M.Sc. DEGREE (FOOD SCIENCE)
Master of Science in Food Science (Male)
Courses Plan
Level -1
Code & No. |
Course Title |
Credits |
501 FSN |
Advanced Food Chemistry |
3 |
521 FSN |
Advanced Food Microbiology |
3 |
518 AGEC |
Design and Analysis of Agricultural experiment |
3 |
Total |
9 |
Level - 2
Code & No. |
Course Title |
Credits |
502 FSN |
Advanced Food Analysis |
2 |
556 FSN |
Edible Lipids |
2 |
055 ENGL |
English Language |
6 |
Total |
10 |
Level - 3
Code & No. |
Course Title |
Credits |
522 FSN |
Food Safety |
2 |
527 FSN |
Thermal Processing of Foods |
2 |
531 FSN |
Chemistry and Technology of Dairy |
2 |
534 FSN |
Chemistry and Technology of Cereals |
2 |
595 FSN |
Seminar |
1 |
Total |
9 |
Level - 4
Code & No. |
Course Title |
Credits |
524 FSN |
Food Biotechnology |
2 |
537 FSN |
Meat Science |
2 |
538 FSN |
New Food Products Development and Food Sensory Evaluation |
2 |
Total |
6 |
Level - 5
Code & No. |
Course Title |
Credits |
600 FSN |
Thesis |
6 |
Total |
6 |
501 FSN Advanced Food Chemistry 3(2+1)
Physical and functional properties, as well as, the chemical composition of macronutrients, (carbohydrates, fats and proteins) - Chemistry of additives, flavoring and coloring agents - Effect of processing on the functional and nutritional value of nutrients.
502 FSN Advanced Food Analysis 2(1+1)
Methods of extraction and purification of components - Electrophoresis, gas chromatography, high performance liquid chromatography (HPLC) - Advanced methods for protein separation and amino acid analysis - Use of biological experiments in food analysis.
521 FSN Advanced Food Microbiology 3(2+1)
Physiology of food microorganisms - Effect of environmental conditions and compositional factors on food microorganisms - Sporulation and the role of spores in food spoilage - Microbial toxins in food - Classification of food microorganisms - Recent methods for the detection and the identification of food microorganisms.
522 FSN Food Safety 2(2+0)
Toxicants occurring in foods: from plants, animals, chemical and microbial sources - Effects of preparation, handling and processing on food safety - Mechanisms of food poisoning - Methods for assessment food safety – Food borne diseases.
524 FSN Food Biotechnology 2(1+1)
Fermentation biochemistry - Technology of enhancing growth of microorganisms - Biological reactors - Kinetics of biotechnology - Enzymes and immobilized microbial cells - Use of biotechnology in the production of biomasses and biological materials - Use of biotechnology in waste treatment and disposal - Advances in biotechnology.
527 FSN Thermal Processing of Foods 2(1+1)
Different methods of heat treatment - Heat resistance and ways of measuring it - Heat penetration curves - Estimation of destruction due to sterilization and pasteurization - Estimation of the rate of different nutrients losses during heat treatments - Effect of heat treatment on the nutritional value and the specifications of food products.
531 FSN Chemistry and Technology of Dairy 2(1+1)
Chemical composition of milk and its physical characteristics - Effects of processing on the composition of milk and its properties - Technological developments in the manufacture of traditional and new milk products.
534 FSN Chemistry and Technology of Cereals 2(1+1)
Detailed study on cereal components and their rule in physical, chemical, rheological and quality of bakery products - Pin milling - Air classification - Advanced studies in the manufacture of cereals products.
537 FSN Meat Science 2(1+1)
Muscles and related tissues - Postmortem changes and their effect on meat properties - Muscle components and their functional properties - Effect of processing on the functional properties of muscle components - Recent technological advances in red meat, poultry and fish processing.
538 FSN New Food Products Development and Food Sensory Evaluation 2(1+1)
Formulation of new products - Utilization of non-conventional sources of raw materials - Collection and evaluation of concepts - Development stages - Sensory evaluation methods - Training - Statistical method for sensory evaluation.
556 FSN Edible Lipids 2(1+1)
Evaluation of different sources of fats - Physical and chemical changes that take place during different stages of processing - Recent trends in production technology of milk analogues - Fats and health inter-relationship.
595 FSN Seminar 1(1+0)
The students will present a report on a selected topic in the field of food science under the supervision of a member of the teaching staff who is responsible for that particular field of study.
600 FSN Thesis 6(0+6)