Food Science (12): Fundamentals of Food Science. 4 Units

Food and Nutrition - Food preservation - Food poisoning - Fats and oil technology - Processing of meat, poultry and fish - Cereal technology - Food packaging - Industrial fermentation - Sugar technology - Importance of Dairy industry - Milk production - Components and properties of milk - Milk marketing - Liquid milk treatments - Technology of major milk products- Construction of dairy plants.

Food Science (101): Liquid Milk Treatments. 5 Units

(3 Lec. +  4 Prac.)

Major problems of fluid milk industry - Sources of fluid milks - Milk pasteurization - Milk sterilization - Effect of heat treatments on milk composition - Effect of heat treatments on milk microflora.

Food Science (102): Human Nutrition. 2 Units

(2 Lec.)

Present status of local and international human nutrition - role of nutrients in human body - Energy requirements and measurements and calculations - Evaluation of carbohydrates - Quality - Mineral and vitamins - their role in the biological function in human body - Daily requirements of nutrients - Food and nutrients deficiency - Mal-and undernutrition - antinutritional factors.

Food  Science (104):  Food and Dairy Engineering.  5  Units 

(3 Lec. +  4 Prac.)

Principles of Thermodynamics - Material and energy balances - Basic principles of fluid flow - Equipment of gas - Liquid and solid transport - Heat transfer in fluid and solid food materials - Calculation of Heat exchangers performance and their application in food processing - Steam generation and application in food processing - Characteristics of humid air - Theoretical basis of food drying and calculation procedures of the drying processes - Theoretical basis for food processes and calculation of equipment used in food processing.

Food Science (105): Milk Production. 3 Units

(2 Lec. +  2 Prac.)

Milk composition - Udder growth - Milk secretion - Synthesis of milk components (Lactose, protein, phospholipids and glycerides) - Economy of milk productions – Feasability studies of dairy farms – Zoonotic diseases through milk - Microbiology of clean milk production - Calculation of milk production ration.

Food Science (106): Thermal Processing of Foods. 5 Units

 (3 Lec. + 4 Prac.)

Economic importance of thermally processed products on the national and international levels- Types of thermal treatments: Pasteurization Cooking - Canning - Packaging materials used in thermally processed foods: Commercial - Sterilization - Killing of microorganisms by heat and than boat killing parameters - Spoilage of thermally treated foods - Desemesterination of the acceptability of canned foods for human consumption - Main points to be considered in establishing a canning factory - Legislations of canned foods.

Food Science (107): Fundamentals of Food Preservation. 4 Units

(2 Lec. + 4 Prac.)

Food preservation history - Factors responsible for food decay - Refrigeration, Freezing - Concentration - Dehydration - Feeze – Dehydration - Thermal processing - Irradiation - Effect of preservation on the composition and nutritive value of foods.

Food Science (108): Dairy Products. 5 Units

(3 Lec. + 4 Prac.)

Cheese Technology (Classification - Preparation of some soft and hard cheeses - Processed cheeses) - Production of dairy fat products (cream, butter, samna and butter oil) - Production of frozen dairy desserts (Mix composition and formulation - mix processing, nutritive value of dairy desserts).

Food Science (109): Meat and Fish Technology. 3 Units

(2 Lec. + 2 Prac.)

Economic importance - national and international production of meat and fist - Anatomy and histology - Chemical and biochemical constitution of muscles – Post-mortem biochemical changes - Rigor mortis - Autolysis - Tenderness - Spoilage - Zoonosis - Microbiological and sensory evaluation of meat and fish - storage and preservation (refrigeration - high-temp. - dehydration - Freeze-dehydration - curing - irradiation - chemical preservativation) - Storage stability of meat and fish products - Nutritional value - Local and international legislations.

Food Science (110): Food Enzymes Technology. 3 Units

(2 Lec. + 2 Prac.)

Enzyme reactions in food - Factors affecting enzyme activity - Types of Food enzyme inhibitors - Technological methods for activity inhibitors - Removal of enzyme inhibitors in Foods - Methods of inactivation of enzyme activity in Foods.

Food Science (111): Food Control and Sanitation. 3 Units

(3Lec. +3 Prac.)

International organisition in food quality control - Responsibilities of quality control department - Methods of quality department - Quality legislation and standards of cleaning and sanitation - Water treatment and waste disposal in food plants - Sanitation programms .

Food Science (112): Oils and Fats Technology. 4 Units

(3 Lec. + 2 Prac.)

Economic and nutritional importance of oils and fats - Vegetable and animal sources - Structure, physical and chemical characteristics - Extraction methods - Refining - Bleaching - Deodorization - Winterization - Hydrogenation - Interesterification - Cooking and salad oils - Mayonnaise - Margarine - Shortenings - Fat consistency - Spoilage of oils and fats - Soaps - Essential oils (sources, production, structure, physical and chemical characteristics and utilization).

Food Science (113): Food Microbiology. 5 Units

(3 Lec. + 4 Prac.)

Groups of food microorganisms and their identification - Factors affecting growth of microorganisms in foods - Microbial contamination of various foods and means of prevention - Microbial diseases transmitted through Food - Toxification and methods of preventing it during food processing.

Food Science (114): Cereal Technology. 4 Units

(2 Lec. + 4 Prac.)

World and local production and consumption - Importance among food sources- Anatomical structure of cereal grains - Chemical composition and nutritive value - Cereal storage - Milling technology - Flour grades and quality - Bread and macaroni technology - Maize technology and utilization - Starch and glucose production - Rice milling technology.

Food Science (115): Cooling and Freezing Technology. 3 Units

(2 Lec. +2 Prac.)

Theoretical basis of cooling preservation of foods - Thermodynamical basis of refrigeration - Methods of food cooling - Mechanisms and components of refrigeration systems - Calculation of refrigeration load and performance of refrigeration systems - Operation and control of refrigeration systems - Control and measurements of temperature and air humidity during cold storage of foods- Pre-cooling treatments of foods - Odour problems in cold storages - Basic principles of food freezing - Freezing curves and calculation of freezing time - Changes in frozen foods during freezing storage and thawing.

Food Science (116): Sugar and Confectionery Technology. 3 Units           

(2 Lec. + 2 Prac.)

Economic situation of sugar industry - Chemical composition of cane and beet sugar - Handling and purchasing - Quality parameters - Technological processes for sugar industry - Refining processes - By-products - Types of confectionery products and their classification - Confectionery ingredients - Cocoa and chocolate products processing - Confectionery manufacture - Sugar and confectionery plant design - Analysis and inspection of sugar and chocolate confectionery - Confectionery defects - Teheina confectionary processing.

Food Science (117): Food Analysis. 5 Units

(3 Lec. + 4 Prac.)

Chemical composition of food physical properties - Chemical properties - Importance of food analysis - Quality analysis - Moisture - Minerals - Sugar and Carbohydrates - Proteins - Fats and lipids - Vitamins - Minor components - chromatographic analysis of food - Modern methods in food analysis - Desemesterination of adulteration in foods.

Food Science (118): Industrial fermentation. 4 Units

(2 Lec. + 4 Prac.)

Discovery and importance of fermentation in food industry - Important applications of microbial fermented products in food industry - Substrates and their required treatments for microbial utilization of food industry wastes - Production methods used to produce alcohol's - Organic acids - Microbial biomass - Production of different fermented foods, vitamins, enzymes and antibiotics - Evaluation of quality and usability of different fermented products.

Food Science (120): Quality Control in Dairying. 3 Units

(2 Lec. +2 Prac.)

Quality assurance and total quality management-Standardization and standard specifications - Sensory evaluation of milk and dairy products - Sampling procedures and inspection of dairy products - Statistical quality and control charts- International standards ISO 9000 and 14000- Microbiological quality control.

Food Science (121): Cheese Technology. 6 Units

(3 Lec. + 6 Prac.)

Principles of cheese technology - Milk and additives in cheese technology - Cheese stators - Milk coagulation - Cheese making - Cheese ripening- Acceleration of cheese ripening - Cheese safety - Processed cheese - Nutritional value of cheese.

Food Science (122): Ice Cream Technology. 3 Units

(2 Lec. + 2 Prac.)

Nutritive and caloric value of ices - Ice cream Classification - Raw materials and its effects on mixes and resultants ice cream- Calculation of mixes component - Mix preparation and treatments - Packaging - Marketing Defects of ice cream.

Food Science (123): Condensed and Dried Milk Technology. 3 Units          

(2 Lec.+ 2 Prac.)

Theory of evaporation and Evaporators - Development and classification of condensed and dried milk - Importance of drying - Spray drying- Production of instant milk - Physical and chemical properties of condensed and dried milk Defects of condensed and dried milks - Factors affecting Storage and marketing properties of evaporated and dried milks.

Food Science (124): Sanitation in Dairying. 2 Units

 (2 Lec.)

Sanitation in milk production - Sanitation in milk processing - Hazard analysis. Critical control points system - Water processing in milk plant - Waste disposal and waste treatment in milk plants - Detergent, disinfection and sanitation - Pest control in dairy plants.

Food Science (125): Technology of Fatty Dairy Products. 4 Units              

 (2 Lec. + 4 Prac.)

Cream (Creaming and cream separation - Types and grades of cream - Rheology- defects - Inspection) - Butter (Composition, Specifications, Types- Butsemesteraking - Theories of churning - Continuous butsemesteraking - Structure of butter - Overrun - Defects). Butteroil: Manufacturing of samna balady - Anhydrous milk fat - antioxidants - Quality of samna.

Food Science (126): Dairy Chemistry. 5 Units

 (3 Lec. + 4 Prac.)

Physical Properties of milk - Milk composition - Milk proteins and nonprotien nitrogen - Milk lipids and related substances - Lactose and other milk carbohydrates - Salts and minerals - Vitamins and enzymes - Nutritive value.

Food Science (127): Dairy Plants Management. 3 Units

(3 Lec.)

Classification and importance of operation management in Dairy plants characteristics of plant management - Planning and planning policy in dairy processing - Project organization - Resource allocation - Monitoring and information system - Control and production efficiency - Industrial safty - Marketing - Inventory control.

Food Science (128): Dairy Microbiology. 5 Units

(3 Lec. + 4 Prac.)

Important microorganisms in milk and dairy products - Physiological groups and associative growth of microorganisms - Microbiology of fluid milks, condensed and dried milks, microbial starters and fermented milks cheese, milk fat products and Frozen milk products).

Food Science (129): Dairy By-Products. 3 Units

 (2 Lec. + 2 Prac.)

Preparation, preservation and production of starter cultures - Fermentation products from skim milk - Fermentation products from whey and permeate - Condensed and Dried products - Cheese and cheese products - Lactic Beverages  from whey permeat - Bakery products - Milk fat utilization in food - Casein and whey products - Lactose products.

Food Science (130): Fish  Preparation  and  Preservation. 3 Units

(2 Lec. + 2 Prac.)

Transport, handling and preparation of fish, crustaceans and live mollusks - Quality characters of fish and their relation to freshness indices - Preservation of fish, Crustaceans, mollusks (chilling, freezing, canning, salting, smoking curing, drying and other methods) Packaging - Additives - Fish products - Fish by-products - Standards of fish and fish products.

Food Science (200): Research & Seminars. 3 Units

 (6 Prac.)

Supervised individual laboratory or field research - A written report of work accomplished is required.