Master of Science in Environmental Health

This course provides the student with an in-depth aspect of risk assessment as it is used in environmental health application fields. This course will address the components and applications of environmental health risk assessment, including hazard identification, dose-response evaluation, exposure assessment, and risk characterization. It will prepare the students to the real-world applications of environmental health risk assessment and criteria of environment and environmental health impacts evaluation.

In this course, students will be introduced to the fundamental concepts of occupational hygiene. Students will gain skills in the assessment, and control of potential risks from a range of chemical and biological hazards in the work environment.

This course aims to introduce advanced methods of statistics, which are needed by health professionals. The content covered will enable candidates to understand, manage, analyze, present, interpret and report research data. Topics covered include: general principles of data management; sampling methods and sample size, hypothesis testing; application of descriptive and inferential methods including parametric and non-parametric techniques, correlation, regressions, and survival analysis.

This course is designed as an in-depth exploration of how to collect and analyze scientific data to help postgraduate students arrive at a workable thesis plan, and to acquire a comprehensive knowledge of the resources available to them to pursue it. It covers the thesis as a type of writing, project planning, time management, information retrieval (literature review), and professional skills all required to successfully carry out scientific research.

The course is aimed to build on the occupational hygiene knowledge, principles and practices developed in occupational hygiene 1. Through a range of lectures, practical and field visits, students will develop advanced skills for anticipating, recognizing, evaluating and controlling exposure to physical hazards in the work environment. The course focuses on key physical health hazards including lighting, noise and vibration, heat and cold, and ionizing and non-ionizing radiation.

The seminar course will promote critical thinking among students regarding current topics in environmental health, food safety and occupational hygiene and safety. Meetings will include critical review of topics from the literature, student presentations, presentations by guest speakers and field trips related to Environmental Health Sciences.

This course will enable students to understand the techniques for assessing exposure to hazardous substances in the work-environment. The course will cover advanced aspects of occupational hygiene sampling strategies and statistical aspects associated with environmental sampling and survey. In addition, the students will have hands-on direct reading instruments and conduct occupational hygiene surveys.

This course aims to introduce the students to the key principles and widely accepted code of practice of fundamental health and safety management. Students will be introduced to the methods which can be employed by directors and senior managers to effectively manage health and safety in an organization and to the most common health and safety issues encountered by an individual fulfilling any management role with an element of responsibility for Health and Safety. In addition, students will be introduced to Occupational health and safety management systems (OHSAS 18001) and Abu Dhabi Emirate Environment, Health and Safety Management System (AD EHSMS).

This course provides a general inside to the roles of microorganisms in food in a way more relevant to food safety. It will cover topics comprising growth requirements and environment of food microorganisms and methods used for controlling their numbers and activities: it is intended to provide basic and most utilized laboratory skills in the context.

This course focuses on how natural and synthetic toxicants find their ways in diverse food products and how they cause adverse effects on human beings. It considers chemical contaminants throughout the food chains and describes their characteristics in food commodities in addition to food exposure routes. It covers presentations, discussions and management of wide range of toxicants comprises naturally occurring toxic compounds, environmental pollutants, agrochemicals, mycotoxins and allergens.

This course focuses on the provisions relevant to safe food through implementation of systematic foodborne diseases prevention programs throughout the food chain, which comprises food primary production systems, food industries, and food services. It focuses on risk assessment and risk control systems of biological and chemicals hazards in addition to optimizing conditions that have substantial impacts on food safety.

This course inspects the laws, regulations, and policies that govern food production, processing, distribution, and their relevancy to food safety. It emphasizes UAE food laws and regulations without ignoring international food laws and model food laws from selected countries. The course is intended to introduce the students to food laws and to provide the necessary skills to solve food safety issues from legal point of view.

This course will enable the students to understand the causes of occupational accidents. Emphasis will be placed on methods of investigation, analysis and prevention of occupational accidents. In addition, this course covers the use of ergonomic principles to recognize, evaluate, and control work place conditions that cause or contribute to employee safety and productivity issues.

In this course, students will be introduced to the methods of exploration, production, processing, refining and transportation of natural gas and petroleum. The course will focus on their impact on the human and environment. Control measures and safe storage and handling will be covered.

Food chemistry and analysis are forming the basic background of food safety and quality. The course explores the beneficial and detrimental changes in foods that relate to chemical reactions in food during processing and/ or preservation. It highlights the basic knowledge needed by the graduate of this course in controlling chemical contaminants through acquiring analytical skills in detecting chemical contaminants and hazards in food without ignoring the role of chemical methods in evaluating physical hazards.

This course focuses on giving the student an in-depth look at foodborne pathogens, their epidemiology, and approaches to the investigation of outbreak and control of foodborne illness. Principles and methods for surveillance of foodborne diseases in humans in addition to surveillance and monitoring of diseases and pathogens in food producing animals that affect public health and application of surveillance, monitoring, and outbreak investigation for the assessment of food safety hazards will be elaborated.