Master's program in Food Science
Program objectives ـــــــ Acceptance ـــــــ General structure of the program ــــــ Master's program in Food Science ــــــ Course guide
Program objectives:
- Conducting purposeful scientific research capable of solving food science problems and finding scientific solutions to them.
- Building strong relationships with sectors concerned with food science, and contributing to the development of their activities and productivity through master’s thesis 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.
Providing educational opportunities for those wishing to complete the doctorate level in food science, given the lack of a similar doctoral program in Saudi universities.
Acceptance:
In addition to the admission conditions contained in the unified regulations for postgraduate studies in Saudi universities and the organizational and executive rules and procedures for postgraduate studies at King Saud University, the department requires the following:
- The applicant must have a bachelor’s degree in food science or human nutrition on a regular basis from King Saud University or any other university recommended by the Ministry of Education, with a grade of no less than good (2.75 out of 5) or its equivalent, or acceptable (2). Out of 5) with a high diploma with a grade of (excellent) in the program specialty with a cumulative grade point average of (4.5 out of 5) or its equivalent (subject to department approval).
- Achieve a score of 4.5 in the IELTS test or its equivalent.
- Achieving a score of (65) in the general aptitude test for university graduates or its equivalent.
General structure of the program:
Choice of courses and thesis:
The number of required units is (37) study units in addition to (12) study units for the thesis, as follows:
Type of courses | Number of courses | Number of units required |
Compulsory courses | (16) | (30) academic units |
Preparing a research plan | (1) | 1 |
Thesis | (1) | (12) academic units |
Total | (18)scheduled | (37) study units + (12) study units for the thesis |
Program study plan:
First level *
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 055 njm | English | 6(6+0) | |
2 | 501 fed | Advanced food chemistry | 3(2+1) | |
3 | 518 qsr | Design and analysis of agricultural experiments | 3(2+1) | |
Total | (12) academic units | |||
Level 2*
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 502 fed | Advanced food analysis | 2(1+1) | |
2 | 521 fed | Advanced food microbiology | 3(2+1) | |
3 | 527 fed | Thermal transactions of foods | 2(1+1) | |
4 | 556 fed | Dietary fats | 2(1+1) | |
Total | (9) Study unit | |||
Level 3 *
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 501 zra | Methods and methods of scientific research | 1 | |
2 | 522 fed | Advanced food safety | 2(2+0) | |
3 | 531 fed | Milk chemistry and technology | 2(1+1) | |
4 | 534 fed | Cereal chemistry and technology | 2(1+1) | |
5 | 595 fed | discussions | 1 | |
6 | 598 fed | Prepare a research plan | 1 | (18) study units |
Total | (9) Study unit | |||
Level 4 *
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 524 fed | Food biotechnology | 2(1+1) | |
2 | 537 fed | Meat science | 2(1+1) | |
3 | 538 fed | Food product development and sensory evaluation of foods | 2(1+1) | |
Total | (7) Study unit | |||
Subsequent levels*
| Course number and code | Course title | Number of study units | Prerequisite |
1 | 600 بثي | Thesis | 1 | |
Total | (7) Study unit | |||
Course guide:
| English | 6(6+0) |
fed 501 | Advanced food chemistry | 3(2+1) |
Structural composition and natural, functional and chemical characteristics of food elements (water, carbohydrates, fats, proteins - vitamins and minerals) - The effect of manufacturing processes on the nutritional and functional value - Chemistry and function of additives and flavors - Dyes - Diffusive properties of foods. | ||
qsr 518 | Design and analysis of agricultural experiments | 3(2+1) |
Training the student on how to implement the experiment according to the research objectives, determine the appropriate experimental design, and process the experiment data - basics of experimental design - completely randomized design (one-way analysis of variance) - fixed and random effects models - multiple comparisons - completely randomized block design - orthogonal comparisons (designed) – Factorial experiments – Randomized split-plot design – Analysis of covariance – Regression and correlation analysis. | ||
fed 502 | Advanced food analysis | 2(1+1) |
Methods of extracting and purifying compounds - Advanced methods for separating proteins and estimating their amino acid contents - Using different chromatographic separation methods to estimate vitamins, fatty acids, sugars, additives, etc. - Analysis of mineral elements - Biotests in food analysis. | ||
fed 521 | Advanced food microbiology | (1+2)3 |
Physiology of food microbes - The effect of environmental factors on food microbes - Bacteremia and the role of germs in food spoilage - Microbial food toxins - Classification of food microbes - Modern methods of microbial examination of food. | ||
534 fed | Cereal chemistry and technology | 2(1+1) |
Details of the chemical components of grains and the role of each of them in the physical, chemical and rheological properties of grain flour and the quality of bakery products - Modern technology for grinding wheat using fine grinding and air separation - Modern trends in grinding and using corn and other grains - Advanced studies in the field of grain processing. | ||
fed 595 | discussions | 1 |
The student chooses a specific topic in the field of food science in agreement with the subject professor and submits a report on it. | ||
fed 598 | Preparing a research plan | 1 |
The student prepares the research plan for the master’s thesis. | ||
fed 524 | Food biotechnology | 2(1+1) |
Biochemistry of fermentations - Microbial propagation technology - Bioreactors - Biotechnology kinetics - Immobilized enzymes and microbial cells - Exploitation of biotechnology in the production of living masses and organic materials - Exploitation of biotechnology in waste treatment - What is new in biotechnology. | ||
fed 537 | Meat science | 2(1+1) |
Building and synthesis of muscles and associated tissues - Converting muscles into meat - Growth and development of muscles in animals and their effect on the quality of meat - Types of muscle fibers - Composition and chemistry of muscle tissue - The effect of pre- and post-slaughter treatments on the sensory qualities of meat - Meat color and methods of measuring it - Recent trends in the field of meat production Meat, poultry and fish - Meat and its importance as food for humans. | ||
538 fed | Food product development and sensory evaluation of foods | 2(1+1) |
The philosophy of developing new food products - Taking advantage of non-traditional sources as raw materials - Collecting and evaluating ideas - Stages of development - Sensory qualities and the physiology of their reception - Methods of sensory evaluation - Training of arbitrators - Statistical methods for sensory evaluation. | ||
600 fed | Thesis | 1 |
The student prepares an original and innovative thesis in one of the fields of food science. | ||
