{"id":15630,"date":"2024-05-18T08:02:29","date_gmt":"2024-05-18T08:02:29","guid":{"rendered":"https:\/\/su.edu.ye\/fa\/?page_id=15630"},"modified":"2025-01-11T20:54:20","modified_gmt":"2025-01-11T17:54:20","slug":"food-sciences-and-nutrition","status":"publish","type":"page","link":"https:\/\/su.edu.ye\/fa\/en\/bachelor\/food-sciences-and-nutrition\/","title":{"rendered":"FOOD SCIENCES AND NUTRITION"},"content":{"rendered":"\t\t
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Food Science and Nutrition Program<\/h3>

Food Science and Nutrition Program<\/p>\n<\/div><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1.\u00a0 Basic Information about the Program:<\/strong> Food Science and Nutrition\u00a0<\/p><\/td><\/tr>

Bachelor of Science in <\/strong>Food Science and Nutrition<\/strong><\/p><\/td>

Program Title and Final Award<\/strong><\/p><\/td><\/tr>

Faculty of Agriculture, Foods, and Environment<\/p><\/td>

Awarding Body\/ Institution<\/strong><\/p><\/td><\/tr>

Department of Food Science and Nutrition<\/strong>– Faculty of Agriculture, Foods, and Environment<\/p><\/td>

Teaching Institution\/ Responsible Department <\/strong><\/p><\/td><\/tr>

Independent (*), Joint with Other Department(s) ()\u00a0<\/p>

Multi-Departmental ( )<\/p><\/td>

Program Type<\/strong><\/p><\/td><\/tr>

Faculty of Agriculture, Foods, and Environment<\/p><\/td>

Other Departments Involved in Teaching the Program<\/strong><\/p><\/td><\/tr>

Arabic<\/p><\/td>

Medium of Instruction <\/strong><\/p><\/td><\/tr>

2020\/ 2021<\/p><\/td>

Program Start Year <\/strong><\/p><\/td><\/tr>

Full-time (mandatory attendance)<\/p><\/td>

Study Mode <\/strong><\/p><\/td><\/tr>

Faculty Classrooms, Laboratories, and Farm\u00a0<\/p><\/td>

Place of Study <\/strong><\/p><\/td><\/tr>

Annual System (Two Semesters per Year)<\/p><\/td>

System of study<\/strong><\/p><\/td><\/tr>

Four years (143 credit hours)<\/p><\/td>

Time Required for Graduation <\/strong><\/p><\/td><\/tr>

High School Certificate (Scientific Section)<\/p><\/td>

Prerequisite Qualifications <\/strong><\/p><\/td><\/tr>

\u00a0At Least 70%<\/p><\/td>

Required Average Grade for Admission<\/strong><\/p><\/td><\/tr>

\u00a0<\/strong><\/p><\/td>

Other Requirements<\/strong><\/p><\/td><\/tr>

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Program Coordinator <\/strong><\/p><\/td><\/tr>

The program is pursuing accreditation<\/strong>.<\/p><\/td>

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Department Mission<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Department Vision<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Excelling in teaching, learning, scientific research, and community service in the fields of food science and human nutrition.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Program Mission<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Striving to fulfill the department’s mission by providing outstanding courses in the
field of food science and nutrition, delivered by a highly qualified teaching staff, to
achieve the desired outcomes, contributing to the achievement of the aims of the
department, faculty, and university, and attaining excellence at the local and regional
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Department Aims:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  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.<\/li>
  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.<\/li>
  3. Developing students’ abilities and skills to raise nutritional awareness in the community and participate in development and interaction with the environment.<\/li>
  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.<\/li>
  5. Organizing scientific conferences, seminars, and training courses to enhance the competence of graduates and employees.<\/li>
  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.<\/li>
  7. Strengthening cooperation and coordination with international organizations and bodies related to the field.<\/li>
  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.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    \u00a0<\/p>