Food scientists and nutritionists fuel the minds that feed the world while maintaining a healthy lifestyle. They study the physical, microbiological, and chemical makeup of food and use their findings to develop the nutritious, delicious and innovative foods products that line supermarket shelves everywhere. Moreover, they learn the effect of different processing and preservation practices applied for food on the human systems in order to ensure that safe, high quality and healthy products reach the market. In this program the students 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.
PROGRAMME CONTENT
The taught elements of the program comprise an integrated package of University requirements, College requirements, Major requirements and Technical elective courses. All degree students must also complete 15-week course in addition to the taught courses of the program.
Level I
English Communication Skills I
English Communication Skills II
Calculus
Sociology
Biology-1
Biology Lab
Chemistry-1
Chemistry Lab
Hunan Anatomy and physiology
Hunan Anatomy and physiology Lab
Introduction to Food Science
Introduction to Human Nutrition
Organic Chemistry I
Organic Chemistry I Lab
Level II
Physics I
Physics Lab
Arabic
Food Sanitation
Introduction to Logic
Nutrition in Life Cycle
Nutritional Biochemistry
Microbiology
Microbiology Lab
Islamic Civilization
Food Analysis
Food Analysis Lab
Entrepreneurship
Level III
Chemistry II
Chemistry II Lab
Principles of Food service management
Institutional Food Systems
Management
Food Microbiology
Statistic
Food Chemistry
Food Engineering
Research Skills
Management and Business Skills
Assessment of Nutrition Status
LEVEL IV
Community Nutrition
Medical Nutrition Therapy
Emerging Issues in Food Science
& Nutrition
Dietetic Counseling for Chronic Diseases
Internship
New Products Development
Elective 1
Elective 2
Elective 3 Electives
Sensory Evaluation of Food
Fisheries Management
Dairy Technology
Food Processing and Packaging
Food Law and Regulations
Culture Foods
Nutrition and Metabolism
Meat and Poultry Technology
Beverages and plant products Technology
Grade (60%) in: • Pure Math • Biology • Physics or Chemistry. - Grade (55%) in English
5,385.600
Graduates of this program will have career opportunities with food companies, academic institutions, community education programs, quantity food service facilities,Ministry of Agriculture, Fisheries and Water Resources and government agencies. Opportunities for graduate studies are versatile over a wide range of food science, nutrition and dietetics programs available around the world at the levels of masters as well as doctorate.
