The United Arab Emirates University was awarded a 3 star rating by the Global Star Rating System for Services on 25/03/2021
Learn moreThe Department of Food Science is one of the region’s leading academic units devoted to the study of food science and aiming to provide high quality education in food science and technology. The department is the only department in the country that offers dedicated undergraduate and postgraduate programs in food science and technology. This education aims to enable graduates to be leaders in their future professional careers at research institutions, governmental authorities, food industry, and other allied fields. The B.Sc. program in Food Science is accredited by the Institute of Food Technologists (IFT) in the United States. The food science programs integrate knowledge in principles of chemistry, biology, physics, microbiology, nutrition, physiology, biotechnology, engineering, processing, and packaging for production of high quality, nutritious, and safe foods. The ultimate goal of the Department of Food Science is to provide the nation and the international community with graduates who are capable of contributing to the national priorities of food safety, security, and sustainability.
Department of Food Science is very active in research especially concerning the valorization of local food raw materials and food safety and security. The research focus is on camel milk and dates. Understanding of the factors affecting the quality and safety of food as well as the development of processes that will enable and promote the sustainable expansion of the local food industry are key to the success of our postgraduate programs.
Dr. Mutamed Ayyash
Head of the Department
The Department of Food Science has several laboratories that are used for teaching, research, training, and other purposes. The laboratories contain a broad range of instruments for food chemistry, food physics, food microbiology, food preparation, food sensory analysis evaluation, and a pilot plant.
This lab is equipped with facilities to conduct wet chemistry analysis. The tests that are regularly conducted are gravimetric or titrimetric in nature. Determination of moisture, protein lipid and mineral content in food are among the routine tests that are carried out. Other tests include testing concentration, conductivity, density, pH, specific gravity, temperature, viscosity, and other aspects of liquids.
This lab is designed to test physical properties of foods. It is equipped with instruments
to test rheological properties of solid and liquid foods. Activities are focused
on analysis of the complex relationship between structure-physical properties and
food quality.
The subjects of studies are raw materials, intermediate products and foods of plant
and animal origin. Texture profiling and measuring color parameters of food are among
the routine activities in this laboratory. Milk analysis, meat analysis, and juice
analysis can be done by NIR
The microbiology lab is provided with facilities for enumeration and detection of pathogens in food and water and food processing environment samples by using conventional microbiological techniques. This lab equipment include: an incubator. a Stomacher blender, aLaminar flow hood, a Vortex, an autoclave, a UV cabinet, and a colony counter.
This lab is equipped with various possibilities, which enable the preparation and processing of various types of food. It serves faculty members in teaching their courses, as well as help in research projects.
The principles of experimental design and statistical analysis are applied to evaluate consumer products by using human senses (sight, smell, taste, touch and hearing). The data processing aspects are handled by robust computer software.
This lab serves the DFNH faculty, undergraduate, and graduate students in their research projects. It houses equipment, such as: Gas chromatography, coupled with Mass spectroscopy and head space sample preparation, Gas Chromatography, coupled with Flame ionization detector, and UHPLC coupled with photodiode array spectrophotometer and mass spectroscopy detectors. Several analyses are performed in this laboratory, such as:
The pilot plant hosts a range of pilot scale processing equipment for dairy and cereal products. Spray drying, fruit juice extraction and processing, baking activities, and ice-cream making are some of the common activities in the pilot plant. The lab equipment include:
The Department of Food Science offers various services to the public through collaboration, affiliations, and research projects.
Note: If calling from outside the UAEU organization, dial (+971 3 713) before the extension.
| Name | Position | Ext. | |
|---|---|---|---|
|
Associate Professor & Chair |
4552 |
||
|
Professor |
4591 |
||
|
Professor |
6563 |
||
|
Assistant Professor |
4575 |
||
|
Assistant Professor |
6559 |
||
|
Assistant Professor |
4536 |
||
|
Instructor |
6583 |
||
|
Instructor |
4597 |
||
|
Instructor |
4578 |
||
|
Instructor |
6568 |
Note: If calling from outside the UAEU organization, dial (+971 3 713) before the extension.
| Name | Position | Ext. | |
|---|---|---|---|
|
Ismail Abdel Haliem Ismail |
Lab Specialist |
6570 |
|
|
Dr. Hassan Mohamed Hassan |
Lab Specialist |
4561 |
Thank you for your interest in the Department of Food Science. We welcome your query and encourage you to contact us using the information below:
Department of Food Science
P.O. Box: 15551, Al Ain, Abu Dhabi, UAE
Office: 03 713 6568
Aisha Matar: a.matar@uaeu.ac.ae
