Introduction to food, the nutritional situation in the Kingdom and the world, food groups (milk, meat, legumes, eggs, vegetables and fruits, grains and bread products), natural, chemical and microbial spoilage of food, introduction to food products (milk and its products, vegetables and fruits, grains, meat, fats and sugar)

206 fed

Foundations of human nutrition

2(0+2)

Introduction to the science of nutrition, nutritional elements (carbohydrates, proteins, lipids, vitamins, minerals, water), functions, sources and body needs of them, a balanced meal, digestion, absorption and metabolism of macronutrients, energy generated from food and measuring it in food and estimating the body’s energy needs, diseases malnutrition

315 fed

Nutritional biochemistry

 3(0+3) 

Carbohydrate metabolism, lipid metabolism, protein metabolism, interference and regulation of metabolism, the role of vitamins in metabolism (vitamin B1, B2, niacin, B6, and pantothonic acid), vitamin and mineral metabolism

316 fed

Food chemistry

3(0+3)

The natural, chemical and functional properties of water, carbohydrates, lipids and proteins in foods, the role of enzymes and additives in foods, the chemical changes and interactions that occur between the basic components of foods during production and handling processes, the natural and chemical properties and the degree of stability of vitamins and pigments, the chemistry of some reactions in foods such as browning reactions. Various oxidation reactions

317 fed

Food analysis

3(2+1)

Basics of chemical and physical analysis methods for food components, methods for taking and handling samples for analysis, preparing standard solutions, analysis of buffer solutions, titration methods, estimation of moisture, ash, fat, protein, sugars and fibres, spectrophotometry and chromatography and their applications in food analysis.

Important microbial groups (bacteria, molds, yeasts) in foods, factors that affect the activity of microorganisms in foods, microbial spoilage in foods and means of controlling microbes in foods, microbiology of various food products, pathogenic microbes and food-borne diseases (food poisoning and infection), Milk microbiology (contamination, precursors)

325 fed

Health affairs and food safety

2(0+2)

Health risks associated with food, elements of the food safety system (regulations and laws, control, monitoring and investigation of food diseases, traceability and recall), food safety control (good manufacturing practices, standard operating methods, risk analysis and critical control points), water safety in food establishments, Treatment of liquid and solid waste, foundations of inspection plans, cleaning and disinfection, pest control in food establishments, inspection of food establishments, and technical report writing skills.

352 fed

Food preservation and processing

 3(1+2) 

Food preservation and manufacturing technology, preparation for preservation, preservation methods (cooling, freezing, thermal treatments of foods, preservatives, concentration and drying, irradiation, pickling, smoking, salting, modern methods of food treatment), food packaging, the effect of preservation and manufacturing on the natural, chemical and nutritional properties

361 fed

Nutrition during life stages

2(0+2)

Nutrition during pregnancy, Nutrition during breastfeeding, Nutrition for infants, Nutrition for preschool children, Nutrition for school-age children, Nutrition for adolescents, Nutrition for adults

372 fed

Evaluation of nutritional status

2(1+1)

Introduction to nutritional assessment, anthropometric methods, biochemical methods, clinical methods, nutritional methods, assessment of human body composition, assessment of vitamin status, assessment of mineral status, assessment of macronutrient status.

Nutritional requirements, tables of food ingredients and how to use them, the integrated nutritional meal, using the system of food alternatives and food groups to plan meals, calculating an individual’s energy needs, methods for evaluating meals and nutritional status, applications for meal planning

400 fed

Cooperative education

12(12+0)

The student works continuously for the purpose of training in one of the entities chosen by the student, with the approval of the department, for a period of 27 continuous weeks. The student is evaluated by the training supervisor at the facility and the academic supervisor based on the extent of commitment to the system and work program for training, the reports he submits during the training, and the submission, presentation, and discussion of the final training report.

420 fed

Food biotechnology

2(0+2) 

A review of biotechnology and its historical development, the foundations and methods of biotechnology and its applications in the field of food manufacturing, industrial fermentations, types of bioreactors, the use of food industry waste in the production of materials of high economic value, enzymes and food manufacturing, what is new in the fields of food biotechnology.

422 fed

Food services

2(0+2)

Types and management of food service systems, design of food service systems and preparation of menus and factors affecting them, economic and nutritional foundations for food selection, scientific and technical considerations used in preparing and serving meals.

433 fed

Milk science and technology

4(2+2)

Composition and properties of milk and factors affecting it, healthy methods of producing milk, changes that occur to milk during storage and manufacturing, production of pasteurized milk and long-shelf life milk, starter culture and methods of preparing it, manufacturing of fermented milk products, manufacturing of reconstituted milk products, manufacturing of fatty, dried and concentrated milk products and cream ice cream.

The Kingdom’s production of dates, stages of date ripening, nutritional components of dates, natural and chemical properties, complementary processes (sorting, grading, washing, sterilization, packing, storage, freezing and drying), date products, dates in various other food products, secondary date products

437 fed

Grain science and technology

4(2+2)

Classification of grains according to type and food use, grain storage and pre-manufacturing processes, dry milling processes for grains, rice and manufacturing processes, durum wheat doughs (pasta and spaghetti), wet milling processes for grains (starch, gluten and sweeteners), grain flour and manufacturing processes, cake and biscuit production, production Bread, breakfast food production

439 fed

Meat science and technology

4(2+2) 

The economic and nutritional importance of meat and its products, slaughterhouses and their importance, the carcass (its chemical composition and main cuts),Structure and function of meat muscles, changes in meat muscles after slaughter, factors affecting meat palatability,Identifying types of meat, slaughtering and processing of poultry, physical and chemical properties of fish, preservation and storage of meat, poultry and fish, processed meat and fish products (sausage products, smoked meat, dried meat, canned meat, canned, smoked and dried fish), by-products of meat, poultry and fish.

456 fed

Quality control and sensory evaluation of foods

2(1+1)

Definition of quality control, quality elements and methods for measuring them, food systems and laws in the Kingdom, quality systems and ISO 9000 specifications, statistical methods for quality control, sensory qualities of foods. Purposes and methods for sensory evaluation of foods, methods for sensory evaluation of quantity for general differences and differences in characteristics, methods for sensory evaluation for consumers. Descriptive sensory evaluation methods

464 fed

Community nutrition

3(1+2)

General concepts in community nutrition, planning, implementing and evaluating community nutrition programmes, nutritional intervention, nutritional information, group nutrition and nutrition programmes, the role of local and international bodies in community nutrition.

Study and evaluation of eating habits, nutritional education, malnutrition diseases, field nutritional studies, nutrition of athletes and field personnel.

471 fed

Development of food products

2(1+1)

Functions of food ingredients and methods of selecting them, the initial stages of product development from generating ideas to presenting an integrated concept for the product, the application stage from product description and prototype development to product testing including sensory evaluation

472 fed

Nutrition in developing countries

2(0+2) 

Defining and estimating the extent of the problem of malnutrition in developing countries, the economic, geographical and social factors that predict the occurrence of malnutrition problems and their repercussions on health, protein and energy malnutrition, deficiency of micronutrients, joint efforts by organizations and programs to confront the problem.

477 fed

Micronutrients

2(0+2)

Vitamins and minerals: food sources, bioavailability, functions, diseases resulting from vitamin and mineral deficiency, toxicity.

481 fed

Selected topics in food and nutrition

2(0+2)

Selected topics on new knowledge in the various fields of food and human nutrition from scientific journals in the English language