PhD program in food science
Program objectives ـــــــ Acceptance ـــــــ General structure of the program ــــــ Study plan 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 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: 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) |
Courses Guide:
611 fed | Advanced automated methods in food analysis | 2(1+2) |
This course is designed to introduce students to modern techniques and tools used in the analysis and characterization of food components. | ||
612 fed | Advanced food chemistry (composition and functional properties) | 2(1+2) |
The course will cover the structure and function of water, carbohydrates, protein, lipids, minerals, vitamins, and enzymes. In addition, colour, flavour, additives and their composition, function and interactions of water, carbohydrates, proteins, fats, vitamins and food pigments. | ||
613 fed | discussions | 1(1+0) |
Preparing and presenting research on modern topics in food science. | ||
614 fed | Research ethics | 1(1+0) |
This course introduces doctoral students to legal concepts, principles, debates, codes of research ethics and professional conduct. The purpose is to enable doctoral students to correctly identify ethical risks in research and apply ethical constructs to individual research projects, as well as professional conduct. In addition, Ph.D. students will acquire empowering tools and skills that will increase their ability to contribute to ongoing debate and develop research ethics and professional conduct. | ||
615 fed | Food toxicity | 2(2+0) |
Basic principles of food and nutritional toxicology with emphasis on food components and toxins. This course will give an overview of the absorption, metabolism, and excretion of allergenic compounds and toxins from plant, animal, fungal, and marine food sources. And about the role of food and nutrients in mutations and cancers. Toxins resulting from different treatments of different foods. Methods, laws, legislation and systems used to evaluate food safety, including food additives, environmental pollutants, pesticide residues, fertilizers, antibiotics and food supplements. | ||
616 fed | Recent developments in processes used in bakeries and cereals | 2(2+0) |
Flour testing, industrial production, bakery products, roasting reactions, new technology and quality assessment tools, storage, baking, and new products. A problem in the industry and ways/methods to solve it. | ||
617 fed | Recent developments in processes used in dairy production | 2(2+0) |
The student will know the manufacturing and production problems in factories producing and processing milk, cheese and milk products from a scientific and practical perspective and be able to understand how to make a plan and develop possible solutions to avoid them. | ||
618 fed | Recent developments in the processes used in meat production | 2(2+0) |
This course deals with the technology used in processing, storing and preparing meat, fish and poultry. Topics covered include:
| ||
619 fed | Sensory and chemical perception of food | 2(2+0) |
Anatomical and physiological characteristics of the chemical senses (taste, smell and trigeminal sensory nerves) and how they participate in the processes of accepting and eating food. Also, the anatomical and physiological characteristics of sensation and taste processes, the mechanisms of chemical taste, and nerve conduction or stimulation will be studied. | ||
621 fed | Physical and chemical changes in processed foods | 2(2+0) |
Chemical changes of vitamins during food processing, chemical reactions of proteins, and enzymatic structural reactions (Millerd). Chemical changes in natural food pigments, oxidation of lipids and oxidative changes in foods, basic changes in starches during food processing, chemical changes in flavor components during processing, changes in pectin and cellulose during processing, improving food quality and stability and developing food products. | ||
622 fed | Food borne diseases | 1(1+0) |
This course will lead the student to understand the types of chemical, physical, and biological hazards carried through food that cause diseases, as well as the methods, laws, and mechanisms that must be followed to avoid this and ensure that food is safe and free of these pathogens. | ||
623 fed | Food allergic reactions | 2(2+0) |
Definition and classification of the concept of allergy, occurrence and spread of food allergy, pathophysiology of food allergy, antibodies (definition and structure), production of antibodies and their interaction. The molecular nature of food allergens and their general, physical and chemical properties, the molecular and cellular nature of the allergic response and detection of food allergens.Food contamination with allergens during the food manufacturing process (how the food industry and regulatory authorities can limit or reduce the presence of hidden allergens in food products), identifying sources of cross-contamination with allergens and how to manage them. | ||
624 fed | Nutritional fortification | 2(2+0) |
Methods and physical and chemical changes for adding vitamins, minerals, and other nutrients to foods to increase their nutritional value. | ||
625 fed | Recent developments in the processes used in the production of vegetables and fruits | 2(2+0) |
Manufacturing technology, fresh cut production, quality parameters for fresh fruit and vegetable products, safe aspects of fresh fruit and vegetable, enzymatic effects on flavor and texture of fresh fruit and vegetable, preservative treatments for fresh fruit and vegetable, application of packaging and modified atmosphere to fresh fruit and vegetable, storage and processing of fresh produce. Edible coatings for fruits, the choice of edible coatings, and the permeation gas characteristics of edible coatings. Quality attributes of fresh fruits and vegetables, quality indicators of fruit and vegetable juices, indicators of ripeness and maturity of fruits and vegetables, microbiology of fresh fruits and vegetables and processed products, progress in the use of by-products. | ||
626 fed | Functional foods and health | 2(2+0) |
Functional foods are foods that are eaten as part of a normal diet but contain substances that have special biological activity that enable them to help improve overall health and reduce the risk of disease. Examples include foods that contain certain fatty acids (such as Omega 3 and Omega 6), dietary fibers (such as beta-glucan), or biologically active compounds such as plant antioxidants or probiotics that contain microbes that are beneficial to health.Recently, consumers' awareness and interest in the relationship between diet and health has increased significantly, and health has become the main driver of food marketing. This course will cover topics and challenges related to the production, development, selection, marketing and regulation of functional foods and natural medicines. It will help prepare students to assist industry in this dynamic, active and growing field. | ||
627 fed | Food protection | 2(2+0) |
Definition of food terrorism and the incidents that occurred in this field, food and agricultural objectives, and the economic, social, health and political impacts of food terrorism. Food defense planning and food terrorism prevention. | ||
628 fed | Food colloids | 2(2+0) |
The basic colloidal theories used in various food systems. Topics that will be studied include the interaction between colloidal particles, the stability of extracts and colloidal solutions, and the phenomena that control these processes. To study this course students must have familiarity with food chemistry, general physics and physical chemistry. | ||
629 fed | Food additives | 2(2+0) |
This course is designed to learn and understand how additives are formed in foods, the changes they cause, and the important biochemical reactions that occur. And also know the definitions and analytical methods used to analyze additives in foods. Food additive interactions. Techniques used to study, identify, estimate, produce and use food additives in the food industry | ||
633 fed | Thermal extrusion of food | 2(2+0) |
This course is designed to provide students with a general understanding of extrusion technology and its applicability to the development and production of food products through practical application. Great emphasis will be placed on hands-on teaching and students will operate and operate thermal extruders on a pilot scale to produce commercially recognizable products such as cheese curds, breakfast cereals, pasta, pet food and more. The focus will also be on the processes of producing and developing food products, analyzing them, and solving problems related to them. | ||
635 fed | Special topics in food science | 2(2+0) |
This course will cover specific and emerging technologies, processes, and innovations in any field of food science and technology. Students will be given specific topics each week, and students will make an oral presentation to faculty members. | ||
636 fed | Nanotechnology in food | 2(2+0) |
This course will cover the fundamentals of nanoscience and nanotechnology from historical development, concepts, and principles to nanomaterial fabrication and characterization, and the application of nanotechnology in food science. | ||
637 fed | Food and chronic diseases | 2(2+0) |
In this course, students will gain knowledge, understand, and explore the role of food in the occurrence, development, or reduction of many chronic diseases. Students will learn how to obtain sources of information related to its prevention. | ||
638 fed | Risk assessment of foods | 2(2+0) |
Foundations and principles of risk assessment as applied to various biological systems. Studying the effects of exposure to food hazards on the health and safety of humans, animals and the environment. And learn about the risk analysis frameworks and regulatory decisions followed. Introduction to quantitative and qualitative methods for identifying risks using epidemic spread analyses, uncertainty analyses, and other analyzes through which potential food risks can be identified. | ||
640 fed | Enzymes in foods | 2(2+0) |
This course will include identifying and understanding the physical, chemical and reactive properties of enzymes. Extraction, purification, and study of food enzymes and factors affecting enzymatic activity such as temperature, pH, reactant concentration, enzyme concentration, and inhibitors. Explain the specialty and mechanism of action of enzymes using models of important enzymes in food science, nutrition, and biology. | ||
641 fed | Food fermentations | 2(2+0) |
Explanation, definition, characteristics and sources of microorganisms in food fermentation. Metabolic activities of microorganisms and their effect on product properties. Interactions between microorganisms. Processing fermented foods. Growth, maintenance and preservation of microbial cultures, problems that may arise during fermentation and solutions, practical engineering aspects of the formation of biomass and products | ||
642 fed | Food rheology | 2(2+0) |
Energy in industry: food rheological behavior. Rheology: Definitions; Importance in the field of food. Rheological tests. Basic rheological tests, rheology of large particle suspensions and Newtonian and non-Newtonian flow rheology. The importance of the glassy state in food quality and preservation. Applying concepts of rheology (non-Newtonian fluid behavior) in developing and planning factories. Determining viscosity in food products. | ||
643 fed | Recent topics in food safety | 2(2+0) |
Explain the different types of food contamination and the factors that contribute to foodborne illness. Identify the characteristics of potentially hazardous foods. Describe the risks of foodborne illness. Identify population groups at high risk. Ability to explore and apply appropriate methods for dealing with foodborne illness. Food would eliminate food-borne diseases. Proper procedures for handling, preparing, serving and storing food, and identifying food-specific health problems that pose a potential food safety threat. Proper personal hygiene procedures regarding food handling, ability to discuss the importance of food safety training in the workplace. | ||
644 fed | Food packaging | 2(2+0) |
Describe the role and function of packaging materials used in a range of consumer food needs, and design solutions to packaging problems. Relate the properties of food packages to conversion techniques, processing and packaging technologies and user requirements including safety, convenience and environmental issues. Measure and evaluate the chemical, physical and mechanical properties of packaging, Analysis of the principles and practices of laminates, active packaging materials and edible films. Describe the technology involved in producing, forming and printing various packaging materials and parcels. Pack foods in rigid, flexible containers | ||
645 fed | Advanced food product development | 2(2+0) |
Explain product development and management process models. Product design and quality. From (concept to definition: modeling approach, improvement) design and quality assessment. Standard methods for evaluating sensory difference, and methods for testing consumer products. Develop the senses. Design for Flavor: (Analysis and definition of developments in flavor science and technology. Design for texture and sweetness. Hot foods, cold foods, new ingredients, advanced technologies, sugar and fat replacement). Design for life: water activity, preservatives, effects of ingredients and new processing technologies. Design for functions: ingredient development, new foods, legislative provisions. Skills needed to copy existing products from the market | ||
697 fed | Preparing a research plan | Study unit |
The student prepares the research plan for the doctoral thesis. | ||
700 comprehensive | Comprehensive testing | (0) |
Students sit for a comprehensive written and oral examination administered by the department in accordance with the rules and regulations of King Saud University. | ||
700 fed | PhD thesis | (12) academic units | |
The student prepares an original and innovative thesis in the field of food science. | |||
604 ntj | Post-harvest physiology of horticultural crops | 2(2+0) | |
This course focuses on the physiological changes that occur during storage of important horticultural crops, post-harvest biology, quality factors, post-harvest systems, preparing horticultural crops for marketing and storage, cooling and packaging of horticultural crops, diseases and decay, and physiological changes that occur in horticultural crops after they are harvested. | |||
613 qsr | Agricultural biostatistics | 3(3+0) | |
Correlation analysis and simple regression - multiple correlation analysis - problems related to regression analysis - analysis of variance - logical regression analysis - prediction models - non-parametric tests - analysis methods for multiple variables. | |||
