DEPARTMENT OF FOOD SCIENCE AND NUTRITION
PROGRAM | NUTRITION |
DURATION | 2 Years |
LANGUAGE OF INSTRUCTION | English |
AWARD | DIPLOMA |
PROGRAM DESCRIPTION
This Program is designed to provide training and education in area of Food Science Which is concerned with everything that happens to the food from the time it leaves the farm to its final form ready for consumption. Participants will gain Knowledge and experience required to assume duties of Food Inspectors within governmental agencies and private food industry of the program students will be introduced to the nature, properties and characteristics of foods, the effects of food handing and processing on the quality, safety and food health relationships. The student will gain insights in food inspection and survey methods, food processing, production, and distribution, as well as statistical computations and methods of food hygiene and safety.
PRE-REQUISITES
Completion of a science based high school diploma and successful achievement on an admission test administered by the College of Health Science. The applicant must show an acceptable knowledge of written and spoken English. The student must pass a personal interview in the department.
OBJECTIVES
On successful completion of the program the graduate will be able to:
- Conduct inspection of food processing plants
- Supervise the food processing operations
- Collect food samples
- Analyze foodstuff for chemical constituents
- Conduct microbiological analysis of food
- Implement government laws and regulations on foods
- Supervise quality assurance procedures
Maintain safety and sanitation standards.
OUTLINE
Semester 1
Code | Subject | Hrs/Wk | Credits |
EL101 | English I | 3 | 2 |
MAT108 | Principles of Mathematics | 3 | 3 |
NSC131 | Organic Chemistry | 4 | 3 |
NSC155 | General Microbiology | 4 | 3 |
FSN111 | Introduction to Food Sciences | 3 | 3 |
FSN112 | Introduction to Human Nutrition | 3 | 3 |
| Totals | 20 | 17 |
Semester 2
Code | Subject | Hrs/Wk | Credits |
EL103 | English II | 3 | 2 |
ST105 | Introduction to Statistics | 3 | 2 |
SS101 | Islamic Education | 2 | 2 |
FSN123 | Food and Health | 3 | 3 |
FSN127 | Food Microbiology | 4 | 3 |
MS155 | Anatomy and Physiology | 4 | 3 |
SS112 | Work Values and Loyalty | 3 | 3 |
| Totals | 22 | 18 |
Semester 3
Code | Subject | Hrs/Wk | Credits |
CS108 | Introduction to Computers | 4 | 3 |
FSN232 | Community Nutrition | 4 | 3 |
FSN124 | Life Span Nutrition | 3 | 3 |
FSN234 | Nutrition Assessment | 4 | 3 |
FSN252 | Field Training | 4 | 1 |
FSN | Specialized Elective | 4 | 3 |
| General Elective | 2 | 2 |
| Totals | 26 | 18 |
Semester 4
Code | Subject | Hrs/Wk | Credits |
FSN236 | Nutrition and Metabolism | 3 | 3 |
FSN244 | Nutrition Education | 4 | 3 |
FSN246 | Theraputic Nutrition | 3 | 3 |
FSN | Specialized Elective | 4 | 3 |
| Totals | 14 | 12 |
Field Training
Code | Subject | Hrs/wk | Credits |
FSN 302 | Field Experience | 30 | 3 |
| Totals | 30 | 3 |
TOTAL CREDITS | 68 |
TOTAL HOURS | 115 |
| |
PROGRAM | FOOD SCIENCE |
DURATION | 2 Years |
LANGUAGE OF INSTRUCTION | English |
AWARD | DIPLOMA |
PROGRAM DESCRIPTION
This Program is designed to provide training and education in area of Food Science Which is concerned with everything that happens to the food from the time it leaves the farm to its final form ready for consumption. Participants will gain Knowledge and experience required to assume duties of Food Inspectors within governmental agencies and private food industry of the program students will be introduced to the nature, properties and characteristics of foods, the effects of food handing and processing on the quality, safety and food health relationships. The student will gain insights in food inspection and survey methods, food processing, production, and distribution, as well as statistical computations and methods of food hygiene and safety.
PRE-REQUISITES
Completion of a science based high school diploma and successful achievement on an admission test administered by the College of Health Science. The applicant must show an acceptable knowledge of written and spoken English. The student must pass a personal interview in the department.
OBJECTIVES
On successful completion of the program the graduate will be able to:
- Conduct inspection of food processing plants
- Supervise the food processing operations
- Collect food samples
- Analyze foodstuff for chemical constituents
- Conduct microbiological analysis of food
- Implement government laws and regulations on foods
- Supervise quality assurance procedures
Maintain safety and sanitation standards.
OUTLINE
Semester 1
Code | Subject | Hrs/Wk | Credits |
EL101 | English I | 3 | 2 |
MAT108 | Principles of Mathematics | 3 | 3 |
NSC131 | Organic Chemistry | 4 | 3 |
NSC155 | General Microbiology | 4 | 3 |
FSN111 | Introduction to Food Sciences | 3 | 3 |
FSN112 | Introduction to Human Nutrition | 3 | 3 |
| Totals | 20 | 17 |
Semester 2
Code | Subject | Hrs/Wk | Credits |
EL103 | English II | 3 | 2 |
ST105 | Introduction to Statistics | 3 | 2 |
SS101 | Islamic Education | 2 | 2 |
FSN233 | Food Laws & Regulation | 3 | 3 |
FSN125 | Food Processing and Preservation | 4 | 3 |
FSN127 | Food Microbiology | 4 | 3 |
SS112 | Work Values and Loyalty | 3 | 3 |
| Totals | 22 | 18 |
Semester 3
Code | Subject | Hrs/Wk | Credits |
CS108 | Introduction to Computers | 4 | 3 |
FSN235 | Food Services & Catering | 3 | 3 |
FSN237 | Meat & Seafood Technology | 4 | 3 |
FSN239 | Dairy Technology | 4 | 3 |
FSN251 | Field Training | 4 | 1 |
FSN | Specialized Elective | 4 | 3 |
| General Elective | 2 | 2 |
| Totals | 25 | 18 |
Semester 4
Code | Subject | Hrs/Wk | Credits |
FSN245 | Food Analysis | 4 | 3 |
FSN243 | Food Quality Assurance | 4 | 3 |
FSN248 | Cereal Technology | 4 | 3 |
FSN | Specialized Elective | 4 | 3 |
| Totals | 16 | 12 |
Field Training
Code | Subject | Hrs/wk | Credits |
FSN 301 | Field Experience | 25 | 3 |
| Totals | 25 | 3 |
TOTAL CREDITS | 68 |
TOTAL HOURS | 115 |
College: HEALTH SCIENCES Term : FIRST SEMESTER 2005-2006 Department : FOOD SCIENCES & NUTRITION PROG Program : DP-0311 FOOD SIENCE
Degree: دبلوم No. of units required for graduation : 68 at least | | |
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| Credit (16) ﻣﻘﺮﺭﺍﺕ ﺛﻘﺎﻓﻴﺔ ﻋﺎﻣﺔ 1- |
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| Course No. Course Title 03 43 237 MEAT & SEAFOOD TECHNOLOGY 03 43 239 DAIRY TECHNOLOGY 03 43 243 FOOD QUALITY ASSURANCE 03 43 245 FOOD ANALYSIS 03 43 248 CEREAL TECHNOLOGY 03 43 251 FIELD TRAINING 03 43 301 Field Experience 301 ﻣﺠﻤﻮﻋﺔ ﺇﺧﺘﻴﺎﺭﻳﺔ Course No. Course Title 03 43 123 FOOD AND HEALTH 03 43 128 Food Security 03 43 130 Hospitality 03 43 218 Food Storage 03 43 232 COMMUNITY NUTRITION 03 43 234 NUTRITION ASSESSMENT 03 43 244 NUTRITION EDUCATION 03 43 249 FOOD SANITORY AND SAFETY ﻣﻘﺮﺭﺍﺕ ﻣﺴﺎﻧﺪﺓ ﻋﺎﻣﺔ 4- a Course No. Course Title 03 05 108 PRINCIPLES OF MATHEMATICS 03 46 131 ORGANIC CHEMISTRY 03 46 155 GENERAL MICROBIOLOGY | Units Hours 3 4 3 4 3 4 3 4 3 4 1 4 3 30 (6) Credit Units Hours 3 3 3 3 3 3 3 3 3 4 3 4 3 4 3 3 (9) Credit (9) Credit Units Hours 3 3 3 4 3 4 | Pre-requisit 03 43 111 03 43 111 03 46 131 03 43 111 Pre-requisit 03 43 112 03 43 112 Pre-requisit |
| Credit (14) ﻣﺠﻤﻮﻋﺔ ﺇﺟﺒﺎﺭﻳﺔ | | | | | | |
Course No. Course Title | | Units Hours | Pre-requisit | | | | |
03 01 101 ISLAMIC CULTURE | | 2 2 | | | | | |
03 03 112 LOYALTY AND VALUES OF | | 3 3 | | | | | |
PROFESSION | | | | | | | |
03 24 108 COMPUTERS | | 3 4 | | | | | |
03 27 105 STATISTICS | | 2 3 | | | | | |
03 30 101 ENGLISH LANGUAGE (1) | | 2 3 | 03 30 99 | | | | |
| | | OR | | | | |
03 30 103 ENGLISH LANGUAGE | | 2 3 | 03 30 101 | | | | |
03 30 99 BEGINNER''S ENGLISH LANGUAGE | | 0 5 | | | | | |
ﻣﺠﻤﻮﻋﺔ ﺇﺧﺘﻴﺎﺭﻳﺔ | | (2) Credit | | | | | |
Course No. Course Title | | Units Hours | Pre-requisit | | | | |
03 03 123 HUMAN RELATIONS | | 2 2 | | | | | |
ﺍﻟﺜﻘﺎﻓﻪ ﺍﻟﻌﻠﻤﻴﻪ 102 06 03 | | 2 2 | | | | | |
03 15 114 INTRODUCTION TO PSYCHOLOGY | | 2 2 | | | | | |
03 22 104 Establishments & Management of | | 2 2 | | | | | |
small Projects | | | | | | | |
03 41 101 FIRST AID | | 2 3 | | | | | |
03 65 101 CAR MECHANICS | | 2 2 | | | | | |
ﻣﻘﺮﺭﺍﺕ ﺗﺨﺼﺼﻴﺔ 2- | | (43) Credit | | | | | |
ﻣﺠﻤﻮﻋﺔ ﺇﺟﺒﺎﺭﻳﺔ | | (37) Credit | | | | | |
Course No. Course Title | | Units Hours | Pre-requisit | | | | |
03 43 111 INTRODUCTION TO FOOD | | 3 3 | | | | | |
SCIENCE | | | | | | | |
03 43 112 INTRODUCTION TO HUMAN | | 3 3 | | | | | |
NUTRION | | | | | | | |
03 43 125 FOOD PROCESSING AND | | 3 4 | 03 43 111 | | | | |
PRESERVATION | | | | | | | |
03 43 127 FOOD MICROBIOLOGY | | 3 4 | 03 46 155 | | | | |
03 43 233 FOOD LAWS AND REGULATIONS | | 3 3 | | | | | |
03 43 235 FOOD SERVICE & CATERING | | 3 3 | | | | |
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