Diploma outline

1.Core Courses:

Food Chemistry and Analysis (2 credit hours)

Learn the basics of food chemistry and how the processing of the different types of food (lipids, proteins, carbohydrates) aects its safety and quality.

Food Microbiology (2 credit hours)

Explore the world of microorganisms: their classification, sources in food, factors affecting their growth, toxicity, and detection.

Quality Control (2 credit hours)

Understand the principles of food quality assurance and total quality management (TQM). Also discover the ethics and social responsibility in the food industry.

Nutrition and Health (2 credit hours)

An introduction to the basic definitions of food, nutrients, and their functions. Find out the energy content of food, the basal metabolic rate (BMR, weight management, obesity, how to design healthy and balanced foods, and the effective management of food intake and nutrition.As well as the effect of food processing on the nutritional quality of the food.

Food Safety (2 credit hours)

Get to know good manufacturing and hygiene practices ideal for food handling, and applications of HACCP.

Food Spoilage (2 credit hours)

Learn the causes of food spoilage in the food and beverage industries, and how preservatives are used to prevent food from spoilage.

2.Elective courses:

In addition to the core courses, participants choose 5 elective courses (2 credit hours each) from the list below:

• Analytical Chemistry and Instrumentation
• Heat Treatment
• Food Packaging
• Food Fermentation
• Oils and Fats
• Law and Legislation of Foods
• Food Additives
• Food Engineering(students will learn principles of fluid mechanics in food industry, food preservation using heat and low temperature, and machine mechanics. This course is taught by top engineering professors specialized in these fields.)

3.Project Based Learning Course (2 credit hours)

● Project Based Learning (PBL) is a teaching method in which students learn by actively engaging in real-world and meaningful projects. Student will be guided by one of the professors to conduct a research based on subject of the interest to the student.