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Master of Science in Environmental Health

College
College of Health Sciences
Department
Environmental Health Sciences
Level
Masters
Study System
Thesis and Courses
Total Credit Hours
33 Cr. Hrs.
Duration
3 – 8 Semesters (Full-time) || 6 – 10 Semesters (Part-time)
Intake
Fall
Location
Sharjah Main Campus
Language
English
Study Mode
Full Time and Part Time

Master of Science in Environmental Health

Introduction
The MSc EH program is a two to four year full/part time program (33 credits), accredited by the United Arab Emirates Ministry of Higher Education and Scientific Research. It comprises of two tracks – Track (A) Occupational Hygiene and Safety, and Track (B) Food Safety Management. Both tracks are essential in preparing Environmental Health professionals ready to become effective members of workforce and grab diverse employment opportunities at Ministries, municipalities, environmental agencies, various industries, airports and ports, consultancy firms, hospitality, oil and gas, research institutes, academia, among others. Graduates of the MSc EH program may also opt to pursue further doctoral studies in the field of environmental health science.


Program Objectives
Program Goals

The M.Sc. program in Environmental Health has the following goals:

  1. Produce competent Environmental Health graduates who can identify, assess, prevent and manage local as well as global environmental challenges in a comprehensive, technically-sound, ethical, and sustainable manner.
  2. Provide continuing education with the necessary knowledge and aptitude skills to safeguard public health from environmental hazards and pollution.
  3. Provide students with a robust foundation for further study at the doctoral level.
  4. Enrich the number and variety of programs offered by the University of Sharjah.
  5. Strengthen the research activities and publications within the department and university as part of the Strategic direction of UoS.


Program Learning Outcomes

M.Sc. Program in Environmental Health, Track A:  Occupational Hygiene and Safety.

By the end of successfully completing the program, students will be able to:

  1. Interpret occupational health data to identify work environment hazards in a variety of sectors.
  2. Design Occupational hygiene and safety programs using project management principles appropriate to the task.
  3. Apply techniques and uses of instrumentation for exposure assessment of chemical, physical, and biological agents in the workplace and environment.
  4. Implement scientific principles to design and conduct occupational hygiene and safety investigations.
  5. Communicate effectively to convey regulatory and technical information to concerned authorities and individuals.
  6. Utilize epidemiological and bio-statistical methodologies in determination of health outcomes associated with exposure to occupational hazards.
  7. Apply risk management principles to anticipate, identify, evaluate and control physical, chemical, biological and psychosocial hazards to reduce or eliminate work- environment exposures.
  8. Develop advanced research methodologies relevant to occupational hygiene and safety and convey scientific results in written and oral formats.
  9. Practice due diligence and employ ethical standards in all aspects of professional conduct.


M.Sc. Program in Environmental Health, Track B: Food Safety Management

By the end of successfully completing the program, students will be able to:

  1. Comprehend in depth scientific data concerned with foodborne diseases, causes and environments.
  2. Implement epidemiological data, causative theories, and prevention measures to control foodborne diseases.
  3. Evaluate food control measures and demonstrate their applicability to different food production levels.
  4. Analyse complex food safety management systems throughout the food chains.
  5. Communicate effectively to convey regulatory and technical information to concerned authorities and individuals.
  6. Design food safety control programs at national and regional level.
  7. Assess the effectiveness of food safety programs implemented on national, regional, and international levels.
  8. Develop advanced research methodologies relevant to the field of Food Safety and communicate scientific results in written and oral formats.
  9. Practice due diligence and employ ethical standards in all aspects of professional conduct.

NQF Emirates
Strand

Program Learning Outcomes
Track A:
Occupational Hygiene and Safety
Track B:
Food Safety Management
Knowledge -   Interpret occupational health data to identify work environment hazards in a variety of sectors.

-   Apply techniques and uses of instrumentation for exposure assessment of chemical, physical, and biological agents in the workplace and environment

-   Utilize epidemiological and biostatistical methodologies in determination of health outcomes associated with exposure to occupational hazards

-   Apply risk management principles to anticipate, identify, evaluate and control physical, chemical, biological and psychosocial hazards to reduce or eliminate work- environment exposures

-   Develop advanced research methodologies relevant to occupational hygiene and safety and convey scientific results in written and oral formats.
-   Comprehend in depth scientific data concerned with foodborne diseases, causes and environments

-   Implement epidemiological data, causative theories, and prevention measures to control foodborne diseases

-   Evaluate food control measures and demonstrate their applicability to different food production levels

-   Develop advanced research methodologies relevant to the field of Food Safety and communicate scientific results in written and oral formats

 
Skills -   Apply techniques and uses of instrumentation for exposure assessment of chemical, physical, and biological agents in the workplace and environment.

-   Implement scientific principles to design and conduct occupational hygiene and safety investigations.

-   Utilize epidemiological and biostatistical methodologies in determination of health outcomes associated with exposure to occupational hazards.

-   Apply risk management principles to anticipate, identify, evaluate and control physical, chemical, biological and psychosocial hazards to reduce or eliminate work- environment exposures.

-   Develop advanced research methodologies relevant to occupational hygiene and safety and convey scientific results in written and oral formats.
-   Implement epidemiological data, causative theories, and prevention measures to control foodborne diseases

-   Evaluate food control measures and demonstrate their applicability to different food production levels

-   Analyze complex food safety management systems throughout the food chains

-   Develop advanced research methodologies relevant to the field of Food Safety and communicate scientific results in written and oral formats

 
Autonomy and responsibility -   Design Occupational hygiene and safety programs using project management principles appropriate to the task.

-   Apply techniques and uses of instrumentation for exposure assessment of chemical, physical, and biological agents in the workplace and environment. Implement scientific principles to design and conduct occupational hygiene and safety investigations

-   Utilize epidemiological and biostatistical methodologies in determination of health outcomes associated with exposure to occupational hazards.

-   Apply risk management principles to anticipate, identify, evaluate and control physical, chemical, biological and psychosocial hazards to reduce or eliminate work- environment exposures.

-   Practice due diligence and employ ethical standards in all aspects of professional conduct.

-   Develop advanced research methodologies relevant to occupational hygiene and safety and convey scientific results in written and oral formats.
-   Implement epidemiological data, causative theories, and prevention measures to control foodborne diseases

-   Evaluate food control measures and demonstrate their applicability to different food production levels

-   Design food safety control programs at national and regional level

-   Assess the effectiveness of food safety programs implemented on national, regional and international levels

-   Develop advanced research methodologies relevant to the field of Food Safety and communicate scientific results in written and oral formats

 
Role in context -   Communicate effectively to convey regulatory and technical information to concerned authorities and individuals.

-   Utilize epidemiological and biostatistical methodologies in determination of health outcomes associated with exposure to occupational hazards.

-   Apply risk management principles to anticipate, identify, evaluate and control physical, chemical, biological, and psychosocial hazards to reduce or eliminate work- environment exposures.

-   Develop advanced research methodologies relevant to occupational hygiene and safety and convey scientific results in written and oral formats.
-   Evaluate food control measures and demonstrate their applicability to different food production levels

-   Design food safety control programs at national and regional level.

-   Assess the effectiveness of food safety programs implemented on national, regional, and international levels

-   Develop advanced research methodologies relevant to the field of Food Safety and communicate scientific results in written and oral formats

 
Self-development -   Apply risk management principles to anticipate, identify, evaluate and control physical, chemical, biological, and psychosocial hazards to reduce or eliminate work- environment exposures

-   Practice due diligence and employ ethical standards in all aspects of professional conduct.
-   Implement epidemiological data, causative theories, and prevention measures to control foodborne diseases

-   Evaluate food control measures and demonstrate their applicability to different food production levels

-   Assess the effectiveness of food safety programs implemented on national, regional and international levels

-   Practice due diligence and employ ethical standards in all aspects of professional conduct.
 

 

Special Admission Requirements
A candidate to be admitted into the master's program in Environmental Health must fulfill the following minimum requirements:

  1. To hold a bachelor's degree from a UAE-recognized university with a minimum cumulative GPA of 3 out of 4 or its equivalence. Students with a GPA of 2.5 to 2.99 may be admitted conditionally provided that they register for 6-9 credits hours in the first semester of their study and obtain a "B" average. Otherwise, a student will be expelled from the program.
  2. To achieve the required English Proficiency score. A minimum of 550 in TOEFL or 6 in IELTS (or its equivalence) is required.
  3. The undergraduate degree should be in a subject that would qualify the student for the graduate Stream he/she wants to pursue. Students with different Streams in their undergraduate degrees may be admitted upon the recommendation of the department after studying the prerequisite courses assigned by the department.
  4. The student must submit a letter of approval by his/her employer if he/she is employed.


Program Structure

Degree Completion Requirements

The requirements for graduation are:
  1. Passing all courses in the study plan.
  2. Completing all the other requirements of the study plan.
  3. Accumulating an average GPA of 3.0 or more (on a 4-point scale).
 

Program Structure


Requirement Credit Hours
General Compulsory Courses 8
Track Compulsory Courses 10
Elective Courses 6
Dissertation 9
Total Credit Hours 33
 

The MSEH areas of specialization will be designated as Tracks and namely they will be referred to as:

  • Track A: Occupational Hygiene and Safety   الصحة المهنية و السلامة
  • Track B: Food Safety Management إدارة السلامة الغذائية


Course List                 

Compulsory Courses / Core courses

Credit Hours Course Name .Course No
2
Advanced Research Methodology
0506518
3
Advanced Biostatistics 0506522
3 Environmental Health Risk Assessment 0506511
0 Seminar in Environmental Health Science 0506519
8  Total
 

Track A: Occupational Hygiene and Safety


Credit Hours Course Name .Course No
3 Occupational Hygiene 1: Principles, Chemical and Biological Aspects 0506512
3 Occupational Hygiene 2: Physical Aspects 0506523
2 Occupational Hygiene Sampling, Analysis, and Survey 0506514
2 Occupational Safety and Health Management 0506515
10 Total​
 

Track B: Food Safety Management
 

Credit Hours Course Name .Course No
2 Food Laws and Regulations 0506520
2 Food Toxicology 0506521
3 Food Microbiology 0506513
3 Food Safety and Quality Management 0506524
10 Total
 


Elective Courses

Course Code Course Title Credit Hours
0506516
Occupational Accidents and Ergonomics 3
0506517
Petroleum, Natural Gas and Occupational Hazards 3
0506525
Food Chemistry and Food Analysis 3
0506526
Epidemiology of Foodborne Illness 3



Course Description

0506518 Advanced Research Methodology
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.


0506522 Advanced Biostatistics
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.


0506519 Seminar in Environmental Health Science
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.


0506511 Environmental Health Risk Assessment
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.


0506512 Occupational Hygiene 1: Principles, Chemical and Biological Aspects
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.

 
0506523 Occupational Hygiene 2: Physical Aspect
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.


0506514 Occupational Hygiene Sampling, Analysis and Survey
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.


0506515 Occupational Health and Safety Management
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).

 
0506516 Occupational Accidents and Ergonomics
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.

 
0506517 Petroleum, Natural Gas and Occupational Hazards
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.


0506520 Food Laws and Regulations
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.

 
0506521 Food Toxicology
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.


0506513 Food Microbiology
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.

 
0506526 Epidemiology of Foodborne Illness
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.


0506524 Food Safety and Quality Management
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.
 

0506525 Food Chemistry and Food Analysis
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.