one
degree to another. Similarly, different nomenclatures of bachelor degree are also awarding on food
studies from India which include BSc (Food Sciences), BSc in Food Technology, BSc in Food
Processing & Technology, BSc in Food Sciences & Quality Control, BSc in Food & Nutrition, BSc in
Microbiology & Food Technology and others.45
Food science is the study of the physical, biological and chemical makeup of food, the causes of food
deterioration and the concepts underlying food processing.36 Food technology is the application of
food science to the selection, preservation and processing, packaging, distribution and use of safe
food.36 The food safety program is aimed to prepare the professionals devoted to the application of
their skills and knowledge for the protection and improvement of public health through ensuring and
enhancing food safety along food production chain and by reducing human exposure to chemical and
biological hazards arising from the food consumption.
Food science Bachelor degree curriculum usually includes human nutrition, food microbiology, food
engineering, food technology, food chemistry and analysis, animal products technology and quality
control and assurance. Food safety is a professional program that prepares students for careers in food
inspection and quality control in the food preparation industry.
The Bachelor of Science (Honors) in Food Safety and Technology is offering from The Hong Kong
Polytechnic University with 122 credits in four years duration, of which 30 credits of general
university requirements and 92 credits for discipline specific requirement as follows: 81
First year- broad discipline subjects like Mathematics, Physics, Chemistry and Biology in order to
build a good foundation for studies in subsequent stages.
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 Food Safety Education in One Health Concept

Second year- general background subjects like Analytical Chemistry, Human Physiology,
Microbiology, Organic Chemistry, Biochemistry and Raw Food Materials
Third year- generally includes Principles of Nutrition, Food Chemistry, Food Engineering, Food
Laws and Regulations, Food Microbiology, Analysis, Food Processing and Evaluation of Food.
Fourth year- more advanced core courses which include subjects in Food Safety and Food
Technology like Food Processing, Advanced Analytical Techniques for Food Hazards, Food
Toxicology, Quality and Food Safety Management, Sanitation and Food Hygiene Management and
Project.
The main objectives of the Food Safety and Environmental Health course of the Hong Kong Baptist
University include the food production, food safety, product development and analysis, quality
control, hygiene control and environmental health.83 The discipline specific courses are (a) General
Biology, (b) General Chemistry, (c) Environmental Health Assessment and Management,
(d) Essentials of Food Chemistry, (e) Food Processing and Quality Management, (f) Introduction to
Environmental Health and Toxicology, and (g) Internship for Food Safety, Nutrition and Health
Education / Microbiology and Laboratory.83

Master Programs in Food Safety

Master of Science in Food Safety awarding from 13 universities are considered as the continuing
education degree advances individuals‟ food safety knowledge in order to provide optional services in
supervisory positions. Food safety courses include studies in proper packaging, toxicology and
epidemiology.102
The MSc program in Food Safety of Wageningen University, Netherlands focuses on the technical
aspects, as well as on the legal aspects of food safety and integrates these in food safety management
with specialization in applied food safety, food safety law and supply chain safety.88 Topics covered
include- good governance and national control systems, food inspection and testing services,
legislation and private standards and management of food safety and quality within the supply.
The MSc Food Safety and Quality Management courses of the University of Greenwich, UK
includes (a) Food Safety (30 credits), Food Safety and Quality Management (30 credits), Research
Methods (15 credits), and with 60 credits of Research Projects.93
The Master of Science in Food Safety Regulation of the Johns Hopkins University, USA is designed
to provide students with an understanding of the legal and regulatory complexities of food production,
labeling, and distribution. The program will provide students with the knowledge required for
companies and organizations that grow, process, distribute or sell foods and beverages while
complying with national regulatory statutes for the production, distribution, and commercialization of
food products.91
Recent incidents of major safety breakdowns, in both developed and developing nations, have had a
huge impact on people‟s livelihoods, their business viability, and the wider food supply. As a result of
consumer protection legislation, those at the consumer end of food supply are increasing sensitized to
their liabilities and have developed sophisticated systems of risk assessment, management and
communication.94 Veterinary medicine and food safety share a focus on population health and dual
degree DVM + MS in food safety programs share commonalities in their educational requirements
related to epidemiology and public health practice. The provision of the joint professional program
(DVM + MS in Food Safety) adopted at the different universities in USA represents an exciting
development for inter-professional education for Vets interested in public health.98,99 The dual degree
(DVM + MS in Food Safety) program provides multidisciplinary training all aspects of food
production and distribution. Vets are trained in biosecurity, food safety, animal science, quality
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BD Vet. Med. Rec.

control, risk management, field epidemiology, disease control, risk communication and animal
welfare.99

Food Safety through One Health Approach

Globalization of the food supply has served to expand the range of food-borne pathogens as well as
to amplify health and economic impacts of a single contamination incident. More than one billion
people cross international borders every year, often bringing their food with them.12,103 Globalization
of the food supply has created conditions favorable for emergence, reemergence and spread of food
borne pathogens and has compounded the challenge of anticipating, detecting and effectively
responding to food-borne threats to health.103 The interconnectedness of individual, regional and
global public health; the health of the environment and billions of food animals and wildlife would
suggest the need for a new paradigm- one that shifts away from a reactive to a more anticipatory,
proactive approach to food safety. Such a prime example might be captured in a „One Health‟ to food
safety- which has been defined as „the collaborative effort of multiple disciplines- working locally,
nationally and globally- to attain optimum health for people, animals and the environment.‟1 This OH
approach may be implemented for food safety, it may hold the promise of harnessing and integrating
the expertise and resources from across the spectrum of multiple health domains including the human
and veterinary medical, and plant pathology, communities with those of the wildlife and aquatic health
and ecology communities.103
The convergence of people, animals and our environment has created a new dynamic in which the
health of each domain is inextricably interconnected.103 Modern food safety problems are complex in
nature and do not have simple solutions, as such they have been described as „wicked problems.‟103
The term „wicked problems‟ referring to problems that arise in complex and interdependent systems
and that are difficult or impossible to solve because of incomplete, contradictory, changing or
incomprehensible requirements. Table 1 lists several key parameters underlying the paradigm shift to
one health.

Table 1. Lists several key parameters underlying the paradigm shift to One Health103

SN Dimension From To

01 Problem solving Specific, technical solutions Managing complex dilemmas

that exist and wicked problems
02 Perspective Fragmented & siloed System approach, integrated
and holistic
03 How work is done Individual & often isolated Collaborative and across
disciplines and professions
04 With whom work is done Without partners Partner, government, industry,
academic and public/consumers
05 Where work is done Focus on human illness Closest to origin of infection or
contamination
06 What we work on Single domain Humans, animals and environmental
health domains
07 Surveillance & information Limited to human health & Food, animals, environment and
disconnected from other domains peoples; shared data
08 Time line Reactive & emphasis on Proactive, preventive & anticipatory
treating disease

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 Food Safety Education in One Health Concept

The OH vision is a unifying force to safeguard human and animal health to reduce disease threats
and to ensure a safe food supply through effective and responsive management of natural resources.104
The OH represents a holistic vision to address complex challenges that threaten human and animal
health, food security, poverty and the environments where diseases flourish.
The OH center of the Western Institute for Food safety (WIFS) at the University of California, Davis
is founded to help and address the complex global issues of poverty, new and re-emerging zoonotic
diseases, safe foods, a sustainable food supply, and the need for a safe and healthy environment for
animals and people throughout the world.105
Antimicrobial resistance is a complex, multifaceted, urgent global health problem. Use of antibiotics
exerts selective pressure on pathogens as well as on commensal organisms that are part of the normal
flora of humans, animals and the environment, this favors the emergence of resistance strains and
sometimes involves the food supply. Addressing this urgent threat requires implementation of a
multifaceted strategy that has been articulated in the past years; implementation require political will,
investment in systems and research and a One Health approach involving communication, cooperation
and collaboration among the many professional disciplines and organizations with important role to
play at the intersection of human, animal and environmental health.106

Veterinary Public Health (VPH) and Food Safety

The core competencies of the veterinary medical education (VME) include multispecies knowledge
and environmental health and professional competencies (communication, collaboration, management,
life-long learning, research, leadership, diversity and multicultural awareness and adapt to changing
environment. Public health is the science of protecting and improving the health of families and
communities through promotion of healthy lifestyles, research for disease and injury prevention and
detection and control of infectious diseases. FAO, WHO and OIE define Veterinary public health
(VPH) as, „the contributions to the physical, mental and social wellbeing of humans through an
understanding and application of veterinary medicine (VM).‟ The VPH contributes to public health
through knowledge, skills and resources of VM. This generally relates to the understanding,
prevention and control zoonotic diseases and food safety.107 Food safety is a scientific discipline
describing handling, preparation and storage of food in ways that prevent food-borne illness. Food
safety refers to all those hazards, whether acute or chronic that may make food injurious to the health
of the consumer.108
The scope of VPH is clearly multidisciplinary, involving not only Veterinarians in public and private
sectors, but also other health and agriculture professionals, communication expert and scientists as
well as para-professionals. Food quality and safety approach requires the commitment of all players in
the food chain, involving producers, traders, processors, distributors, competent authorities as well as
consumers.
Zoonoses consist of a wide range of diseases and range from endemic zoonoses such as brucellosis,
anthrax, bovine tuberculosis, parasitic diseases (echinococcosis, trichinellosis) and rabies to emerging
zoonoses as highly pathogenic Avian influenza, Nipah and others. Food borne diseases like
Salmonellosis, Campylobacteriosis and Haemolytic-uraemic syndrome (HUS) caused by E. coli
O157.109,110 In addition, there are risks of adulteration and contamination (biological, chemical and
physical) entering the food chain through animal products. Over the years the field of VPH, feed and
food safety has changed. This requires professionals active in this field to have the needed knowledge
and skills to address the issues making use of the new insights and tools. Therefore, there is a need to
revise and update the existing university DVM curricula and engage in continuing education.

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Role of the Veterinary Services in Food Safety

Food quality and safety are best assured by an integrated, multidisciplinary approach, considering the
whole of the food chain. Eliminating or controlling food hazards at source, i.e. a preventive approach,
is more effective in reducing or eliminating the risk of unwanted health effects than relying on control
of the final product, traditionally applied via a final „quality check‟ approach.111 In addition to Vets,
several other professional groups are involved in ensuring food safety throughout the food chain,
including analysts, epidemiologists, food technologists, human and environmental health
professionals, microbiologists and toxicologists. Most reported of the foodborne diseases are due to
contamination of food with zoonotic agents, often during primary production. The Veterinary services
play a key role in the investigation of such outbreaks all the way back to the farm and in formulating
and implementing remedial measures once the source of the outbreak has been identified. The
veterinary services also play an important role in raising the awareness of food producers, processors
and other stakeholders of the measures required to assure food safety. However, the OH is a global
strategy for expanding interdisciplinary collaborations and communications in all aspects of healthcare
for people, animals and the environment and this OH concept is required to utilize in both the
education, research, extension and field services that certainly helps to improve the food safety issues.

Comparison of Traditional and Modern Food Safety System between Bangladesh and USA
Bangladesh has a traditional whereas USA has a modern Food safety and control system (Fig. 1).
The current food safety and quality in the United States is governed by no less than 30 federal laws
and regulations administered by 15 federal agencies.112 The US Department of Agriculture (USDA)
and the Food and Drug Administration (FDA) share primarily responsibility for investigating localized
and nationwide outbreaks of foodborne illness.

Traditional Food Safety System (e.g. Bangladesh) Modern Food Safety System (e.g. USA)

Reactive approach Preventive approach

Main responsibility with government Shared responsibility
No structured risk analysis Addresses farm-to-table continuum
Relies on end product inspection and testing Science based
Use of structured risk analysis
Est ablished priorities
Integrated food control
Relies on process control

Level of risk reduction: Level of risk reduction:

not always satisfactory improved

Fig. 1. Characterization of food safety system34

The USDA (Food Safety and Inspection Service (FSIS) has primary responsibility for the safety of
meat, poultry and certain egg products. The FSIS is the largest employer of veterinarians in the USA
and approximately 1,100 dedicated Public Health Veterinarians (Veterinary Medical Officers) who
are trained in public health and regulatory medicine are employed. In addition, FSIS has partnered
with the US Public Health Service to provide Commissioned Corps veterinarians new opportunities
in food safety programs.113
150
 Food Safety Education in One Health Concept

The FDA, an agency of the Department of Health and Human Services, is responsible for ensuring
the safety of all domestic and imported food products except meats and poultry. The FDA is
authorized by the federal Food, Drug and Cosmetic Act, and the Public Health Service Act, regulates
foods other than the meat and poultry products regulated by the USDA. FDA is also responsible for
the safety of drugs, medical devices, biologics, animal feed and drugs, cosmetics and radiation
emitting devices.112
The Centers for Disease Control (CDC) leads federal efforts to gather data on foodborne illness,
investigate foodborne illness and outbreaks, and monitor the effectiveness of prevention and control
department epidemiology, laboratory and environmental health capacity to support foodborne
disease surveillance and outbreak response.112

Food Production, Import and Export Legislation in USA114

a. Food Drug and Cosmetic Act (FDCA) b. Food Code
c. Federal Meat Inspection Act (FMIA) d. Poultry Products Inspection Act (PPIA)
e. Egg Products Inspection Act (EPIA) f. Bioterrorism Act
g. Food Labeling h. Food Safety Modernization Act (FSMA)
Food safety agencies at all levels of government work within the legal framework that is created by
their respective legislative bodies, interpreted by the court and underpinned by the federal and state
constitutions.114
Office of Foods and Veterinary Medicine (FVM)
The FVM was created in August 2009. Its responsibilities include: (a) Providing all elements of
FDA‟s Foods Program leadership, guidance and support to achieve the agency‟s public health goals;
(b) Acting as the focal point for planning the implementation of- (i) the recommendations of the
President‟s Food Safety Working group (FSWG) and (ii) the new food safety authorities contained in
the 2011 FDA Food Safety Modernization Act.
Center for Veterinary Medicine (CVM)
The CVM regulates the manufacture and distribution of food additives and drugs that will be given
to animals. These include animals from which human foods are derived, as well as food additives and
drugs for pet (or companion) animals.
U.S. Public Health Service (USPHS)
The USPHS provides Vets an opportunity to serve as a Commissioned officer and pursue a One
Health concept of medical care. The USPHS Veterinary category provides officers opportunities in
public health, epidemiology, food safety, laboratory animal medicine, pathology, and regulatory
compliance and oversight.109

Regulation and Management of Food Safety in Bangladesh

The Food safety management in Bangladesh is usually performed in traditional system by the
layman workforces instead of availability of well-trained veterinary graduates and veterinary public
health workforces. Recently, Bangladesh Government has founded „The National Food Safety
Laboratory in 2012‟ at the Institute of Public Health, Dhaka and has passed „The Food Safety Act
2013.‟ The Ministry of Health and Family Welfare works as the Food Safety Authority in
Bangladesh.6 In comparison to the modern Food safety system with multi-disciplinary approach
practiced in USA, whereas it still remains as „Improving Food Safety in Bangladesh Project.‟115
Therefore, the skilled Food safety workforces with multi-disciplinary approach is needed to develop
on the basis of One Health concept curricular framework in educating and training food systems
workers to solve the food safety problem in Bangladesh.
151
BD Vet. Med. Rec.

CONCLUSIONS
The food safety and quality has become an important area for consumers, retailers, manufacturers
and regulators. Modern food safety problems are highly complicated with multiple risk factors
especially with microbial contamination, excessive use of chemicals and lack of awareness about the
food safety. Globalization of the food supply with changing pattern of food production, international
trade, technology, public expectation for health protection have created a huge demand for food safety
and quality auditing professional. The healthy animal is essential for the production of safe food that
should be a goal for all engaged in agri-food activities. Veterinarians have the activities at every link
in the food chain from production to consumption, and have the knowledge and expertise to audit the
standards of animal health, animal welfare, zoonosis control, public health, environmental hazards,
and contribution of animal waste to pollution of other foodstuffs and water supplies. One Health is a
global strategy for expanding interdisciplinary and communications in all aspects of health care for
people, animals and environment. The impact of medical, veterinary medical, food safety and public
health all are considered under the „One Health‟ concept. The interdisciplinary approaches for
complex food system with the help of food system workers are also required which include food
sanitarians, producers, manufacturers, researchers, teachers and policy-makers. Bachelor degree
curricular framework in education and training food systems workers are suggested into three phases
which include (a) basic sciences, (b) food safety and security foundations and (c) food safety and
security leadership and management. However, veterinarians with food safety degree plus DVM
degree or DVM + MS in Food safety would be highly justified and well trained workforce who can
make a greater contribution to ensuring that food is both safe and nutritious than they are currently
making. In addition, good hygienic practice (GHP), good manufacturing practice (GMP), hazard
analysis & critical control point (HACCP), Quality management system (QMS), Food safety
management system (FSMS), environmental management system (EMS), laboratory management
system (LMS) and retail standard are required to maintain for good food safety management.
Therefore, the developing countries like Bangladesh should initiate the establishment of National Food
Safety Policy as well as Food Safety Council with emphasis to Food Safety Inspection Service (FSIS),
Food and Drug Administration (FDA) and Central for Disease Control (CDC) like USA to control
foodborne illness in Bangladesh.

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