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Food Science

Food Science is an applied science discipline concerned with studying foods physical, biological and chemical makeup. Food Science field employs geometry, biology, and physics to study the nature of food, developed reasons for decay, and the essential rules for preparing and improving foods for consumers.

Nutritional Science

Nutritional Science is the biochemical and physiological process by which an organism use food to support their life. It is also concerned with the action, interaction, and balance in relation to health and disease. It is also concerned with food and the physiological processes that depends on its absorption and use by the body (for growth, producing energy, reforming tissues). Moreover, it addresses malnutrition disease and diet.

Vision

The department of Food Science and Nutrition Sciences is striving to achieve local, regional and global leadership for preparing qualified and specialized cadres in the fields of Food Science and Nutrition.

The department provides academic courses that are based on novel research in regard to global health and disease prevention through safe food, that enhances human health and wellbeing.

Mission

The department with its two sections Food Science and Nutritional Science creates and shares knowledge to ensure a safe, healthy, and appealing food supply and supports the wellbeing and prosperity of people and the environment through:

• Providing high quality core knowledge in the fields of both Food Science and Nutritional Science.
• Conducting field-specific scientific research that contributes to improved  health of individuals in their communities.
• Establishing the fundamentals of scientific knowledge through high quality teaching and training.
• Working hand in hand with other professional organizations in the community that aims to improve the health of people.

 
The program is seeking to meet students' need through international academic accreditation as well as through linking them to continue their university studies and meet labor market needs in all governorates in the State of Kuwait.

Goals

1. To provide a sound knowledge base in the area of food science and human nutrition.
2. To develop student abilities capable of performing job tasks related to all aspects of food science and nutrition.
3. To help students work closely with labor market in order to ensure that the department program is implemented in an efficient way to maximize achievement goals.
4. To aid in the development of healthier Kuwaiti individuals that can effectively contribute to the national economic development.
5. To exchange expertise between governmental institutions and private sectors, thus contributing to a higher quality safe food and healthier consumers. 

Values

1. Outreach and teaching are ethical and relevant.
2. We are collaborative and compassionate.
3. Integrity and commitment to diversity guide the work.
4. Quality and service to society shape our approach and focus.

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