Bachelor in Food Science and Human Nutrition In this program, the students are awarded a diploma or bachelor's degree in food science and human nutrition. They study food safety, biochemistry, microbiology, engineering, and sensory science including the manufacture, preservation, quality assurance, and safe development of food products besides learning clinical nutrition, management of food systems and food services, medical nutrition and dietetic counseling techniques. They develop a greater understanding of the fate of raw agricultural produce, and how such materials are processed and formulated into food products before being presented to the consumer. Program Vision To provide qualified Omani manpower capable of working in government and private institutions related to production and food security, quality and safety of food, and nutrition of applied and therapeutic human needs to meet the qualified human needs that serve the Oman vision 2040 in the field of food security and human nutrition. Program objectives The aims of this program are to develop human resources to meet challenges in processing food for value addition and to ensure food security in Oman by: a) providing students with an academic foundation in the liberal arts and sciences that will produce competent professionals in the food and nutrition fields b) Preparing students to assume leadership roles as successful professionals who engage in life-long learning The curriculum is designed to ensure that students of food science and human nutrition acquire the following capabilities: Evidence-based practice: the ability to integrate scientific information and research into food science and nutrition. Ability to innovate: the ability to innovate and develop products and methods of producing new foods that help to maintain food security in the world. Customer service and clinical service: The ability to develop and deliver food and nutrition information, products and services to individuals, groups, populations and industries. Practice management and resource utilization: Ability to strategically apply management principles and systems and provide services to individuals, organizations and health industries. Knowledge support: knowledge of the basics of physical and behavioral sciences to support successful practice as an expert in food and nutrition. Degree Designation on student’s transcript: Following graduation, students will receive a Bachelor of food science and human nutrition. Study Mode: Full-time Language of instruction: English Program length: Bachelor 123 credit hours Degree Length: Bachelor 4 years Accreditation, Affiliation with other universities or supervision of MoHE This Program has been designed with reference to: The Quality Assurance Agency (QAA) for Higher Education (2009) Subject benchmark statements for agriculture, horticulture, forestry, food, and consumer services. ISBN 978 1 84979 017 8 Institute of Food Technologists (IFT) Educational Standards (2001) for most of the core competencies of the program related to food scienceAmericans Dietetic Association’s (ADA) Commission on Accreditation for Dietetics Education (CADE) (2008) for most of the core competencies related to human nutrition Finally, the program has been approved by Ministry of Higher Education. Teaching This program contains courses with lectures, literature-based research, case studies, problem solving in classrooms, practical classes in the laboratory, live projects as well as an internship in a food-related industry. Through a series of lectures, classroom discussions, laboratory work, and other advanced pedagogic techniques the students will gain the support knowledge essential for the successful practice as a food and nutrition expert Using the integration of theory, experiment, investigation and laboratory work students acquire skills necessary for Scientific and Evidence Based of Practice The seminars, class room presentations and other leadership activities performed by the students during their course of study in this program will enable them to meet professional practice expectations in the fields of food science and nutrition Appropriate training provided in this program employing theory and practice the students will be able to achieve the development of principles into practice and quantitative and qualitative approaches to information By learning the principles of systems management, the students will acquire the ability to strategically apply those in the provision of services to individuals, organizations, and industries leading to professional customer service Assessment methods Assessment will be formative as well as summative using different forms, including examinations (written, oral or practical). To incorporate continuous assessment, students will have assignments, quizzes, and two mid semester exams. The style of assessment will be linked to clearly defined goals and anticipated learning outcomes of each course in the program. It will be managed to promote deep rather than surface learning. Assessments based on real-life problems, with employer involvement and with effective feedback, are valuable and will be included wherever possible Graduate Attributes The distinguishing features of an A’Sharqiyah University graduate contained in its declared graduate attributes are: Knowledge of a discipline Commitment to national development and Omani ethical values Innovative spirit Global insight Adaptability to changing environments.

The conditions for admission to the program, the student must have of the following:

·  Attainment of minimum 60% in General Education Diploma

·  Obtaining a minimum of 60% or higher in the following subjects: English, Physics, Chemistry and Biology.

The student must pass part of the foundation program (mathematics, computer, and learning skills)

The number of jobs in the field of food science and nutrition is increasing steadily due to economic and social factors and the increase in the population as well as the increase in chronic diseases associated with the safety and quality of food. Graduates of the Department of Food Science and Nutrition can work in: Food and water safety and water departments in the Ministry of Municipalities. Laboratories for food and water analysis. At Any of the wide range of food industry companies. Nutrition sections in public and private hospitals. Various feeding and slimming centers. Feeding units in schools and private and public companies. Food processing units at airports and other ports. Food processing units in housing units and military units. Fisheries and aquaculture in the private sector, local and regional authorities, the Ministry of Agriculture and Fisheries