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.
To provide students with advanced knowledge in food science and related fields.
To train students to conduct basic and applied research that provides fundamental and applied knowledge about food science, and addresses the needs of the food technology profession and food industry stakeholders.
To train students to attain high level of competent and abilities including multiple task operation and communication skills.
Equip graduates with competencies in organization & team work and thoughts of ethical, social issues and respect for diversity.
Provide students with enhanced understanding of the national and global food sector and prepare them to work successfully in the wide range of governmental and non-governmental food control & legislation authorities and in industrial and commercial settings within the food sector.
Equip students with competencies in critical thinking, life-long learning and leadership.
Program Learning Outcomes
Upon successful completion of this program, students will be able to:
Explain the basic principles of Food Science and its multidisciplinary scope.
Describe the physical, chemical, and biological properties of food and their effects on food safety and sensory and nutritional quality.
Apply analytical techniques to characterize composition and to identify physical, chemical, and biological changes in foods.
Explain the effects of food processing, engineering, preservation, packaging, and storage on food safety and quality.
Identify the importance of food laws and regulations in ensuring safety and quality of foods.
Conduct applied research, and use statistical tools in experimental design and data analysis.
Apply acquired knowledge to real world situations in food systems, components, products, and processes.
Apply critical thinking and continued learning to professional problems.
Communicate effectively in both oral and written forms.
Develop organizational, team work, and leadership skills.
Demonstrate professional skills and thoughts of ethical, social, integrity and respect for diversity.
Demonstrate preparedness for continued reflective practice and lifelong learning relevant to careers in food science.
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
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)
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)