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Food Science and Nutrition Program

Food Science and Nutrition Program

1.  Basic Information about the Program: Food Science and Nutrition 

Bachelor of Science in Food Science and Nutrition

Program Title and Final Award

Faculty of Agriculture, Foods, and Environment

Awarding Body/ Institution

Department of Food Science and Nutrition– Faculty of Agriculture, Foods, and Environment

Teaching Institution/ Responsible Department

Independent (*), Joint with Other Department(s) () 

Multi-Departmental ( )

Program Type

Faculty of Agriculture, Foods, and Environment

Other Departments Involved in Teaching the Program

Arabic

Medium of Instruction

2020/ 2021

Program Start Year

Full-time (mandatory attendance)

Study Mode

Faculty Classrooms, Laboratories, and Farm 

Place of Study

Annual System (Two Semesters per Year)

System of study

Four years (143 credit hours)

Time Required for Graduation

High School Certificate (Scientific Section)

Prerequisite Qualifications

 At Least 70%

Required Average Grade for Admission

 

Other Requirements

 

Program Coordinator

The program is pursuing accreditation.

Date of Program Specification/ Latest Accreditation

Mission

The Department of Food Science and Nutrition aims to qualify and prepare highly skilled scientific and research cadres who are capable of meeting the demands of the labor market. This is achieved through a strong commitment to quality, development, continuous self-learning, and scientific research, all of which serve to benefit and advance the community. The department also strives to foster productive collaborations with scientific institutions and relevant local communities, with the ultimate goal of achieving sustainable development of both human and natural resources.

Vision

Excelling in teaching, learning, scientific research, and community service in the fields of food science and human nutrition.

Department Aims:

  1. Preparing qualified cadres in the fields of food science and nutrition who can meet the demands of the labor market and serve the community while maintaining a strong connection with them.
  2. Conducting scientific research related to nutrition, food technology, and dairy industries and studies to contribute to improving nutrition and developing food processing, thereby enhancing self-sufficiency and achieving food security.
  3. Developing students’ abilities and skills to raise nutritional awareness in the community and participate in development and interaction with the environment.
  4. Establishing links between research, scientific activities, and community service by creating channels of cooperation and communication with government agencies, the private sector, research centers, and relevant local and international organizations.
  5. Organizing scientific conferences, seminars, and training courses to enhance the competence of graduates and employees.
  6. Exchanging scientific expertise with Arab and international universities in the field of food and nutrition, providing technical consultations, and conducting specialized scientific studies that meet the requirements of the labor market and serve the community.
  7. Strengthening cooperation and coordination with international organizations and bodies related to the field.
  8. Solving problems related to increasing production while ensuring quality and safety in the food and dairy industries based on modern scientific principles that align with the requirements of the local and global markets.

 

  • Program Aims:

    1. Preparing and graduating highly qualified cadres equipped with extensive knowledge and advanced skills that enhance and achieve the aims of the department, faculty, and university.
    2. Developing and encouraging a spirit of scientific research in the field of food science and nutrition, enabling graduates to actively contribute to community service and address relevant problems.
    3. Providing students with concepts that enhance the food sector, preparing them for successful careers in government and non-governmental food regulatory and legislative bodies, and training them to conduct both basic and applied research that aligns with the needs of the food technology profession and stakeholders in the food industry.
    4. Developing problem-solving skills in food manufacturing, emphasizing the practical application of these skills to promote good nutrition and support the development of local products that contribute to rural community development.
    5. Developing the skills necessary to develop food products that meet consumer preferences and ensure food safety and health.
    6. Equipping graduates with the appropriate knowledge and skills for the labor market in the fields of food science and nutrition through highly competent academic staff.
    7. Developing knowledge in the fields of food science and human nutrition through innovative applied research that addresses the needs of the labor market and contributes to community services.
    8. Raising awareness in the community about the importance and role of human nutrition in supporting health, preventing disease, and changing unhealthy dietary patterns.

Graduate Attributes:

Upon successful completion of this program, the graduate will be able to:

  • Acquire the skills, knowledge, and information necessary to conduct studies and research in the fields of food science and nutrition.
  • Understand the basic sciences and their applications in the fields of agricultural science, food technology, and nutrition.
  • Plan and implement agricultural and industrial operations to produce safe and high-quality food.
  • Understand and analyze issues related to agricultural, food, and nutritional problems to find the most appropriate solutions.
  • Develop the skills necessary to develop food products that meet consumer preferences and ensure food safety and health.
  • Acquire skills in dealing with modern technologies related to the development and improvement of the quality of food products, the application of correct specifications and standards in accordance with consumer preferences, and ensuring food safety and health.
  • Develop nutritional guidance and education programs to raise nutritional awareness, change unhealthy dietary patterns, plan meals, and conduct nutritional assessments for individuals and communities.
  • Implement good agricultural practices and food processing skills with high nutritional value and quality.
  • Keep up with the requirements of the labor market by being familiar with the latest developments in the fields of food science and human nutrition.
  • Conduct authentic, applied research in the field to meet the needs of the labor market and serve the community.
  • Develop a variety of skills and knowledge, such as information technology, food analysis, self-learning, critical thinking, and communication with others.

Undergraduate Program Courses for Departments of the Faculty of Agriculture, Foods, and Environment - First and Second Levels

First Level Courses

First Level Courses

First Semester

Second Semester

Course

code

Course Title

Credit Hours

Course

code

Course Title

Credit Hours

UR001

Arabic Language (1)

2

FR001

Physics & Meteorology

3

UR006

Islamic Culture

3

FR006

Principles of Statistics

2

FR111

General Chemistry

3

FR111

Organic Chemistry

3

FR112

General Botany

3

FR112

Principles of Agricultural Economics

2

FR113

Mathematics

2

FR113

General Zoology

3

FR114

Agriculture in Yemeni Environment

1

FR114

Principles of Ecology

2

UR007

National culture

2

UR002

Arabic Language (2)

2

FR115

Geology

1

UR008

Conflict with the Israeli enemy

2

 

Total

17

 

Total

19

 

Second Level Courses

Second Level Courses

First Semester

Second Semester

Course

code

Course Title

Credit Hours

Course

code

Course Title

Credit Hours

FR211

Soil Fundamentals

2

FR221

Principles of Food Science

2

FR112

General Microbiology

3

FR222

Principles of Crops Protection

2

FR113

Biochemistry

3

UR004

English Language (2)

2

FR114

Principles of Animal Production

2

FR127

Principles of Genetics

2

UR003

English Language (1)

2

FR223

Principles of Horticulture

2

FR114

Principles of Crops Production

2

FR224

Plant Physiology

2

FR215

 Principles of Agricultural Engineering

2

FR225

Principles of Human Nutrition

2

—-

——

UR005

Computer Skills

3

 

Total

16

 

Total

17

 

Undergraduate Courses for the Food Science and Nutrition Program (FSN) - Department of Food Science and Nutrition

Third Level Courses

First Semester

Second Semester

Course

Code

Course Title

Credit Hours

Course

Code

Course Title

Credit Hours

FSN311

Fluid Milk Processing

3

FSN321

Technology of Fruits & Vegetable Products

3

FSN312

Food Chemistry and Analysis

3

FSN322

Meat & Fish Technology

3

FSN313

Food Processing and Preservation

3

FSN323

Milk Chemistry and Analysis

3

FSN314

Nutritional Status Assessment

2

FSN324

Cheese Processing and Fermented Milk

3

ANR316

Meat & Milk Production

3

FSN325

Legislation and Food Systems

2

HRT317

Handling & Storage of Hort. Crops

3

FSN326

Food Packaging

2

FR315

 

Agricultural Extension and Rural Community

2

FSN327

Nutritional Status Assessment

2

 

 

 

FSN328

Summer Training

1

 

Total

19

 

Total

19

 

Fourth Level Courses

Fourth Level Courses

First Semester

Second Semester

Course

Code

Course Title

Credit Hours

Course

Code

Course Title

Credit Hours

FSN411

Technology of Cereal & Sugar Crops

3

FSN421

Technology of Edible Fats & Oils

3

FSN412

Microbiology of Foods and Fermentation

3

FSN422

Evaluation of Foods Quality

2

FSN413

Technology of Fatty Dairy Products & Ice Cream

3

FSN423

Dairy Microbiology

3

ETA421

Food Processing Engineering

3

FSN424

Food Plants Sanitation

2

FSN414

Therapeutic Nutrition (1)

2

FSN425

Therapeutic Nutrition (2)

2

FSN415

Functional Foods

2

FSN426

Instrumental Analysis

3

FSN416

Field Training

2

AEC428

Food Plants Economics and Management

2

—–

FSN427

Research and Discussion

1

 

Total

18

 

Total

18