Food Science and Technology

This course provides an introduction to microbiology, prokaryotic microorganisms (bacteria), eukaryotic microorganisms (fungi) and viruses; factors affecting the growth of microorganisms and methods for estimating them; the role and importance of microorganisms; and diseases caused by microorganisms.

In this course, the student undertakes training in factories, institutions, companies, and food laboratories to learn about manufacturing processes, food analysis, and to connect theory with practice.

This course provides the student with levels of organization in the human body, the reproductive system and continuity of life, principles of movement and support, regulatory mechanisms in the human body, principles of maintaining the body and its defense, microorganisms and their production.

This course covers the fundamentals of chemistry: the experimental approach to formulating theories and units of measurement, elements, compounds, chemical equations, and knowledge about atomic structure and chemical bonds, chemical equilibrium and ionic equilibrium.

The course describes the chemical and physical composition of milk and its handling, receipt, and the main operations required to prepare it for processing, as well as grading and controlling fat content and standardization; pasteurization and sterilization processes for milk or its products; and how to prepare and propagate starters and various methods for producing yogurt and labneh, cheeses, butter, ice cream, and cream.

This course studies the chemical composition of edible oils and fats and their manufacturing processes, types of spoilage and methods to prevent it, and analyses related to oils and fats.

This course introduces students to types of packaging materials used for foods, including metals, glass, plastics, and multilayer materials, in terms of manufacturing, physical and chemical properties, and their interaction with foods; the criteria for selecting them and assessing their quality.

This course provides general information about the status of grains worldwide, with emphasis on storage and the chemical composition of grains in general, in addition to processing wheat into flour and bread, as well as pasta, biscuits, breakfast foods, and puffed foods.

Basic concepts in mechanics, thermodynamics, light, and electricity; experiments and practical applications.

Introduce the student to the fundamental concepts in food science and technology, including causes of food spoilage, food quality indicators, methods of preservation and processing, food additives, and waste and wastewater management.