Comprehensive Exam Track: Total Credit Hours Required to Finish the Degree ( 36 Credit Hours ) as Follows
Specialization Requirements
Students must pass all of the following courses
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153906120 | ADVANCED FOOD CHEMISTRY | The goal of the course is to provide students with a comprehensive knowledge of food chemistry. The chemical and physical properties of macromolecules in foods (proteins, carbohydrates and fats), their food applications, degradation, reactions and procedures to maintain their functionality and shelf-life will be covered. The composition and structure of nutritional compounds and their interactions in food will be reviewed. The role of water and water activity on food-shelf life and quality will be discussed. The course will review enzyme reactions in food and kinetics, their application in the food industry and actions to minimize undesirable enzyme activities in food systems. The chemistry of antioxidants and their applications in the food industry will be discussed. | 3 | - | 3 |
- |
| 153906130 | ADVANCED FOOD PROCESSING AND PRESERVATION | This Course focus on principles of food processing and packaging and provide the students with fundamental understanding of food preservation. Food product - based discussion and activities will highlight raw food materials; unit operation food quality and safety; processing plant sanitation, "food forming and extrusion". Food preservation by low and high temperature, fermentation, radiations and advance preservation techniques will be discussed. Properties and selection of packaging materials will be addressed. | 3 | - | 3 |
- |
| 153906140 | ADVANCE FOOD MICROBIOLOGY | This course is designed to introduce students to various aspects of food spoilage, safety and preservation as they pertain to the microbiology of bacteria, yeasts and molds. Conditions favoring the growth, survival and death of these microorganisms will be studied. Microbiology, preservation and spoilage of different type of foods will be addressed. Food-borne diseases and food safety will also be discussed. | 3 | - | 3 |
- |
| 153906150 | ADVANCED HUMAN NUTRITION | This course provides an overview of the principles of nutritional science. Subject matter includes descriptions and functions of nutrients, digestion and absorption, effects of deficiencies and toxicities, requirements throughout the life cycle, food sources, nutrient interactions, dietary guidelines, and the role of nutrition I health and disease. This course also provides an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and diseases in human populations. | 3 | - | 3 |
- |
| 153906160 | NUTRITION ASSESSMENT | This course provides an introduction for the nutritional assessment as part of nutrition care process. It orients the students to the basic aspects of nutritional assessment systems. It emphasizes on the theoretical knowledge and practical skills regarding different aspects of nutritional assessment: anthropometric, laboratory, clinical, dietary assessment and includes an evaluation of their strengths and limitations. The laboratory sessions utilize active application of tools and techniques used for assessment of nutritional status | 3 | - | 3 |
- |
| 153906170 | APPLIED STATISTICS | This course intends to develop the student’s awareness of the fact that statistical techniques are integral to scientific research. Researchers must be able to specify a precise research question in statistical terms and then select an appropriate study design in order to carry out an effective research project. They must also be able to assess the adequacy of the research presented in scientific or medical literature. The same skills are also required for many MSc dissertation projects. | 3 | - | 3 |
- |
| 153906180 | RESEARCH SKILLS & ETHICS | This course will equip students with the skills and information needed to appraise and undertake research in a professional manner. You will acquire the skills and information needed to: formulate a general aim and specific research questions and objectives; design a study; writing a research proposal, collect and manage data and critically appraise the data in the context of other relevant research and present the findings of a scientific study. In addition, students will develop their knowledge of the standard, requirements and professionalism required to conduct high quality research. | 3 | - | 3 |
- |
Students must pass ( 15 ) credit hours from any of the following courses
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153906000 | FOOD SAFETY | The course focuses on food hazards and risk management within the food industry and on national level, as well as giving students insight into policymaking and tools for risk management. Lectures will cover the main risk factors related to food production from farm/ catch to consumer through the entire food chain i.e a total value chain approach in relation to food – borne hazards. Provide an overview of biological, chemical and physical hazards related to raw material and food production. Genetically modified organisms in relation food safety will also be addressed. Analysis required for detecting and quantifying food borne hazards will be presented and their limitation discussed. The importance of proper hygiene procedures as well as water quality in food production. The three main aspects of risk analysis i.e risk assessment, risk management, risk communication will be covered as well as implementation of these approaches and methodologies in time of food crises. Recent development in food – borne hazards as well as emerging food – barre hazards related to e.g. climate change will be addressed. | 3 | - | 3 |
- |
| 153906010 | DEVELOPMENT OF FOOD PRODUCTS | The objectives of the course are to introduce the principles of new food product development including idea generation, idea screening, concept development and testing, marketing strategy development, business analysis, product development, market testing and commercialization. Formulation and development of food product formulas. Introduction to consumer surveys and testing. Experimental designs used in product development for screening and optimizing products. In deptartment coverage of selected food additives and ingredients. Students will give attention to the three major components of food product development: 1- Development and evaluation of a food product concept. 2- Development of a prtocept food product, including development of a labeling, packaging and evaluation of product attributes, safety and shelf-life. 3- Market evaluation of protocept product. | 3 | - | 3 |
- |
| 153906020 | FOOD ADDITIVES | The course will present the principles and discuss utilization of food additives. While the focus of the class in dominated by local regulations and practice, differences in additive usage in other countries will be discussed and emphasized when these differences are significant barriers to international trade. In addition to the technical and legal aspects of food additive usage, there are a host of ethical questions that arise. Students will be challenged to think, discuss these issues and to begin to develop a personal professional code of ethics in order to help prepare themselves for the dilemmas that they will face in the “real world”. Students will be expected to utilize resources available to them to supplement the classroom activities. Much of the questioning will involve the use of food product labels and students will be expected to be familiar with common food products. | 3 | - | 3 |
- |
| 153906030 | QUALITY ASSURANCE OF FOOD PRODUCT | The monitoring and control of the quality and safety of foods during the food production process is an essential part of ensuring that the consumer receives food products that are not only safe to consumer but also reaches them with the desired level of quality both in terms of their sensory attributes and nutritional composition. Careful control of food quality involves the understanding of a number of different scientific areas and the ability to use the required skills to ensure that food products maintain their quality throughout the expected shelf-life. The course examines techniques for the monitoring and control of food quality and food safety. | 3 | - | 3 |
- |
| 153906040 | FOOD ANALYSIS | This course covers the basic analytical tools for determination of moisture, proteins, carbohydrates, lipids, minerals and vitamins in food system. We will cover principles and applications of instrumental methods for qualitative and quantitative analysis used in the physical, chemical and instrumental examination of food products. Students will perform experiments to determine major food components using chemical and instrumental methods with a special emphasis placed on the evaluation of methods and interpretation of results. | 3 | - | 3 |
- |
| 153906050 | SPECIAL TOPICS IN FOOD SCIENCE | 3 | - | 3 |
- |
|
| 153906060 | SPECIAL TOPICS IN NUTRITION | 3 | - | 3 |
- |
|
| 153906070 | NUTRITIONAL SURVEILLANCE AND PREVENTION | The aim of this course is to measure and monitor food and nutrient intakes, food security, nutritional status, nutrition _ related health outcomes, as well as knowledge, attitude and practice on healthy food and other lifestyle factors such as physical activity and healthy environment. This information must be linked to data on demographics, determinants of health, and factors affecting access to safe, affordable nutritious foods. A food and nutrition surveillance system is an essential instrument for the detection of nutrition and nutrition -related health problems and to follow Up on policy implementation for both developmental and emergency programs. A food and nutrition Surveillance System is defined as the regular and timely collection, analysis and reporting of data on nutrition risk factors, nutritional status and nutrition - related diseases in the population. The activity is undertaken to provide information useful in supporting, improving and guiding decisions regarding the need for nutrition interventions and the extent and distribution of nutrition problems in the Population. | 3 | - | 3 |
- |
| 153906080 | NUTRITION, POLICY AND PRACTICE | 3 | - | 3 |
- |
|
| 153906090 | MOLECULAR BIOLOGY NUTRITION | This course will provide advanced knowledge on current molecular biology techniques and how they can be used in nutrition and food science. A specific emphasis will be given on learning how to understand and interpret results generated through these methods. Therefore, the course is of interest to a wider audience, as such analytic skills are valuable for a diverse array of disciplines. Methods covered will include DNA and RNA- based techniques (PCR microarrays, sequencing, genomics and metagenomics), protein – based techniques (blots, proteomics) and other molecules – based techniques (metabolomics, immunoblots). | 3 | - | 3 |
- |
| 153906100 | NUTRITION, DISEASE AND PUBLIC HEALTH | This course will provide a detailed knowledge of the relationship between diet, human development, health and disease. Topics covered include diet and nutrition a cross the life course, integration and adaptability of different metabolic pathways to e.g. starvation, exercise, and the role of diet in the development of diseases including cancer and cardiovascular disease. In addition, it will also provide insight into the effects of malnutrition and food processing on health. A combination of lectures, and a laboratory class will help consolidate your understanding of the impact food and nutrients on health. | 3 | - | 3 |
- |
| 153906110 | NUTRITION EPIDEMEOLOGY | The course will cover the basics of epidemiology and nutritional epidemiology. Methodology in nutritional epidemiology will be covered in depth and special topics in this field introduced. The field nutrigenomics will be explained. | 3 | - | 3 |
- |
Thesis\Treatise Track: Total Credit Hours Required to Finish the Degree ( 36 Credit Hours ) as Follows
Specialization Requirements
Students must pass all of the following courses plus ( 6 ) credit hours for the Thesis
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153906120 | ADVANCED FOOD CHEMISTRY | The goal of the course is to provide students with a comprehensive knowledge of food chemistry. The chemical and physical properties of macromolecules in foods (proteins, carbohydrates and fats), their food applications, degradation, reactions and procedures to maintain their functionality and shelf-life will be covered. The composition and structure of nutritional compounds and their interactions in food will be reviewed. The role of water and water activity on food-shelf life and quality will be discussed. The course will review enzyme reactions in food and kinetics, their application in the food industry and actions to minimize undesirable enzyme activities in food systems. The chemistry of antioxidants and their applications in the food industry will be discussed. | 3 | - | 3 |
- |
| 153906130 | ADVANCED FOOD PROCESSING AND PRESERVATION | This Course focus on principles of food processing and packaging and provide the students with fundamental understanding of food preservation. Food product - based discussion and activities will highlight raw food materials; unit operation food quality and safety; processing plant sanitation, "food forming and extrusion". Food preservation by low and high temperature, fermentation, radiations and advance preservation techniques will be discussed. Properties and selection of packaging materials will be addressed. | 3 | - | 3 |
- |
| 153906140 | ADVANCE FOOD MICROBIOLOGY | This course is designed to introduce students to various aspects of food spoilage, safety and preservation as they pertain to the microbiology of bacteria, yeasts and molds. Conditions favoring the growth, survival and death of these microorganisms will be studied. Microbiology, preservation and spoilage of different type of foods will be addressed. Food-borne diseases and food safety will also be discussed. | 3 | - | 3 |
- |
| 153906150 | ADVANCED HUMAN NUTRITION | This course provides an overview of the principles of nutritional science. Subject matter includes descriptions and functions of nutrients, digestion and absorption, effects of deficiencies and toxicities, requirements throughout the life cycle, food sources, nutrient interactions, dietary guidelines, and the role of nutrition I health and disease. This course also provides an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and diseases in human populations. | 3 | - | 3 |
- |
| 153906160 | NUTRITION ASSESSMENT | This course provides an introduction for the nutritional assessment as part of nutrition care process. It orients the students to the basic aspects of nutritional assessment systems. It emphasizes on the theoretical knowledge and practical skills regarding different aspects of nutritional assessment: anthropometric, laboratory, clinical, dietary assessment and includes an evaluation of their strengths and limitations. The laboratory sessions utilize active application of tools and techniques used for assessment of nutritional status | 3 | - | 3 |
- |
| 153906170 | APPLIED STATISTICS | This course intends to develop the student’s awareness of the fact that statistical techniques are integral to scientific research. Researchers must be able to specify a precise research question in statistical terms and then select an appropriate study design in order to carry out an effective research project. They must also be able to assess the adequacy of the research presented in scientific or medical literature. The same skills are also required for many MSc dissertation projects. | 3 | - | 3 |
- |
| 153906180 | RESEARCH SKILLS & ETHICS | This course will equip students with the skills and information needed to appraise and undertake research in a professional manner. You will acquire the skills and information needed to: formulate a general aim and specific research questions and objectives; design a study; writing a research proposal, collect and manage data and critically appraise the data in the context of other relevant research and present the findings of a scientific study. In addition, students will develop their knowledge of the standard, requirements and professionalism required to conduct high quality research. | 3 | - | 3 |
- |
Students must pass ( 9 ) credit hours from any of the following courses
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153906000 | FOOD SAFETY | The course focuses on food hazards and risk management within the food industry and on national level, as well as giving students insight into policymaking and tools for risk management. Lectures will cover the main risk factors related to food production from farm/ catch to consumer through the entire food chain i.e a total value chain approach in relation to food – borne hazards. Provide an overview of biological, chemical and physical hazards related to raw material and food production. Genetically modified organisms in relation food safety will also be addressed. Analysis required for detecting and quantifying food borne hazards will be presented and their limitation discussed. The importance of proper hygiene procedures as well as water quality in food production. The three main aspects of risk analysis i.e risk assessment, risk management, risk communication will be covered as well as implementation of these approaches and methodologies in time of food crises. Recent development in food – borne hazards as well as emerging food – barre hazards related to e.g. climate change will be addressed. | 3 | - | 3 |
- |
| 153906010 | DEVELOPMENT OF FOOD PRODUCTS | The objectives of the course are to introduce the principles of new food product development including idea generation, idea screening, concept development and testing, marketing strategy development, business analysis, product development, market testing and commercialization. Formulation and development of food product formulas. Introduction to consumer surveys and testing. Experimental designs used in product development for screening and optimizing products. In deptartment coverage of selected food additives and ingredients. Students will give attention to the three major components of food product development: 1- Development and evaluation of a food product concept. 2- Development of a prtocept food product, including development of a labeling, packaging and evaluation of product attributes, safety and shelf-life. 3- Market evaluation of protocept product. | 3 | - | 3 |
- |
| 153906020 | FOOD ADDITIVES | The course will present the principles and discuss utilization of food additives. While the focus of the class in dominated by local regulations and practice, differences in additive usage in other countries will be discussed and emphasized when these differences are significant barriers to international trade. In addition to the technical and legal aspects of food additive usage, there are a host of ethical questions that arise. Students will be challenged to think, discuss these issues and to begin to develop a personal professional code of ethics in order to help prepare themselves for the dilemmas that they will face in the “real world”. Students will be expected to utilize resources available to them to supplement the classroom activities. Much of the questioning will involve the use of food product labels and students will be expected to be familiar with common food products. | 3 | - | 3 |
- |
| 153906030 | QUALITY ASSURANCE OF FOOD PRODUCT | The monitoring and control of the quality and safety of foods during the food production process is an essential part of ensuring that the consumer receives food products that are not only safe to consumer but also reaches them with the desired level of quality both in terms of their sensory attributes and nutritional composition. Careful control of food quality involves the understanding of a number of different scientific areas and the ability to use the required skills to ensure that food products maintain their quality throughout the expected shelf-life. The course examines techniques for the monitoring and control of food quality and food safety. | 3 | - | 3 |
- |
| 153906040 | FOOD ANALYSIS | This course covers the basic analytical tools for determination of moisture, proteins, carbohydrates, lipids, minerals and vitamins in food system. We will cover principles and applications of instrumental methods for qualitative and quantitative analysis used in the physical, chemical and instrumental examination of food products. Students will perform experiments to determine major food components using chemical and instrumental methods with a special emphasis placed on the evaluation of methods and interpretation of results. | 3 | - | 3 |
- |
| 153906050 | SPECIAL TOPICS IN FOOD SCIENCE | 3 | - | 3 |
- |
|
| 153906060 | SPECIAL TOPICS IN NUTRITION | 3 | - | 3 |
- |
|
| 153906070 | NUTRITIONAL SURVEILLANCE AND PREVENTION | The aim of this course is to measure and monitor food and nutrient intakes, food security, nutritional status, nutrition _ related health outcomes, as well as knowledge, attitude and practice on healthy food and other lifestyle factors such as physical activity and healthy environment. This information must be linked to data on demographics, determinants of health, and factors affecting access to safe, affordable nutritious foods. A food and nutrition surveillance system is an essential instrument for the detection of nutrition and nutrition -related health problems and to follow Up on policy implementation for both developmental and emergency programs. A food and nutrition Surveillance System is defined as the regular and timely collection, analysis and reporting of data on nutrition risk factors, nutritional status and nutrition - related diseases in the population. The activity is undertaken to provide information useful in supporting, improving and guiding decisions regarding the need for nutrition interventions and the extent and distribution of nutrition problems in the Population. | 3 | - | 3 |
- |
| 153906080 | NUTRITION, POLICY AND PRACTICE | 3 | - | 3 |
- |
|
| 153906090 | MOLECULAR BIOLOGY NUTRITION | This course will provide advanced knowledge on current molecular biology techniques and how they can be used in nutrition and food science. A specific emphasis will be given on learning how to understand and interpret results generated through these methods. Therefore, the course is of interest to a wider audience, as such analytic skills are valuable for a diverse array of disciplines. Methods covered will include DNA and RNA- based techniques (PCR microarrays, sequencing, genomics and metagenomics), protein – based techniques (blots, proteomics) and other molecules – based techniques (metabolomics, immunoblots). | 3 | - | 3 |
- |
| 153906100 | NUTRITION, DISEASE AND PUBLIC HEALTH | This course will provide a detailed knowledge of the relationship between diet, human development, health and disease. Topics covered include diet and nutrition a cross the life course, integration and adaptability of different metabolic pathways to e.g. starvation, exercise, and the role of diet in the development of diseases including cancer and cardiovascular disease. In addition, it will also provide insight into the effects of malnutrition and food processing on health. A combination of lectures, and a laboratory class will help consolidate your understanding of the impact food and nutrients on health. | 3 | - | 3 |
- |
| 153906110 | NUTRITION EPIDEMEOLOGY | The course will cover the basics of epidemiology and nutritional epidemiology. Methodology in nutritional epidemiology will be covered in depth and special topics in this field introduced. The field nutrigenomics will be explained. | 3 | - | 3 |
- |
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