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)