2 (2+0)

FSN 202: Principles of Food Science

Overview of food and nutritional status in the Saudi Arabia, Carbohydrates, Fats, Proteins, Vitamins, Minerals, Dairy products, Meat and eggs, Legumes and cereals, Fruits and vegetables, Food spoilage, Food preservation, Food additives.

2 (2+0)

FSN 206: Principles of Human Nutrition

Introduction to the science of nutrition and its importance, Carbohydrates, Proteins, Lipids, Vitamins, Minerals and water, Energy, Food groups and Balanced diets.

3 (3+0)

FSN 315: Nutritional Biochemistry

Introduction: Animal cell, Human digestive system, introduction to enzymology. Carbohydrate’s metabolism: Carbohydrate’s structure, glycolysis, kreb's cycle, glycogen, pentose phosphate pathway, gluconeogenesis, dietary fibers. Fat metabolism: Structure of fatty acids, -oxidation pathway, fatty acids synthesis, ketone bodies, cholesterol biosynthesis. Energy metabolism biological oxidation, oxidative phosphorylation. Revision and first mid-term exam Protein metabolism: structure of proteins and amino acids, fate of dietary protein, breakdown of amino acids, urea cycle, DNA and RNA structure, genetic code, protein synthesis, evaluation of protein quality. Mineral metabolism: physiological and biochemical functions of macro and micro-minerals, electrolytes, metabolism of calcium, phosphorus, iron, zinc, selenium. Vitamin metabolism: physiological and biochemical functions of water-soluble and fat-soluble vitamins, role of vitamins (B) in energy metabolism, chemical structure of fat-soluble vitamins. Revision and second mid-term exam.

3 (3+0)

FSN 316: Food Chemistry

Introduction to course, History and Definition of food chemistryو Water in Foods, Food Carbohydrates, Food Proteins, Food Enzymes, Food Lipids, Oils and Fats Sources in Foods, Processing Technology of Vegetable Oils, Browning Reactions in Foods.

3 (1+2)

FSN 317: Food Analysis

Methods of Sampling, handling, Pooling and analyzing statistically, Preparation of standard solutions and use of Titration, Determination of Moisture and Ash, Determination of Protein by Kjehldahl method, Determination of Sugars by Conventional and HPLC method, Additive or Adulteration of additive (Nitrite) in meat samples, Spectrometer and use of Spectrometer, Chromatography and its applications, Browning Reactions in Foods.

3 (2+1)

FSN 322: Food Microbiology

LECTURES: Introduction and historical background, Important microbial groups in foods (bacteria, fungi, viruses), Factors affecting microbial survival in food, Microbial spoilage of food, Controlling microorganisms in food (physical, chemical, biological, ….), Microbial food poisoning. LABORATORY: Stains, Enumeration, Identification, Application (food samples), General skill in food microbiology (isolation, identification with different assays).

2 (2+0)

FSN 325: Sanitation and Food Safety 

Sanitation and food safety concept, Definition of health hazards related to food, Basic principles of food safety, Microbial hazards, Cleaning and disinfection in food establishments, Health requirements Building( Location, Walls, Floors, Lighting,…etc. ), Equipment’s, Workers (personal hygiene, health certificates….etc.,), Water in food establishments, Pests in food establishments, Waste treatment process in food establishments, Health inspection in food establishments, Investigate cases of food poisoning, HACCP System Application in Food Establishments.

2 (1+1)

FSN 351: Food preservation

Introduction Food, Spoilage, preservation methods, Refrigeration, Freezing, Dehydration, Canning Irradiation, Food additives, other food preservation methods.

3 (3+0)

FSN 360: Nutrition during the stages of life

Nutrition Basic, Preconception Nutrition, Nutrition during pregnancy, Nutrition during lactation, Infant nutrition, Toddler and preschool nutrition, Child and pre-adolescent, Adolescent Nutrition, Adult Nutrition, Elderly Nutrition.

3 (1+2)

FSN 373: Assessment of nutritional status

Introduction to course Definition of community and population groups to be assessed Selection of the assessment method and level of data available or demanded, validity and value of method chosen. Reference data needed, availability it's quality, suitability and relevance and it's use and comparison with survey and assessment result Major nutritional assessment, approaches (method) which are summarized by the mnemonic (ABCD) (i.e.  anthropometric measurement, biochemical or lab. test. clinical or physical, indicators and dietary assessment. Dietary survey.

3 (2+1)

FSN 419: FOOD BIOTECHNOLOGY

Overview and introduction about the biotechnology: General definitions, What is the biotechnology? Benefits of biotechnology, Basic biotechnological tools. Types and importance of biotechnology in different fields: crops improvement, animal production, food industry development, medicine, environment, inputs and outputs of biotechnology. Principles of biotechnology: Genetic materials (DNA & RNA), Structure and function of DNA and RNA, Central dogma (transcription and translation), Mutations. Polymerase chain reaction (PCR): Types of PCR, PCR protocols, Instructions for primer designing, Analysis of PCR products, Recombinant DNA Technology: Restriction enzymes, Vectors, Hosts, Cloning methods analysis of the clones. Applications of the biotechnology in Food: Utilization of PCR in Foods, Role of food biotechnology in food industry improvement, Genetic improvement of microbial strains used in food. Food fermentations: Batch and continuous fermentations, Genetic improvement of microbial strains used in food fermentations (Yeast and Lactic acid bacteria). Bioreactors: Definition of bioreactors -  Components of bioreactor, Systems of fermentation. Genetic improvement of microbial strains used for production of: Enzymes used in food and related applications, Organic acids and sweeteners, Amino acids and flavors, Vitamins and pigments. Application of biotechnological tools to assess: Authenticity, safety and quality of food and related products. Bacterial biomass: Single cell protein and single cell oil Genetically modified foods, Definition of GM food, Safety of GM foods, Labeling of GM foods.

3 (1+2)

FSN 436: Cereal Science and Technology

Nutritional, Technological and Commercial Importance of cereals, Grain classification, type and quality, Grain pre-processing and storage, Dry milling, Wet milling, Pasta, Flour quality evaluation and bread production, Breakfast Cereals and other bakery products.

2 (2+0)

FSN 422: FOOD SERVICE

Introduction and historical background to food service industry -Food service operations (system concept and approach, characteristic of open systems and foodservice systems models, Types of foodservices (Features, advantages and disadvantages of the four major types, The menu -Trends, presentation, pattern, and structure Planning, development and implementation. -Purchasing -Market classification and regulation, ethics in purchasing, types and methods of purchasing procedures -Receiving, storage and inventory -Receiving process, dry and cold storage, inventory, record and control. Production management: -Forecasting, quantity to produce, and scheduling -Ingredient, quantity food production and quality control -Production standard and labour control -Delivery and Service: Methods of delivery and service, style of service, equipment -Needed and factors affecting choice of delivery. Sanitation and safety -Microbiology and food, sanitation standards -Worker safety, safety programs and customer protection. -Managements of foodservice system: -Management process, types and roles of managers -Management skills and functions. -Marketing food service: -Marketing concept and management, Service and strategic marketing.

4 (2+2)

FSN 433:  Dairy Science and Technology

Composition of milk and factors influencing the composition, Milk components and their properties; proteins, fat, lactose, salts, and other components, The role of milk in human nutrition. Milk physiochemical properties, Milk microbiology, Processing of pasteurized and UHT milk: primary steps, Plant equipments, Processing steps. Recombined milk products, Starter cultures and their preparations, Fermented dairy products: Laban, Yogurt, labnah, and sour cream, Natural cheeses, Processed cheese, Milk fat products, Concentrated milk products, Dry milk products, Ice cream, Dairy plants cleaning and sanitization, Quality control in dairy plants.

3 (2+1)

FSN 434:  Date Science and Technology

Background (historical and environmental factors), Importance and production of Date in Saudi Arabia, Date fruit development, Different varieties of Date, Physical properties of Date, Chemical properties of Date, Date quality, Processing of Date at Khakal and Rutab stages, Date packaging, Dibs Production, Liquid sugar production, Paste production, Yeast production from date, Ethanol production from Date, Organic acids from Date, Using Date products in confectionary manufacture, Using Date products in bread making, Using Date bio-products in animal feed.

3 (2+1)

FSN 440:  Meat Science and Technology

Introduction to Meat Science and its relation with other sciences, the importance of meat (economical and nutritional) and the Kingdom's efforts in making them available, Slaughter house, importance, requirements, Factors have to be taken into account before slaughtering, Different methods of slaughtering

Stamps and their importance, Structure and functions of meat muscle. Conversion of muscle to meat: Postmortem changes in meat muscle, Electrical stimulation, Chemical composition of meat. Factors affecting meat palatability: Color, Tenderness, Juiciness, Flavor, Meat grading, Poultry slaughtering and preparation, Chemical composition and nutritional value of poultry and their sensory attributes. Fish (Introduction): Classification of Fish, Body Structure of Fish, Weight Structure of Fish. Physical properties of Fish muscles: Shape, Size, specific area, specific weight, Bulk weight, Natural angle of repose, Angle of slip and Coefficient of friction. Changes in fish after death: Release of mucus, Rigor mortis, Autolysis, Bacterial decomposition, Chemical composition and nutritional value of fish. Determination of fish quality: TVBN, TMA, Thiobarbituric, FFA, Introduction to meat technology and the objectives of meat processing, Types of meat processed products, Raw materials for processed meat, Smoking (meat and fish), Drying (meat and fish), Canning (meat and fish), Sausage’s products.

2 (2+0)

FSN 455: Macronutrients

Energy: Energy requirements of individuals at various stages of the life cycle, Regulation of food intake. Carbohydrates: Types and food sources - nutritional interest, Digestion and metabolism of carbohydrates, Disorders of carbohydrate metabolism and utilization, Glucose homeostasis – diabetes, Inborn errors of carbohydrate metabolism, Dietary fiber related diseases, Glycogen loading in athletes, Dietary carbohydrates and dental caries, Nutritive and non-nutritive sweeteners. Proteins: Food sources of proteins, Essential amino acids, Digestion and absorption - factors affecting protein absorption, Nutritive value of proteins, Protein energy malnutrition - marasmus, kwashiorkor, cachexia, Inborn errors of protein metabolism - PKU, maple syrup urine disease, homocystinuria etc. Lipids: Types and food sources of fats, Digestion, absorption and transport of fats - factors affecting fat absorption, Essential fatty acid deficiency, Beneficial effects of n-9/n-6/n-3 fatty acids, Ketosis, Cholesterol - food sources, functions and relationship with chronic diseases, Dietary lipids and atheroscierosis, Dietary lipids and cancer, Fat substitutes. Alcohol: Alcohol as a nutrient, Alcohol metabolism. Effects on nutritional status - direct and indirect, Toxic effects and nutritional care. Fibers.

3 (2+1)

FSN 457: Quality Control and Sensory Evaluation of Food

Introduction to quality control, Quality control terminologies, Quality aspects and their measurementFood regulation in the Kingdom, Quality management systems (ISO), Statistical quality control methods, Purpose and applications of sensory evaluation in food, Quantitative overall and attribute difference tests, Affective tests (consumer tests), Descriptive analysis methods.

2 (2+0)

FSN 462: Global change in Nutrition

Organic and Local Food: What drives current preferences for organic, local, and slow food? Should government policies promote organic, local, and slow food? The Role of Governments in Food and Agriculture, Governments, versus MNCs, versus NGOs, the dietary transition, Fast Food, how is fast food taxed and regulated in worldwide? What role is fast food playing in East Asia? Genetically Engineered Foods, The Green Revolution versus Agro ecology, Implications for food production, poverty, hunger, and the environment, Impacts in Asia versus Latin America, prospects for Africa, Environmental Damage from Farming, Environmental damage from low input farming, Environmental damage from high input farming, Precision farming? Constraints on Food and Farming from Climate Change, Temperature, moisture, and atmospheric carbon effects, Mitigation versus Adaptation.

3 (2+1)

FSN 464: Community Nutrition

Review of important nutrition terminologies, Nutrition specialties and responsibilities, Basics of community nutrition study, Goals and objectives of nutrition research and surveillance, Nutrition Programs, Nutrition Surveillance, Community needs assessments, Food and nutrition policy and strategy, Nutrition in preventive medicine and alternative therapies, Global Nutrition status, Local community's nutrition issues./nutritional health problems Nutrition awareness, habits and education, B. field visits to local sites.

3 (3+0)

FSN 465: Applied Nutrition

 Introduction of eating habits of a certain society, Nutritional education, learn, implement and assess nutritional surveys in a given society, Examples of some malnutrition diseases, Nutritional assessment in the community, Athletics diet, Vegetarian diet, Lecture 42 hours.

2 (1+1)

FSN 471: Food Product Development

Introduction of food product development, convince food categories, Challenges facing food industry, Strategic planning and management, stages of product development, from generation of ideas till commercial product, Research and development team and technical groups, Market testing and product success or failure, Student assignment of new product reporting and presentation.

3 (2+1)

FSN 473: Oils and Fats Technology 

Introduction to fats and oils Technology, The importance of oils and fats Technology  (economical and nutritional) and the level of consumption in the Kingdom of Saudi Arabia, The chemical structure and how it relates to lipids functionality and storability, Different methods of oils and fats extractions and purification, Lipids chemical and physical modification, Current methods on instrumental lipids analysis and ways to detect adulteration of olive oils with cottonseed oil or fats with lard, The effect of the storage conditions of oil seeds on the quality of extracted oils, Factors affecting oils color and flavor of oils, First Midterm exam, Oils application in the food industry, Antioxidants application and usage in the oil industry as well as the laws set by the Saudi FDA on oils additives, Nutritional aspects of oils and fats and overall human health, Second midterm exam.

2 (2+0)

FSN 475: Food laws and Regulations

Introduction to General Concepts of global Food law and International Agencies, Labeling regulations, Codex Alimentarius concept, General Subject and Commodity Committees, Current Official Standards, Food Safety, WHO and Codex, Food Industry and Codex, An overview of food regulation in  KSA, Understanding issuing Saudi Standards specifications procedure, An Introduction to Islamic Laws and Ethics (Halal Food), Adulteration and misbranding/ Food fraud, Chemicals in Food: Controlling Additives and Contaminants, An overview of food regulations in the United States and Canada, An overview of food regulations in the European Union.

2 (2+0)

FSN 477: Micro-Nutrients

List of Topics, Fat soluble vitamins, Water soluble vitamins, Macro Minerals, Micro Minerals.

3 (3+0)

FSN 482: Nutrition in health and disease -I

Definition of planning, the different between plans and programs. Study food functions (foods for energy, proteins, minerals and vitamins). Factors effect on daily requirements. Explain the food composition tables and how use it in meal planning. Factors affecting the chemical composition of food (storage – food processing – plants varieties climate – cooking technique). How using basic four food groups in dietary planning. Explain the food pyramid and how use it in meal planning. Food label. The concepts of diet planning for groups and individuals. Diet planning using food exchange system. Planning and preparing diet for: Routine diets (normal diet), Lactose free or restricted diet, Fat restricted diets, liquid diets and modifications (Clear liquid diets, Blenderized liquid diets, Full liquid diets), Vegetarian diets, cholesterol restricted diet, high fiber diet, Sodium restricted diet. Health benefits of fasting - dietary planning during fasting and hajj.

3 (3+0)

FSN 484: Nutrition in health and disease -II

Diabetes Mellitus (DM): Definition, history, etiology of disease, types of diabetes mellitus, signs and symptoms, diagnosis, complications, risk factors of disease management, nutritional care in (DM), nutritional requirements, and diet planning of diabetic patients. Cardiovascular diseases: The etiology of cardiovascular disease, symptoms & diagnosis of disease, risk factors of disease, complications, management, nutritional care in cardiovascular disease, nutritional requirements, and diet planning for patients in cardiovascular disease. Hypertension disease: Definition & classification, etiology of disease, symptoms & diagnosis, risk factors, daily nutritional requirements, diet related factors influencing development of hypertension treatment, and dietary management of hypertension disease. Liver diseases: 

Definition & functions of the liver, etiology of disease, symptoms & diagnosis of disease, liver function tests, risk factors of disease, and dietary management of (fatty liver, hepatitis, liver cirrhosis, portal hypertension, ascites, and hepatic coma) diseases. Renal diseases: Study the physiology and function of the kidney, etiology of disease symptoms & diagnosis of disease, risk factors of disease, detection and management, daily nutritional requirements and dietary management of renal diseases such as) acute renal failure, tubular defect, renal stone….etc ). Gastrointestinal tract and obesity: Study the etiology of disease, symptoms & diagnosis of disease, risk factors of disease, and nutritional care in different gastrointestinal tract such as (acute gastritis, peptic ulcer, diarrhea, malabsorption, gallbladder……etc). Cancer: Study the etiology of disease, symptoms & diagnosis of disease, risk factors of disease, treatment (chemotherapy and radiotherapy) – the problems nutrition for cancer patient (anorexia, vomiting, hypogeusia, stommatitis, malabsorption, netropennia with potential for infection - weight loss), detection and management, daily nutritional requirements, and nutritional care in cancer. Burns: Definition, history, signs and symptoms, types of burns, diagnosis, complications, risk factors, management, nutritional care, nutritional requirements, and diet planning of burn patients. Surgery: Nutritional requirements and diet planning of patient according to the type of surgery. Aids: Study the etiology of disease, symptoms & diagnosis, risk factors of disease, treatment, detection and management, the problems nutrition for aids patient, daily nutritional requirements, and nutritional care in aids.

3 (3+0)

FSN 485:Nutrition Education and Counseling

Nutrition education: definition, rational, history, need and effectiveness. Role of nutrition educators. An overview of food choice and dietary change. Influences on food choice and diet related behavior, Food related factors: biology and learning. Person related factors. Environmental factors. Cultural and religious factors. Implications for nutrition education. Competencies and skills of nutrition education and nutrition education specialists. Midterm-one Design the nutrition education programs according to the characteristics of target groups such as children – adolescent – pregnant and lactating women – elderly- patients. Theories of human behavior and health choices. Health belief model, theory of planned behavior –motivation—stages of change. Communication model for nutrition education:definition, characteristics of : Educator (sender), Message, Channel, Receivers ( audience ). Nutrition education methods: Lecture – Discussion- Oral presentation and workshops- Lesson plans. Preparing educational materials eg: written, pamphlets, booklet. Guide to evaluating written nutrition education materials: Assess the needs of your target audience. Evaluate the written nutrition education material. Pretest the materials with your target audience. Use your materials effectively. Art and designprinciples of educational media. Case study: Nutritional education programs for different target groups pregnant mothers, pre- and school -age children, adolescents, elderly, illiterate housewives, athletics, handicapped individuals, obese and underweight persons, anemic patients’ diabetics, hypertensive, hyperlipedimic, and low immune individuals, Final Exam.

2 (2+0)

FSN 488:Nutrition and Genetics

Methodology: Dietary Assessment, Nutritional Status Assessment, Health Status Assessment. Evidence for relationship between Diet, Nutrition and Disease: Nutritional Epidemiology, Analysis, Presentation and Interpretation of Dietary Data, Nutrition Intervention, Maternal Health During Pregnancy, Diet based on genotype. The interaction of diet with Genetics in health and disease, Dietary lipids, lipoprotein responses to diet and genetics of atherosclerosis (polymorphisms of genes involved in lipid/cholesterol biosynthesis and transport), Folic acid and homocysteine metabolism –choline, MTHFR polymorphisms, The role of particular genes affecting the body's response to nutrition, Nutrient sensors (glucose and insulin signaling; gene–diet and gene –gene interactions), Effect on the molecular level of nutrition in the genetic diversity of humans, Metabolic Syndrome (obesity, diabetes, insulin resistance and dyslipidemia; genetic influences and molecular biomarkers for preventive therapies).