Since the old times, man has investigated the etiology of food infections. This science contains knowledge about the etiological causes of infective diseases caused by microscopic organisms. These organisms belong to bacteria, fungi, viruses and protozoa. Once entering the human body, a challenge will begin between the host's immune system and these microorganisms. Therefore, it can be concluded that disease occurs due to the action by the pathogens and responses by the host's immune system. Host defense responses link to humeral and cellular immune mechanisms and the immunity caused by these mechanisms. Infective diseases can occur in various locations and times in endemics, epidemics or pandemics form. The infective agent is hidden in an infection source. The most important infection sources include patients, carriers, stray animals and those who shed infective agents in urine and feces or are in contact with foods. Infection transmission from the infection source to the host occurs directly or indirectly. For example, infections can be transmitted by insects. Since the last part of the 20th Century,microbial genetics has developed significantly. Since the Pasteur’s era, valuable research has been carried out on genetic engineering of microorganisms which has answered many questions. However, there is still a long way in front and man tries to complete research on food microbiology to make earth a better and safer place to live. This is the first time that a food microbiology degree is available.
Non-integratedMaster of Science in Food Microbiology belongs to medical basic sciences. Qualified graduates in this field contribute at educational, research or service levels todevelopments in the areas of food preservation, contamination and spoilage, and associated microbial infections.Graduates are expected to be able to:
- teach food microbiology at all educational levels.
- work in the research institutions as principal or collaborate investigators.
- provide food microbiology services for quality control means in food, pharmaceutical and cosmetic industries and for the prevention of food-borne infections.
- contribute as food safety officers at the public level by doing tests and analyzing results and also targeting contaminated foods and their potential hazards in the society.
The Master of Science in Food Microbiology degree belongs to medical basic sciences and serves the community using laboratory routine techniques for the identification of pathogenic microorganisms in food under commonly accepted standards. Furthermore, this knowledge is included in national research schemes and academic educational programs.It is believed that healthy food keeps human body and soul healthy, and this results in the upgrade of health and development in the society. Our beliefs, regulations and values are mostly derived from Islam, which especially focuses on individual and common health and sanitation that assumes our bodies as precious gifts from our lord. Therefore, education formed based on these rules can represent these values in the society. Since food microbiology originally investigates etiology of infective diseases to treat and prevent them, it can be concluded that those taught through this program clearly participate in health upgrade process in the society and play a critical role to achieve this goal. Hopefully, this food microbiology course (with other medical basic sciences courses) will upgrade the individual skills of the food microbiology qualified graduates who are involved in food industries, quality control laboratories, research centers and inspection units.
Expected Competencies at the End of the Program
Specific Competencies and Skills
At the end of the program, learners will be competent in the following skills:
- Work as professional technicians in food laboratories.
- Develop skills in molecular biology
- Work with professional equipment
- Act professionally in microbial diagnostics
- Interpret test results
- Conduct national research
- Get updated by self-education
General Requirement: To apply for this program, you will need to fulfill a number of requirements, which can be found in the Graduate Admission Requirements.
Specific Requiremetns: Holding a Bachelor’s degree (B.Sc.) in microbiology, laboratory sciences, nutrition sciences, food sciences, biochemistry and biology, or a professional doctorate degree in one of the areas of medicine, pharmacy and veterinary medicine received in Iran or abroad
The eligible candidate should have successfully completed an approved related Degree program and should be proficient in English or Persian.
Tehran University of Medical Sciences has a rolling application system and reviews student applications all year round.
However, the deadline for the September intake is June 31.
Education Fees and Yearly Expenses
For complete and comprehensive information about fees and expenses, please refer to the Education Fees and Yearly Expenses section.
Duration: 2.5 years
Courses and number of credits:
Prerequisite courses: 5 credits
Special Courses: 22 credits
Thesis: 5 credits
Total: 32 credits
For more information, please download the Program Curriculum of Food Microbiology
In case of any inquiries, you can contact the Office of International representative of the Department of Pathobiology, Tehran University of Medical Sciences through the following:
Contact Person: : Dr. Mohammad Reza Pourmand
Tel.: (+98 21) 42933087
Email : firstname.lastname@example.org
Address: Department of Pathobiology, School of Public Health,Tehran University of Medical Sciences ,Tehran,Islamic Republic of Iran
To contact the Office of International Admissions, please use the following information:
Tel.: (+98 21) 8890 2090-93, Ext.: 169
Address: No. 21, Dameshgh St., Vali-e Asr Ave., Tehran 1416753955, Iran
In case you are ready to apply, please refer to TUMS Online Application Form below.
Alternatively, you can visit the following pages if you require more information about the university: