DEPARTMENT OF FOOD SCIENCE AND NUTRITION

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:

1. Conduct inspection of food processing plants
2. Supervise the food processing operations
3. Collect food samples
4. Analyze foodstuff for chemical constituents
5. Conduct microbiological analysis of food
6. Implement government laws and regulations on foods
7. Supervise quality assurance procedures
8. Maintain safety and sanitation standards.
    
    
   OUTLINE
   Semester 1
    

Semester 2

Semester 3

Semester 4

Field Training

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:

1. Conduct inspection of food processing plants
2. Supervise the food processing operations
3. Collect food samples
4. Analyze foodstuff for chemical constituents
5. Conduct microbiological analysis of food
6. Implement government laws and regulations on foods
7. Supervise quality assurance procedures
8. Maintain safety and sanitation standards.
    
   OUTLINE
   Semester 1
    

Semester 2

Semester 3

Semester 4

Field Training

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	​	​	​	​	​	​	​
	Credit (16)                   ﻣﻘﺮﺭﺍﺕ ﺛﻘﺎﻓﻴﺔ ﻋﺎﻣﺔ 1-	​	​		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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