الأهداف

1. Providing cadres to work in resolving problems facing increasing production with the achievement of quality and safety in the food industry and dairy production, as well as up-to-date scientific developments with local and international market requirements.

p>2. Preparation of qualified human resources on both a scientific and practical level, majoring in nutrition or food science to work in different areas in the nutritional, food production and health sectors, as well as community service.

3. Contributing to the development of the education system in the field of food and nutrition and to provide consultation and training courses to serve the community in these areas.

4. Participate in local, regional and international research conferences which deal with the issues of science and technology relating to food and dairy.

5. Contribute to the scientific study of specialty food in conforming to developments in the food production sector and the development of market food products.

6. The development of decision-making skills, team work and communication with food and nutrition professionals in various institutions.