Mission Statement

To offer a leading scholastic experience that qualifies accountable and innovative leaders to enact a better food dimension and future. It aims also at fostering engaged collaboration between learners, community, and industry and adds to the body of knowledge by boosting elements of cooperation and congruence in education, support, and continuous erudition. Our School also aims to enable our learners to discover innovative solutions in support of healthy eating, healthy food, healthy communities, and a healthy planet. Our differentiation perspective stems from the global perspective and the 21st-century skills in education to enrich the local cultures; Strategic build up and innovation, calculated and Conversant Risk management, Research and Creativity, Learner centrism, and Diversity Management.

General Information

The bachelor of food industry degree is a combination of industrial engineering, food science, and food technology. Its basis is understanding the basics for calculations of efficiency, productivity, and physical fundamentals of food plus the biochemical and chemical properties. Furthermore, learners will be exposed to the different stages of the food value chain from farm to fork… The Food Industry Programs emphasize creativity and experimentation while offering learners the opportunity to develop a broad set of basic skills in Food related specific terminologies, chemistry and calculations, technical skills, and business efficiencies, and products innovation. These skills are fundamentals for employment in the relative field industry.
Key content includes an overview of the relative art industry, product making, design foundations, materials, food contexts, field business, and opportunities to build skill in a cognate area, such as marketing, designing, or buying, planning, and forecasting.

AUE’s School of Food Industry offers Bachelor’s, and Master’s degree programs in an array of emphases and certificates. All of the programs are defined in their respective section (Programs of Study). Bachelor’s degree emphases cover the following areas: Quality and Safety of Food, Food Science and Technology, and Nutrition… The flexibility of each program permits learners to emphasize areas of their special interests. Minors are available in various activities respectively.

Accreditation

AUE’s School of Food Industry Programs are accredited by various national and international governmental and non-governmental bodies.

Advisory Committees

The School’s main advising Committee is drawn from the Board of Trustees itself, enriched by leading business executives, famous scholars, and government officials. The board along with the president, and faculty, are always there to provide counsel on the School’s programs. The strive is always to boost the School’s quality and excellence in educating and crafting future business leaders. The Learner Advisory Council provides an excellent means of communication between learners and faculty. Members of this committee include learners from all programs and class years within the school and representatives from various food learner organizations.

Advisors

Each academic department has a set of advisors who coordinates the procedures of their respective departments, represent their department on the various needed committees, namely the one concerned with learner petitions. Divisional advisors advise all undergraduate food industry learners and are also available to help our learners with their special problems.

Admission

Admission to AUE’s School of Food Industry is regular, the criteria for admission are subject to change as enrollment demands vary.

Startup Admission

Startup admission to the School of Food Industry generally takes place upon entry as a first-year learner. The academic credentials required will vary during each admission cycle and are determined by the Office of Admission. The process is straightforward and comprehensive and considers many variables to establish the context of a learner’s achievements and demonstrated potential to be successful in the rigorous curriculum.

Transfer Admission

Learners who may be transferring from other institutions may pursue admission through a non-competitive process. Learners must meet the following admission requirements:

Current AUE learners: To be admitted into the School of Food Industry from another AUE school or program, a learner must have at least 30 graded credit hours.

Transfer learners from another college or university: To be admitted into the School of Food Industry from another educational institution, a learner must have earned at least 30 graded credit hours, have an overall GPA of 3.00 or higher. Transferred courses will be limited only to those with grades of 70 and above. Maximum transferred credits will be restricted to 50 % of the overall program requirements. Transfers will require the approval of the academic council of the university.

Accelerations of Studies

Learners may accelerate their programs by registering for more loads than the average 15 hours per semester needed to complete the program in eight semesters (6 regular+2 summer modules). Registrations of up to 19 credits hours are permitted in a regular semester or eight hours in a five- or six-week summer term. Course loads exceeding these limitations require permission from the Learners’ Affairs and the Registrar. Requests are normally considered only if the learner earned more than a 3.00-grade point average or is a senior who is graduating…

Programs of Study

The School of food industry offers the following Degree levels:
• Undergraduate
• Graduate
• Continuous Learning Programs

The School of Food Industry offers Bachelor of Food Science and Technology Degrees the following programs and concentrations:

Bachelor’s Degrees of Food industry with one of the following emphases: Quality and safety of food, Food Science and Technology, and Nutrition…

Learners must successfully complete a 100 Credit hours ( 3 – 5 years ) program – Typically designed for an optimum time of 3 years.

The concentrations are also offered for the Degrees of Masters of Food Science and Technology (MFDST) in the same emphases. Learners must successfully complete 39 credits hours (2- 4 years) program- Typically designed for an optimum time of 2 years.

The School of Food Industry offers also Minors in its related fields to its Learners and other AUE schools. The learners must complete successfully all the minors requirements before graduating from their majors. Other Non-Food Industry Programs learners can follow a food science minor provided that the courses Prerequisites and Corequisites criteria are met, with the recommendations of their advisors.

Graduation Requirements

In the Bachelor of Food Industry programs, learners must successfully complete a minimum of 100 credit hours, as indicated below:

1. 27 credit hours of General University Required courses with a minimum GPA of 2.0.
2. 38 credit hours of Core Food Industry Foundation with a minimum GPA of 2.0
3. 15 credit hours of Major and Emphasis with a minimum of 2.00 in both the Major GPA and the Cumulative GPA.
4. 6 (according to emphasis) credit hours of Major electives (Hard) chosen from a predesigned program emphasis elective list.
5. 6 credit hours of Major electives (Soft and Skills-based) chosen from a predesigned program emphasis elective list.
6. 9 credit hours of free elective courses.

In the Master’s Degree of Food Industry programs, learners holding a Bachelor’s degree in Food Industry-related majors with a cumulative GPA of 3.0 and above are accepted. Non- Food Industry learners with a Cumulative GPA of 3.0 or higher can sign for an MBS – after a positive opinion from the Academic Committee and might be required to pass remedial courses with a minimum GPA of 2.5.

An MA learner must successfully complete 39 credit hours as indicated below:
1. 21 credit hours of Core Required courses
2. 12 credit hours of Emphasis Required courses
3. 6 credit hours of Major Elective courses

Curriculum Requirements Facts

As precised by the School of Food Industry Study Plan requirements, all programs are constituted from courses as follows:

University General Requirement Courses: All University Programs must fulfill those courses requirements offered externally to the school of Food Industry. They are designed to constitute an integrative aspect to the university so that a learner signs for the University and not only to an individual Program in a segregated perspective. Those courses are at the core of the liberal education perspective and are designed to equip the learner with a 360 ̊ of perspective and competencies needed to breed a multi-intelligence posture.
Food Industry Capstone Experience: In addition to completing the program’s foundation courses and theoretical criteria, all food industry learners must complete a Capstone Experience. You should complete the Food Industry foundation and core first. The Capstones are senior-level experiences that are writing and speaking intensive, provide for multiple skill development, and integrate the food industry coursework you have already completed.
Food Industry Diversity Requirement: You must complete at least one course that provides an understanding of food industry diversity and general diversity perspectives.
Communication Requirement: All our programs require at least one Communication art course requirement. Also, each major and emphasis incorporates communication across the curriculum so that writing and speaking skills are important characteristics of each and every program.
Theoretical Courses: Most of the Courses carry a theoretical perspective. This theory usually is validated by following primary references from leading acclaimed edition houses.
Practical Courses: All our programs require at least two practical courses requirements. Also, each major and emphasis incorporates practicums across the curriculum so that practical skills are important characteristics of each and every course throughout the program.
Grade Point Average: A minimum 2.00 cumulative grade point average in food industry courses is required for graduation.
Mathematics Requirement: All food industry learners must complete one basic Math course or equivalent-such as applied statistics.
Residency Requirements: AUE programs are essentially full resident-based. All food industry majors must complete at least 50 percent of the food industry courses required for their degree at one of AUE’s campuses. Transfers are calculated based on these criteria.

Program Goals and Outcomes

Any degree in Food Industry studies and all its related programs and emphases aims to equip the learners for the dynamics of today’s global food industry world with more than necessary skills, ensuring their full congruence with the University and school’s Mission and the United Nation’s SDGs. Our commitment goes beyond sustainability to development.

Upon graduation the graduate will:

Generally and broadly: 

Have essential knowledge of various disciplines related to Food and Safety.
Possess problem-solving capabilities.
Have an awareness of social and ethical issues.
Be committed to civic engagement.
Use written and oral communication effectively.

Technically:

 Demonstrate essential knowledge acquired in the following disciplines: Food Engineering, Food Processing, Food storing and shelf-life, Safety and food hazards, Hygiene and protocols, Nutrition and health applications, and implications…
Propose a solution to a problem using quantitative and/or qualitative reasoning.
Examine the social and ethical issues involved in specific cases.
Demonstrate the process and benefits of being engaged in civic service.
Deliver an effective oral presentation.
Demonstrate effective written communication.

Career Prospects

Job demand for Food Industry graduates is always mounting and prevailing. Majoring in our programs and emphases of food industry equip the learner with enough flexibility of attitude to change as the food industry environment dictate, and skills sets enough to make him tall wherever she/he stands. That gives the graduates a wider scope of fields and ensures their easy marketability.

The career areas related to the Food Industry are voluminous, some of which are:
• General Management
• Entrepreneurship
• Food manufacturing
• Public service
• Operations management
• Food Production operator/supervisor
• Quality controller
• Food safety inspector
• Research, education, and development officer
• Consulting
• Non-profit and Development