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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:33) Cluster 1: Skills for the Future (Req. Ch:15)
| Area 1: Innovation and Entrepreneurship (3 hours ) | Credit Hours | |
|---|---|---|
| GEIE222 | Fundamentals of Innovation and Entrepreneurship | 3 |
| Area 2: English Communication (3 hours ) | Credit Hours | |
|---|---|---|
| GEAE101 | Academic English for Humanities and STEM | 3 |
| Area 3: Fourth Industrial Revolution (3 hours ) | Credit Hours | |
|---|---|---|
| GEIT112 | Fourth Industrial Revolution | 3 |
| Area 4: Critical Thinking (3 hours ) | Credit Hours | |
|---|---|---|
| PHI180 | Critical Thinking | 3 |
| Area 5: Quantitative Reasoning (3 hours ) | Credit Hours | |
|---|---|---|
| MATH105 | Calculus I 1 | 3 |
1 : Also counts towards the Major | ||
Cluster 2: The Human Community (Req. Ch:12)
| Area 1: Humanities and Fine Arts (3 hours ) | Credit Hours | |
|---|---|---|
| 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 |
| CHIN101 | Chinese 1 for Beginners 2 | 3 |
| FCH101 | French 1 for Beginners | 3 |
| KOR101 | Korean 1 for Beginners | 3 |
| GER101 | German 1 for Beginners | 3 |
| SPN101 | Spanish 1 for Beginners | 3 |
2 : Registering in any of these courses: (CHIN101, FCH101, KOR101, GER101, SPN101) should be followed by registering in the relevant complementary course in Area 2: (CHIN102, FCH102, GER102, KOR102, SPN102, respectively) | ||
| Area 2: Social and Behavioral Sciences (3 hours ) | Credit Hours | |
|---|---|---|
| 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 |
| CURR103 | Early Childhood Development & Learning | 3 |
| CHIN102 | Chinese 2 for Beginners 3 | 3 |
| FCH102 | French 2 for Beginners | 3 |
| KOR102 | Korean 2 for Beginners | 3 |
| GER102 | German 2 for Beginners | 3 |
| SPN102 | Spanish 2 for Beginners | 3 |
3 : Registering in any of these courses: (CHIN102, FCH102, GER102, KOR102, SPN102) should be preceded with successful completion of the relevant complementary course in Area 1: (CHIN101, FCH101, GER101, KOR101, SPN101) | ||
| Area 3: Emirates Society (3 hours ) | Credit Hours | |
|---|---|---|
| GEEM105 | Emirates Studies | 3 |
| Area 4: Islamic Culture (3 hours ) | Credit Hours | |
|---|---|---|
| GEIS101 | Biography of the Prophet "Sira" | 3 |
Cluster 3: The Natural World (Req. Ch:6)
| Area 1: Natural Sciences (3 hours ) | Credit Hours | |
|---|---|---|
| BIOC100 | Basic Biology I 4 | 3 |
4 : Also counts towards the Major | ||
| Area 2: Sustainability (3 hours ) | Credit Hours | |
|---|---|---|
| GESU121 | Sustainability | 3 |
Food Science
| Required Courses (66 hours ) | Credit Hours | |
|---|---|---|
| ARAG323 | Post-Harvest Physiology of Plant and Animal Systems | 3 |
| BIOE230 | Microbiology | 3 |
| CHEM111 | General Chemistry I | 3 |
| CHEM113 | General Chemistry II | 3 |
| 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 5 | 3 |
5 : 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 | |
|---|---|---|
| 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 |
| FDSC466 | Food Product Development | 3 |
| FDSC477 | Oil and Fat Technology | 3 |
| FDSC510 | Food Safety Management | 3 |
| FDSC525 | Food Biotechnology 6 | 3 |
6 : The 500-level courses are exclusively for the students who have opted for BS-MS option; however, the regular BSc students may also register for these courses after advisor approval. | ||
| Free Electives (6 hours ) | Credit Hours | |
|---|---|---|
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