Physiology for Nursing and Allied Health Professions

This course provides students with an understanding of the basic principles of the human body’s functioning under normal healthy conditions necessary for nursing and allied health professions students. It outlines principles of physiology along with a survey of various body system (homeostasis; metabolism; nervous, muscular, cardiovascular, respiratory, gastrointestinal, renal, reproductive, and endocrine systems), and serves as a foundation for the clinical topics covered in the health sciences program. Prerequisite: BIO 211 Degree Requirements (36 Credits) Mission The new Master of Science in Food Safety and Quality Management aims to provide graduates with advanced knowledge, skills, and the hands-on practice necessary for managing food safety and quality from farm to fork. This program is designed for graduates and professionals working or aspiring to work in the food industry as well as government sectors. It equips graduates with the skills needed to become managers and leaders with high ethical standards and lifelong learning skills. FQM Program Educational Objectives (POb) FOOD SAFETY AND QUALITY MANAGEMENT The program will prepare students to: • Provide information, training, and expertise in the design and management of food safety and quality management systems against the backdrop of an increasingly globalized food chain; • Provide graduates with knowledge on national and international food safety and quality standards, laws, and regulations; • Acquire the knowledge and skills required for planning, organizing, leading and assessing quality in the food chain; • Equip graduates with strong research and technical competencies allowing them to respond to food safety challenges in a practical set-up and/or to pursue further doctoral studies; • Prepare the students to work as managers/leaders in different food-related work environments; and • Integrate ethical principles, leadership skills, as well as lifelong learning in the graduate’s future professional practice. MASTER DEGRE THE DEGREE OF MASTER OF SCIENCE IN FOOD SAFETY AND QUALITY MANAGEMENT Program Learning Outcomes (“W”: weak correlation; “H”: high correlation) Upon graduation, students should be able to: • Master appropriate methodologies and analytical techniques in the assessment of food safety and quality, using both current and rapid technologies (POb d W, POb b W, POb a H); • Critically