Bachelor of Science in Food Science
Food Science is concerned with the application of science and technology to the manufacturing, production, processing, packaging and distribution of safe and high-quality nutritious food. The Food Science Bachelor Program is accredited by the Institute of Food Technologists (IFT), USA. Students joining this program will undergo a professional training in the five core disciplines of Food Science: Food Chemistry & Analysis, Food Safety & Microbiology, Food Processing & Engineering, Applied Food Science, and Success Skills. Graduates from this program are able to perform physicochemical analyses of foods, describe the quality and safety characteristics, and apply different processing technologies to produce and ensure safe and high-quality food.
Program Objectives
- Enhance students’ knowledge of food science and equip them with the technological and research skills required by the food sector.
- Position graduates for success in the local and global food industries by promoting critical thinking, the value of lifelong learning, and the development of leadership.
- Strengthen core professional competencies, notably in communication, teamwork, and ethical practices, while underscoring the importance of diversity and social consciousness.
Program Learning Outcomes
Upon successful completion of this program, students will be able to:
- Apply Food Science fundamentals and its interdisciplinary nature to analyze food properties, safety, quality, and nutrition.
- Utilize analytical techniques and critical thinking for food characterization, quality changes, and solving professional problems.
- Evaluate the influence of processing, preservation, and storage on food quality and safety, including the application of relevant food laws and regulations.
- Conduct applied research, use statistical tools for experimental design and data analysis, and apply acquired knowledge to real-world situations in food systems, components, products, and processes.
- Demonstrate effective communication, teamwork, leadership skills, and uphold professional ethics, social responsibility, and respect for diversity, while valuing lifelong learning and continuous professional development.
Degree Requirements
Required Credit Hours : minimum 120 hours
General Education (Req. CH: 21)
| Theme 1: UAE National Identity (3 hours) | Credit Hours | |
|---|---|---|
| GEEM110 | Contemporary Emirati Studies | 3 |
| Theme 2: Academic Language Proficiency (3 hours) | Credit Hours | |
|---|---|---|
| GEAE101 | Academic English for Humanities and STEM | 3 |
| Theme 3: Innovation (3 hours) | Credit Hours | |
|---|---|---|
| GEIT113 | Introduction to Artificial Intelligence | 3 |
| Theme 4: Entrepreneurship (3 hours) | Credit Hours | |
|---|---|---|
| GEIE222 | Fundamentals of Innovation and Entrepreneurship | 3 |
| AGRB352 | Agribusiness Entrepreneurship | 3 |
| Theme 5: Sustainability (3 hours) | Credit Hours | |
|---|---|---|
| GESU121 | Sustainability | 3 |
Students shall register 6 CH from the 5 following themes (a maximum of 3 CH from each theme)
| Theme 6: Quantitative Reasoning and Critical Thinking (3 hours) | Credit Hours | |
|---|---|---|
| PHI180 | Critical Thinking | 3 |
| MATH120 | Contemporary Applications of Math | 3 |
| STAT101 | Statistics in the Modern World | 3 |
| ECON110 | Principles of Economics | 3 |
| Theme 7: Humanities (3 hours) | Credit Hours | |
|---|---|---|
| GEIS100 | Islamic Culture | 3 |
| GEIS101 | Biography of the Prophet "Sira" | 3 |
| HSR120 | Introduction to Heritage & Culture | 3 |
| HSR130 | Introduction to Language & Communication | 3 |
| PHI101 | Introduction to Philosophy | 3 |
| MSC200 | Introduction to Mass Media | 3 |
| TRS200 | Introduction to Translation | 3 |
| Theme 8: Behavioral and Social Sciences (3 hours) | Credit Hours | |
|---|---|---|
| AGRB210 | Introduction to Agribusiness | 3 |
| CURR103 | Early Childhood Development & Learning | 3 |
| FOED102 | Professional Ethics in Education | 3 |
| GEO200 | World Regional Geography | 3 |
| HSR140 | Introduction to Society & Behavior | 3 |
| HSR150 | Introduction to Government Policy & Urban Structures | 3 |
| PHI226 | Human Rights Theory | 3 |
| PHIL120 | Principles of Professional Ethics | 3 |
| PSYC100 | Introduction to Psychology | 3 |
| Theme 9: Natural Sciences (3 hours) | Credit Hours | |
|---|---|---|
| ARAG205 | Introduction to Fish and Animal Science | 3 |
| ARAG220 | Natural Resources | 3 |
| CHEM181 | Chemistry in the Modern World | 3 |
| GEOL110 | Planet Earth | 3 |
| PHYS100 | Astronomy | 3 |
| PHYS101 | Conceptual Physics | 3 |
| Theme 10: Health and Wellness (3 hours) | Credit Hours | |
|---|---|---|
| SLP101 | Language Development and Impairment | 3 |
| GEHP111 | Happiness and Wellbeing | 3 |
| NUTR100 | Nutrition and Well-being | 3 |
| PHED201 | Physical Fitness and Wellness | 3 |
| PHED211 | Health and Movement | 3 |
| SPED101 | Education of Exceptional Children | 3 |
College Requirement (Req. CH: 12)
| Required Courses (12 hours) | Credit Hours | |
|---|---|---|
| MATH105 | Calculus I | 3 |
| PHYS105 | General Physics I | 3 |
| STAT235 | Statistics for Biology | 3 |
| BIOC100 | Basic Biology I | 3 |
Food Science
| Required Courses (60 hours) | Credit Hours | |
|---|---|---|
| FDSC466 | Food Product Development | 3 |
| CHEM111 | General Chemistry I | 3 |
| CHEM113 | General Chemistry II | 3 |
| CHEM282 | Organic Chemistry for Non-Majors | 3 |
| FDSC285 | Food Biochemistry | 3 |
| FDSC260 | Principles of Food Science | 3 |
| FDSC265 | Introduction to Food Microbiology | 3 |
| FDSC309 | Sensory evaluation | 3 |
| FDSC319 | Food packaging | 3 |
| FDSC340 | Food Microbiology | 3 |
| FDSC347 | Food Process Engineering | 3 |
| FDSC350 | Food Chemistry | 3 |
| FDSC351 | Food Safety and Sanitation | 3 |
| FDSC355 | Food Processing | 3 |
| FDSC450 | Food Analysis | 3 |
| FDSC453 | Quality Control and Assurance | 3 |
| FDSC454 | Food Laws | 2 |
| FDSC470 | Current Issues in Food Science | 2 |
| NUTR301 | Human Nutrition | 2 |
| ARAG323 | Post-Harvest Physiology of Plant and Animal Systems | 3 |
| FDSC480 | Senior Project | 3 |
Internship
| Required Course (3 hours) | Credit Hours | |
|---|---|---|
| FDSC425 | Internship 1 | 3 |
1 : 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
| Students should select five courses from the list below: (15 hours) | Credit Hours | |
|---|---|---|
| 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 |
| FDSC458 | Dairy Product Technology | 3 |
| FDSC477 | Oil and Fat Technology | 3 |
| FDSC510 | Food Safety Management | 3 |
| FDSC525 | Food Biotechnology | 3 |
Free Elective
| Free Elective (9 hours) | Credit Hours | |
|---|---|---|
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