Course Description

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54212    Principles of Food Processing

This course provides an introduction to the science of food and food technology, emphasizing the importance of food processing. It covers the study of the basic components of foods, an overview of food processing methods, food handling techniques, and various food preservation methods. The course also includes a brief explanation of the chemical, physical, and biological changes in foods during handling and processing, as well as an introduction to food spoilage and food borne toxicity

54214   Dairy Processing

This course introduces the various components of milk, highlighting their physical and chemical properties. It explores the microbiology of milk and dairy products, focusing on its impact on human health and the spoilage of milk and its derivatives. The course examines key milk processing operations, such as pasteurization, sterilization, homogenization, standardization, and fat separation. Additionally, it covers general methods for producing liquid milk and various dairy products, including yogurt, labneh, cheese, cream, and butter, as well as the processes involved in manufacturing concentrated and powdered milk

54215    Dairy Processing Lab

In this course, students conduct fundamental tests during the reception of raw milk and study its chemical, physical, and microbial properties. Practical and scientific applications include the production of various dairy products, such as butter, yogurt, different types of cheese, flavored milk, and pudding. The course involves laboratory analysis of produced materials and dairy products to assess their characteristics and quality in the local market. Students also investigate common defects and flaws in flavor, physical properties, and appearance

54221   Principles of Nutrition

This course explores the fundamental concepts of human and animal nutrition, focusing on nutrients and their biochemical transformations within the body during digestion, absorption, and metabolism. It examines the interrelationships of nutrients in metabolic processes, comparing the fate of different nutrients and the energy derived from them. Additionally, the course addresses the symptoms of nutrient deficiencies in humans

54222   Human Nutrition and Metabolism

This course covers the basic concepts of nutrition, including digestion, absorption, and metabolism. It examines the various nutrients and the human body's requirements for them across all stages of growth and different physiological conditions. The course also addresses the sources of these nutrients, planning balanced diets, and evaluating local dietary practices and their relationship to malnutrition

54333   Food Chemistry and Analysis

This course provides an overview of the chemical components of food and their properties, including water, carbohydrates, fats, proteins, and vitamins. It also addresses the properties of enzymes and their roles in chemical reactions, as well as the changes food undergoes during handling and processing. The course highlights the role of food additives in food production. Students will gain foundational knowledge in food analysis, including sampling methods, preservation, preparation, and recording results. It covers proximate chemical analysis of foods and the official methods used to analyze food components such as carbohydrates, proteins, fats, water, minerals, and vitamins. The course also introduces various analytical techniques, including extraction and separation methods, chromatographic techniques, and spectroscopic analysis.

54334   Food Chemistry and Analysis Lab

This course aims to study the chemical changes that occur in food materials, starting from raw materials and their preparation through to the stages of processing. Students will engage in practical applications for analyzing food and its basic components, including fats, proteins, carbohydrates, ash, water, and vitamins. The course also introduces the analytical instruments used in food testing and explains the operational principles of these methods. Additionally, students will conduct experiments to verify the safety and quality of food products, such as tests for detecting honey adulteration and oil analysis.

54312    Food Processing & Preservation (1)

This course focuses on studying the processing units involved in food manufacturing, starting with the preparation of raw materials. Topics include operations such as cooling, washing, sorting and grading, peeling, cutting, and mixing.

54314    Food Processing & Preservation (2)

This course examines the methods used to preserve food products, including thermal processing techniques such as pasteurization, sterilization, blanching, and frying. It also covers preservation by cooling and freezing, as well as other methods like drying, fermentation, and irradiation

54313    Food Processing & Preservation Lab

In this laboratory, students apply practical techniques related to food preservation methods studied in the course. This includes processes such as drying vegetables and fruits, freezing vegetables and fruits, and producing various preserved products like vinegar, pickles, and jams. Additionally, students will study the effectiveness and efficiency of pasteurization, blanching, and frying processes

54320    Nutrition Throughout Life Cycle

This course studies the biological changes related to growth and development across different life stages, including pregnancy and lactation, with a focus on the relationship between nutrition and these stages. It also considers the psychological and social factors affecting dietary practices, nutrition, and growth

54324    Community Nutrition

The characteristics and foundations of the community, the community's nutritional status and methods of its assessment, food policies, and nutrition planning. Examination of organizations involved in nutrition at local, regional, and global levels, with a focus on studying the nutritional status in Palestine

54325   Diet Therapy (1)

Diseases which respond to diet therapy including: diseases of infants, gastrointestinal tract, cardio vascular system, kidneys & diabetes mellitus, and application of nutritional and dietetic principles. The practical part includes selected case studies and dietetic applications.

54331   Food Microbiology

This course covers bacteria, fungi, yeast, and viruses, focusing on their effects, sources, and distribution in food. It also addresses diseases caused by the consumption of contaminated foods and the microorganisms responsible for them. The course examines factors affecting microbial growth in food and methods of controlling them in the food industry. Additionally, it emphasizes maintaining quality, nutritional value, and flavor. Students are introduced to examples of fermented products as a means of preserving and diversifying food.

54332    Food Microbiology Lab

This course provides students with practical applications in food sampling techniques, laboratory practices, and analytical methods used in the food industry. Students study the general characteristics, cultivation, morphology, and structure of microorganisms, as well as their role in food contamination and foodborne diseases. The course covers fermentation processes and general analyses for assessing food quality. Laboratory experiments include testing for key food-contaminating microorganisms, such as total bacterial count, coliform testing, and mold and yeast analysis. Students also study and analyze pathogenic bacteria, including Salmonella, Clostridium, Bacillus, and Listeria

54416    Food Quality Control

This course aims to introduce students to the organizational, administrative, and functional aspects of food control and inspection systems in food factories. It covers the fundamentals of standardization, food laws and regulations, and the role of related institutions such as the Standards and Metrology Organization. Students will learn about quality control and assurance methods used in food industries and their practical applications. The course also familiarizes students with quality systems such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and ISO standards, including ISO 22000 for food safety management systems.

54425   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

This course provides a comprehensive review of key topics covered in Therapeutic Nutrition I and II, using case studies and models related to diseases, nutrition, and dietetic reports. Each student is required to select a specific medical condition, conduct an in-depth study, and prepare a detailed report. Additionally, the course includes field visits to institutions involved in health and nutrition to provide practical training and real-world exposure

54438    Food Plants Engineering

This course enhances the student's understanding and skills in production processes within the food industry, preparing them for a future role as an engineer capable of developing and optimizing the use of material and energy resources. Students will learn to select appropriate machinery for processed products, understand the properties and behavior of fluids, identify suitable pumps, and estimate the energy required to achieve optimal operation. The course also covers various heat exchange methods, their calculations, and the design of evaporation units

54326    Human Physiology

This course provides a general study of human anatomy, with a focus on the digestive system and related organs. It explores the primary functions of various body organs connected to nutrition and health, emphasizing the physiological roles of these organs and their specialized cells in the metabolism of food and energy

54321    Dietetics

Nutritional methods used in applying dietetics systems on diseases related to nutrition programs, based on proper health and scientific methods. Defining clinical nutrition; patient nutritional requirements; the importance of diet modification in health care

54336   Practical Training in Nutrition

This course aims to provide students with hands-on, field-based experience in various nutrition-related areas. It focuses on training students in real-world work environments, including hospitals, health clinics, and educational institutions. Students are tasked with conducting nutritional assessments, analyzing

data, and developing comprehensive nutrition plans for individuals and groups based on scientific and health standards. The course also encourages students to develop effective communication skills with clients and work within interdisciplinary teams to create practical and effective nutritional solutions

54427    Vitamins & Minerals

Studying the full scope of vitamin and minerals requirements, including their role in normal human physiology and metabolism and in deficiency disease conditions. To focus on the requirements of the essential vitamins and minerals, including vitamins A, C, D, E, and K; the B vitamins; calcium; iron; magnesium; zinc; selenium; and iodine. To draft and adopt a report which would provide recommended nutrient intakes for vitamins A, C, D, E, and K; the B vitamins; calcium; iron; magnesium; zinc; selenium; and iodine

54439    Seminar in Nutrition and Food Processing

This course trains students in gathering information on specific topics within the fields of nutrition, food, or food processing from various sources. It focuses on developing skills in presenting and conveying information effectively, as well as writing scientific reports and summaries related to the field of study

54451    Processing of Bread and Pastries

This course covers comprehensive information about the types of raw materials used in cereal production, their roles, and the techniques employed in processing cereals. It examines the various types of cereal products, their production methods, and the quality control parameters that must be monitored. The course also addresses potential issues in cereal manufacturing and how to overcome them. In addition, it studies the fundamentals of cereal science and its derivatives, including their sources. The course includes the processes of storage, milling, and baking, as well as the physiological, physical, and chemical properties of certain cereal products. It concludes with a focus on the main cereal technologies and the food industries related to cereals, particularly bread, rice, and pasta

54453    Processing of Bread and Pastries Lab

This practical course aims to equip students with the fundamental and applied skills in bread and pastry production, focusing on the physical and chemical properties of the raw materials used in their manufacture. Students will learn about the different types of dough, the interactions of ingredients during preparation and baking processes, and how to improve product quality through manufacturing techniques and quality control. The course also covers the principles of developing new products that meet market demands, including low-calorie and gluten-free pastries.

54440    Field Practices in Nutrition

This course involves practical training at institutions related to community nutrition or clinical nutrition, whether locally or globally, covering various topics outlined in the department's plan. Students are required to prepare a detailed report on all the training activities they have undertaken during the course

54441    Field Practices in Food Processing

This course includes practical training at food factories and local regulatory institutions concerned with food product safety, such as the Standards and Metrology Organization, Consumer Protection, and Environmental Health, according to the department's plan. Students are required to prepare a detailed report on all training activities they have undertaken. The course provides students with hands-on industrial experience and knowledge of food laws and regulations, serving as a direct application of the academic curriculum. The department assists students in finding suitable training locations for this experience

54224     Nutrition for Health & Fitness

This course introduces students to various topics related to fitness, physical health, and the impact of physical activities on overall health, with a focus on disease prevention. It covers concepts of fitness, obesity, and inactivity, linking them to nutritional needs and how to prepare balanced meals for different health conditions. At the end of the course, students will prepare a report explaining their own nutritional and fitness status, including the relationship between their health, fitness level, and the activities they engage in

54315    Processing of Cheese & Fermented Milk

This course provides an introduction to the development and production of cheeses and dairy products, highlighting their nutritional value. It includes a global and local classification of cheeses and examines the components of milk and their relationship to cheese production. The course covers various cheese-making methods, additives used in cheese production, and starter cultures and their preparation techniques. Students will learn the basics of cheese production, including different types, ripening, and aging processes. The course also clarifies the concept of fermented dairy products, their most famous varieties, and their methods of preparation or production. Practical applications of dairy and cheese production theories, both local and global, will be conducted

54316    Food Additives

This course explores the benefits of food additives, their sources, and the methods used to evaluate their safety. It covers the chemical nature of these additives, their modes of action, permissible concentrations, and their uses in food products, alongside practical applications of these additives. The course discusses quality standards for food additives and their design in raw materials and food products. Topics include natural and artificial colors, major preservatives, their effects on product shelf life, and toxicity aspects. Additionally, it examines natural, identical, and artificial flavors, and the chemical composition of emulsifiers, thickeners, antioxidants, stabilizers, and other additives, with a focus on their impact on product quality

54327    Sport Nutrition

This course covers the specific nutritional needs of athletes and how to plan specialized meals for them. It explores the impact of physical activity on overall health, and the role of food and dietary supplements in maintaining athletes' health and enhancing their endurance. The course provides insights into how proper nutrition can optimize athletic performance and support recovery

54335    Nutritional Assessment

This course provides an introduction to the methods used in assessing nutritional status, including nutritional assessment techniques, biomarkers, and blood analysis techniques. It covers body measurements and clinical examinations. The laboratory component includes practical applications of various nutritional assessment tools, demonstrating their use in evaluating both health and disease conditions

54339     Nutrition for Special Needs

This course focuses on the nutritional needs of individuals with special conditions, including patients and those with physical disabilities that affect their food consumption patterns and intake quantities, particularly children and the elderly. It also examines the impact of illness on eating behavior and the need for appropriate meals to meet therapeutic and health-related needs. The course emphasizes the importance of tailored nutrition plans to address these specific requirements.

54415   Processing of Oils & Fats

In this course, students will learn about the components of edible fats and oils, including fatty acids, glyceride components, and the chemical and physical properties of fats. The study also covers key topics such as oil extraction methods, refining processes, self-oxidation, and fat stability. Additionally, the course explores techniques for modifying fats, such as hydrogenation and transesterification

54417    Food Packaging

This course includes the study of various packaging materials, such as metal, glass, paper, and plastics. It covers their production, specifications, chemical and physical composition, and their interactions with food products. Students will learn methods for evaluating packaging materials and selecting appropriate containers for different food groups. The course also examines various packaging systems and the principles of machines used in packaging and filling processes

54413    Food Health and Safety

This course covers food and its components, focusing on its quality, specifications, contamination, and types of food spoilage. It examines the factors contributing to the spoilage of both fresh and preserved foods, including signs of spoilage, and different types of foodborne illnesses such as bacterial, parasitic, fungal, alcoholic, radiological, and chemical poisoning. The course also outlines the necessary methods to prevent food spoilage and contamination, ensuring food safety and hygiene throughout the food supply chain

54419    Meat Science & Technology

This course focuses on the economic and nutritional importance of meat, highlighting the differences between meats based on animal type. It explores the factors affecting meat composition and the changes that occur in meat post-slaughter, as well as methods for handling these changes. The course covers meat preservation and processing techniques, emphasizing optimal utilization of all parts of the carcass by aligning the processing methods with the age of the animal and the specific characteristics of each cut. Students will also learn about the various meat products and the unique qualities of each

54426    Meat Science and Technology Lab

This course focuses on the practical applications of meat science and its production technologies. It includes a series of experiments and hands-on activities aimed at understanding meat characteristics, processing methods, and quality evaluation. Topics covered include measuring the chemical and physical composition of meat, learning techniques for long-term meat preservation, and understanding the production processes of meat products such as burgers, schnitzels, and processed meats. Additionally, students will explore methods for assessing meat quality through sensory evaluation and nutritional value

54420    Total Quality Management of Food Industries

This course introduces the fundamental principles of any commercial establishment, focusing on various types of foodservice organizations and their organizational structures. It covers aspects of production work specifications and equipment, staff management, and operations such as purchasing, receiving, storing, and issuing food materials. Students will also learn about menu planning, price control, and quality management. The course aims to equip students with knowledge of quality improvement techniques, including Six Sigma and Statistical Process Control (SPC), as well as problem-solving skills related to enhancing quality in foodservice operations

54428    Smart Application Technology in Food Industry

This course explores the use of smart technologies to improve food manufacturing processes, increase efficiency, and enhance product quality. It covers a range of concepts and applications related to modern technology in this field. Topics include the use of robotics and automation systems to boost productivity and reduce waste, the application of big data to improve production and distribution decisions, and enhance demand forecasting. Students will learn about practical applications of the Internet of Things (IoT) for real-time monitoring and analysis of food manufacturing processes, artificial intelligence strategies to improve food product quality and safety, and the impact of new technologies on reducing environmental impact and increasing sustainability in food manufacturing

54431    Special Topics in Human Nutrition

This course focuses on advanced topics in human nutrition, with an analysis of the latest research and developments in the field. It covers a wide range of subjects, including the impact of nutrition on public health, clinical nutrition for various diseases such as obesity, diabetes, and heart diseases, as well as the role of nutrition in prevention and treatment. The course also examines the effect of dietary patterns on mental and physical performance, sports nutrition strategies, and the impact of processed foods and dietary supplements. The goal is to enhance students' ability to analyze current scientific research and apply its practical implications across different areas of nutrition

54434    Special Topics in Food Processing Science

This course focuses on advanced and contemporary topics in food manufacturing, providing a scientific analysis of the techniques used in developing and producing various food products. It covers the impact of different processing methods such as freezing, drying, pasteurization, and canning on the quality and safety of food products. The course also examines the role of food additives, including preservatives, thickeners, and colorants, in enhancing food properties. Additionally, students will explore emerging trends in the food industry, such as functional foods, health-enhanced nutrition, and the use of modern technologies in food manufacturing, including automation and artificial intelligence

54432   Practical Training in Food Processing

This course provides a hands-on experience in the field of food manufacturing, where students are introduced to the production processes and practical practices in food factories. The course includes training on working in production lines, starting from the reception of raw materials to the packing and packaging of finished products. The focus of the training is on applying the scientific concepts learned in theoretical courses regarding manufacturing methods, quality control, and process management. Students will also be exposed to the daily challenges in food factories, including compliance with health and environmental standards, and the analysis of risks associated with food manufacturing

54442    Field Practices in Processing of Animal Products

This course focuses on the practical applications in the processing of a variety of non-traditional animal products, extending beyond traditional meat and dairy products to include eggs, fish, and animal-based dietary supplements. Students will learn processing and storage techniques for animal products in general, with an emphasis on the latest methods for developing innovative products that meet market demands, such as health-enhanced products or those targeted for specific consumer groups. Additionally, the course covers the manufacturing processes of functional foods based on animal ingredients. Students will also receive training on quality assurance and the safety of animal products during various stages of production

54450    Research in Nutrition and Food Processing

In this course, the student, under the guidance of the supervising professor, will prepare a proposal for an applied research project in the field of nutrition and food manufacturing. The student will gather and analyze data, presenting the findings in the form of a scientific research report. The project will culminate in a presentation to fellow students, where the research outcomes and methodologies will be shared in a lecture-style format

54452    Nutrition Counseling and Eating Habits

This course introduces students to the concept of nutritional education and counseling and its importance to society. It explores the essential needs and primary techniques required for effective nutritional counseling. The course also examines the impact of using modern communication tools to deliver accurate nutritional information and their role in raising nutritional awareness within the local community. Furthermore, students will study the dietary habits of various communities and how these habits influence public health

54515   Food Sensory Evaluation

This course teaches students the importance of sensory attributes and physical properties of different foods and their role in food research. Students will be introduced to the concepts and theories used in food evaluation. They will learn how to prepare evaluation questionnaires and train evaluators for sensory assessments. The course will also cover the optimal conditions for conducting sensory tests and the various methods for sensory evaluation. Additionally, students will learn how to analyze sensory data statistically. Practical experiments and exercises will be conducted, allowing students to evaluate food products and complete related questionnaires

54524   Nutrigenomics

Explaining the endocrine and exocrine glands and their secretions concerning food consumption, digestion, absorption, and metabolism. Studying the nutritional genomics and the role of food in gene expression

54526    Energy Metabolism

The concept of energy, its sources, and different forms, studying energy production from nutrients and its distribution in the body, methods for measuring energy in food and its expenditure in the body, studying energy metabolism, its transformations, and storage in the body, with a focus on the common cycle of energy metabolism from nutrients. Energy requirements and the factors that affect them

54538    Food Biotechnology

The concept of biotechnology and recent developments in the field of food biotechnology. Studying the principles of fermentation, genetic engineering, cloning, and other modern biotechnological techniques in food. The uses of biotechnology in the production of genetically modified foods, enzymes, vitamins, proteins, and the treatment of food industry waste