Master's degree
Master's degree in Food Science ___ Master's degree in human nutrition
*Course Guide for the Master’s Level (Food Science):
055 njm | English | 6(6+0) |
fed 501 | Advanced food chemistry | 3(2+1) |
Structural composition and natural, functional and chemical characteristics of food elements (water, carbohydrates, fats, proteins - vitamins and minerals) - The effect of manufacturing processes on the nutritional and functional value - Chemistry and function of additives and flavors - Dyes - Diffusive properties of foods. | ||
qsr 518 | Design and analysis of agricultural experiments | 3(2+1) |
Training the student on how to implement the experiment according to the research objectives, determine the appropriate experimental design, and process the experiment data - basics of experimental design - completely randomized design (one-way analysis of variance) - fixed and random effects models - multiple comparisons - completely randomized block design - orthogonal comparisons (designed) – Factorial experiments – Randomized split-plot design – Analysis of covariance – Regression and correlation analysis. | ||
fed 502 | Advanced food analysis | 2(1+1) |
Methods of extracting and purifying compounds - Advanced methods for separating proteins and estimating their amino acid contents - Using different chromatographic separation methods to estimate vitamins, fatty acids, sugars, additives, etc. - Analysis of mineral elements - Biotests in food analysis. | ||
fed 521 | Advanced food microbiology | (1+2)3 |
Physiology of food microbes - The effect of environmental factors on food microbes - Bacteremia and the role of germs in food spoilage - Microbial food toxins - Classification of food microbes - Modern methods of microbial examination of food. | ||
534 fed | Cereal chemistry and technology | 2(1+1) |
Details of the chemical components of grains and the role of each of them in the physical, chemical and rheological properties of grain flour and the quality of bakery products - Modern technology for grinding wheat using fine grinding and air separation - Modern trends in grinding and using corn and other grains - Advanced studies in the field of grain processing. | ||
fed 595 | discussions | 1 |
The student chooses a specific topic in the field of food science in agreement with the subject professor and submits a report on it. | ||
fed 598 | Preparing a research plan | 1 |
The student prepares the research plan for the master’s thesis. | ||
fed 524 | Food biotechnology | 2(1+1) |
Biochemistry of fermentations - Microbial propagation technology - Bioreactors - Biotechnology kinetics - Immobilized enzymes and microbial cells - Exploitation of biotechnology in the production of living masses and organic materials - Exploitation of biotechnology in waste treatment - What is new in biotechnology. | ||
fed 537 | Meat science | 2(1+1) |
Building and synthesis of muscles and associated tissues - Converting muscles into meat - Growth and development of muscles in animals and their effect on the quality of meat - Types of muscle fibers - Composition and chemistry of muscle tissue - The effect of pre- and post-slaughter treatments on the sensory qualities of meat - Meat color and methods of measuring it - Recent trends in the field of meat production Meat, poultry and fish - Meat and its importance as food for humans. | ||
538 fed | Food product development and sensory evaluation of foods | 2(1+1) |
The philosophy of developing new food products - Taking advantage of non-traditional sources as raw materials - Collecting and evaluating ideas - Stages of development - Sensory qualities and the physiology of their reception - Methods of sensory evaluation - Training of arbitrators - Statistical methods for sensory evaluation. | ||
600 fed | Thesis | 1 |
The student prepares an original and innovative thesis in one of the fields of food science. | ||
*Course Guide for the Master’s Level (Human Nutrition):
520 fed | Microelements in nutrition | 3(3+0) |
Mechanistic principles such as food sources, absorption, metabolism, physiological functions, development and consequences of major nutritional deficiencies Preventive and therapeutic aspects of human health throughout the life cycle will be discussed Apply their knowledge of biochemistry, physiology and other sciences in understanding the principles of nutrition with a special focus on micronutrients (vitamins and minerals). | ||
530 fed | Research methods in nutrition | 3(3+0) |
Writing a research proposal - Types of research - Ethics of scientific research - Measurement and interpretation - concepts and applications in nutrition from biostatistics and epidemiology - biomarkers in nutrition research - animals - models in nutrition research - cellular models in nutrition research | ||
540 fed | Nutrition education | 3(3+0) |
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506 fed | Nutritional metabolism | 3(3+0) |
This unit is designed to provide students with knowledge about cell structure and digestive system, carbohydrate metabolism, fat metabolism, protein metabolism, integration and regulation of reactions of metabolism. | ||
534 ihs | Design of experiments | 3(3+0) |
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550 fed | Macronutrients in nutrition | 3(3+0) | ||
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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) | ||
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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. | ||||
582 fed | Nutrition in health and disease | 3 (3+0) | ||
Nutrition is one of the fundamental factors that affects human health and may reduce the incidence of diseases In this course students will explore the role of nutrition in health status and prevention Management of major acute and chronic diseases By the end of this course students will be able to apply and critique a variety of information relevant to the relationships between nutrition, health, and disease. | ||||
597 fed | Selected topics in nutrition | 2 (2+0) | ||
Selected topics on contemporary issues in human nutrition. | ||||
531 hin | Physiology - Advanced - | 2 (2+0) | ||
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599 fed | Research project in nutrition | 3 academic credits | ||
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598 fed | Preparing a research plan | 1 | ||
The student prepares the research plan for the master’s thesis. | ||||
600 fed | Thesis |
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The student prepares an original and innovative thesis in one of the fields of food science. | ||||
