Ph. D Food Science

Core courses

8

(13) study units

Elective courses

9

(18) study units

Comprehensive exam

1

0

Dissertation

1

(12) study units

Total

(19) courses

(31) study units + (12)   study units for Dissertation

1

AGEC 613    

Agricultural   Biostatics

3 (3+0)

2

FSN 611

Advanced   Automated Methods in Food Analysis

2 (1+2)

3

FSN 612   

Advanced   Food Chemistry

(Structure   and Function properties)

2 (1+2)

4

FSN 613

    Seminar     

1(1+0)

5

FSN 614   

Research Ethics

1(1+0)

Total

(9) study Units

1

FSN 621   

Physical   and Chemical Changes in Processed Foods

2 (2+0)

2

FSN 622     

Food   Borne Disease

1 (1+0)

3

FSN ….     

Elective Course (1)

2 (2+0)

4

FSN ….     

Elective Course (2)

2 2+0)

5

FSN ….     

Elective Course (3)

2 (2+0)

Total

(9) study Units

1

FSN ….     

Elective Course (4)

2 (2+0)

-

2

FSN ….     

Elective Course (5)

2 (2+0)

-

3

FSN ….     

Elective Course (6)

2 (2+0)

-

4

FSN 697

Thesis Proposal Preparation

One study    Unit

(15) study Units

Total

(7) study Units

1

FSN ….     

Elective Course (7)

2 (2+0)

2

FSN ….     

Elective Course (8)

2 (2+0)

3

FSN ….     

Elective Course (9)

2 (2+0)

Total

(6) study Units

1

Com 700

Comprehensive Exam

(0)

(30) study Units+ GPA (3.75)

Total

(0)

1

FSN 700

PhD. Dissertation

(12) study units

Com 700+ 697 FSN

Total

(31) study units + (12) study units for   Dissertation

1

FSN 615

Food   Toxicology

2 (2+0)

2

FSN 616

Recent   Advances in Bakery and Cereal Processing

2 (2+0)

3

FSN 617

Recent   Advances in Dairy Processing

2 (2+0)

4

FSN 618

Recent   Advances in Meat Processing

2 (2+0)

5

FSN 619

Food   Perception and Chemical Senses

2 (2+0)

6

FSN 623

Food   and Allergic Reactions

2 (2+0)

7

FSN 624

Food   Fortification

2 (2+0)

8

FSN 625

Recent   Advances in Fruits and Vegetable Processing

2 (2+0)

9

FSN 626

Functional   Food For Health

2 (2+0)

10

FSN 627

Food   Defense

2 (2+0)

11

FSN 628

Food   Hydrocolloids

2 (2+0)

12

FSN 629

Food   Additives

2 (2+0)

13

FSN 633

Food   Extrusion

2 (2+0)

14

FSN 635

Special   Topics in Food Science

2 (2+0)

15

FSN 636

Food   Nanotechnology

2 (2+0)

16

FSN 637

Food   and Chronic Diseases

2 (2+0)

17

FSN 638

Food   Risk Assessment

2 (2+0)

18

FSN 640

Food   Enzymes

2 (2+0)

19

FSN 641

Food   Fermentation

2 (2+0)

20

FSN 642

Food   Rheology

2 (2+0)

21

FSN 643

Recent   Topics in Food Safety

2 (2+0)

22

FSN 644

Food   Packaging

2 (2+0)

23

FSN 645

Development   of Food Products Advance

2 (2+0)

24

PPS 604

Postharvest   Physiology of Horticultural Crops

2 (2+0)

This   course is designed to review the students with modern techniques and   instrumentation used in analyzing and characterizing food components.

FSN 612 

Advanced   Food Chemistry

(Structure   and Function properties)

2 (1+2)

The   course will cover the structure and function of water, carbohydrates, protein,   lipids, minerals, vitamins and enzymes. In addition, color, flavor, and   additives Structure, functionality and reactions of water, carbohydrates,   proteins, lipids, vitamins, food pigments.

FSN 613

    Seminar    

1(1+0)

Prepare   and submit a research about current topics in food science.

FSN 614 

Research Ethics

1(1+0)

The   course introduces doctoral students to the key concepts, principles, debates   and legal regulations of research ethics and professional conduct. The   purpose is to enable doctoral students to correctly identify ethical risks in   research and to apply ethical constructs to individual research projects, as   well as to professional conduct. In addition, the doctoral students will gain   empowering tools and skills that will increase their ability to contribute to   the ongoing debate and development of research ethics and professional   conduct.

FSN 615

Food   Toxicology

2 (2+0)

Basic   principles of food and nutritional toxins with a focus on food ingredients   and toxins. This course will provide an overview of the absorption,   metabolism and secretion of allergy compounds and toxins from plant, animal,   fungus and seafood sources. And the role of food and nutrients in mutations   and cancers. Detoxification resulting from different treatments for different   foods. Methods, laws, regulations and systems used to assess food safety,   including food additives and environmental pollutants, pesticide residues,   fertilizers, antibiotics and food supplements.

FSN 616

Recent   Advances in Bakery and Cereal Processing

2 (2+0)

Flour   testing, industrial production, and bakery products production, baking   reactions, new technique and instruments for quality assessment storage,   baking, and new products. Problem in the industry and the methods/ ways to   solve that. 

FSN 617

Recent   Advances in Dairy Processing

2 (2+0)

The   student will know the problems of manufacturing and production in factories   producing and processing dairy products, cheese, and dairy products from a   scientific and practical perspective and the ability to understand how to put   the plan and developed the possible solutions to avoid that.

FSN 618

Recent   Advances in Meat Processing

2 (2+0)

This   course deals with the technology involved in the processing, storage and   further processing of meat, fish, and poultry. The topics covered will   include:

Key quality attributes in meat, fish and poultry   products, including color in fresh and cured products, tenderness and   juiciness.

Mechanisms responsible for tenderization, both   naturally occurring and that happened by food additives.

The importance of packaging technologies in fresh   and processed meat, fish and poultry products

Food safety and shelf-life of meat, fish and poultry   products

FSN 619

Food   Perception and Chemical Senses

2 (2+0)

Examination   of the anatomy and physiology of the chemical senses (taste, smell, and the   trigeminal senses) and how they are involved in the perception of food and   food intake. Anatomy and physiology of the sense of taste - mechanisms of   taste chemoreception and transduction; neural coding

FSN 621 

Physical   and Chemical Changes in Processed Foods

2 (2+0)

Chemical   changes of vitamins during food processing ,chemical reactions of proteins,   some aspects of the chemistry of non-enzymatic browning (Millard reaction)   ,chemical changes in natural food pigments , oxidation of lipids and   oxidation-induced changes in foods ,    principal changes in starches during food processing ,chemical changes   in flavor components during processing ,changes in pectin and cellulose   during processing ,improving the quality of foods, their stability and food   product development.

FSN 622   

Food   Borne Disease

1 (1+0)

This   course will lead the student to understand the types of chemical, physical   and biological hazards transmitted by food that cause diseases as well as the   methods, laws and mechanisms to be followed to avoid this and to ensure the   safety and freeness of food from these pathogenic pathogens.

FSN 623

Food   and Allergic Reactions

2 (2+0)

Food   allergy concept (definition and classification), incidence and prevalence of   food allergy, pathophysiology of food allergy, antibodies (definition and   structure), antibody-antigen interaction,    production of an antibody, molecular nature of food allergens (general   properties, physicochemical characteristics). Molecular and cellular nature   of the allergic response, detection of food allergens. Contamination of food   products with allergens during food manufacturing, (How the food industry and   regulatory authorities can strive to minimize the presence of ‘hidden   allergens’ in food products). Management of allergen cross-contamination.

FSN 624

Food   Fortification

2 (2+0)

Methods   and the chemo-physical changes of adding essential vitamins, minerals, and   other nutrients connect to foods to increase their nutritional value.

FSN 625

Recent   Advances in Fruits and Vegetable Processing

2 (2+0)

processed   technology, Fresh-cut Produce, Quality Parameters of Fresh-cut Fruit and   Vegetable Products, Safety Aspects of Fresh-cut Fruits and Vegetables,   Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables,   Preservative Treatments for Fresh-cut Fruits and Vegetables, Application of   Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables, storage   and handling of fresh produce. Edible coatings for fruits, Selecting edible   coatings, Gas permeation properties of edible coatings. Quality attributes of   fresh fruits and vegetables, Quality indices of fruit and vegetable juices,   Maturity and ripeness indices of fruits and vegetables, Microbiology of fresh   and processed fruits and vegetable products, Advances in byproduct   utilization.

FSN 626

Functional   Food For Health

2 (2+0)

Functional   foods are considered as those foods which are intended to be consumed as part   of the normal diet but contain bioactive substances that offer the potential   of enhanced health or reduced risk of disease. Examples of functional foods   include foods that contain specific fatty acids (e.g. omega 3) or dietary   fiber (e.g. beta glucan), or biologically active substances such as   phytochemicals or other antioxidants or probiotics with live beneficial   cultures. Consumer awareness and interest in the relationship between diet   and health has increased substantially and health is now a major driver for   market positioning of foods. The course covers the issues and challenges in   the development, evidence testing, marketing and changing regulations   controlling functional foods and nutraceutical. It will prepare students to   assist industry with exploiting this growing opportunity.

FSN 627

Food   Defense

2 (2+0)

Food   terrorism, definition, incidents; food and agricultural targets; economic,   public health, social, and political impacts; food defense planning and   prevention of food terrorism. 

FSN 628

Food   Hydrocolloids

2 (2+0)

Presents   fundamental colloidal theories in the context of food systems. Topics include   interactions between colloidal particles, stability of colloidal dispersions,   and interfacial phenomena. Recommended Background: food chemistry,   physical chemistry, college-level physics

FSN 629

Food   Additives

2 (2+0)

This   course is designed to learn and understand how food additives are formed, the   changes they make, and the significant biochemical reactions that occur. As   well as the definitions and analytical methods used to analyze food   additives. Food additives reactions. Techniques used to study, identify,   evaluate, produce and use food additives in the food industry

FSN 633

Food   Extrusion

2 (2+0)

The   course is designed to provide the student with an understanding of extrusion   technology and the ability to apply it to product development and production   through a “hands-on” approach. Major emphasis is on laboratory exercises in   which students will operate pilot scale extrusion equipment to produce   readily-recognizable commercial products such as cheese curls, breakfast   cereals, pasta, pet food, etc. Emphasis will also be placed on process and   product development, analysis, and problem- solving techniques.

This   course will cover special and emerging technologies/ processes and   innovations in any area of Food Science and Technology. Students will be   given selected readings each week.    Students are required to give oral presentation and will be subjected   to critical discussion by faculty members.

FSN 636

Food   Nanotechnology

2 (2+0)

This   course will cover the fundamentals of nanoscience and nanotechnology from   historical development, concepts, and principles to nanomaterial   manufacturing and property characterization, and the application of   nanotechnology in food science.

FSN 637

Food   and Chronic Diseases

2 (2+0)

In   this course, students will get knowledge, understanding and exploring the   role of food in the occurrence, development or reduction of many chronic   diseases. Students will learn how to obtain sources of information about   their prevention.

FSN 638

Food   Risk Assessment

2 (2+0)

Principles   of risk assessment as applied to different biological systems. And study the   effects of exposure to food hazards on the health and safety of humans,   animals and the environment. Identifying risk analysis frameworks and   regulatory decisions. Introduction to quantitative and qualitative methods   for risk identification using epidemiological analyzes, uncertainty analyzes   and other analyzes by which potential food risks can be identified.

FSN 640

Food   Enzymes

2 (2+0)

This   course will include the identification and understanding of the physical,   chemical and interactive properties of enzymes. Extraction, purification and   study of food enzymes and factors affecting enzymatic activity such as   temperature, pH, concentration of the reaction substance, enzyme   concentration and inhibitors. Explain the specialty and mechanical enzymes   work using models of important enzymes in food science, nutrition and biology

FSN 641

Food   Fermentation

2 (2+0)

Identity,   characteristics, and sources of microorganisms in food fermentations.   Metabolic activities of microorganisms and their influence on product   attributes. Interactions between microorganisms. Processing of fermented   foods. Growth, maintenance, and preservation of microbial starter cultures.

Problems   that may arise during fermentations and solutions. process engineering   aspects of the formation of biomass and products

FSN 642

Food   Rheology

2 (2+0)

Energy   in Industry: Food rheological behavior. Rheology: definitions; importance in   the food field. Rheological tests. Fundamental rheological tests. Fundamental   rheology. Rheology of suspensions of macromolecules. Rheology of the   Newtonian and non-Newtonian flow. The importance of glassy state in food   quality and texture preservation.    Application of rheology concepts (non-Newtonian fluid behavior) in   plant layout development. The texture viscosity determination in food   products

FSN 643

Recent   Topics in Food Safety

2 (2+0)

Explain   various types of food contamination and factors that contribute to foodborne   illness, Identify the characteristics of potentially hazardous foods,   Describe the dangers of foodborne illness, Identify the high risk population. Demonstrate the ability to explore and   apply proper food handling techniques that will eliminate possible foodborne   illness. Demonstrate correct procedures for receiving, preparing, serving and   storing food products, Identify food handler health problems that are a   possible threat to food safety. Demonstrate proper personal hygiene   procedures with regard to food handling; Demonstrate the ability to discuss   the importance of food safety training in the workplace.

FSN 644

Food   Packaging

2 (2+0)

Describe   the role and function of packaging materials used for a range of consumer   food needs and wants, Design   solutions to packaging problems. Relate the properties of food packages to   conversion technologies, processing and packaging technologies and user   requirements including safety, convenience and environmental issues. Measure   and evaluate the chemical, physical and mechanical properties of packages and   packaging, Analyses the principles and   practices of laminates, active packaging materials and edible films. Describe   the technology involved in the production, shaping and printing of various   packaging materials and packages. Package foods in rigid and flexible   containers.

FSN 645

Development   of Food Products Advance

2 (2+0)

 Explain product development process-models   and management .Product design and   quality; from concept to definition: approaches to modeling, design   optimization and quality assessment. Standard methods   for the assessment of sensory difference including, and methods for consumer   product testing. The development of sensory scales. Designing   for flavor: analysis and definition; developments in flavor science and   technology. Design for texture and sweetness;   hot foods, cold foods, new ingredients, advanced technologies, sugar and fat   substitution. Designing for shelf life: water   activity, preservatives, ingredient effects and new processing technologies. Designing for functionality: ingredient development,   novel foods, and legislative provisions. Skills for copying   established products available from the market place

FSN 697

Thesis Proposal Preparation

One study Unit

The   student prepares the research plan for the PhD. Dissertation

Com 700

Comprehensive Exam

(0)

Students   are required to sit for comprehensive written and oral examination administered   by the department and in accordance with King Saud University rules and   regulations.         

FSN 700

PhD. Dissertation

(12) study units

The   student prepares a dissertation that is original and innovative in one of the   fields of food science

PPS 604

Postharvest   Physiology of Horticultural Crops

2 (2+0)

This   course focus on the physiological changes associated with storage of   important horticultural crops. Post-harvest biology. Quality factors.   Post-harvest systems. Preparation for horticulture crop market and storage.   Cooling horticulture commodities. Package of horticulture crops. Post-harvest   physiological decay and diseases.