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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

 

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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).

 

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.

 

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..

 

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..

 

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.

 

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.

 

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..

 

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).

 

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.

 

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.

 

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.

 

FSN 381: Nutritional Consultations                                                                 1(1+0)

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

 

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.

 

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.

 

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..

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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..

 

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.

 

FSN 477: Micronutrients                                                                         2(2+0)

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

 

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.

 

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.