Students train their ability to write a text in English language that satisfies international standards for research publications and project proposals. The course deals with the structuring of text, maintenance of coherence and means by which the desired emphasis on the most relevant aspects can be achieved. Students further learn how to simplify texts, and to avoid unclear or non-scientific expressions.
This course will explore environmental dimensions of food and agriculture, the emerging global challenges revolving climate change, resource depletion, and sustainable, regenerative, and climate smart agriculture. It will also explore the concept of food security, including production, storage, distribution, access, stability, nutritional value of foods produced in the arid and land regions.
The course introduces students to principles and issues in food sciences, nutrition, and health systems. The course helps student to understand the nature, properties, characteristics, quality and safety of foods, post-harvest handling of fresh foods, preparation and conversion of food commodities into high quality products. In addition, students will study food choices and its effects on personal health, nutritional needs, nutrients, and relationships between diet and disease.
This course is designed for the newly admitted students to Food science program. This course introduces students to the basic concepts of food science and underlying technology associated with providing a safe, nutritious, and abundant supply of fresh and processed food to humans. The course aims at providing information regarding the basic chemical, physical, and microbiological aspects of food and the integration of basic sciences in the food industry. Students will examine the scientific, technical, and practical aspects involved with the storage, processing, preservation, and packaging of food products. Students will be introduced to how the food industry and regulatory agencies deal with potential health hazards associated with toxic chemicals and disease-causing organisms that can be present in foods, and how food preservation and processing can extend food availability from times of plenty to times of scarcity and from regions of surplus to regions of deficit.
The course explores the history, development and enforcement of laws and regulations that affect the food animal processing industry and food consumers. A comprehensive approach to microbiological and physical food borne hazard identification, testing and sampling is taken. Food borne diseases and hazard prevention and control including Hazard Analysis and Critical Control Points systems will be taught.
This course aims at providing students with the principles of sensory evaluation of foods and types of tests. The lectures and laboratory activities will provide help for the students to develop skills that will allow them to develop test design and controls, conduct sensory tests, analyze the data and interpret the results. Course includes use of case studies to illustrate sensory attributes of foods, consumer acceptability and preference tests.
This course provides the students with fundamental knowledge and basic principles about food packaging materials and technology. The course will cover the elements of food packaging science, technology and engineering as applied to preservation, distribution and marketing of various food products. In addition to that, it describes the different procedures involved in developing, evaluating and testing of food packages in accordance to international standards.
This course deals with food products evaluation and testing, nutritional labeling, and issues affecting food safety. It also discusses the effect of processing and cooking on the food quality and nutrient content. The cornerstones of this course are food chemistry, food processing and food safety.
The objective of this course is to introduce the basic principles of food preparation and techniques applied to the preparation and preservation of food. The course includes introduction to laboratory policies and procedures, including sanitation and safety, the role of food in daily life throughout the life cycle, functional and sensory properties of foods and the role of additional ingredients on food quality.
This course deals with the microorganisms important in food, including bacteria, yeasts, molds, and viruses. The course handles principles of culturing, isolation, identification, enumeration, as well as growth and death curves of the microorganisms. Applications utilizing useful microorganisms to produce fermented food products are also discussed. The course teaches microbial contamination, food spoilage and preservation, and associated chemical changes. It also emphasizes foodborne illnesses caused by microorganisms and their toxins.
This course aims to provide students an understanding of food engineering concepts. The main engineering principles that will be covered are mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer. The course will enable the students to apply these principles to several areas of food processing.
This course is designed to provide an introduction to the chemistry of water, carbohydrates, lipids, proteins, vitamins and minerals, and their structural and functional properties. Students will also be provided with the knowledge regarding chemical compounds and reactions responsible for color, texture, flavor, sweet taste and food additives, important food reactions (browning, oxidation). Changes of quality attributes during post-harvest storage that may influence the quality of processed end products will also be covered.
This course will provide the student with the deep understanding needed to ensure good practices in food production, processing, transportation, and storage. The course will detail all the Biological, Physical and Chemical hazards that are associated with food, providing the necessary information to ensure hygienic practices in food production. Detailed discussions will be carried out on cleaning compounds, sanitizers, cleaning equipment, waste disposal, and the effectiveness of monitoring sanitation.
This course focuses on food safety issues and addresses physical, chemical, and biological hazards. It discusses food contamination with e.g. glass, metal, plastic, bone, pesticides, heavy metals, toxins, allergens, pathogenic microorganisms, GMOs, and irradiation and their relation to public health.
This course aims to provide students with knowledge about basic food processing operations utilized for food preservation and related technology. The course teaches different food processing methods including dehydration, chilling & freezing, microwave heating, high pressure processing, extrusion, irradiation, fermentation, membrane separation, etc.
The course focuses on biological, chemical, and technological aspects of the processing of muscle food (meat, poultry, and seafood). The purpose of this course is to enable the students to become acquainted with the scientific principles involved in the conversion of muscle to meat. This course will introduce students to aspects of fresh and processed meat technology, meat preservation, as well as discuss current issues in meat science.
The course is intended to address science and technology aspects of fruits and vegetables, with specific reference to quality, storage, packaging and their transformation into food products and ingredients. The objective of this course is to produce food professionals who have sufficient knowledge of postharvest handling and processing of fruits and vegetables. The course will be focused on to those fruits and vegetables that are successfully being cultivated in UAE either through traditional or innovative agricultural practices.
This course is designed to give students an understanding of the technologies used in cereal processing. The course reviews the cereal grains and their processing methods including milling, baking, malting, pasta processing, and extrusion cooking as well as how these technologies will alter the chemical, technological, and nutritional properties of the grains. The course will teach the chemical and physical methods used in the evaluation of products' composition and properties as well as basic concepts of quality assurance and quality control applicable to cereal processing. The course will explain the applications of cereals and their differently processed products in foods and will provide a focus on the chemistry and health benefits of dietary fibers from cereal grains.
This is a capstone course designed for senior level students to use problem-based learning to gain an experience in attempting solving problems relevant to the food industry, including problem identification, analysis, understanding of underlying causes, investigating possible remedy strategies, and proposing creative solutions. The students will work on example case studies and they will select their own case study to work on in groups. Individually and in groups, the students will have opportunism to enrich their personal reflections, exploration and creativity. Well-structured group work will enable the students to develop skills in problem solving, communication, and cooperation and team work. (Pre requisite: Finish all the compulsory courses)
The course aims at providing students with practical skills relevant to their future career. The student spends eight weeks of practical training in food control Authorities, food processing companies or food service institutions. ((This course is conducted over half a semester (8 weeks) during the last study year. Offered condensed courses should be taken during the other half of the semester and student should complete 105 credit hours before taking this course).
This course will introduce students to the principles of culinary science and applications in a career in the food industry. The contributing subfields and the cross-disciplinary nature of culinary science will be a major focus. Parallels and distinctions between chef and scientist and their methods and perspectives will be discussed. Protocols followed in the culinary science lab will be introduced, and critical thinking skills will be exercised through case studies and demonstrations. Topics covered in this course will include the culinary arts and sciences, and involve ethnography, history, anthropology, chemistry, engineering, biology, psychology, and business.
This course deals with sampling and sample preparation and instrumental methods used in analysis of chemical and physical attributes of foods. Principles behind the food components (water, ash and minerals, carbohydrates, proteins, lipids, vitamins) analysis. Instrumental methods will include spectrophotometry (visible, UV, and IR), chromatography (GC, and HPLC,), and color, viscosity and texture. The course will emphasize on performing practical experiments and writing professional laboratory reports.
This course aims to provide student with the theoretical and practical skills in the field of food quality control. The course covers quality assurance, ISO quality and safety management systems, total quality management, statistics applied to establishment of sampling plans, acceptance or rejection of lots, control charts, probability distributions, process capabilities and six sigma.
This course includes discussion on relevant food law topics in UAE trading partner countries as they affect food imported into UAE or exports of UAE products to these countries, local and regional regulations related to customs or traditions. It also includes history, development and enforcement of laws and regulations that affect the food processing industry. Impact of legal and regulatory issues on food quality, safety, formulation, labeling, additives, packaging, standards, nutrition, irradiation, pesticide residues and biotechnology will be included. Course will cover Islamic dietary laws, US Food Laws, US Food, Drug and Cosmetic Act, Meat Inspection Act and Good Manufacturing Practices.
This course provides a comprehensive coverage of the concepts and approaches of food inspection. It deals with the general inspection procedures and compliance to regulations including sampling, logistics and collection of analytical data, review of hygiene practices, hazard analysis, reporting and documentation. The course will also include general inspection approach for primary production facilities, food preparation, food processing facilities, and retail food service.
This course is designed to give students an understanding of the basic information on milk and dairy products, including the composition of milk, the chemistry, structure and function of its individual components. It covers the manufacture of milk and various dairy products. Fundamental dairy processes involved in the manufacture of various products will be covered. Examples are high temperature short time (HTST), ultra high temperature (UHT), evaporated milks, low-fat dried milk (NFDM) powder, dried milks and related products, butter and related products, ice cream, sherbets, cheeses, and fermented dairy products.
Hazard Analysis Critical Control Point (HACCP) is required by legislation and applied throughout the food industry as a food safety protection system. This course aims to enable students to develop competence in HACCP methodology. It uses a number of case studies and can be applied to a number of sectors of the food industry. It will also provide students with the theoretical foundations and practical techniques together with essential skills to develop effective HACCP systems. This undergraduate course is ideal for students who are working in, or want to work in the food industry, local government and the private sector.
This course introduces students to the principles of new product development from idea generation, to production of prototype, and product testing. The course includes organizing a product development team, use of case studies to describe possible new product, defining its attributes, development of product prototype, preliminary testing, modification, and sensory testing of prototype.
Since the students have completed 90 credit hours before embarking on this course, they are expected to have a very broad understanding of the different sub-discilplines of food sciences. Based on this broad understanding, the overall objective of this course is to introduce students to the very recent advances pertaining to food science. This is a very broad course encompassing all sub-disciplines of food sciences and aimed at providing the students with knowledge of current scientific development in food sciences.
This course is designed to give students an understanding of the technologies used in oil and fat processing. The course reviews the plant and animal sources of oil and fats and their processing methods including extraction, refining, and modification (by hydrogenation, interesterification, fractionation) as well as how these technologies will alter the chemical, technological, and nutritional properties of natural oils and fats. The course will teach the chemical and physical methods used in the evaluation of products' composition and properties as well as basic concepts of quality assurance and quality control applicable to fat and oil technology. The course will explain the applications of oils and fats and their differently processed products in foods and will provide examples of functional lipids produced from oils and fats.
The course is a capstone course to be individually designed by the faculty advisor for each senior student to integrate all courses and training of the student, from all activities involved by the student during his/her entire stay at UAEU. Research methods, data collection, analysis of data collection and analysis, interpretation, and hypothesis must be developed by the students on a specific topic. A written project report is to be submitted by the student at the end of the course.
This course focuses on the importance of food safety in the manufacture, retail environments, and provides food handlers with the knowledge of how they can contribute to product safety. The importance of good personal hygiene, cleaning, waste management, and recognizing and reporting signs of pests are also stressed. In addition to the fundamentals of food safety, attendees will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture and retail. Physical, chemical and biological hazards in food manufacturing and retail are covered. This course also includes the legislations applicable to food safety and how best to communicate the required standards to students. Managerial procedures required to ensure manufacture and sale of safe food is covered.
This course provides the knowledge related to food waste and by-product utilisation. The importance of the topic from a food security as well as environmental impact viewpoints are emphasised. The students will learn about waste and by-products from different industries and from specific food commodities. Apart from theoretical sessions, the students will get hands-on training for the recovery and utilisation of valuable compounds from food waste and by-products. Finally, students will have the opportunity to learn about current practices in two different industries through in situ visits.
This course provides the fundamental knowledge related to two important physical aspects, i.e., structure and rheology, which are strongly linked to quality and sensory perception of foods. The students will learn about different types of food structures and rheological aspects of various multiphase food systems. The role of different components and processes in the development of an optimum food structure will be covered. Apart from theoretical sessions, the students will get hands-on training for the measurement and visualization of food microstructure.
The overall objective of the course is to provide graduate-level knowledge, theory and practice for a variety of commercially-important fermented food products and ingredients, from a technical perspective. This course deals with principles of enzyme technology and food fermentation. Enzyme kinetics incorporating inhibition effect, and selected application of enzyme technology in food processing will be covered. This course will cover the microbiology and chemistry of a variety of fermented foods (e.g. cheese and fermented sausage) and beverages (e.g. alcoholic and non-alcoholic).
This course targets the analysis of current and prospective issues in specified subject areas in the field of food science includes student exploration of unsolved food science problems and opportunities. This course exposes the student to the literature search, interprets and analyses the literature review, the methodologies and discussion. The student is expected to provide a critical review of the scientific papers in the specified subject areas. The student should subsequently develop confidence in presenting information, communication and analyze presentation styles and effectiveness. This exercise will continue till the student defends his/her thesis.
This course focuses on important chemical reactions leading to alterations in chemical structures or properties. Major reactions that will be studied in depth are lipid oxidation, Maillard reactions, enzymatic and fermentation reactions, macro- and micro- molecular changes, and reactions causing changes in food colors and flavors.
This course provides a comprehensive coverage of the important field of food analysis. It deals with the conceptual framework of food analysis including qualitative and quantitative aspects of food composition and food properties (both chemical and physical analyses). It discusses sampling, extractions, analysis, standardization, statistical evaluation, and analytical method validation. By the end of the course, students will have a profound knowledge of the basic concepts and specific knowledge of different analytical techniques and their applications in food analysis. The course will also include aspects of OMIC technologies pertinent to food analysis.
This course deals with principles of modern enzymology and biotechnology and their application in food science and food industry. This course also focuses on kinetics of growth, death of industrial microorganisms. Batch, fed-batch and continuous fermentation, agitation, mass transfer, and scale-up in fermentation systems. Food enzymes classifications and nomenclature, enzymes immobilization techniques, enzyme activity, enzymes in recombinant DNA technology, enzyme kinetics incorporating inhibition effect, selected application of enzyme technology in food processing.
This course is designed to provide students with a deep understanding of the science and technology associated with the processing of food materials. An integrated presentation embodying chemical, microbiological, nutritional and engineering aspects will be adopted for the topic under discussion. A special emphasis will be given on theoretical basis and technology of major food processing operations and food packaging systems.
This course will discuss current issues in food microbiology and emerging food pathogenic microorganisms including bacteria, molds and viruses. This is an advanced graduate level course on the pathogenesis bacterial infections and intoxications. Specific topics will cover the most common and important microorganism food pathogens, their incidence and behavior in various foods. Other topics to be covered will include the microbial ecology of food, factors affecting the growth and survival of microorganisms in foods, and strategies for the production of safe food.
This course aims to provide students with theoretical and critical thinking skills in the field of food quality management from a legal, regulatory, manufacturer, consumer and scientific perspective. The course covers quality management systems, total quality management and six sigma. The advanced concepts of food quality during new food product development will be discussed. By the end of this course, students will be able to rationalize food quality management in the food manufacturing/service industry, gain proficiency in statistical process control techniques, use risk-based models for assessing food products and justify the evolution of safety practices with changes in the value chain requirements.
This course focuses on the new trends and innovations in development of novel foods and functional food ingredients. Novel food product which are sustainable and nutritious will be the focus of this course. This course discusses typical examples of functional food ingredients including functional lipids, bioactive peptides, soluble and insoluble fibers, bioactive compounds especially antioxidants and cholesterol-lowering agents, as well as new food concepts targeting satiety and glycemic index.
This course exposes the student to the literature search, interpretation and analysis of literature, review, methodologies and discussion, as well as to reading current books related to a specific topic in food science. It includes selected reading and in-depth discussions of current and emerging issues and critical analysis of current and prospective issues in specified subject areas.
This course is designed to ensure that graduates can carry out successful research on a topic in Food Science, write a scientific paper and give an oral presentation/defense of the project.
This course is directed to work on a research topic under the supervision of faculty main supervisor and co-advisors; the practical research is carried out during the semester terms and the research is presented as an M.Sc. thesis.
This course exposes the student to the literature search, interprets and analyses the literature review, the methodologies and discussion as well reading current books related to the food science and technology. It includes selected reading and in-depth discussions of current and emerging issues and critical analysis of current and prospective issues in specified subject areas. Topics are to be assigned and approved by the Department PhD committee. The course may be repeated for credit to a maximum of 3 credit hours.
This is an advanced level course in which the existing knowledge on physical properties of materials will be applied to characterize different foods and package. The students will learn how physical parameters are affected on interaction between various food components at micro-scale. They will also learn about structure-property relationships for various food systems.
This course focuses on the factors and processes that affect the shelf life of foods. It deals with kinetics and mechanisms of physical, chemical and microbial spoilage of foods. The role of processing, packaging and storage on shelf life will be covered. Furthermore, the shelf-life assessment process will be discussed in detail, and later, the students will do class activities related to shelf-life prediction using data from published literature.
The course aims to update knowledge in rapid methods for the microbiological analysis of foods. Theoretical methods reviewed include bioluminescence, impediometry, immunological techniques, gene probes, rapid test kits, RT-PCR and other emerging technologies. Practical applications will also be discussed.
This course deals in details with the principle chemical reactions and their role and mechanisms in affecting the quality of food. Selected advanced topics on chemistry of food proteins, carbohydrates and lipids and related changes in food will be discussed in detail. Emphasis will be on the critical evaluation and interpretation of scientific information and problem-solving skills based on the application of scientific principles of food chemistry.
This course will cover emerging technologies and equipment used in food processing. The course will deeply examine the application of different thermal and non-thermal methods in food processing. Detailed discussions will be given to processing technologies such as aseptic packaging technology, high pressure processing, ohmic heating, microwave processing, high pulsed electric field, nanotechnology, and extrusion technology. Student evaluation will be based on students’ participation in discussions and student reports.
This course exposes the student to the wide scope of Food Science concepts and its multidisciplinary nature. The topic(s) to be covered in this course are supportive to the student’s area of research and are not available in the course list of this program. Students perform literature search, interpret, analyses and review recent literature, and critically evaluate methodologies and discussion employed, as well as extensively utilize reference books related to food science and technology. Student work will include selected reading and in-depth discussions of current and emerging issues and critical analysis of current and prospective issues in specified subject areas.
This examination is taken after 3 or 4 semesters to cover advanced knowledge in Food Science and to present the achieved accomplishment in the student’s research area.
A directed research works on a specialized topic under the supervision of faculty main supervisor and advisors; the practical research is carried out during the semester terms.
This course aims to support Ph.D. students to develop a deep and critical understanding of the theoretical and practical aspects of food analysis. It focusses on the advanced analytical techniques (spectroscopy and chromatography) and their applications in food analysis. The course also includes hyphenated techniques, chemometrics, OMIC technologies, and microscopy and discusses their applications in the analysis of foods. The course will be based on presentations, discussions, course project, and examinations.
Student prepares a concise and complete Research Proposal that clearly defines the research problem and objectives, and outlines the research methodology and a plan that the student will follow for the dissertation work. The proposal should be completed under the direction of the student’s supervisor and must be approved by the Advisory Committee. The proposal’s content and format must follow the PhD Research Proposal Preparation Guidelines issued by the College of Graduate Studies. The Research Proposal course is non-credit rated, while a Pass or Fail result for each attempt will be recorded on the student’s academic transcript.
This course targets advanced knowledge in food microbiology and modern food microbiology concepts, including food safety and spoilage, food fermentation, food biotechnology, and hygienic production of food. The course covers emerging food pathogenic microorganisms including bacteria, molds and viruses as well as beneficial utilization of microorganisms in food processing and preservation. The course depends on student activities and synthesis of knowledge (Bloom’s Taxonomy V-VI). Evaluation will be based on students’ participation in discussions and student reports.
This course is the mandatory research course for PhD students that leads to the student’s PhD dissertation (thesis) and its defense. The PhD dissertation is based on original and independent research and investigation leading to a thesis that will be defended before the University Community. The areas of research include food chemistry, food analysis, food microbiology, food quality and assurance, and food processing and technology. The research topic is a specific problem related to one or a combination of these fields. Every PhD student is expected to have at least two research papers considered for publication in peer-reviewed publications/journals before the final defense of his/her dissertation. The manuscripts submitted by Ph.D. candidates to peer-reviewed journals are well-prepared and reflect well on the institution and Ph.D. advisor. The results of the candidate’s individual inquiry must be presented in a written dissertation comprising a genuine contribution to knowledge in the particular academic field. The physical form of the dissertation must comply with the regulations stated in the Thesis and Dissertation Preparation Guidelines, issued by the college of graduate studies (CGS).
Student defends his/her research dissertation in the form of an oral presentation in a public session, followed by a closed session, before a Dissertation Examination Committee, which includes internal and external examiners. The outcome of the overall evaluation of the dissertation is based on two main parts: (1) the Committee’s evaluation of the dissertation document and (2) the Committee’s evaluation of the dissertation defense. The final result shall be one of the following: (1) Approve dissertation as presented, (2) Approved with minor revisions, (3) Re-examine after making major revisions, or (4) Rejection of dissertation and dismissal. The Dissertation Defense course is non-credit rated, while a Pass or Fail result for each attempt will be recorded on the student’s academic transcript
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