Department of Food Hygiene and Safety

The Department of Food Hygiene and Safety is one of the four departments of the Faculty of Public and Environmental Health that participate in undergraduate and postgraduate programmes of public and environmental health (B.Sc m MPEH and Ph.D. degrees) .

Teaching and Learning

The Department courses emphasize fundamentals, principles and applications of food safety, food microbiology, nutrition and food toxicology. The contents of the courses are formulated in line with the latest developments in the field. The Department core courses are:

Food hygiene and Safety (1) (Meat hygiene)

Food hygiene and Safety (2) (Milk hygiene)

Food hygiene and Safety (3) (Food Control)

Specialization in food hygiene and food safety (food control, food toxicology and food microbiology).

Furthermore, the department is in charge for teaching the Faculty basic courses; General Chemistry, Inorganic chemistry, Organic chemistry, Biochemistry, Microbiology.

All courses are taught theoretically and practically.

The practical is divided into two main themes laboratory practical and field training.


The Department of Food Hygiene and Safety is actively engaged in scientific research and accentuate the importance of advancement in research. It plans to be a prominent centre in food safety research locally and internationally.

The research projects are designed to demonstrate and appraise food safety issues and develop solutions regarding food safety problems.

These are done through investigation of biological/microbiological, chemical and physical properties of foods and tackle of major and emerging problems in food hygiene and safety.

Community Services

-       Cooperating with some food industries to improve the existing fields of study and create new ones.

-       Partnership with national and international Organizations .

Contribution and achievements:

−     Improving safety of milk in Khartoum state through farmers training in collaboration with Dal Dairy company ( Capo)

−     Improving meat processing industry in collaboration with Khartoum State Ministry of Agriculture and Animal Production

−     Active engagement in steering and scientific committees with the Environmental Health and Food Control Directorate, Federal Ministry of Health

−     Involvement in scientific and standards committees with Sudanese Standards and Metrology Organization (SSMO)

−     Participation as part of Sudan delegate to Codex Committee on Food Additives and Contaminants (CCFAC) (Codex Alimentarius)

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