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 fsn | 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) |
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2 | 103 hin | Principles in zoology |
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3 | 106 najah | Introduction to animal production systems |
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4 | 206 fsn | Foundations of human nutrition | 2(2+0) | 101 kih |
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 fsn | Nutritional biochemistry | 3(3+0) | 206 fsn |
3 | 317 fsn | Food analysis | 3(2+1) | 316 fsn |
4 | 323 fsn | 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 fsn | Health affairs and food safety | 2(0+2) | 323 fsn |
3 | 352 fsn | Food preservation and processing | 3(1+2) | 323 fsn |
4 | 372 fsn | Evaluation of nutritional status | 2(1+1) | 206 fsn |
5 | 376 fsn | Planning meals | 2(1+1) | 206 fsn |
6 | 456 fsn | Quality control and sensory evaluation of foods | 2(1+1) | 106 ehs Co-requisite fsn352 |
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 fsn | 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 | slm 106 | Medical jurisprudence | ||
8 | slm 107 | Professional ethics | ||
9 | slm 108 | Contemporary issues | ||
10 | 109 slm | Women and their developmental role |
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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 fsn | Food biotechnology | 2(0+2) | fsn 202 + fsn 323 + fsn 400 |
3 | 422 fsn | Food services | 2(0+2) | fsn 325 + fsn 400 |
4 | 433 fsn | Milk science and technology | 4(2+2) | fsn 202 + fsn 400 |
5 | 435 fsn | Science and technology of dates | 2(0+2) | fsn 202 + fsn 400 |
6 | 437 fsn | Grain science and technology | 4(2+2) | fsn 202 + fsn 400 |
7 | fsn 439 | Meat science and technology | 2(2+2) | fsn 202 + fsn 400 |
8 | fsn 471 | Development of food products | 2(1+1) | fsn 352 + fsn 400 |
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 fsn | Nutrition during life stages | 2(0+2) | fsn 206 +fsn 400 |
3 | 422 fsn | Food services |
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4 | 463 fsn | Medical social service |
|
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5 | 464 fsn | Community nutrition | 3(1+2) | fsn 206 + fsn 400 |
6 | 465 fsn | Applied nutrition | 3(0+3) | fsn 206 + fsn 400 |
7 | fsn 472 | Nutrition in developing countries | 2(0+2) | fsn 206 + fsn 400 |
8 | fsn 477 | Micronutrients | 2(0+2) | 315 fed+ 400 fed |
9 | fsn 481 | Selected topics in food and nutrition | 2(0+2) | fsn 202 + fsn 206 + fsn 400 |
Total | (21) academic units | |||
