Food Science is concerned with the application of science and technology to the manufacturing, production, processing, packaging and distribution of safe and high quality nutritious food. The Food Science Bachelor Program is accredited by the Institute of Food Technologists (IFT), USA. Students joining this program will undergo a professional training in the five core disciplines of Food Science: Food Chemistry & Analysis, Food Safety & Microbiology, Food Processing & Engineering, Applied Food Science, and Success Skills. Graduates from this program are able to perform physicochemical analyses of foods, describe the quality and safety characteristics, and apply different processing technologies to produce and ensure safe and high quality food.
Upon successful completion of this program, students will be able to:
Area 1: Innovation and Entrepreneurship (3 hours) | Credit Hours | |
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GEIE222 | Fundamentals of Innovation and Entrepreneurship | 3 |
Area 2: English Communication (3 hours) | Credit Hours | |
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ESPU106 | Introduction to Academic English For Food & Agriculture | 3 |
Area 3: Fourth Industrial Revolution (3 hours) | Credit Hours | |
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GEIT112 | Fourth Industrial Revolution | 3 |
Area 4: Critical Thinking (3 hours) | Credit Hours | |
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PHI180 | Critical Thinking | 3 |
Area 5: Quantitative Reasoning (3 hours) | Credit Hours | |
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MATH105 | Calculus I 1 | 3 |
1 : Also counts towards the Major |
Area 1: Humanities and Fine Arts (3 hours) | Credit Hours | |
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ARCH366 | History and Theories of Contemporary Architecture | 3 |
HSR120 | Introduction to Heritage & Culture | 3 |
HSR130 | Introduction to Language & Communication | 3 |
PHI101 | Introduction to Philosophy | 3 |
Area 2: Social and Behavioral Sciences (3 hours) | Credit Hours | |
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AGRB210 | Introduction to Agribusiness | 3 |
ECON110 | Principles of Economics | 3 |
HSR140 | Introduction to Society & Behavior | 3 |
HSR150 | Introduction to Government Policy & Urban Structures | 3 |
PSYC100 | Introduction to Psychology | 3 |
GEO200 | World Regional Geography | 3 |
GEHP111 | Happiness and Wellbeing | 3 |
Area 3: Emirates Society (3 hours) | Credit Hours | |
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HSS105 | Emirates Studies | 3 |
Area 4: Islamic Culture (3 hours) | Credit Hours | |
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ISLM100 | Islamic Culture | 3 |
Area 1: Natural Sciences (3 hours) | Credit Hours | |
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BIOC100 | Basic Biology I 2 | 3 |
2 : Also counts towards the Major |
Area 2: Sustainability (3 hours) | Credit Hours | |
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GESU121 | Sustainability | 3 |
Required Courses (66 hours) | Credit Hours | |
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ARAG323 | Post-Harvest Physiology of Plant and Animal Systems | 3 |
BIOE230 | Microbiology | 3 |
CHEM111 | General Chemistry I | 3 |
CHEM112 | General Chemistry II for Non Major | 2 |
CHEM115 | General Chemistry Lab | 1 |
CHEM282 | Organic Chemistry for Non-Majors | 3 |
CHEM283 | Biochemistry for Non-Majors | 3 |
FDSC260 | Principles of Food Science | 3 |
FDSC309 | Sensory evaluation | 3 |
FDSC319 | Food packaging | 3 |
FDSC347 | Food Process Engineering | 3 |
FDSC350 | Food Chemistry | 3 |
FDSC351 | Food Safety and Sanitation | 3 |
FDSC355 | Food Processing | 3 |
FDSC453 | Quality Control and Assurance | 3 |
FDSC454 | Food Laws | 2 |
FDSC470 | Current Issues in Food Science | 2 |
STAT235 | Statistics for Biology | 3 |
NUTR301 | Human Nutrition | 2 |
FDSC340 | Food Microbiology | 3 |
FDSC450 | Food Analysis | 3 |
PHYS105 | General Physics I | 3 |
FDSC480 | Senior Project | 3 |
FDSC425 | Internship 3 | 3 |
3 : The internship 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 |
Elective Courses (15 hours) | Credit Hours | |
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FDSC357 | Technology of Muscle Foods | 3 |
FDSC363 | Fruits and Vegetables Technology | 3 |
FDSC378 | Cereal Technology | 3 |
FDSC402 | Technical Problem Solving in Food Industry | 3 |
FDSC455 | Food Inspection | 3 |
FDSC460 | Hazard Analysis Critical Control Point (HACCP) | 3 |
FDSC458 | Dairy Product Technology | 3 |
FDSC466 | Food Product Development | 3 |
FDSC477 | Oil and Fat Technology | 3 |
FDSC430 | Culinary Arts | 3 |
FDSC510 | Food Safety Management 4 | 3 |
FDSC515 | Food Waste and by Product Utilization | 3 |
FDSC520 | Food Structure and Rheology | 3 |
FDSC525 | Food Biotechnology | 3 |
4 : All 500-level courses should only be taken by students opting for the BS-MS option in Food Science |
Free Electives (6 hours) | Credit Hours |
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