Advance Scientific Writing (COFA760)

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.

Credit Hours : 2

Course Learning Outcomes

1. Discuss the process scientific writing and its pattern of writing.
2. Analyze a research problem being addressed in a scientific paper.
3. Develop skills to write scientific paper based on the IMRAD (Introduction, Methods, Results and Discussion)
4. Analyze critically and review scientific papers in terms of its importance, consistency and justifications.
5. Acquire knowledge on the ethics in scientific writing.

Sustainable Food and Agriculture (COFA770)

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.

Credit Hours : 3

Course Learning Outcomes

1. Analyze the inter-relationships between climate change, environment, and the sustainability of food and nutrition security and sustainability at global and regional level.
2. Appraise the influence of socioeconomic and cultural factors as well as the impact of policies and regulations on food behaviors, food sustainability and health.
3. Discuss optimal methods to promote food and nutrition sustainability and health.
4. Describe the concept of food and nutrition security and related issues.

Contemporary Food Science & Nutrition (FDSC250)

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.

Credit Hours : 3

Course Learning Outcomes

1. Describe Methods Used In The Nutritional Assessment Of Individuals.
2. Explain Contemporary Issues In Food Science And Nutrition.
3. Explain Principles Of Food Preservation And Processing.
4. Identify Food Categories, Chemical Components, Nutrients Of Foods And Their Principle Functions In The Body.
5. Identify Nutritional Needs And Dietary Recommendations For Health Promotion And Disease Prevention.
6. Identify The Microorganisms Interaction With Foods And Its Effects On Food Quality And Safety
7. List Factors That Influence Food Selection.

Principles of Food Science (FDSC260)

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.

Credit Hours : 3

Course Learning Outcomes

1. Explain the terminology and basic principles of food science.
2. Illustrate the major chemical components in different food commodities.
3. Summarize the food quality attributes and sensory evaluation.
4. Discuss the microbiology and safety of different foods.
5. Outline the different food processing and preservation methods.
6. Communicate basic knowledge in food science.

Introduction to Food Microbiology (FDSC265)

Introduction to Food Microbiology (FDSC 265) explores the role of microorganisms in food systems, including their impact on food safety, spoilage, and preservation. The course provides an overview of the microbial ecology of food, focusing on factors affecting microbial growth and survival. Students will examine both beneficial and harmful microorganisms, including foodborne pathogens, and their mechanisms of action. Theoretical knowledge is complemented with hands-on laboratory sessions to develop fundamental microbiological techniques, such as culturing, isolation, enumeration, and identification of food-associated microorganisms. The course also emphasizes the applications of microbes in fermentation and biotechnology, equipping students with practical skills to assess and ensure food safety and quality. This foundational course is essential for understanding microbiological principles in the context of food science and serves as a stepping stone for advanced studies in food microbiology and related disciplines.

Credit Hours : 3

Course Learning Outcomes

1. Identify the different types of microorganisms in food and describe their roles in food safety and spoilage.
2. Explain the factors influencing microbial growth in food and their implications for food preservation.
3. Apply fundamental microbiological techniques to isolate, identify, and quantify microorganisms in food samples.
4. Describe the major foodborne pathogens, their mechanisms, and prevention strategies.
5. Evaluate the role of beneficial microorganisms in food fermentation and biotechnology.

Food Hygiene (FDSC280)

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.

Credit Hours : 3

Food Biochemistry (FDSC285)

This course introduces the principles of biochemistry with an emphasis on food components. Topics include the structure and function of biomolecules such as carbohydrates, proteins, lipids, and enzymes within food systems. The laboratory component focuses on the isolation, identification, and analysis of food biomolecules, and explores how food processing impacts biochemical reactions. Students will gain practical experience in the qualitative and quantitative analysis of biomolecules, emphasizing their role in food quality, safety, and nutrition.

Credit Hours : 3

Prerequisites

• CHEM282 with a minimum grade D

Course Learning Outcomes

1. Describe the structure and function of major biomolecules in food, including carbohydrates, proteins, and lipids.
2. Analyze the role of enzymes in food systems and how factors such as temperature and pH affect their activity.
3. Understand metabolic pathways involved in the breakdown and synthesis of food components, including carbohydrates and fats
4. Evaluate how food processing techniques impact the biochemical properties and nutritional value of food products.
5. Conduct laboratory experiments to isolate, characterize, and analyze the biochemical properties of food molecules.

Sensory evaluation (FDSC309)

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.

Credit Hours : 3

Prerequisites

• FDSC260 with a minimum grade D

Course Learning Outcomes

1. Explain how human senses are used in the evaluation of foods
2. Explain factors influencing the sensory perception of foods
3. Design standard sensory tests to evaluate quality of foods
4. Conduct and report sensory test results

Food packaging (FDSC319)

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.

Credit Hours : 3

Prerequisites

• CHEM282
• FDSC260 with a minimum grade D

Course Learning Outcomes

1. List properties and uses of various packaging materials and methods
2. Explain principles of mass transfer and permeability through packaging materials
3. Interpret fabrication and characteristics of different packaging materials
4. Appraise innovative food packaging concepts

Fundamentals of Food Science (FDSC330)

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.

Credit Hours : 3

Prerequisites

• NUTR220 with a minimum grade D
• CHEM111 with a minimum grade D
• BIOE230 with a minimum grade D

Course Learning Outcomes

1. Apply The Principles Of Food Safety In Practical, Real-World Situations And Problems
2. Describe Physical, Chemical And Biological Hazards With Emphases On Food Allergies And Intolerances
3. Describe The Effects Of Processing, Preparation And Storage On The Nutritional Value Of Foods
4. Explain The Chemical Composition And Functional Properties Of Food Constituents
5. Explain The Principles Of Various Food Processing Operations
6. Recognize The Major Food Poisoning Microorganisms, And Physical & Chemical Contaminants

Fundamentals of Food Preparation (FDSC331)

This comprehensive course equips students with the knowledge they need to confidently select and assess food quality, understand the physical and chemical properties of ingredients, and apply scientific principles for optimal safety and quality outcomes in food preparation. From dairy products and meats, to vegetables, fruits, cereals and desserts, all standard food items are covered. To help students bridge the gap between theory and practice, laboratory sessions provide practical experience and hands-on learning opportunities.

Credit Hours : 3

Prerequisites

• NUTR220 with a minimum grade D

Course Learning Outcomes

1. Describe the basic principles of food preparation and their application on practical situations
2. Outline the fundamentals of safe and sanitary preparation and storage of food.
3. Explain the functional properties of food constituents, ingredients and additives and their on food quality, preparation and formulation
4. Identify the physical and chemical changes occurring in foods during preparation, cooking and storage.
5. Practice and demonstrate the use of oral and written communication skills
6. Demonstrate the use of oral and written communication skills

Food Microbiology (FDSC340)

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.

Credit Hours : 3

Prerequisites

• FDSC260 with a minimum grade D
• BIOE230

Course Learning Outcomes

1. Describe the natural and spoilage flora of foods and explain their significance
2. Recognize the major foodborne pathogens and hazards associate with it
3. Describe beneficial microorganisms and products produced by them
4. Utilize laboratory techniques to identify microorganisms in food
5. Describe how food preservation controls microbial activity
6. Define the factors that control microbial growth in food

Food Process Engineering (FDSC347)

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.

Credit Hours : 3

Prerequisites

• MATH105 with a minimum grade D

Course Learning Outcomes

1. Interpret physical and chemical concepts of food process engineering.
2. Formulate mass and energy balances for a given food manufacturing process.
3. Define principles of food engineering (mass and heat transfer, fluid flow, thermodynamics).
4. Perform calculations related to overall heat transfer coefficient and heat exchanger

Food Chemistry (FDSC350)

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.

Credit Hours : 3

Prerequisites

• CHEM283 with a minimum grade D
• FDSC260 with a minimum grade D

Course Learning Outcomes

1. Recognize the basic structures of different food components
2. Explain how water, lipids, carbohydrates, and proteins can be involved in desirable or undesirable reactions in foods
3. Discuss functional properties of food components and their role in quality of food
4. Apply food chemistry concepts to solve critical problems related to food quality
5. Apply laboratory protocols to study chemical properties of food.

Food Safety and Sanitation (FDSC351)

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.

Credit Hours : 3

Prerequisites

• FDSC340 with a minimum grade D

Course Learning Outcomes

1. Identify potential hazards and food safety issues in specific foods
2. Describe routes of physical, chemical, and biological contamination of foods
3. Discuss methods for controlling physical, chemical, and biological hazards
4. Evaluate the conditions, including sanitation practices, under which relevant pathogenic microorganisms are commonly controlled in foods
5. Select appropriate environmental sampling techniques
6. Design a food safety plan for the manufacture of a specific food

Food Safety (FDSC352)

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.

Credit Hours : 3

Prerequisites

• CHEM283 with a minimum grade D

Course Learning Outcomes

1. Apply And Incorporate The Principles Of Food Safety To Solve Real- World Situations And Problems.
2. Demonstrate The Use And Practice Of Different Levels Of Oral And Written Communication Skills Using Scientific And Non-Scientific Information
3. Describe The Major Biological, Physical & Chemical Hazards In Foods
4. Identify Systems For Food Safety Surveillance And Risk Preventions
5. Outline Current Food Safety Issues Of Importance To The Food Industry
6. Understand Food Safety And Toxicology In The General Sense

Food Processing (FDSC355)

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.

Credit Hours : 3

Course Learning Outcomes

1. Acquire Hands-On Lab Experience And Presentation Skills On Food Processing
2. Apply Hurdle Concept In Food Processing To Optimize Food Quality
3. Design Microbial Destruction Kinetics And Quality Loss Kinetics To Optimize Food Quality During Thermal Processing
4. Explain The Principles Of Operation Of Various Food Processing Operations
5. Implement Waste And Water Treatment Practices In Food Industry
6. Know Properties Of Food Raw Materials And Interpret Different Pre-Processing Steps

Technology of Muscle Foods (FDSC357)

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.

Credit Hours : 3

Prerequisites

• FDSC355 with a minimum grade D

Course Learning Outcomes

1. Explain chemistry and structure of muscles
2. Interpret postmortem changes and quality of muscle foods
3. Appraise hygiene, spoilage and preservation of muscle foods
4. Apply different processing and packaging techniques for muscle foods

Fruits and Vegetables Technology (FDSC363)

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.

Credit Hours : 3

Prerequisites

• FDSC355 with a minimum grade D

Course Learning Outcomes

1. Explain different classification bases for fruits and vegetables
2. Evaluate factors influencing the quality of fruits and vegetables
3. Apply suitable processing and packaging techniques to extend shelf life of fruits and vegetables
4. Illustrate transformation of selected fruits into processed products

Cereal Technology (FDSC378)

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.

Credit Hours : 3

Prerequisites

• FDSC355 with a minimum grade D

Course Learning Outcomes

1. Applying Different Technologies To Produce Cereal Products During Lab Sessions
2. Describe The Main Cereal Grains (Composition, Chemical, Sensory, And Nutritional Qualities)
3. Discuss The Concept Of Functional Dietary Fibers And Resistant Starch
4. Explain The Different Technologies Used In Cereal Processing And How They Affect Food Products Quality
5. Explain The Methods And Instruments Used In Cereal Analysis

Technical Problem Solving in Food Industry (FDSC402)

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)

Credit Hours : 3

Course Learning Outcomes

1. Apply Critical Thinking Skills To New Situations
2. Communicate Effectively In Oral And Written Forms
3. Demonstrate The Use And Practice Of Different Levels Of Oral And Written Communication Skills
4. Identify Problems Related To The Food Industry
5. Master The Use Of Literature And Other Knowledge Sources With The Aim To Find A Solution To A Problem
6. Work Individually And In Groups To Solve Problems Related To The Food Industry

Internship (FDSC425)

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).

Credit Hours : 3

Course Learning Outcomes

1. Apply Food Science Knowledge At Industrial, Governmental Or Non-Governmental Facilities Working With Food Science-Related Activities
2. Develop Professional Skills And Understand Ethical Issues
3. Gain Work Experience
4. Investigate Career Opportunities

Food Analysis (FDSC450)

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.

Credit Hours : 3

Prerequisites

• FDSC350 with a minimum grade D

Course Learning Outcomes

1. Explain the different procedures used in sampling and sample preparation
2. Explain the principles behind the major instrumental methods
3. Discuss calibration and validation of analytical methods
4. Conduct laboratory practicals in food analysis

Quality Control and Assurance (FDSC453)

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.

Credit Hours : 3

Prerequisites

• STAT235 with a minimum grade D
• FDSC355 with a minimum grade D

Course Learning Outcomes

1. Discuss the importance of quality management in food industry
2. State the differences between quality control, quality assurance and quality management
3. Construct and use different control charts in product improvements to minimize hazard and maintain quality of foods and evaluate process capabilities,
4. Outline the role of inspection and quality assurance programs in the food industry,

Food Laws (FDSC454)

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.

Credit Hours : 2

Course Learning Outcomes

1. Provide a general overview of food laws and regulations,
2. Examine the extent and applicability of the laws and regulations that affect food processors and food products in the UAE,
3. Discuss the US Food Law and regulations,
4. Discuss the development and enforcement of food laws and regulations,
5. Compare and evaluate food standardization in UAE and the Gulf Region,
6. Demonstrate hands-on presentation skills

Food Inspection (FDSC455)

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.

Credit Hours : 3

Prerequisites

• FDSC351 with a minimum grade D

Course Learning Outcomes

1. Distinguish the role of food inspectors in assuring food quality and safety.
2. Employ pre-requisite knowledge, skills, and abilities required for inspection and investigation.
3. Describe risk-based audit process
4. Evaluate records associated with food safety risks
5. Assess HACCP systems and describe the common weaknesses in food safety systems.

Dairy Product Technology (FDSC458)

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.

Credit Hours : 3

Prerequisites

• FDSC355 with a minimum grade D

Course Learning Outcomes

1. Apply The Processing Techniques To Produce Different Dairy Products (Cheese, Fermented Dairy Products, Butter, Evaporated, Condensed & Dried Milk And Ice Cream)
2. Classify The Various Microorganisms In Raw Milk And Milk Products
3. Conduct Laboratory Experiments Covering The Physico-Chemical Properties Of Milk And Manufacturing Of Dairy Products
4. Explain Physical And Chemical Characteristics Of Milk And Milk Products
5. Explain The Effects Of Heat Treatment (Thermalization, Pasteurization And Sterilization) On Milk And Its Components

Food Product Development (FDSC466)

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.

Credit Hours : 3

Prerequisites

• FDSC355 with a minimum grade D
• FDSC309 with a minimum grade D

Course Learning Outcomes

1. Design Processes For Developing Or Modifying Any Food Product.
2. Evaluate The Product, Conduct Sensory Tests, Data Analyze, Interpret And Report Results
3. Formulate A Food Product By Changing The Ingredients Or Additives Required For Production Based On Their Function In The Food.
4. Identify Product Concept And Prepare Concept Testing Documentation.
5. Organize And Conduct A Consumer Panel To Evaluate A Prototype Product And Modify It Based On Consumer Comments.
6. Prepare A Product Portfolio

Current Issues in Food Science (FDSC470)

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.

Credit Hours : 2

Course Learning Outcomes

1. Appraise contemporary issues in food science
2. Retrieve and analyze information in new areas of food science
3. Apply critical thinking skills to new situations,
4. Communicate new trends in food science

Oil and Fat Technology (FDSC477)

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.

Credit Hours : 3

Prerequisites

• FDSC350 with a minimum grade D
• FDSC355 with a minimum grade D

Course Learning Outcomes

1. Explain nomenclature and classification of lipids
2. Discuss physicochemical and functional properties of lipids
3. Illustrate production and extraction of edible oils and fats
4. Describe refining and modification processes used for edible oils and fats
5. Appraise different application of edible oils and fats

Senior Project (FDSC480)

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.

Credit Hours : 3

Course Learning Outcomes

1. Design A research project
2. Communicate an article related to the research topic
3. Conduct research project and interpret the results
4. Document and communicate research activities

Food Safety Management (FDSC510)

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.

Credit Hours : 3

Prerequisites

• FDSC351

Course Learning Outcomes

1. Demonstrate good understanding of basic and advanced principles and systems for food safety management
2. 2. Identify risks and apply controls in the food supply chain
3. Apply and evaluate food safety systems in food manufacturing and retailing facilities.
4. Compare the role of national, regional and international organizations in maintaining food safety.

Food Biotechnology (FDSC525)

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).

Credit Hours : 3

Prerequisites

• FDSC340 with a minimum grade D

Course Learning Outcomes

1. Describe the enzyme kinetic and its role food fermentation
2. Demonstrate knowledge about the growth, maintenance, and preservation of microbial starter cultures
3. Explain the metabolic activities of microorganisms during fermentation and their influence on food quality
4. Apply scientific knowledge to assess and solve food fermentation science and technology problems
5. Explain preparation steps of various fermented products in the lab
6. Analyze the physicochemical, microbiological, health-promoting benefits, and safety risks of the fermented food products

Graduate Seminar (FDSC605)

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.

Credit Hours : 1

Prerequisites

• FDSC610
• FDSC622
• FDSC633
• FDSC640

Course Learning Outcomes

1. Critically review literature pertinent to a selected topic relevant to food science
2. Present the seminar topic to peers
3. Critically evaluate and give constructive feedback to peers on their presentations
4. Critically evaluate background literature and research methods with reference to a stated research problem in a written communication.

Advanced Food Chemistry  - 1 (FDSC610)

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.

Credit Hours : 2

Course Learning Outcomes

1. Apply A Range Of Problem Solving And Communication Skills In The Field Of Food Chemistry
2. Describe Food Composition And Its Influence On The Quality Of Food
3. Discuss The Role Of Enzymes And Their Reactions In Foods.
4. Explain The Kinetics And Mechanisms Of Reactions Occurring In Food And Their Control
5. Explain The Functional Properties And Chemical Reactions Of Major Food Components And Their Role In Food Quality

Food structure and rheology (FDSC620)

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 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.

Credit Hours : 3

Course Learning Outcomes

1. Illustrate food structure and its relation with quality and sensory perception of foods
2. Appraise role of different components in the development of an optimum food structure
3. Explain different processes used for the production of complex (multiphase) food products
4. Apply different techniques for the measurement and visualization of food microstructure
5. Evaluate different rheological properties and their relation to food structure

Advanced Food Analysis - I (FDSC622)

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.

Credit Hours : 2

Course Learning Outcomes

1. Apply A Range Success Skill To Problems Related To Food Analysis
2. Discuss Analytical Protocols, Standards, Standardization, And Quality Control In Food Analysis
3. Discuss The Random And Systematic Errors Associated With Food Analysis And Examples Of Applications Where These Errors Are Critical
4. Explain The Principles And Applications Of The Advanced Instrumental And Chemometrics Methods Used In Food Analysis (E.G. Spectroscopy, Chromatography, Thermal Methods, Electrical Methods, And Hyphenated Methods)

Food waste and by-product utilization (FDSC625)

This course provides knowledge related to food waste and by-product utilization. The importance of the topic of food security as well as environmental impact viewpoints are emphasized. The students will learn about waste and by-products from different industries and from specific food commodities.

Credit Hours : 3

Prerequisites

• FDSC355 with a minimum grade D

Course Learning Outcomes

1. Appraise the importance of food waste and by-product utilization in food security
2. Categorize the potential applications of food waste and by-products in various industries
3. Develop expertise in the recovery of food industry waste and by-products.
4. Evaluate safety considerations in food industry waste and by-product utilization

Enzymes Technology and Fermentation (FDSC631)

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.

Credit Hours : 3

Corequisites

• FDSC633

Course Learning Outcomes

1. Demonstrate In-Depth Understanding Of Growth, Maintenance, And Preservation Of Microbial Starter Cultures
2. Describe The Practical Application Of Enzymes In Food
3. Distinguish Between Different Types Of Fermentation Processes And Fermentative Microorganisms
4. Explain Techniques Used To Extract, Isolate, And Characterize Enzymes
5. Explain The Metabolic Activities Of Microorganisms And Their Influence On Food Quality
6. Outline The Role Of Enzymes In Food And Its Effect On Quality

Advanced Food Processing - I (FDSC633)

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.

Credit Hours : 3

Course Learning Outcomes

1. Demonstrate a deep knowledge of the principles and applications of food processing and preservation technologies.
2. Interpret theoretical basis and technology of major food processing operations.
3. Illustrate extrusion process and its applications in food processing.
4. Evaluate suitable packaging systems including intelligent and active packaging to ensure product food safety.

Advanced Food Microbiology - I (FDSC640)

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.

Credit Hours : 3

Course Learning Outcomes

1. Analyze Case Studies On Foodborne Microbial Illness Outbreaks.
2. Apply Advanced Knowledge To Address Critical Issues In Food Microbiology And Safety.
3. Discuss Microbial Predictive Modeling And Their Significance To Food Quality And Safety.
4. Discuss The Intrinsic/Extrinsic Conditions Affecting The Growth, Survival And Death Of Microorganisms In Foods.
5. Explain Advanced Molecular Techniques Used In Detection, Identification And Classification Of Food Microorganisms.
6. Explain The Strategies Adopted By Microorganisms To Overcome The Environmental Stresses And Its Significance To Food Safety.

Advanced Food Quality (FDSC645)

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.

Credit Hours : 3

Course Learning Outcomes

1. Compare and evaluate principles and practices based on various food quality management philosophies.
2. Justify the rationale behind food quality management in food manufacturing/service industry.
3. Evaluate the importance of food quality in a food-manufacturing environment through risk-based models.
4. Justify evolution of safety practices due to changes in global environment.

Novel and Functional Foods (FDSC660)

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.

Credit Hours : 3

Course Learning Outcomes

1. Develop a comprehensive understanding and appreciation of novel and functional foods.
2. Interpret the potential health benefits of functional foods and nutraceuticals.
3. Evaluate the applications and uses of functional foods.
4. Conclude the research articles on novel and functional foods.

Special Topics in Food Science (FDSC691)

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.

Credit Hours : 3

Prerequisites

• FDSC610
• FDSC622
• FDSC633
• FDSC640

Course Learning Outcomes

1. Present and justify the selected topic related to food science
2. Critically review and summarize literature relevant to the selected topic.
3. Prepare and deliver a review article in written and oral form.
4. Propose and plan future research related to the selected topic.

Graduation Research Project (FDSC695)

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.

Credit Hours : 3

Prerequisites

• FDSC610
• FDSC622
• FDSC633
• FDSC640

Course Learning Outcomes

1. Conclude The Findings Of Scientific Project And Communicate The Conclusions To Professional And Non-Professional Audiences
2. Contribute To Raw Data Analysis And Discuss Results
3. Contribute To Scientific Experiment Design
4. Perform Short Guided Scientific Research Project

Research Thesis (FDSC699)

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.

Credit Hours : 9

Prerequisites

• FDSC610
• FDSC622
• FDSC633
• FDSC640

Course Learning Outcomes

1. Analyze Raw Data And Discuss Results
2. Communicate The Conclusions To Professional And Non-Professional Audiences
3. Conclude The Findings Of Scientific Research
4. Design To Scientific Experiment
5. Perform Guided Scientific Research Project (Complete Project)

Advanced Food Physics (FDSC710)

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.

Credit Hours : 3

Course Learning Outcomes

1. Illustrate water activity, adsorption equilibrium and sorption isotherms.
2. Assess mass transport across a permeable barrier.
3. Evaluate physical properties of particulate and granular foods.
4. Characterize rheological behavior of various liquid and viscoelastic foods.
5. Correlate physical properties of various food systems with their stability and microstructure.

Advanced Shelf Life of Stored Foods (FDSC715)

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.

Credit Hours : 3

Course Learning Outcomes

1. Summarize the intrinsic and extrinsic shelf-life limiting factors in foods.
2. Interpret role of processing, packaging and storage in shelf-life of foods
3. Explain shelf-life assessment and prediction methodologies
4. Predict shelf-life of foods from the given experimental data

Advanced Food Chemistry II (FDSC750)

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.

Credit Hours : 3

Course Learning Outcomes

1. Appraise and evaluate the reaction mechanisms occurring in major food components.
2. Explain the functional properties of different components of food proteins and carbohydrates and their application.
3. Analyze recent food chemistry related issues and propose a strategy for solution.
4. Demonstrate problem solving and effective communication skills relevant to field of food chemistry.

Advanced Food Processing 2 (FDSC760)

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.

Credit Hours : 3

Prerequisites

• FDSC633

Course Learning Outcomes

1. Evaluate novel food sciences and emerging technologies.
2. Critique novel technologies for preservation and control of the nutritional, microbiological and functional properties of foods.
3. Evaluate novel technologies to real-life innovative food products and processes.
4. Create a report and deliver a lecture on a new emerging food processing application

Conceptual & Multidisciplinary Food Science Studies (FDSC790)

 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.

Credit Hours : 3

Course Learning Outcomes

1. Critically assess current and emerging issues in Food Science and Technology.
2. Formulate proposals, following in-depth review of current literature, addressing existing and emerging issues in Food Science and Technology.
3. Critically evaluate the interdisciplinary nature of Food Science and Technology and the global nature of emerging issues in the field.
4. Develop a report and lecture on a new emerging food issue relevant to a specified subject area.

Comprehensive Exam (FDSC800)

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.

Credit Hours : 0

Course Learning Outcomes

1. Demonstrate deep proficient knowledge relevant to their specific field of research of Food Science & Technology.
2. Demonstrate that he/she has sufficient knowledge to begin the PhD dissertation project.
3. Communicate/articulate coherent relevant ideas reflecting understandings/knowledge.

Advanced Food Analysis II (FDSC805)

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.

Credit Hours : 3

Prerequisites

• FDSC622

Course Learning Outcomes

1. Contrast the advanced analytical techniques used in food analysis.
2. Value the use of chemometrics and OMIC technologies in food analysis.
3. Design a practical project on the analysis of certain food component(s) using the methods covered in this course highlighting the advantages & limitations of the selected approach/method.

Research Proposal (FDSC810)

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.

Credit Hours : 0

Prerequisites

• FDSC800

Course Learning Outcomes

1. 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.
2. Demonstrate that he/she has sufficient knowledge to begin the PhD dissertation project.
3. Deliver a scientific presentation on their own research project, using effective verbal and visual communication skills to take the audience through the investigation in a way, which is clear and interesting.

Advanced Food Microbiology - II (FDSC820)

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.

Credit Hours : 3

Course Learning Outcomes

1. Compare microbial behavior against growth factors.
2. Criticize detection methods of microbe in food products.
3. Estimate microbial/pathogen behavior in food products.
4. Propose procedures to control microbial growth.
5. Evaluate the risk of antimicrobial resistant microbes (ARM).
6. Discuss recent issues related to food microbiology.

Dissertation Research (FDSC900)

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).

Credit Hours : 30

Course Learning Outcomes

1. Demonstrate a professional understanding of the field of Food Science & Technology in relation to the research thesis.
2. Demonstrate deep proficient knowledge of the background literature, methods and procedures, presentation and evaluation of the results, and drawing of conclusions specific to the problem of the dissertation and its implications.
3. Demonstrate strong stand in the presentation and defense of the thesis.

Dissertation Defense (FDSC910)

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

Credit Hours : 0

Course Learning Outcomes

1. Present the dissertation effectively to the academic audience
2. Respond to questions and queries from the committee members and the audience.
3. Keep a professional posture and self-confidence.