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 |
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.