Bachelor of Science in Food Science

Food Science is concerned with the application of science and technology to the manufacturing, production, processing, packaging and distribution of safe and high quality nutritious food. The Food Science Bachelor Program is accredited by the Institute of Food Technologists (IFT), USA. Students joining this program will undergo a professional training in the five core disciplines of Food Science: Food Chemistry & Analysis, Food Safety & Microbiology, Food Processing & Engineering, Applied Food Science, and Success Skills. Graduates from this program are able to perform physicochemical analyses of foods, describe the quality and safety characteristics, and apply different processing technologies to produce and ensure safe and high quality food.

Program Objectives

  • To provide students with advanced knowledge in food science and related fields.
  • To train students to conduct basic and applied research that provides fundamental and applied knowledge about food science, and addresses the needs of the food technology profession and food industry stakeholders.
  • To train students to attain high level of competent and abilities including multiple task operation and communication skills.
  • Equip graduates with competencies in organization & team work and thoughts of ethical, social issues and respect for diversity.
  • Provide students with enhanced understanding of the national and global food sector and prepare them to work successfully in the wide range of governmental and non-governmental food control & legislation authorities and in industrial and commercial settings within the food sector.
  • Equip students with competencies in critical thinking, life-long learning and leadership.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

  • Explain the basic principles of Food Science and its multidisciplinary scope.
  • Describe the physical, chemical, and biological properties of food and their effects on food safety and sensory and nutritional quality.
  • Apply analytical techniques to characterize composition and to identify physical, chemical, and biological changes in foods.
  • Explain the effects of food processing, engineering, preservation, packaging, and storage on food safety and quality.
  • Identify the importance of food laws and regulations in ensuring safety and quality of foods.
  • Conduct applied research, and use statistical tools in experimental design and data analysis.
  • Apply acquired knowledge to real world situations in food systems, components, products, and processes.
  • Apply critical thinking and continued learning to professional problems.
  • Communicate effectively in both oral and written forms.
  • Develop organizational, team work, and leadership skills.
  • Demonstrate professional skills and thoughts of ethical, social, integrity and respect for diversity.
  • Demonstrate preparedness for continued reflective practice and lifelong learning relevant to careers in food science.

Degree Requirements

Required Credit Hours : minimum 120 hours

General Education Req. CH:39)


Cluster 1: Values to Live By (3.00 hours)

Credit Hours
ISLM100Islamic Culture3.000

Cluster 1: Values to Live By - Ethics (3.00 hours)

Credit Hours
PHI121Fundamentals of Environmental Ethics3.000
PHI122International Ethics3.000
PHI226Human Rights Theory3.000
PHIL120Principles of Professional Ethics3.000

Cluster 2: Skills for Life - English Communication Skills (3.00 hours)

Credit Hours
ESPU106Introduction to Academic English For Food & Agriculture3.000

Cluster 2: Skills for Life - Information Literacy (3.00 hours)

Credit Hours
GEIL101Information Literacy3.000

Cluster 2: Skills for Life - Thinking Skills (3.00 hours)

Credit Hours
HSS110Scientific Research Skills3.000
CSBP119Algorithms and Problem Solving3.000
PHI180Critical Thinking3.000
PSY105Creative & Innovative Thinking Skills3.000

Cluster 3: The Human Community - Emirates Society (3.00 hours)

Credit Hours
HSS105Emirates Studies3.000

Cluster 3: The Human Community - Humanities/Fine Arts (3.00 hours)

Credit Hours
ARCH340History and Theory of Architecture3.000
HIS133Introduction to Art History3.000
HSR120Introduction to Heritage & Culture3.000
HSR130Introduction to Language & Communication3.000
LIT150Introduction to Literature3.000
LNG100Introduction to Linguistics3.000
LNG110Language, Society & Culture3.000
MSC200Introduction to Mass Media3.000
MSC240World and Arab Media3.000
PHI101Introduction to Philosophy3.000
PHI270Philosophy of Education3.000
PHI271History and Philosophy of Science3.000
TRS200Introduction to Translation3.000

Cluster 3: The Human Community - Social and Behavioral Sciences (3.00 hours)

Credit Hours
AGRB210Introduction to Agribusiness3.000
ECON110Principles of Economics3.000
HSR140Introduction to Society & Behavior3.000
HSR150Introduction to Government Policy & Urban Structures3.000
PSY100Introduction to Psychology3.000
SOC260Folklore3.000
SWK200Introduction to Social Welfare3.000

Cluster 3: The Human Community - The Global Experience (3.00 hours)

Credit Hours
AGRB360Global Agri-food Trade3.000
ARCH346Contemporary World Architecture3.000
BIOE240Principles of Environmental Science3.000
GEO200World Regional Geography3.000
HIS120Arab & Islamic Civilization3.000
HIS121World History: Origins to 15003.000
HIS125Contemporary Civilization3.000
PSG250Principles of International Relations 3.000

Cluster 4: The Natural World - Mathematics (3.00 hours)

Credit Hours
MATH105Calculus I  13.000
1 : Also counts towards the Major

Cluster 4: The Natural World - Natural Sciences (6.00 hours)

Credit Hours
BIOC100Basic Biology I3.000
PHYS105General Physics I  23.000
2 : Also counts towards the Major

Cluster 5: Capstone Experience (3.00 hours)

Credit Hours
FDSC480Senior Project  33.000
3 : Also counts towards the Major

 

Food Science


Required Courses (60.00 hours)

Credit Hours
ARAG323Post-Harvest Physiology of Plant and Animal Systems 3.000
BIOC230General Microbiology3.000
CHEM111General Chemistry I3.000
CHEM112General Chemistry II2.000
CHEM115General Chemistry Lab1.000
CHEM282Organic Chemistry for Non-Majors3.000
CHEM283Biochemistry for Non-Majors3.000
FDSC260Principles of Food Science3.000
FDSC309Sensory evaluation3.000
FDSC319Food packaging3.000
FDSC347Food Process Engineering I3.000
FDSC350Food Chemistry3.000
FDSC351Food Plant Sanitation3.000
FDSC355Food Processing3.000
FDSC425Internship3.000
FDSC453Quality Control and Assurance3.000
FDSC454Food Laws2.000
FDSC470Current Issues in Food Science2.000
STAT235Statistics for Biology3.000
NUTR301Human Nutrition2.000
FDSC340Food Microbiology3.000
FDSC450Food Analysis3.000

Elective Courses (15.00 hours)

Credit Hours
FDSC465Food Safety Management3.000
FDSC357Technology of Muscle Foods3.000
FDSC363Fruit and Vegetable Technology3.000
FDSC378Cereal Technology3.000
FDSC402Technical Problem Solving in Food Industry3.000
FDSC455Food Inspection3.000
FDSC460Hazard Analysis Critical Control Point (HACCP)3.000
FDSC458Dairy Product Technology3.000
FDSC466Food Product Development3.000
FDSC477Oil and Fat Technology3.000

Free Electives (6.00 hours)

Credit Hours

 

 
 
20-Aug-2017