Participation in the Graduate Seminar might be continued all through the student’s study period, and involves regular attendance of relevant academic seminars or colloquia organized within UAEU. The main academic supervisor may choose seminars or colloquium sessions that are mandatory for a student to attend. The seminar also involves a weekly class where students present and critically review recent research advances related to their working field.
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 focuses on theoretical knowledge and applications in relation to coordination and integration of global food logistics, purchasing, operations and marketing channel strategies. The course applies the global food supply chain management framework, explores the implications of food industry globalization drivers, and reviews global food supply chains management practices such as skills on building networks optimizations models, and shipments cost models. The course also covers case studies in relation to the links between global food supply chain management and social responsibility and ethics concerns. The course provides the participants with skills on performing costs and benefits analyses on international food safety standards.
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 to orient newly admitted students to the Food Science discipline and the program at UAEU. The course introduces students to the multidisciplinary nature of Food Science and explains the three core competencies (food chemistry & analysis, food safety & microbiology, and food processing & engineering). The course provides an overview of the major Food Science topics and the other courses.
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 course includes panel training, product presentation, and statistical procedures for evaluation of sensory scores. The 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 sciences, technology and engineering as applied to preservation, distribution and marketing of various food products. In addition, 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, and 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 on foodborne illnesses caused by microorganisms and their toxins.
This course aims at providing the student with a background on some basic engineering principles that are applied to food processing (units and dimensions, thermodynamics, material and energy balances, fluid flow and rheology, mass and heat transfer and thermal process calculation).
The objective of this course is to study structural and functional properties of some important food and chemical compounds responsible for color, texture, flavor, sweetness and food additives with important food reactions and analytical techniques. Changes of food chemicals during post-harvest storage that may influence the quality of processed end products will be discussed.
This course includes prevention of food contamination with microorganisms, effective clean-up procedures and use of appropriate anti-microbial sanitizing agents. The course focuses on the use of good manufacturing practices, plant maintenance, personal hygiene, sanitary food handling, and Hazard Analysis and Critical Control Points (HACCP) programs.
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.
This course introduces the students to the basic knowledge of animal foods (meat, poultry, and seafood) for studying their nature and changes that occur during processing. It introduces methods of preservation and processing and the hygienic condition during handling. It covers the reuse of secondary products and wastes of secondary products from slaughterhouses and fish processing plants.
This course is designed to introduce theoretical and practical principals of the technologies (preservation and processing) used in vegetables and fruits, with concentration on those common to the arid areas. It includes the technology of tomato products, citrus fruits, palm fruits products and others. It covers the most important factors that affect the quality of processed products.
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 deals with sampling and sample preparation and instrumental methods used in analysis of physical and chemical attributes of foods. Principles behind the food components (water, ash and minerals, carbohydrates, proteins, lipids, vitamins) analysis, instrumental color analysis, and pesticides analysis will be covered. Instrumental methods will include spectrophotometry (visible, UV, and IR spectrum) spectroscopy, chromatography (TLC, LC/HPLC, UPLC, GC/GLC), electrophoresis, and rheology (viscosity and texture).
This course aims to provide the student with the theoretical and practical skills in the field of food quality control. The course covers quality assurance, HACCP, 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 laws in UAE trading partner countries as they affect food imported into the UAE or exports of UAE products to these countries. Local and regional regulations related to customs or traditions (Islamic Dietary Laws and Processing requirements), US food laws, international food standards-Codex, labeling standards, and nutritional information will be examined.
This course provides a comprehensive coverage of the concepts and approaches of food inspection. It deals with the general inspection procedures and regulations including sampling and acceptance sampling plans, logistics, and collection of analytical data, 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 focuses on the importance of food safety in the manufacture and retail environments. It 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 are also stressed. In addition to the fundamentals of food safety, attendees will gain an appreciation of the specific types of hazards (physical, chemical and biological), controls and monitoring associated with food manufacture and retails. This course also covers the legislations applicable to food safety. Managerial procedures, required to make sure that safe food is manufactured and served at all times, are covered.
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.
This course aims to study the current developments in the discipline of Food science. It allows students to study the current scientific literature on the new concepts and methods applicable to Food Science. The course includes oral presentation and discussion of scientific publications, special reports, and techniques of specialized topics in the area of food sciences.
This course is designed to give students an understanding of the technology and chemistry of oil and fat. The course includes extraction procedures of oil and fat from plant and animal origins, clarification, characteristics, chemistry of lipids, and changes that occur during storage. It covers oil hydrogenation, manufacturing of shortening, and margarine.
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 collected, interpretation, and hypothesis must be developed by the students on a specific topic. A project report is to be produced by the student at the end of the course. Pre requisite:( Finish all the compulsory courses)
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 covers water activity, sorption isotherm and their models, mass and density, geometric properties, rheological properties, interfacial phenomena, permeability, thermal properties, electrical properties and optical properties and how they are related and affected by food processing.
This course deals with chemical and microbial spoilage of food mechanisms and kinetics. Important processes to be considered include microbial and enzymatic changes, lipid oxidation, Millard reactions. The course will focus on factors affecting chemical and sensory quality changes during transportation and storage.
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 emphasizes development in advanced and emerging food processing technologies including nano food technology, smart packaging, supercritical extraction, freeze–drying, encapsulation techniques. Effect of food processing technologies on the quality and nutrient composition of different foods.
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 aims to give the students an advanced understanding of the technology of oils and fats and the chemical and physical properties related to raw materials and final products. The course considers different oil and fat sources and studies their extraction, clarification, refining, and modification. It focuses on the formulation and production of shortenings, margarines, special fat substitutes as well as analysis and quality aspects of processed oils.
This course deals with concept of reaction kinetics in foods, their application in shelf life prediction and thermal process calculation. Detailed discussions will be given to emerging processing technologies such as aseptic packaging technology, high pressure processing, ohmic heating microwave processing, high pulsed electric field and extrusion technology.
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 focuses on issues related to food inspection including rules and regulations, logistics, information collection, sampling, chemical/microbiological analyses, hazard analysis, critical control points, food safety management, and certification. Issues related to consumers protection from unwholesomeness, unhealthiness, and fraud in food will be covered.
This course deals with food laws and regulations and food standards in UAE, the Gulf region, Middle East, and their trading partner countries as they related to food quality and safety principles and applications. Local and regional regulations related to customs or Islamic Dietary Laws traditions and processing requirements, US food laws, international food standards, Codex, labeling standards and nutritional information will be covered during this course.
This course focuses on the new trends and innovations of food design. It discusses typical examples of functional foods including lipid modifications, soluble and insoluble fibers, bioactive compounds especially antioxidants and cholesterol-lowering agents, as well as new food concepts targeting satiety and glycemic index. The course also discusses the processes of verification of added value and procedures for health claims approval.
This course exposes the student to the literature search, interpretation and analysis of literature, review, the 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 course covers at an advance level the importance of water activity and its relations with water content and how they are related and affected by other food components and food processing. In this course, students will work on specific applications, participate in class discussions, and submit a report.
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 will further examine the physicochemical composition of foods and its relation to 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. The course will focus on reaction mechanisms, influencing factors, and mitigation strategies. Student evaluation will be based on students’ participation in discussions and student reports.
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, interpretation and analysis of literature, review, the methodologies and discussion as well to reading current books related to 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. The topics are to be assigned and approved by the Department PhD committee.
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 deals with advanced knowledge related to the different methods used in food analytical laboratories. The course focuses on analytical method development and validation. Students will select an analyte and review different methods of its analysis comparing their advantages and limitations, and will then select an appropriate analytical method and present results from published studies on its calibration, validation, and verification. Student evaluation will be based on students’ participation in discussions and student reports.
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.
Student conducts high quality academic research under the direction of his/her supervisor. Student and supervisor shall meet on regular basis and discuss progress and issues related to the student’s dissertation research. Furthermore, the student writes an annual report based on a meeting with supervisor and Advisory Committee, in which a review is conducted to determine progress, identify problems, and project dates for completion of various tasks. The research shall represent original contribution to human knowledge in the particular academic field and is presented in a written research dissertation of a publishable standard. The document shall also demonstrate the candidate’s acquaintance with the literature of the field and the proper selection and execution of research methodology. 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. (Prerequisite: Min. of 18 Credits of Coursework)
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
A foundation in the principles of nutrition offers a comprehensive study of the physiological roles of carbohydrates, lipids, proteins, minerals, vitamins and body fluids, their digestion, absorption, transport and metabolism. Their roles in disease prevention and promotion of optimum health. Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet and formulation of recommended dietary allowances will be examined.
The course covers biochemical and physiological aspects of human nutrition with emphasis on major metabolic pathways of macronutrients including metabolism of carbohydrates, proteins and lipids, review digestion and absorption of energy nutrients, the regulation of fuel utilization, control of energy balance and the application of the foundation knowledge to human requirements. The course will also cover medical terminology.
The course covers nutritional screening and the components of the nutritional assessment process, including medical, medication, and socioeconomic histories, biochemical, dietary, and anthropometric assessment
The course description will include biochemical and physiological functions of vitamins and minerals in human nutrition and their interaction with other nutrients. Emphasis is on delivery of nutrients from foods to mammalian cells, function of nutrients, regulation, transport, essentiality, activation, storage, excretion, and toxicity in humans. The course will also cover medical terminology.
The course covers practical work of biochemical assessment and the use of biochemical indices in nutritional assessment in health and disease. In addition to applying nutrition care process for different documentation styles and plan different diet modifications.
This course is designed to provide students with view of the life cycle as a whole with each stage supported by nutrition needs essential for optimal health and development. Nutritional needs of each major phase of the life cycle are presented on the basis of both physiological and psychosocial development. Both normal nutrition topics and nutrition-related conditions and interventions are covered. Students will develop teaching and counseling skills that can be applied to people at various stages of the lifecycle through active learning and participation in class room activities and assignments that include a weekly presentation and a term project report.
This course will focus on developing students? skills in discussion and critical evaluation of nutrition research papers with emphasis on reading, critiquing, and summarizing published research articles. The course enhances students? active learning by developing their knowledge, skills, and application of nutrition research evaluation and presentation to an audience. It enhances students? ability to become dietitians who are critical thinkers and lifelong learners.
This course focuses on nutrient-immune function interactions, the impact of undernutrition on immune function and infection, the influences of fatty acids, amino acids, antioxidant vitamins, various minerals, prebiotics and probiotics on immunity, and food allergies.
The course purpose is to introduce the principles of effective resources management, in the design and administration of food service facilities. This may include Strategic and Organizational planning. Design of floor plans, equipment selection, Menu development, planning and quality food production, production sheets, and risk management for various institutional food service operations are included. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized.
This supervised practice considers the application of managerial processes to the delivery of food to people in a variety of settings. The emphasis is on the food preparation area and the food flow from receiving to the practices of high quality customer service. This may include organizational and strategic planning and managing the integration of financial, human, physical, and material resources and coordination of services. Menu development, standardizing, development and/or modification of recipes/formulas, food procurement; receiving and storage; food production; and quality assurance are other topics to be considered. The supervised practice experience takes place on- and offsite, in food service operations of various organizations, including University residence halls.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers, nutrient-drug interactions, weight management, gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
This supervised practice allows students to apply their knowledge in nutrition intervention principles for patients with conditions discussed in the lecture portion of the class (NUTR 377). These include gastrointestinal disorders, diabetes mellitus, cardiovascular disease, hypertension, food allergies, and metabolic disorders.
This course introduces the functional food concepts and the use of bioactive food ingredients to develop functional food products. It discusses examples of bioactive food ingredients including lipid, protein, fibers, phytochemicals and herbs. Relevant local compounds with a potential as functional ingredient will be considered as well. The course examines the relationship of functional foods with human health and the underlying mechanisms. The regulatory aspects of the development of a functional food and associated health claims are also discussed.
The purpose of the course is to introduce the principles of effective resources management, in the design and administration of food service facilities. This may include strategic and organizational planning, as well as financial and human resources management. Design of floor plans, equipment selection, Menu development, planning and quality food production, production sheets, and risk management for various institutional food service operations are included. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized.
The course describes the relationship between nutrients and special demands of physically active people. A study of the metabolism of exercise and the role of diet in athletic performance. Topics covered include components of energy expenditure, role of macro- and micro-nutrients in energy metabolism, fluid balance and replacement, exercise and body composition, diet, and performance and exercise for health.
This course prepares students to work as effective nutrition educators by providing them the knowledge and skills needed for promoting nutrition-related behavior changes in their target groups (individuals, groups, and communities). The course will place special focus on developing students? communication and counseling skills using a variety of teaching methods and resources. Students will develop teaching and counseling skills that can be applied in a variety of work settings and for people at various stages of the life cycle through active learning and participation in class room activities and assignments.
This course prepares students to work as effective nutrition educators by providing them the knowledge and skills needed for promoting nutrition-related behavior changes in their target groups (individuals, groups, and communities). The course will place special focus on developing students? communication and counseling skills using a variety of teaching methods and resources. Students will develop teaching and counseling skills that can be applied in a variety of work settings and for people at various stages of the life cycle through active learning and participation in class room activities and assignments.
Students enrolled in the Nutrition Education and communication course gain practical experience in nutrition education, counseling and communication skills through role plays in class and campus and community-based projects. The supervised practice takes place in schools, community health centers, and in campus. Students develop educational resources including posters, brochures, and computer games, develop lesson plans and deliver presentations to different target groups. Students also conduct nutrition awareness and screening activities in campus, shopping malls and community organizations.
This course aims to introduce the nutritional value and the characteristics of various food groups. It includes food patterns for different communities in general and the Gulf region in particular; approaches for meal planning and foods selection based on daily recommendations of necessary nutrients and approaches for applying food exchanges in meal planning and methods of meal evaluation.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
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, analysis of data collected, interpretation, and hypotheses must be developed by the students on a specific topic. A written thesis is to be produced by the student at the end of the course. (prerequisite: 90CrH completed)
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, analysis of data collected, interpretation, and hypotheses must be developed by the students on a specific topic. A written thesis is to be produced by the student at the end of the course.
This course is aimed at increasing students' understanding in the role of the public and community nutritionists in improving the nutritional health of communities. It discusses methods and application of statistical analytical techniques in nutritional epidemiological studies. Methods of community nutrition needs assessment, program planning and design, as well as marketing and delivery of nutrition programs are also covered.
The purpose of this course is to prepare students for administrative roles in Human Resources and Financial Management departments. In addition, emphasis is placed on food costing, labor issues, diversity, marketing, accounting, and budgeting for institutional food service. Cultural, financial, and other management concepts are considered in developing an institutional food service operation.
This supervised practice emphasizes on the principles of human resource management, including labor relations; diversity issues; and materials management; in addition to the emphasis on financial management, including accounting principles; quality improvement; marketing theory and techniques; furthermore, the students apply the aforementioned knowledge areas to determine costs of services/operation, prepare a budget, interpret financial data, apply marketing principles, and sales promotion. 45 contact hours.
This course is aimed at increasing students' understanding in the role of the public and community nutritionists in improving the nutritional health of communities. It discusses methods and application of statistical analytical techniques in nutritional epidemiological studies. Methods of community nutrition needs assessment, program planning and design, as well as marketing and delivery of nutrition programs are also covered.
Provides students supervised fieldwork in community nutrition to integrate academic knowledge and skills acquired in the classroom with community-based experience. Students gain practical skills in community nutrition by conducting nutrition needs assessment of community groups, designing and implementing community-based nutrition projects for various target groups, including school children, pregnant women, elderly, and people with diet-related chronic diseases. The supervised practice experience takes place in schools, community health centers, local public health departments, and university campuses.
This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and the development of therapeutic diets. The course covers pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
This supervised practice allows students to apply their knowledge in nutrition intervention principles for patients with conditions discussed in the lecture portion of the class (NUTR 488). These include pulmonary disease, renal disease, liver and biliary disease, nutritional support (enteral and parenteral nutrition), metabolic stress, neoplastic disease, and HIV infections and AIDS.
The internship aims at providing students with practical skills relevant to their future career. The student spends 1 semester of practical training in food service and clinical dietetics departments in hospitals as well as fieldwork in community nutrition. Field training will give each student the opportunity to apply the various skills necessary to human nutrition and health. Pre-requisites: completing all course work
The internship aims at providing students with practical skills relevant to their future career. The student spends 320 hours of practical training in pharmaceutical companies, food companies, food control authorities, clinical dietetics departments in hospitals, or as fieldwork in community nutrition. Field training will give each student the opportunity to apply the various skills necessary to human nutrition and health. (This course is conducted over a complete semester during the last study year. No courses are allowed to be registered during the internship and student should complete 90 credit hour before taking this course and student should complete 90 credit hours before taking this course).
This course is designed to assist students in developing advanced nutrition counseling skills. The course places great emphasis in practical skills in nutrition counseling using a variety of teaching methods and resources. Students are expected to engage in practical activities related to each topic covered both in-class and in the field. Peer evaluations of the practical activitis will be applied throughout the semester. The course applies evidence-based theoretical models of behavior change and other techniques for effective nutrition counseling.
This course aims to provide students skills needed for the development and evaluation of community nutrition interventions for health promotion and disease prevention. Students will learn about utilizing behavioral theory, conducting needs assessments, writing program objectives, developing intervention strategies, evaluating program implementation and effectiveness. The course also covers skills in grant writing and budget development for community nutrition interventions.
This course will focus on nutritional needs related to sport and exercise. Energy systems use will be considered according to the type of activity. The macronutrients, micronutrients and fluid needs will be examined. These sports nutrition concepts will be applied to recreational individuals and athletes. Ergogenic aids will be discussed. Special conditions affecting athletic performance and techniques for counseling athletes will be described.
The course aims to provide a comprehensive understanding of the role of diet of infants and children and their requirements in health and disease. This includes the treatment of disease with nutritional and dietetic therapy including obesity, diabetes, coeliac disease, allergy, cystic fibrosis, faltering growth, and nutritional support
This course aims to provide the basic skills for writing research papers, searching and evaluating the scientific literature, summarizing information, identifying gaps, and finally writing research proposals in nutrition related subjects
This course covers issues in modern nutrition and chronic disease. The course will focus on the major non-infectious diseases present in Westernized countries that are caused by modifiable lifestyle choices and the role that diet plays in the maintenance of health or the risk of chronic diseases, including cardiovascular, hypertension, obesity, diabetes, cancer and respiratory diseases.
This course is aiming at discussing selective current nutrition issues about topics of interest for public, government and industry. Students will be prepared to analyze and criticize scientific data to provide evidence-based conclusions
This course will focus on key skills students have to acquire to be able to conduct a research project in the right manner. This will include research design, research ethics, data collection and analysis as well as scientific data collection, reporting and presentation. This course will be taken in the last semester of the program.
Advanced analysis of the effect of nutritional status on metabolism and the development of disease. Topics may include the metabolic response to starvation, injury and sepsis, how disease modifies macronutrient and micronutrient requirements and antioxidant defenses, obesity - aetiology, pathogenesis in the short-term and long-term, nutrition and disorders of the intestine, liver, kidney and immune system, nutrition and intensive care.
This course aims to familiarize students with the molecular basis of human metabolism and physiology in the context of clinical and Public Health Nutrition. This course will be covered in UCL (course code: GASNG002)
This course will introduce students to the main techniques used to measure body composition and energy expenditure in clinical and community settings. One of the objectives will be to use simple experimental techniques to explore the relationship between lifestyle and body composition and between activity and energy expenditure.
The course will provide an introduction to the theory and skills required for the successful completion of a research project. This course will be covered in UCL (course code:GASNG007)
Seminars conducted by students, and faculty both internal and external to the University in areas of nutritional sciences.
The course will involve discussions of relevant publications representing cutting edge topics in nutritional sciences.
This course applies nutrition concepts; disease prevention and health promotion in public health setting. The course also analyzes related programs and legislation with nutrition components; utilizes a theoretical framework to guide and facilitate the strategic planning, implementation and evaluation of nutrition/health promotion programs through the lifecycle. Specific assessment and evaluation techniques will be used and issues related to global food insecurity and hunger will be addressed.
This course provides an in-depth study of the pathophysiology of nutritional disease as well as the nutritional management of persons with conditions requiring medical nutrition therapy.
This course will explore all aspects of nutraceuticals and functional foods. Constituents of functional foods and nutraceuticals, their role in health and disease, global regulatory issues, media messages, and specific research areas for functional foods and nutraceuticals will be covered.
The course discusses principles and issues related to nutrition and immunology and the impact of nutrients, foods and nutritional status on immune responses. It covers the role nutrition as a modulator of the pathophysiology of inflammatory and immune responses.
This course deals with the biology of cells of higher organisms: structure and function of cell membranes, cytoskeleton and mitochondria, cell growth and oncogenic transformation, transport receptors and cell signaling. The different causes of cellular stress, their consequences and the cell response to different stressful situations will be discussed. Concepts like homeostasis, cellular adaptation and cell death will be reviewed.
This course covers the application of the principles of the physiology of the exercise to improve performance, wellness and fitness through both training and exercise nutrition. The basis of training and exercise nutrition will be emphasized; the main strategies and nutritional tools, which may be used, will be considered. It will also focus on the use of physical activity and exercise in the prevention and treatment of major chronic diseases (obesity, diabetes, cardiovascular disease). In this aim, the factors influencing physical activity practice and maintenance, environmental models to design physical activity training programs and interventions will be considered
Every PhD student must pass a Comprehensive Examination (CE) designed to evaluate the breadth and depth of the student’s knowledge of his or her discipline, as well as the student’s scholarly potential. The CE consists of a written and an oral part and will be prepared, administered, and evaluated by an examination committee from the student’s concerned department. It must be taken before the start of the student’s fifth semester in the program. Students taking the CE must be in good academic standing after completion of the required coursework. The CE may be repeated only once, no later than the end of the student’s fifth semester. A second unsuccessful attempt leads to immediate termination of the student’s enrollment in the PhD program. The CE course is non-credit rated, while a Pass or Fail result for each attempt will be recorded on the student’s academic transcript.
The material covered in this course consists of three major emphasis areas: (1) review of carbohydrate, lipid, and protein structure, synthesis, absorption, and metabolism, (2) the impact of nutritional influences on macronutrient metabolism to health and disease, (3) the influence of macronutrient metabolism on the regulation of energy balance.
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 will cover the properties, metabolism, biochemical and physiological functions and interactions of vitamins and minerals, and their relationships to chronic diseases, deficiency symptoms and toxicity.
In this course students will study nutrition assessment parameters (anthropometric, biochemical, clinical, and dietary) used to develop a nutrition care plan or intervention designed to help the individual maintain or attain a healthier nutritional status. Students will also study the current counseling theories; interviewing and counseling techniques for use with various nutrition-related diagnoses. Methods, techniques, and data interpretation for assessing nutritional status and determination of body composition of individuals and groups will be covered.
Student conducts high quality academic research under the direction of his/her supervisor. Student and supervisor shall meet on regular basis and discuss progress and issues related to the student’s dissertation research. Furthermore, the student writes an annual report based on a meeting with supervisor and Advisory Committee, in which a review is conducted to determine progress, identify problems, and project dates for completion of various tasks. The research shall represent original contribution to human knowledge in the particular academic field and is presented in a written research dissertation of a publishable standard. The document shall also demonstrate the candidate’s acquaintance with the literature of the field and the proper selection and execution of research methodology. 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. Prerequisite: Min. of 18 Credits of Coursework
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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