Bachelor's program in Food Science and Nutrition
Program objectives ـــــــ Acceptance ــــــ Study plan
- Program objectives
- Conducting purposeful scientific research capable of solving the problems of food science and nutrition and finding scientific solutions to them.
- Building strong relationships with sectors concerned with food and nutrition sciences, and contributing to developing their activities and productivity through research.
- Effective participation in achieving sustainable development and building a knowledge economy in the Kingdom of Saudi Arabia.
- Providing national cadres with knowledge and research and academic skills in the field of food science and nutrition.
- Providing educational opportunities for those wishing to complete the bachelor’s degree in food science and nutrition.
Acceptance:
Students wishing to study at the College of Food and Agricultural Sciences - Department of Food and Nutrition Sciences are accepted through the Deanship of Admission and Registration at the university in the scientific colleges track from the preparatory year.
Acceptance is competitive according to the following criteria:
- 30% of the general aptitude test.
- 30% of the cumulative average in secondary school.
- 40% of the aptitude test result.
After completing the preparatory year, the student is accepted into the College of Food and Agricultural Sciences and is allocated to departments according to three criteria: the student’s desire, his cumulative average in the preparatory year, and the capacity to accommodate each department.
Regarding the desire to transfer from one university or college to another, or to transfer between departments, please click here.
Program study plan:
** Mandatory group:
* First level:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 140 rid | Introduction to mathematics |
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2 | 140 najm | English (1) |
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3 | 140 nahj | Teaching, thinking and research skills |
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4 | 150 siha | Health & Fitness (2) |
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Total | (14) academic units | |||
* Second level:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 101 rid | Entrepreneurship |
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2 | 140 taqin | Computer skills |
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3 | 140 ealm | Communication skills |
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4 | 150 rid | Differential calculus |
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5 | 150 najm | English (2) |
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Total | (17) academic units | |||
* Third level:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | Phys 101 | General Physics (1) |
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2 | 101 kih | General biochemistry |
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3 | 102 nabat | botany |
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4 | 106 count | Vital statistics |
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5 | 202 fed | Foundations of food science | 2(2+0) | |
6 | 205 qasr | Principles of agricultural economics |
|
|
Total | (18) academic units | |||
* Fourth level:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 101 Kim | General Chemistry (1) |
| |
2 | 103 hin | Principles in zoology |
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3 | 106 najah | Introduction to animal production systems |
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4 | 206 fed | Foundations of human nutrition | 2(2+0) | 101 كيح |
5 | 211 wqn | Agricultural microbiology |
|
|
6 | 316 fed | Food chemistry | 3(3+0) | 101 kih |
Total | (17) academic units | |||
* Fifth level:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 108 kim | Introduction to organic chemistry |
| |
2 | 315 fed | Nutritional biochemistry | 3(3+0) | 206 fed |
3 | 317 fed | Food analysis | 3(2+1) | 316 fed |
4 | 323 fed | Food microbiology | 4(1+3) | 211 wqn |
5 | 332 hin | General physiology |
| |
Total | (17) academic units | |||
* Sixth level:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 201 nataj | Foundations of plant production |
| |
2 | 325 fed | Health affairs and food safety | 2(0+2) | 323 fed |
3 | 352 fed | Food preservation and processing | 3(1+2) | 323 fed |
4 | 372 fed | Evaluation of nutritional status | 2(1+1) | 206 fed |
5 | 376 fed | Planning meals | 2(1+1) | 206 fed |
6 | 456 fed | Quality control and sensory evaluation of foods | 2(1+1) | 106 ehs Co-requisite fed 352 |
7 | 470 seh | Nutrition and diseases |
| |
Total | (17) academic units | |||
* Seventh level:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 400 fed | Cooperative education | 12(12+0) | Finish 102 hours |
Total | (12) academic units | |||
** Optional set:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 100 slm | Studies in the Prophet’s biography |
| |
2 | 101 slm | Origins of Islamic culture |
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3 | 102 slm | Family in Islam |
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4 | 103 slm | The economic system in Islam |
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5 | 104 slm | Islamic political system |
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6 | 105 slm | Rights of Islam |
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7 | 106 slm | Medical jurisprudence | ||
8 | 107 slm | Professional ethics | ||
9 | 108 slm | Contemporary issues | ||
10 | 109 slm | Women and their developmental role |
| |
Total | (20) academic units | |||
** Specialization requirements:
* Food science track:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 302 hzr | Foundations of food processing engineering |
|
|
2 | 420 fed | Food biotechnology | 2(0+2) | 202 fed + 323 fed + 400 fed |
3 | 422 fed | Food services | 2(0+2) | 325 fed + 400 fed |
4 | 433 fed | Milk science and technology | 4(2+2) | 202 fed + 400 fed |
5 | 435 fed | Science and technology of dates | 2(0+2) | 202 fed + 400 fed |
6 | 437 fed | Grain science and technology | 4(2+2) | 202 fed + 400 fed |
7 | 439 fed | Meat science and technology | 2(2+2) | 202 fed+ 400 fed |
8 | 471 fed | Development of food products | 2(1+1) | 352 fed+ 400 fed |
Total | (23) academic units | |||
* Human nutritional pathway:
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 104 eda | Principles of public administration |
| |
2 | 361 fed | Nutrition during life stages | 2(0+2) | 206 fed+400 fed |
3 | 422 fed | Food services |
|
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4 | 463 fed | Medical social service |
|
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5 | 464 fed | Community nutrition | 3(1+2) | 206 fed+ 400 fed |
6 | 465 fed | Applied nutrition | 3(0+3) | 206 fed+ 400 fed |
7 | 472 fed | Nutrition in developing countries | 2(0+2) | 206 fed+ 400 fed |
8 | 477 fed | Micronutrients | 2(0+2) | 315 fed+ 400 fed |
9 | 481 fed | Selected topics in food and nutrition | 2(0+2) | 202 fed+ 206 fed+ 400 fed |
Total | (21) academic units | |||
