doctorate degree
PhD in Food Science ___ PhD in human nutrition
*Course guide for the doctoral level (food science):
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:
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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. | |||
*Course guide for the doctoral stage (human nutrition):
616 fed | Laboratory methods in biochemistry | 3(0+3) |
اSpectrophotometry: Optical (scanning) spectroscopy and infrared spectroscopy – scintillation spectroscopy. Chromatography: Purification of proteins – affinity or hydrophobic analysis. Electrophoresis: Acryl polyamide electrophoresis lactate dehydrogenase isoforms. Acrylic polyamide electrophoresis using sodium alkaline sulfate to determine molecular weight - immunoelectrophoresis - homogeneous electrophoresis.Centrifugation: Separation of cell components - determination of molecular weight by the federal sugar concentration method. Counting of radioactive materials and radioisotopic analysis: analysis of lipids by gas chromatography - transport of ions through biomembranes. | ||
610 fed | Nutritional changes during processing | 2(2+0) |
There are many nutritional changes that occur in foods during processing, handling, storage, etc., and these changes continue from farm to fork. Different types of traditional and modern food processing methods are applied to foods before they are consumed for the purpose of ensuring safety and obtaining other desired changes in foods. Nutritional processes may always increase or decrease certain nutrients and, in some cases, increase their availability, digestibility and beneficial properties. The course is designed to highlight the pros and cons of food processing and an idea of optimal processing with reference to different nutrients is given to the students. | ||
630 hin | Physiology of the digestive system | 2(2+0) |
545 kih | Genetic errors in metabolism | 3(3+0) |
Chromosome and the foundations of human genetics - analysis of carbohydrate metabolism (pentazorea, diseases of fructose metabolism as well as glycogen storage) - amino acids (restriction of metabolism for both the urea cycle and folate metabolism) - lipids - steroids(Deficiency of lipoproteins and diseases of cholesterol metabolism) - Pyrin - pyrimidine - mineral metabolism - porphyrin - defect in connective tissues, muscles, bones, blood and hematopoietic tissues - defect in the transport of sugars, fats, amino acids and steroids - deficiency in blood enzymes and plasma proteins. | ||
620 fed | Advanced applied nutrition | 2(2+0) |
Advanced topics in modern applied nutrition studies in the field of nutrition for pregnant women, infants, children and adolescents, nutrition in schools, nutrition for athletes, nutritional alternatives to traditional meals, modern topics in local and global nutrition problems. | ||
630 fed | Special nutritional aspects | 3(3+0) | ||
534 hin | Physiology of hormones | 2(1+1) | ||
Studying the action of hormones at the cellular and organic level in vertebrate animals by studying: regulation of hormone secretion, mechanism of action of hormones, hormones and blood sugar level, hormonal regulation of body fluids, regulation of calcium and phosphorus metabolism and levels, hormonal regulation of metabolic rate and food intake and body components, hormonal regulation For reproduction, hormones and animal behavior, hormones and balance in the body. | ||||
631 fed | Nutritional aspects of energy balance | 2(2+0) | ||
Energy: Energy metabolism - Biochemical processes for losing and building energy - Basic metabolic energy mechanisms, motor activity energy, and thermogenesis - Mechanisms of food intake in body weight - Representation and involvement of adipose tissue and brown adipose tissue in weight control - Estimates of weight gain - Basic steps of glucose and fat metabolism processes In tissues. Obesity: definition and historical development to know its mechanism - epidemiology and classification - obesity in childhood - genetic and psychological intervention in obesity - obesity and diseases - pharmacological and non-pharmacological treatment of obesity. | ||||
632 fed | Modern concepts in nutrition | 2(2+0) | ||
The latest nutritional interventions in modern nutrition applications and global trends in manufacturing, marketing and prescribing nutritional supplements - Scientific trends in integrating nutritional interventions and physical stimulation and their role in health. | ||||
697 fed | Preparing a research plan | Study unit | ||
The student prepares the research plan for the doctoral thesis. | ||||
698 fed | Discussions (1) | 1(1+0) | ||
In agreement with the subject professor, the student chooses a specific topic in the field of human nutrition and submits a report on it. | ||||
621 fed | Agricultural biostatistics | 3(2+1) | ||
General linear models (the linear model and its hypotheses - the least squares method and its properties - analysis of variance of the residuals - criteria for the quality of model fit - linear transformations - dummy variables - the logistic function, selection of independent variables, linear correlation between independent variables - applications in various agricultural fields) - and non-linear statistics. Parametric (Chi-square test for goodness of fit - Chi-square test for homogeneity - Kolmogorov-Simmernov test for one sample - Sign test - Sign and rank test - Kolmogorov-Simmernov test for two samples - Wilcoxon-Mann and Tenney test for two samples - Kruskal-Wallis test for more than two samples - Median test for more than two samples - Two-sided Friedman test - Two-sided median test Trend - Spearman rank correlation - Applications in various agricultural fields. | ||||
690 fed | Special studies | 1(1+0) | ||
The student conducts laboratory or field research on a topic related to human nutrition in coordination with the subject professor and submits a scientific report on the research at the end of the semester. | ||||
699 fed | Discussions (2) | 1(1+0) | ||
In agreement with the student’s academic supervisor, the student submits a report on the research project he intends to conduct to obtain his doctorate. | ||||
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 a thesis characterized by originality and innovation in one of the fields of human nutrition. | ||||
