516 fed

Unusual states of nutritional metabolism

3(3+0)

Students are able to understand the role of micro and macronutrients in anabolic and catabolic mechanisms.

Effect of macronutrients on aerobic metabolism.

Micronutrient imbalance and metabolic complications in newborns.

Genomic understanding of protein and enzyme formation. Defective gene associated with protein dysregulation.

Disorganized protein and dysfunctional enzymes. Dysfunctional enzymes on metabolic deregulation.

Defect or deficiency of the enzyme on the substrate and product accumulation.

Accumulation of metabolites develop complications.

Application of nutritional intervention to overcome metabolic disorders.

Introduction to genetics and observational examination of newborn metabolism.

*Metabolic disorders

*Amino acid metabolism disorders

*Organic acid metabolism disorders

* Carbohydrate metabolism disorders

* Disorders of fatty acid metabolism

560 fed

Laboratory methods in nutrition

3(3+0)

Introduces students to provide practical experience with basic methods of nutrition

Evaluation: Nutritional, anthropometric, laboratory and clinical evaluation. For appropriate and systematic evaluation during each stage of the life cycle, including infants, children, adolescents, adults and the elderly, will be used Fundamentals of methods of chemical and physical analysis of food components - Methods of taking and processing samples for analysis - Preparation of standard solutions - Determination of moisture, ash, fats, proteins, carbohydrates, fibres, vitamins and substances Added –

Spectrophotometry, chromatography, atomic absorption, atomic emission spectroscopy, immune-linked enzyme assay and their applications in nutrition

595 fed

Discussions (1)

1(1+0)

In this course, students will select a topic related to food science under the supervision of the course instructor, prepare it, and make a presentation to faculty and other graduate students. In addition, the student will learn report writing and organization skills and must write periodic reports within the chosen topic.

522 fed

Food Safety - Advanced -

2 (2+0)

Explaining the importance of food labels in food safety, studying the risks of the most important microbial groups and their impact on food and consumer safety, the extent of the spread of food allergies among members of society locally and globally, and knowing the mechanism of its occurrence within the human immune system, so what are the modern means and methods used in food manufacturing to reduce its occurrence, It is traditional knowledge

Advanced food safety systems applied in food establishments, studying modern methods and means used, assessing the toxicity of food additives, their definition, classification and safety of use, heavy metal contamination, agricultural pesticides and methods of prevention, and important and recent new topics.

526 fed

Nutrition and food services

2 (2+0)

Integration of knowledge of food production steps and food service management

Roles and activities of food service management using a food service model that explains the interaction between management and converting inputs into food. Manage food and service facilities, develop business plan, budget, staffing, and use of equipment and product

535 fed

Applied Nutrition - Advanced -

2 (2+0)

The study of nutrition and food as it applies to daily life. The course provides information on basic and healthy nutrition.

545 fed

Functional foods

2 (2+0)

Functional foods, sometimes referred to as nutraceuticals, are foods (or food components) that provide nourishment

Specific non-nutritive physiological benefits that may promote health. Growing consumer interest

Functional foods are transforming the food industry as we know it, redefining the relationship between food, nutrition and health

548 fed

Nutrition during life stages - 2 -

2 (2+0)

580 fed

Interaction of nutrients and genes

2 (2+0)

Nutrients can influence the human genome, directly or indirectly, altering gene function, function and regulations. Nutrient-regulating genes likely play a major role in the onset, occurrence, progression and/or severity of chronic diseases. This course focuses on the effect of diet on the pattern of gene expression in normal and pathological conditions, with particular reference to...

How genetic variations affect metabolism and identification of new biomarkers. The student will gain theoretical knowledge and expertise from the nutritional genetics of carbohydrates, proteins, lipids, vitamins, minerals and phytonutrients via in silico, in vivo and clinical platform (i.e.,

Bioinformatics, single nucleotide polymorphisms, microarrays, proteomics, epigenomics,

Metabolomics, System Biology Approaches). In addition, students will have a strong foundation in designing nutritional strategies and their mechanism of action to prevent chronic diseases such as cardiovascular disease, obesity, type 2 diabetes, cancer, and others.