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B.Sc. DEGREE (BOYS)

Undergraduate Programs:
Food Sciences and Human Nutrition (Male Students) 

 

Courses List
 Course No  Title  Cr. Hrs.
 FSN 103 Basic Principles in Food and Nutrition   2(2+0)
 FSN 202 Principles of Food Sciences  2(2+0)
 FSN 206 Principles of Humans Nutrition  2(2+0)
 FSN 315 Nutritional Biochemistry  3(3+0)
 FSN 316 Food Chemistry  3(3+0)
 FSN 317 Food Analysis  3(1+2)
 FSN 322 Food Microbiology  3(2+1)
 FSN 325 Sanitation and Food Safety  2(2+0)
 FSN 352 Food Processing and Preservation  3(2+1)
 FSN 361 Nutrition during the Life Cycle   2(2+0)
 FSN 372 Assessment of Nutritional Status  2(1+1)
 FSN 375 Diets Planning  3(2+1)
 FSN 381 Nutritional Consultations  1(0+1)
 FSN 410 Computer Applications in Nutrition  1(0+1)
 FSN 420 Food Biotechnology  2(2+0)
 FSN 422 Food Service  2(2+0)
 FSN 433 Dairy Science and Technology  4(2+2)
 FSN 435 Dates Science and Technology  2(2+0)
 FSN 437 Cereal Science and Technology  4(2+2)
 FSN 439 Meat Science and Technology  4(2+2)
 FSN 456 Quality Control and sensory Evaluation of Foods  2(1+1)
 FSN 464 Community Nutrition  3(3+0)
 FSN 470 Nutrition and Diseases  3(3+0)
 FSN 481 Selected Topics in Food and Nutrition  2(2+0)
 FSN 495 Special Studies  2(0+2)

Courses Plan

 

Level -1

Code & No.

Course Title

Credits

IC 101

Introduction to Islamic Culture

2

PHYS 101

General Physics -1

4

MATH 103

General Mathematics -1

3

BOI 101

General Botany

4

SOSC 103

Introduction to Environmental Science

2

AGEXT 104

Introduction to Agriculture

2

Total

17

 

 Level - 2

Code & No.

Course Title

Credits

ARAB 101

Language Skills

2

CHEM 101

General Chemistry (1)

4

IC 102

Islam And The Construction of Society

2

PPS 105

Plant Production Systems

2

FSN 103

Basic Concepts in Food and Nutrition

2

ENG 101

English Language for Agriculture and Education

3

STAT 122

Applied Statistics (1)

3

Total

18

 

Level - 3

 Code & No.

Course Title

Credits

IC 103

The Islamic Economics System

2

ANP 105

Animal Production Systems

2

ARAB 103

Expository Writing

2

ZOO 102

Introductory general Zoology

4

AGEXT 203

Communication Skills

2

SOSC 201

Fundamental of Soil Science

3

AG EC 201

Principles of Agricultural Economics

2

CT 102

Introduction to Computer for Agriculture

2

Total

19

 

 Level - 4

Code & No.

Course Title

Credits

IC 104

Political System in Islam

2

BCH 101

General Biochemistry

4

FSN 202

Principles of Food Sciences

2

FSN 206

Principles of Human Nutrition

2

CHEM 1081

Introduction OF Organic Chemistry

4

PLPT 211

Agricultural Microbiology

3

Total

17

 

 Level - 5

 

Code & No.

Course Title

Credits

ZOO 331

Physiology (1)

3

FSN 315

Nutritional Biochemistry

3

FSN 316

Food Chemistry

3

FSN 322

Food Microbiology

3

FSN 361

Nutrition During the Life Cycle

2

FSN 464

Community Nutrition

3

CHEM 2511

 Analytical Chemistry

3

Total

20

 

 Level - 6

 

Code & No.

Course Title

Credits

FSN 317

Food Analysis

3

FSN 325

Sanitation and Food safety

2

FSN 352

Food Processing and Preservation

3

FSN 372

Assessment of Nutritional Status

2

FSN 375

Diet Planning

3

FSN 456

Quality Control and Sensory Evaluation of  Food

2

CHS 470

Nutrition and diseases 

3

Total

18

 

 

Level - 7 

Code & No.

Course Title

Credits

FSN 400

Cooperative Training

12

Total

12

 

OR 

Level - 7

Code & No.

Course Title

Credits

FSN 410

Computer Applications in Nutrition

1

FSN 420

Food Biotechnology

2

FSN 481

Selected Topics in Food and Nutrition

2

FSN 495

Special Studies

2

FSN 435

Date Science and Technology

2

ZOO 333

Physiology (2)

3

Total

12

 

 

Level - 8

Code & No.

Course Title

Credits

FSN 381

Nutrition Consultation

1

FSN 422

Food Services

2

FSN 433

Dairy Science and Technology

4

FSN 437

Cereal Science and Technology

4

FSN 439

Meat Science and Technology

4

AGENG 320

Fundamentals of Food Process Engineering

3

Total

18


 
Courses Description
 

103 FSN Basic Principles in Food and Nutrition                                           2(2+0)

Importance of food- Macro- and micronutrient components of food- criteria used for food control- Safety and wholesomeness of food- Agencies regulating food and nutrition in the Kingdom- some of malnutrition diseases – importance of breast feeding- food guidelines.

202   FSN  Principles of Food Sciences                                      2(2+0)

Overview of food –Nutritional status in the Kingdom and worldwide – Food Groups (milk- meat, legumes and eggs – vegetables – fruits – cereals and bread products) – Physical, chemical and microbial spoilage of foods – introduction to food preservation – Food commodities (milk and dairy products, vegetables and fruits, cereals, meats, lipids and sugars).

206  FSN  Principles of Humans Nutrition                              2(2+0)

Introduction to the science of nutrition – Nutrients ( carbohydrate, proteins, lipids, vitamins, minerals and water) – Functions, sources and body needs of nutrients – balanced diet – Digestion, absorption and metabolism of macronutrients – food energy and its determination and estimation of body energy needs – Malnutrition diseases.

315  FSN  Nutritional Biochemistry                                        3(3+0)

Metabolisms of carbohydrates, lipids and protein – Integration and regulation of metabolism – Roles of vitamins in metabolism ( B1, B2, niacin,B6 and pantothenic acid ) – Metabolism of vitamins and minerals.

316  FSN  Food Chemistry                                                     3(3+0)

Physical, chemical and functional properties of water, carbohydrates, proteins and lipids in foods – The roles of enzymes and food additives in foods – chemical changes and integrations among principle components of foods during handling and production processes – Physical, chemical and stability of vitamins and pigments – Chemical reactions in food such as browning reactions and lipid oxidation.

317  FSN  Food Analysis                                                        3(1+2)

Methods of sampling and handling of samples for analysis – preparation of standard solutions – Preparation of buffer solutions – Method of titration                                                - Determination of moisture, ash, fat, fibers, protein and sugars – Spectrophotometry and chromatography and their applications in foods analysis.

322  FSN  Food Microbiology                                                 3(2+1)

Microbial groups ( bacteria, molds and yeasts ) important in foods – Factors affecting microbial growth in foods ( intrinsic and extrinsic parameters) – Microbial spoilage characteristics of foods – Methods of controlling microorganisms in foods ( physical, chemical and biological methods) – Microbiology of different food commodities and food infection and poisoning -  Dairy microbiology ( contamination – starter cultures ) – Pathogenic microorganisms.

325  FSN  Sanitation and Food Safety                                     2(2+0)

Health hazards ( biological, chemical , physical) associated with foods – Food premises sanitation – Cleaning and sanitation of food premises – water in food premises – Liquid and solid wastes management and treatment in food premises – Insects and rodents management at the food establishments – Food inspection systems ( role of inspection in food quality and safety, food inspection planning, good manufacturing practicing and good hygienic practicing , hazards analysis and critical control points) – Introductory foodborne diseases epidemiology.

352  FSN  Food Processing and Preservation                           3(2+1)

Technologies of preservation and processing and the relationship between them – Preparation of animal and plant raw materials for the methods of preservations ( refrigeration, freezing , thermal processing) and processing preservation ( canning, pickling, salting, smoking, concentration ) and methods of processing ( modified processing, extraction, drying ) and nontraditional methods of processing ( food irradiation) – Development of new products –  traditional and innovative packaging systems ( smart packaging).

361  FSN  Nutrition during the Life Cycle                              2(2+0)

Nutrition during pregnancy – Nutrition during lactation – Nutrition of infants – Nutrition of preschool children – Nutrition of school children – Nutrition of adolescents – Nutrition of adults –  Nutrition of  the elderly.

372  FSN  Assessment of Nutritional Status                            2(1+1)

Introduction to nutritional assessment – Anthropometric methods – Biochemical methods – Clinical methods - dietary intake methods –assessment of body composition – assessment of vitamins status – assessment of minerals status – assessment of macronutrients status.

375  FSN  Diets Planning                                                          3(2+1)

Dietary standards –Food composition tables and their use –Adequate diet – Use of food exchange system and food groups for planning  adequate diet – Estimation of human energy requirements – methods of evaluating diet and nutritional status – Diet planning  applications .
 
381  FSN  Nutritional Consultations                                            1(0+1)

The course introduces applied components of nutrition counseling practice and related counseling theories. Basic communication skills development.

410  FSN  Computer Applications in Nutrition                         1(0+1)

Applications of computer programs on human nutrition – Use of  nutritional programs on diet planning, nutritional calculations and food tables – Applications of computer on nutrition researches.

420  FSN  Food Biotechnology                                                  2(2+0)

Overview of biotechnology and its historical development – Principles and procedures  of biotechnology and its  applications in food processing – Industrial fermentations – Types of  bioreactor – Use food processing wastes in production of materials of economic value – Enzymes and food processing – New topics in foods biotechnology.

422  FSN  Food Service                                                           2(2+0)

Types and management of food service systems – Designing the food service systems and preparation of food menus and the factors affecting that – Economical and nutritional basis of food selection –Scientific and technical considerations of meal preparation and serving.

433  FSN  Dairy Science and Technology                                 4(2+2)

Composition and properties of milk - Factors influencing the composition of milk -Sanitary practices in milk production - Changes in milk during storage and processing - Processing of pasteurized and long life milk - Cultures and their preparation -Processing of fermented dairy products - Processing of recombined dairy products -Processing of milk fat products, concentrated and dry milk products - Processing frozen desserts.

435  FSN  Dates Science and Technology                                 2(2+0)

Kingdom production of dates – Stages of date ripening – Nutritional components of dates – Physical and chemical properties of dates – Engineering characteristics – Complementary processing ( sorting, washing, sterilizing, packing, storing, freezing and drying) – date products –Dates in other food products –Dates by products.

437  FSN  Cereal Science and Technology                               4(2+2)

Cereal classification according to type and use – Grain storage and pre-processing- Grain dry milling – Rice and rice processing – Pasta : wheat durum products like Macaroni and spaghetti – Grain wet milling : starch , gluten and syrup – Grain flour and flour processing -  Biscuit and cake production – Breakfast cereals production.

439  FSN  Meat Science and Technology                               4(2+2)

The economic and nutritional values of meat and meat products – Slaughterhouse and its importance – Meat carcasses(major cuts and chemical composition)- Structure and functions of meat muscle- postmortem changes in meat muscles- Factors affecting meat palatability- meat type identification- poultry slaughter and processing- Chemical and physical characteristics of fish – meat, poultry and fish preservation and storage- meat and fish processed products (cured meat products, sausages, smoked meat, dried meat, canned meat, canned fish, smoked fish and dried fish products)- Meat, poultry and fish by-products.

456  FSN  Quality Control and sensory Evaluation of Foods      2(1+1)

Introduction to quality control - Quality aspects and their measurement - Food regulation in the Kingdom -  Quality management systems - ISO 9000 standards - Statistical quality control methods - Sensory attributes - Purpose and applications of sensory evaluation in food - Quantitative overall and attribute difference tests - Affective tests (consumer tests ) -  Descriptive analysis methods.

464  FSN  Community Nutrition                                             3(3+0)

General principles in community nutrition – Designing , executing and evaluating community nutrition programs – Nutritional intervention – food information– Programs of group nutrition – Roles of local and international  organizations in community nutrition.

470  Nutrition and Diseases                                                    3(3+0)

Nutrition in the states of obesity, diabetes, diseases of digestive and renal systems, disorder of fat metabolism, cardiovascular diseases and hypertension.

481  FSN  Selected Topics in Food and Nutrition                      2(2+0)

Selected topics in the current knowledge of the different aspects of food and human nutrition from scientific periodicals in English language.

495  FSN  Special Studies                                                      2(0+2)

Student select with the agreement of one of the staff member study  subject in one area of  food  and nutrition – Student will be evaluated on the basis of his effort in executing , writing and discussion of the report.

 

 

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