*Sana'a - Media of the Faculty of Agriculture, Food, and Environment*

*Monday, October 19, 2026*

The Department of Food Science and Nutrition at the Faculty of Agriculture, Food, and Environment at Sana'a University discussed today, Monday, the Master's thesis proposal (Seminar 1) submitted by researcher Muwaffaq Abdullah Saleh Al-Buhaisi, titled: "Implementation of the Food Safety Management System According to FSSC 22000 Version 7 Requirements and Evaluating Its Impact on Food Product Quality and Safety."
The proposal was discussed in the presence of the Head of the Department of Food Science and Nutrition, Prof. Jalal Fadhl, and under the supervision of Prof. Abdulmajeed Bajash, Main Supervisor, and Prof. Abduljaleel Dirhem, Co-Supervisor.
The proposal defense was also participated in by a number of faculty members and specialists, namely: Prof. Qais Najeem, Prof. Amer Ali Mahdi, Prof. Dhafer Musleh Hwaida, Prof. Mohammed Raweh, and Prof. Hassan Al-Dubai.
During the session, the researcher presented his scientific study plan, addressing the research problem, its significance and objectives, the proposed implementation methodology, alongside the theoretical framework and relevant previous studies.
The proposal highlighted the importance of implementing FSSC 22000 requirements in developing food safety management systems, evaluating the impact of the system's application on improving food product quality, ensuring its safety, and mitigating microbial, chemical, and physical hazards that may affect its quality and safety.
Following the presentation, faculty members and specialists discussed the proposal's tracks and methodology, providing several scientific remarks and recommendations aimed at refining the study and enhancing its methodological and practical aspects to help achieve its objectives in accordance with approved scientific research principles.
This study comes within the framework of focusing on developing food safety practices within the food processing sector, enhancing the application of modern management systems that contribute to improving food product quality, reducing potential risks, and supporting practices that ensure food safety according to approved requirements and standards.
At the end of the discussion, a decision regarding the proposal was made in accordance with what was approved by the specialized committee.