Master's program in Food Science
Program objectives ـــــــ Acceptance ـــــــ General structure of the program ــــــ Master's program in Food Science
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 | |||
