You are here

NEW PROPOSED UNDER GRADUATE PROGRAM (B.Sc.)

Curriculum for Food Science and Human Nutrition Program

Courses List

 First:

 1-    Preparatory Year Courses  (31hrs)

Code No.

Course Name

Credit hrs.

ENGL 140

English Language 1

8

MATH 140

Mathematics 1

2

CSK 140

Communication Skills

2

TEC 140

Computer Skills & Information Tech.

3

ENGL 150

English Language 2

8

MATH 150

Mathematics 2 (calculus)

3

LTS 140

Learning, Thinking and Research Skills

3

CHS 140

Health and Fitness

2

 

Total

31

 

 
Second :

2-    University Requirements 

Code No.

Course Name

Credit hrs

IC 101

Introductory Islamic Culture

2

IC 102

Islam and Community Structure

2

IC 103

Economic System of Islam

2

IC 104

Principles of Political System in Islam

2

 

Total

8

 

 
Third: College Requirements:

 Basic science Courses (16 hrs)

Code No.

Course Name

Credit hrs.

prerequisite

BOT 102

General Botany

3(2+1)

none

ZOO 103

Principles of Zoology

3(2+1)

none

CHEM 103

General Chemistry (1)

3(3+0)

none

CHEM 104

General Chemistry Lab.

1(0+1)

none

PHYS 101

General Physics - 1

4(3+1)

none

STAT 106

Bio Statistics

2(1+1)

none

 

Total

16

 

 

 

Fourth: Obligatory Requirement for Specialization

1- Basic Obligatory science Courses (10 hrs)

Code No.

Course Name

Credit hrs.

prerequisite

CHEM 108-1

Introductory Organic Chemistry

4(3+1)

none

BCH 101

General Biochemistry

4(3+1)

none

331 ZOO

Physiology -1-

2(1+1)

103 ZOO

 

Total

10

 

 

 

2- Courses from College Departments and University: (12 hrs)

Code No.

Course Name

Credit hrs.

prerequisite

PPS 105

Plant Production Systems

2(2+0)

none

ANPR 105

Animal Production Systems

2(2+0)

none

AGEC 201

Principles of Agricultural Economics

2(2+0)

none

PLPT 211

Agricultural Microbiology

3(2+1)

none

CHS 470

Nutrition and Disease

3(3+0)

FSN 206

 

Total

12

 

 

  

  1. Department  Obligatory Courses (29 hrs):

Code No.

Course Name

Credit hrs.

prerequisite

FSN 202

Principles of Food Science

2(2+0)

none

FSN 206

Principles of Human Nutrition

2(2+0)

BOC 101

FSN 315

Nutritional Biochemistry

3(3+0)

FSN 206

FSN 316

Food Chemistry

3(3+0)

BOC101

FSN 317

Food Analysis

3(1+2)

FSN 316

FSN 322

Food Microbiology

3(2+1)

PLPT 211

FSN 325

Sanitation and Food Safety

2(2+0)

FSN 322

FSN 352

Food Processing and Preservation

3(2+1)

FSN 322

FSN 361

Nutrition during the Life Cycle

2(2+0)

FSN 206

FSN 372

Assessment of Nutritional Status

2(1+1)

FSN 206

FSN 375

Diets Planning

3(3+0)

FSN 206

FSN 381

Nutritional Consultations

1(1+0)

FSN 206

 

Total

29

 

 

  

Fifth –Obligatory Courses from the dept. and other Departments

A-Supporting Courses for Cooperative Learning in Food Science Fields (17Hrs)

Code No.

Course Name

Credit hrs.

prerequisite

FSN 433

Dairy Science and Technology

4(2+2)

FSN 202

FSN 435

Dates Science and Technology

2(2+0)

FSN 202

FSN 437

Cereal Science and Technology

4(2+2)

FSN 202

FSN 439

Meat Science and Technology

4(2+2)

FSN 202

AGEN320

Food Process Engineering Principles

3(2+1)

PHYS 101

 

Total

17

 

 

  
B- Supporting Courses for Cooperative Learning in Human Nutrition Fields (17Hrs)

Code No.

Course Name

Credit hrs.

prerequisite

FSN 472

Nutrition in Developing Countries

2(2+0)

FSN 206

FSN 477

Micronutrients

2(2+0)

FSN 315

FSN  465

Applied Nutrition

3(3+0)

FSN 206

FSN 481

Selected Topics in Food and Nutrition

2(2+0)

FSN 202 +

FSN 206

BCH 376

Analysis of Biological Fluids

3(2+1)

101 BCH

SOC 463

Medical Social Work

2(2+0)

none

ADM 101

Principles of public Management

3(3+0)

none

 

Total

17

 

 

 
A-   Cooperative Learning

FSN 400 (Cooperative Learning 12Hrs)

Code No.

Course Name

Credit hrs.

prerequisite

FSN 410

Computer Applications in Nutrition

1(0+1)

FSN 206

FSN 420

Food Biotechnology

2(2+0)

FSN 202 +

FSN 322

FSN  422

Food Service

2(2+0)

FSN 325

FSN 456

Quality Control and sensory Evaluation of Foods

2(1+1)

FSN 106 +

FSN 202

FSN 464

Community Nutrition

3(2+1)

FSN 206

FSN 495

Special Studies

2(0+2)

none

 ZOO 333

Physiology-2-

3(2+1)

ZOO 331

 

 


Courses Plan

Level 3                                                                                          Level 4

Credit hrs

Course Name

Code No

 

Credit hrs

Course Name

Code No

2 (2+0)

 

3 (3+0)

3 (2+1)

3 (2+1)

3 (3+0)

1 (0+1)

2(2+0)

Islam and Community Structure

Food Chemistry

Principles of Zoology

Agricultural Microbiology

General Chemistry (1)

General Chemistry Lab

Principles of Human Nutrition

 

102 IC

 

316 FSN

103 ZOO

211 PLPT

103 CHEM

104 CHEM

206 FSN

 

2 (2+0)

 

4 (3+1)

3 (2+1)

2 (2+0)

 

4 (3+1)

2 (2+0)

 

2 (2+0)

Introductory Islamic Culture

General Physics (1)

General Botany

Principles of Agricultural Economics

General Biochemistry

Principles of Food Science

Bio Statistics

101 IC

 

101 PHYS

102 BOT

201 AGEC

 

101 BCH

202 FSN

 

106 STAT

 

 

 

 

17

Total

 

19

Total

 

Level 5                                                                                      Level 6

 

Credit hrs

Course Name

Code No

 

Credit hrs

Course Name

Code No

2(2+0)

3(2+1)

 

2(2+0)

2(1+1)

1(1+0)

3(3+0)

3(3+0)

2(2+0)

Sanitation and Food Safety

Food Processing and Preservation

Nutrition during the Life Cycle

Assessment of Nutritional Status

Nutritional Consultations

Diets Planning

Nutrition and Disease

Plant Production Systems

325 FSN

352 FSN

 

361 FSN

372 FSN

381 FSN

375 FSN

 470 CHS

 105 PPS

 

2 (2+0)

 

4 (3+1)

 

2(1+1)

3(3+0)

3 (1+2)

3 (2+1)

2(2+0)

 Economic System of Islam

Introductory Organic Chemistry

Physiology-1-

Nutritional Biochemistry

Food Analysis

Food Microbiology

Introduction to Animal Production Systems

103 IC

 

108-1 BOC

 

331 ZOO

315 FSN

317 FSN

322 FSN

105 ANPR

 

 

 

 

18

Total

 

19

Total

 

Supporting Courses for Cooperative Learning in Food Science Fields

Level 7                                                                              Level 8

                                                                                 

Credit hrs

Course Name

Code No

 

Credit hrs

Course Name

Code No

4(2+2)

2(2+0)

4(2+2)

4(2+2)

2(2+0)

 

3(2+1)

Dairy Science and Technology

Dates Science and Technology

Cereal Science and Technology

Meat Science and Technology

Principles of Political System in Islam

Food Process Engineering Principles

433 FSN

435 FSN

437 FSN

439 FSN

104 IC

 

320  AGEN

 

 

12

 

 

3(2+1)

1(0+1)

2(2+0)

2(2+0)

2(1+1)

 

2(0+2)

3(2+1)

Cooperative Learning

OR Cooperative Learning alternative 12 hrs from:

Community Nutrition

Computer Applications in Nutrition

Food Biotechnology

Food Service

Quality Control and sensory Evaluation of Foods

Special Studies

Physiology-2

400 FSN

 

 

464 FSN

410 FSN

420 FSN

422 FSN

456 FSN

 

495 FSN

333 ZOO

 

 

 

 

17

Total

 

12

Total

 

  

Supporting Courses for Cooperative Learning in Human Nutrition Fields

 Level 8

                                                                     

Credit hrs

Course Name

Code No

 

3(3+0)

2(2+0)

 

2(2+0)

2(2+0)

 

2(2+0)

 

3(2+1)

2(2+0)

3(3+0)

Applied Nutrition

Nutrition in Developing Countries

Micronutrients

Selected Topics in Food and Nutrition

Principles of Political System in Islam

Analysis of Biological Fluids

Medical Social Work

Principles of public Management

465 FSN

472 FSN

 

477 FSN

481 FSN

 

104 IC

 

376 BCH

463 SOC

101 ADM

 
 
 
 
 

17

Total

 

 


Courses Description

Curriculum for Food Science and Human Nutrition Program

 

FSN 202 : 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).

Prerequisite:   None

 

FSN 206:  Principles of Human 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.

Prerequisite:                  BCH 101

 

FSN 315: 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..

Prerequisite:                  FSN 206

 

FSN 316: 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..

Prerequisite:                  BCH 101

 

FSN 317: 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.

Prerequisite:                            FSN 316

 

FSN 322: Food Microbiology                                                                   3(2+1)

 Important microbial groups (bacteria, molds and yeasts) in food – Factors affecting the microbial activities in food – Microbial spoilage of food and its indicators –Controlling microorganisms in food – Microbiology of different food products _ Pathogens and food borne diseases.

Prerequisite:                                        PLPT 211

 

FSN 325: 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 food borne diseases epidemiology..

Prerequisite:                  FSN 322

 

FSN 352: Food Preservation and Processing             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).

Prerequisite:                              FSN 322

 

FSN 361:  Nutrition During 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.

Prerequisite:                  FSN 206

 

FSN 372: 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.

Prerequisite:                  FSN 206

 

FSN 375: Diets Planning                                                                          3(3+0)

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.

Prerequisite:                  FSN 206

 

FSN 381: Nutritional Consultations                                                                 1(1+0)

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

Prerequisite:                  FSN 206

 

FSN 400: Cooperative Learning                                                             12(0+12) 

The student shall work continually for 27 weeks at a food establishment which he selected with the approval of the department. The student will be evaluated by the training supervisor and the academic advisor on the bases of his abidance to the training program and schedule and the reports he submit during training and on the  final training report presentation and discussion.

Prerequisite:                              To finish 102 Credit hrs.

 

FSN 410: 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.

Prerequisite:                              FSN 206

 

FSN 420: 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..

Prerequisite:                              FSC 202 + 322 FSN

 

FSN 422: 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.

Prerequisite:                              FSN 325

 

FSN 433: 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.

Prerequisite:                              FSN 202

 

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

Kingdom production of dates – Stages of dates ripening – Nutritional components of dates – Physical and chemical properties of dates – Processing of dates – date products – date in other food products – dates by products.

Prerequisite:                              FSN 202

 

FSN 437: 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.

Prerequisite:                               FSN 202

 

FSN 439: 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.

Prerequisite:                              FSN 202

 

FSN 456: 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.

Prerequisite:                              FSN 202 + 106 STAT

 

FSN 464:  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.

Prerequisite:                              FSN 206

 

FSC 465: Applied Nutrition                                                                      3(3+0)

Study and evaluation of food habits - Nutrition education – Malnutrition diseases – In field nutritional Studies- Nutrition of  athletes and vegetarians..

Prerequisite:                              FSN 206

 

FSN 472 : Nutrition in Developing Countries                                            2(2+0)

Identification and quantitative assessment of malnutrition in developing countries – Social, political, economic, and geographic ecology of malnutrition and its impact on health – Protein –energy malnutrition – Vitamin and mineral deficiencies – Intervention organizations, programs, and efforts.

Prerequisite:                          FSN 206

 

FSN 477: Micronutrients                                                                         2(2+0)

Vitamins and minerals : Food sources – Bioavailability – physiological functions – Diseases associated with deficiency of vitamins and minerals – toxicity.

Prerequisite:                          FSN 315

 

FSN 481: 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.

Prerequisite:                          FSN 202 + FSN 206

 

FSN 495: 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.

Prerequisite:                          NONE

 
SEO keyword: 
NEW PROPOSED UNDER GRADUATE PROGRAM (B.Sc.)