PhD program in food science
Program objectives ـــــــ Acceptance ـــــــ General structure of the program ــــــStudy plan
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 developing their activities and productivity through doctoral dissertation 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 master’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 very good (3.75 out of 5).
- Achieve a score of (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:
Course path and thesis:
The number of required units is (31) 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 | (8) | (13) academic units |
Elective courses | (9) | (18) academic units |
Comprehensive testing | (1) | 0 |
Thesis | (1) | (12) academic units |
Total | (19) Decision | (31) 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 | 613 qsr | Agricultural biostatistics | 3(3+0) | |
2 | 611 fed | Advanced automated methods in food analysis | 2(1+2) | |
3 | 612 fed | Advanced food chemistry (composition and functional properties) | 2(1+2) | |
4 | 613 fed | discussions | 1(1+0) | |
5 | 614 fed | Research ethics | 1(1+0) | |
Total | (9) Study unit | |||
* Level 2
Course number and code | Course title | Number of study units | Prerequisite | |
1 | 621 fed | Physical and chemical changes in processed foods | 2(2+0) | |
2 | 622 fed | Food borne diseases | 1(1+0) | |
3 | ....... | Elective course (1) | 2(2+0) | |
4 | ....... | Elective course (2) | 2(2+0) | |
5 | ....... | Elective course (3) | 2(2+0) | |
Total | (9) Study unit | |||
* Level 3
Course number and code | Course title | Number of study units | Prerequisite | |
| 1 | ....... | Elective course (4) | 2(2+0) | |
| 2 | ....... | Elective course (5) | 2(2+0) | |
| 3 | ....... | Elective course (6) | 2(2+0) | |
| 4 | 697 fed | Preparing a research plan | Study unit | (15) academic units |
Total | (7) academic units | |||
* Level 4
Course number and code | Course title | Number of study units | Prerequisite | |
| 1 | ....... | Elective course (7) | 2(2+0) | |
| 2 | ....... | Elective course (8) | 2(2+0) | |
| 3 | ....... | Elective course (9) | 2(2+0) | |
Total | (6) academic units | |||
* Level 5
Course number and code | Course title | Number of study units | Prerequisite | |
1 | 700 comprehensive | Comprehensive testing | 0 | (30) academic units/GPA 3.75 |
Total | 0 | |||
* Level 6
Course number and code | Course title | Number of study units | Prerequisite | |
1 | 700 fed | PhD thesis | (12) academic units | 700 inclusive + 697 fed |
Total | (31) study units + (12) study units for the thesis | |||
Elective courses: The student chooses no less than (18) academic units from the following:*
Course number and code | Course title | Number of study units | Prerequisite | |
|---|---|---|---|---|
1 | 615 fed | Food toxicity | 2(2+0) | |
2 | 616 fed | Recent developments in processes used in bakeries and cereals | 2(2+0) | |
3 | 617 fed | Recent developments in processes used in dairy production | 2(2+0) | |
4 | 618 fed | Recent developments in the processes used in meat production | 2(2+0) | |
5 | 619 fed | Sensory and chemical perception of food | 2(2+0) | |
6 | 623 fed | Food allergic reactions | 2(2+0) | |
7 | 624 fed | Nutritional fortification | 2(2+0) | |
8 | 625 fed | Recent developments in the processes used in the production of vegetables and fruits | 2(2+0) | |
9 | 626 fed | Functional foods and health | 2(2+0) | |
10 | 627 fed | Food protection | 2(2+0) | |
11 | 628 fed | Food colloids | 2(2+0) | |
12 | 629 fed | Food additives | 2(2+0) | |
13 | 633 fed | Thermal extrusion of food | 2(2+0) | |
14 | 635 fed | Special topics in food science | 2(2+0) | |
15 | 636 fed | Nanotechnology in food | 2(2+0) | |
16 | 637 fed | Food and chronic diseases | 2(2+0) | |
17 | 638 fed | Risk assessment of foods | 2(2+0) | |
18 | 640 fed | Enzymes in foods | 2(2+0) | |
19 | 641 fed | Food fermentations | 2(2+0) | |
20 | 642 fed | Food rheology | 2(2+0) | |
21 | 643 fed | Recent topics in food safety | 2(2+0) | |
22 | 644 fed | Food packaging | 2(2+0) | |
23 | 645 fed | Advanced food product development | 2(2+0) | |
24 | 604 ntj | Post-harvest physiology of horticultural crops | 2(2+0) |
