Program Overview

Program Overview

The program in Food Science and Technology is designed to provide students with a comprehensive education in the field, combining theoretical knowledge with practical skills. The program aims to prepare graduates who are qualified to work in various sectors of the food industry, including production, processing, and quality control.

Program Objectives

The objectives of the program are:

• To provide students with a solid foundation in the principles of food science and technology
• To equip students with the skills and knowledge necessary to work in the food industry
• To prepare students for careers in food production, processing, and quality control
• To develop students' critical thinking and problem-solving skills
• To foster an understanding of the importance of food safety and quality control

Program Structure

The program consists of a combination of coursework and practical training. Students will take courses in subjects such as food chemistry, food microbiology, food engineering, and food quality control. They will also participate in practical training sessions, where they will gain hands-on experience in food production, processing, and quality control.

Program Details

Program Name

Food Science and Technology

Responsible Departments

The program is offered by the Department of Food Science and Technology, in collaboration with the Department of Dairy Science.

Program Accreditation

The program is accredited by the National Authority for Quality Assurance and Accreditation of Education.

Program Duration

The program typically takes four years to complete.

Program Language

The program is offered in Arabic, but some courses may be taught in English.

Admission Requirements

Admission to the program requires a high school diploma or equivalent, with a strong foundation in sciences such as biology, chemistry, and mathematics.

Career Opportunities

Graduates of the program can pursue careers in various sectors of the food industry, including:

• Food production and processing
• Quality control and assurance
• Food safety and regulation
• Research and development
• Education and training

Research Areas

The program focuses on research areas such as:

• Food chemistry and biochemistry
• Food microbiology and safety
• Food engineering and processing
• Food quality control and assurance

Program Outcomes

The program aims to produce graduates who are:

• Knowledgeable in the principles of food science and technology
• Skilled in food production, processing, and quality control
• Able to think critically and solve problems
• Aware of the importance of food safety and quality control
• Prepared for careers in the food industry or for further study in the field.