Nutrition & Food Technology Department
Course Description
54100 Nutrition and Home Food Processing
This course identifies food and its components. The definition of food processing, food preservation, food science, and nutrition science. The relationship between diet and health. Food groups and their importance in our life. Principles of food preparation and processing. How can we make local food products at home. What is food hygiene and food poisoning.
54212 Principles of Food Processing
The importance of foods and food technology and its influence on our local economy. Studying the basic contents of food. Study the chemical, microbiological, and physical properties of food during handling and processing. Studying the basics of food spoilage and poisoning.
54221 Principles of Nutrition
Studying the principles of human nutrition. What are nutrients and their functions? Digestion, absorption, and metabolism of Nutrients. The relationship between nutrients and the metabolic pathways of energy metabolism.
54214 Dairy Processing
Studying the constituents of milk and their chemical and physical properties. Studying the microorganisms of milk and dairy product and its effect on human health and milk spoilage. Studying the theoretical methods of milk processing and dairy products. The practical part of this course includes the application of milk processing methods and its products.
54215 Dairy Processing/ Lab
Applying the general methods of processing fresh milk and dairy products (yoghurt, butter milk, sour cream, butter, cheeses…etc, and studying the quality parameters and analysis of the milk and its products.
54222 Human Nutrition
Review of the basics of nutrition. Studying the food nutrients and their metabolism in human body. Weight management and energy balance. The effects of malnutrition and nutrient deficiency on individuals and community. Study of nutrients sources and meal planning.
54323 Nutrition through the life cycle
Studying the biological changes that related to growth and development in different life stages, including pregnancy and lactation periods, infants and adolescents, and adults and older people. Studying the relationship between social and Psychological factors on nutrition patterns.
54312 Food Processing and preservation
Studying the various scientific methods and applications of food processing including the methods of fermentation, dehydration, cooling and freezing, the use of high temperature and radiation, and the use of food additives. Explaining the importance of filling and packaging in food processing.
54313 Food Processing and preservation/ Lab
The practical part of this course comprises applications of some processing methods of food processing on local food items (Pickling, Drying, Cooling, Freezing, Juice Production, Canning, …etc).
54331 Food Microbiology
Role and significance of microorganisms in quality and safety of foods. Factors affecting the life cycle of microorganisms in foods and its role in spoilage. Microbiology of some selected foods with emphasis on safety and quality, role of microorganisms in food processing.
54332 Food Microbiology Lab.
Studying the general methods of microbial testing and identification, studying the methods of microbial staining and microscopic identification. Studding the general methods of microbial inoculation and incubation.
54333 Food Chemistry
This course deals with the properties of solutions and colloids, and the major food nutrients and its properties. Studying the chemical and biological changes of food components through processing and handling. The role of food additives in food processing and preservation.
54334 Food Chemistry Lab.
Studying and applying the standard analytical methods of food components and its quality parameters.
54451 Processing of Bread and pastries
Studying the major varieties of cereals and their products, focusing on wheat and rice and their handling, storage and processing. Studying the chemical structure and physical properties of wheat. Methods of flour. Production and its products. This course comprises a practical work for 1hr. weekly.
54416 Food Quality control
Defining the concept of quality and its determination methods. What are the international and local quality standards for food plants. Technical principles of dairy quality control. The standard specifications of Fat and oil; meat and meat products, flour and bread, drinks, additives and packaging. Identification of inspection, the International institutes that deal with food quality.
54526 Metabolism of Energy
Studying the method of energy production of the macronutrients. Explain how your body uses energy and where energy comes from. fuel transportation and storage in the body. How nutrients are converted into useable energy, and how this energy is expended. Focusing on weight loss and weight gain according to energy consumption.
54419 Meat science and Technology
This course illustrates the importance of meat nutritionally and economically, studying the structure of meat and its constituents. Factors that determine meat characteristics and palatability. Studying the slaughtering methods and postmortem changes of different animals. Studying the common operations of meat processing and the methods of meat processing and preservation. Studying the spoilage and deterioration factors and how could be controlled. The practical part comprises the application of some theoretical methods of slaughtering and meat processing.
54438 Food Plants Engineering
Unit operation aspects such as material and energy balances fluid flow theory , viscosity, heat transfer , evaporation, dehydration, freeze drying , mechanical separation , mixing , size reduction and extraction , cleaning , grading , handling and waste treatment .
54422 Diet Therapy 1
Identifying the relationship between diet and disease. Studying the food exchange system. Nutritional care and assessment. What is enteral and parenteral feeding. Explaining the most prevalent noncommunicable diseases and their diet therapy. The practical part includes selected case studies and dietetic applications.
54423 Diet Therapy 2
Application of dietetics in the treatment of some diseases specially those requiring nutritional rehabilitation such as situations of some surgeries and severe illnesses including burns accidents, cancer and the use of tube feeding and total paternal nutrition.
54424 Diet Therapy/ Lab
Self-study nutritional modules, case studies, reports, and discussions of diet therapy (1+2) topics. Visiting some local associations that related to the topics of study.
54536 Food Analysis
Studying the theoretical methods of the food analysis. Various methods of sampling, analysis of results. The proximate analysis. Principles and application in flame photometry and atomic absorption, electrophoresis-applications, principle and different types. Mass spectroscopy, Nuclear magnetic resonance (NMR). Chromatography-different types, their principles and applications. Refractometry – its applications and methods.
54537 Food Analysis/ Lab.
Studying the general methods of the food analysis theoretically and practically that enables the student to understand the method of analysis and how it works during operation.
54439 Seminar in nutrition and food processing
Teaching the students how to collect information on a certain subject in an area of specialization from different sources. The student and the supervisor choose a seminar subject in the field of study. Making presentation and discussion of the studied subject and writing a review report (including all the up-to-date information written on it).
54540 Field Practices in Nutrition and Food Processing
Training of students in the department labs and the local institutions in the field of nutrition science and / or food science for at least 8 weeks.
54450 Research in Nutrition and Food Processing
The student and his supervisor should prepare a research proposal in the field of nutrition and food processing to be applied within the semester. The student should present a report that includes the outcomes of the research and discuss that in a seminar lecture.
54315 Processing of cheese and Fermented milk
Introduction on the development of milk processing and its nutritive value, studying the general classification of cheeses and the general methods of cheese processing, Explaining the meaning of fermented milk and its general methods of processing. This course has a practical application for 1hr / week.
54330 Management and preparation of Diets
Studying the principal groups of food and explaining their main nutritive structure. What are the food exchange system and how to plan a diet for different cases. Illustrating the methods of food handling and conservation in the kitchen. Studying the general methods of diet preparation and processing. Studying the influence of cooking on the nutritive value of food. This course includes a practical work in the food processing lab where the student is asked to apply some techniques in food preparations and management.
54415 Processing of Oils and Fats
Studying the resources of fat and oil, the characteristics of edible oils and fats. The methods of oil and fat processing, extraction, refining, and hydrogenation This course include practical application of the theoretical study (as minimum as 6 Lab work).
54224 Nutrition for health and fitness
This course identifies the concepts of fitness in relationship to health and disease. Studying the consequences of fitness, exercise, obesity and inactivity on human health and how to plan a balanced diet for those characteristics. During the end of the course, you will focus on writing a term paper dealing with interpreting your fitness/physical activity, food intake/diet composition and body composition.
54316 Food Additives
This course will introduce the student to the purpose of using additives in food processing, and the safety measures that regulate their use in general. The course will discuss the different groups of food additives separately, with respect to their use, chemical nature, and their analysis. The course will also give some practical aspects as demonstrations.
54318 Food Plants Management
Studying the food service in many agencies such as hotels, dining, hospitals, schools. Menus, quality control, unit operations in food factories, kitchen management especially in food factories.
54515 Food Sensory Evaluation
This course will cover the importance of sensory evaluation of food in research and development as well as quality control purposes; the preparation and proper conditions needed for conducting the sensory evaluation tests. The different methods used in the sensory evaluation as well as the statistical analysis of the results will also be included. In the practical part of this course, sensory evaluation tests will be performed on selected local fresh and/or processed foods including some traditional foods.
54322 Food, People and environment
Studying the relationship, between environment, food and population according to the international and local situation. Studying the problems of food and environment pollution and how we can offer the safety food for people.
54324 Community nutrition
Studying the community characteristics and its nutritional status and conditions. Studying the nutrition policy and planning locally and internationally. Identifying the local and international organizations that have interests in nutrition.
54417 Food Packaging
This course concerns in studying the package and filling materials, at the point of its properties, chemical and physical structure and production. Studying its availability to be used with food safely.
54326 Human Physiology
Studying the anatomy of human body generally, and the digestive system specifically. Explaining the mechanical, physical, and biochemical functions of the internal organs, and the roles of specific cells in it. Focusing on the human physiology that has relationship with nutrition and diet (GIT and related organs).
54418 Food Spoilage and Poisoning
Studying the meaning of spoilage and poisoning. What are the factors that cause food spoilage and deterioration and how can we control these factors and decrease its influence. What is food poisoning and its kinds. The practical part of this course deals with the observation of spoilage cases on some foods and how could be prevented.
54433 Biochemical changes in food processing
The course include a revision of the basic knowledge of food processing. Explaining the biochemical changes taking place during various food processing techniques (thermal treatments, radiation treatment, condensation process, the use of preservatives, … etc). The effect of enzymatic and nonenzymatic reactions on the nutritive value of food components. Identifying the factors of spoilage and deterioration of foods.
54452 Nutrition extension and eating habits
Defining the concept of nutrition education and extension and its importance. What are the requirements and techniques needed for nutrition extension. The use of audiovisual aids and food advertisement in raising the nutritional awareness among the population. Explaining the interrelationship between food habits and the community health.
54414 Processing of Fruits and vegetables
Studying the chemical structure and nutritional classification of fruits and vegetables. Studying the methods of storage and processing of fruits. With focusing on grapes, orange, and the locally produced vegetables. This course comprises a practical work for 1hr. weekly.
54450 Research in nutrition and food technology
The student and the supervisor work together in proposing a practical study research in the field of nutrition or food science. The student work on the subject and do a graduation thesis and presentation comprises the elements of the research and its results.
54427 Vitamins & Minerals
Studying the full scope of vitamins and minerals requirements, including their role in human physiology, function, metabolism, and diseases related to deficiency and toxicity. Focusing on the requirements and sources of the vitamins and minerals according to the international associations that set the requirements (DRI, WHO, FAW).
54537 Food Biotechnology
Definition of biotechnology and the up to date developments in food biotechnology. Studying the principles of fermentation, genetic engineering, cloning and other modern techniques of food biotechnology. Introducing the use of biotechnology in the production of modified foods, enzymes, vitamins, proteins, and the treatment of food plants wastes.
54327 Sport nutrition
Studying the special needs for sportspersons. The role of sport practices on human health. The role of diets and supplements in supporting endurance sports.
54429 Functional foods
Explaining the definition of the functional foods and its legislation. The influence of functional foods in the human health. The role of functional foods in preventing or treating some diseases.
54524 Hormones and nutrition
Explain the endocrine and exocrine glands and their secretions in regard to food consumption, digestion, absorption, and metabolism. The meaning of nutritional genomics and the role of food in gene expression.
54530 Special topics in Nutrition and food science
This course will cover many topics that will be not covered in your plan in the field of nutrition and food technology
