Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology
|
|
- Byron Floyd
- 8 years ago
- Views:
Transcription
1 Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology The Master Degree in Food Science and Technology / Department of Nutrition and Food Technology, is awarded by the Faculty of Graduate Studies at Jordan University of Science and Technology (JUST) upon the fulfillment of the following requirements: 1) Compliance with the J.U.S.T. Master Degree regulations approved by the Dean Council (No. 492/2006), dated 8/8/ ) Successful completion of (4) credit hours in one of the following tracks: First: Thesis Track 1. Compulsory Requirements: (1) credit hours as follows: AP 701 Experimental Design and statistical Analysis NF 70 Advanced Laboratory Techniques in Food and Nutrition NF 758 Advanced Food Chemistry NF 762 Advanced Food Technology NF 791 Seminar 1 2. Elective Requirements: (12) credit hours from the following * : PP 726 Post-harvest Physiology NF 754 Advanced Food Microbiology NF 756 Food Analysis NF 764 Enzymes in Food NF 766 Fat in Food NF 768 Food Proteins NF 772 Dairy Technology NF 77 Vitamins and Minerals in Nutrition NF 774 Cereal Technology and their Products NF 776 Biotechnology in Food NF 792 Selected Topics in Food Science * The student may study not more than credit hours from courses of 700 or 800 level offered by other programs related to his field of study upon approval of the Dean of Graduate Studies based on the recommendation of the departmental graduate studies committee.. Master Thesis (NF 799): total of 9 credit hours as follows: NF 799 A Master Thesis 9 NF 799 B Master Thesis 6 NF 799 C Master Thesis NF 799 D Master Thesis 0 1
2 Second: Comprehensive Exam Track 1. Compulsory Requirements: (19) credit hours AP 701 Experimental Design and Statistical Analysis NF 70 Advanced Laboratory Techniques in Food and Nutrition NF 754 Advanced Food Microbiology NF 758 Advanced Food Chemistry NF 762 Advanced Food Technology NF 772 Advanced Dairy Technology NF 791 Seminar 1 NF 794 Comprehensive Exam 0 2. Elective Requirements: (15) credit hours from the following * : PP 726 Postharvest Physiology NF 756 Advanced Food Analysis NF 764 Enzymes in Food NF 766 Fats in Food NF 768 Proteins in Food NF 77 Vitamins and Minerals in Nutrition NF 774 Cereal Technology and their Products NF 776 Biotechnology in Food NF 792 Selected Topics in Food Science * The student may study 6 credit hours from courses of 700 or 800 level offered by other programs related to his field of study upon approval of the Dean of Graduate Studies based on the recommendation of the departmental graduate studies committee.. Passing the Comprehensive Exam 2
3 Course Description NF 70: Advanced Laboratory Techniques in Food and Nutrition ( Credit Hours) Study of advanced Chemical and Biochemical Laboratory Techniques used in research as applied in nutrition and food science. The emphasis will be on different chromatographic techniques, use of isotopes, spectrophotometry and electrophoresis. NF (754): Advanced Food Microbiology ( Credit Hours) The course deals with the microbial ecology of food and its effect on the quality and safety. It also deals with food borne pathogens, microbiology of some traditional foods and sampling plans for the microbiological analysis of food. Discussion of principles and applications of the hazard analysis critical control point (HACCP) system to ensure food safety. NF 756: Advanced Food Analysis ( Credit Hours) The course deals with the principle methods, and techniques necessary for quantitative physical and chemical analysis of food products. The studying will include the behavior of most food components, on storage, processing and cooking in relation to the standards and regulations for food processing. NF 758: Advanced Food Chemistry ( Credit Hours) The course deals with the physical and chemical properties of water and its influence on the microbial and chemical deterioration. The functional properties of proteins and their interactions with carbohydrate and fats, the changes that occur in fats and oils during processing and storage and their effect on food quality and structure, physiochemical properties, methods of extraction and purification and the factors that affect they stability of natural colors and flavors. NF 762: Advanced Food Technology ( Credit Hours) Studying the different food processing technology including food preservation and ways of food engineering using different standardized additives to the traditional foods. Also covering a new and novel foods including creating foods and genetically modified food. NF 76: Energy of Metabolism ( Credit Hours) Review of the historical development of nutritional energetic. Principles and mechanisms of energetic at the molecular level, energy transformations for the whole body. Direct and indirect calorimeter for humans and cooperative slaughter studies for animals. The relationship between fasting heat production (basel metabolic rate) and tissue metabolism. Emphasis on components of organ and tissue energy expenditure (Na+, K+ ATPase), protein turnover and substrate eyeling. An introduction to the application of mechanistic molding techniques to human and animal energetics. NF 764: Enzymes in Food ( Credit Hours) The course deals with the general kinetics principles governing enzymes behavior. İt also covers the sources of food enzymes, their immobilization, assay and various forms. General characteristics and occurrence of carbohydrates enzymes, lipase and proteases as well as oxidoreductases are covered. Application of enzymes in the baking and milling industries, as well as starch and syrup industry, dairy industry and fruit and vegetables processing is discussed. Also the legal and health aspects of enzyme utilization; the use of enzymes in food analysis and some aspect of enzymes and bioengineering.
4 NF 765: Advanced Nutritional Biochemistry ( Credit Hours) Advanced study of the structure including biochemical of carbohydrate, lipid, protein and nucleic acids utilization by man, with emphasis on their interrelations and uniqueness of individual organs and tissues in metabolism as well as their homeostatic regulation and linkage of these nutrients to long term health and disease prevention. NF 766: Fats in Food ( Credit Hours) Sources of fats and oils, method and machinery of extraction, refining and fractionation. Physical and chemical modifications of fats and oils. Production and application of some fat derivatives such as fatty acids, emulsifiers and soap. Fat products and functional uses in foods, fat replaces of some aspects with respect to their structures, production and application, fats and oils analysis. NF 767: Human Physiology ( Credit Hours) Structure functional relationship at the cellular level. Nerves and hormonal control, gastrointestinal tract, circulatory system, respiratory system, extractory and reproductive systems, muscular and skeletal systems. NF 768: Proteins in Food ( Credit Hours) Food proteins types, their sources, basic properties, functional properties and their application in food processing. Protein interactions with fats, carbohydrates and salts. Specific protein applications in food system. NF 769: Advanced Diet Therapy ( Credit Hours) Application of dietetics in the treatment of some diseases especially those which require nutritional rehabilitation such as situations of main surgeries and sever illness including burns, accidents, cancer and the use of total parenteral nutrition. NF 771: Assessment of Nutritional status ( Credit Hours) Study of indicators and criteria used in the evaluation of the nutritional status of the individual and the community, including measurements of anthropometry, biochemical data, dietary intakes and health statistics. The interpretation of results and proposing solutions for improving the nutritional status. NF 772: Dairy Technology ( Credit Hours) Technology of milk and milk products, which are discussed from the perspectives of the chemical and physical changes that occur during processing and storage, and the technology used to manufacture those products. NF 77: Vitamin and Minerals in Nutrition ( Credit Hours) Studies of the physiological biochemical and metabolism for mineral and vitamins. Malfunction of minerals and vitamins in relation to the nutritional and pharmaceutical aspects. NF 774: Cereal Technology and their Products ( Credit Hours) Studying cereal grains, their classification, structure, chemical composition nutritive value and utilization. The new uses for cereal products in different industries, especially the confectionery industry in which modified starches and starch syrup are used. Possible future uses of flour and wheat derived products will be introduced also. NF 775: Mother and Child Nutrition ( Credit Hours) Advanced study for physiological and biochemical aspects related to pregnant, embryo and child nutrition with concentration on the special mother and child need and nutritional program related to maternity and childhood. 4
5 NF 776: Biotechnology in Food ( Credit Hours) A study of applications of biotechnology in food examination, production of food substitutes and modification of food functional properties. Unit operations that are used in biotechnology, bioreactors and in bioconversion of raw materials. Biotechnology of vitamins, growth factors. Hormones and amino acids regarding their production, modification, and Know how of their use in food enrichment. Regulatory and social aspects of food and nutrition biotechnology. NF 777: Nutrition in Special Cases ( Credit Hours) İt covers both the preventive and supportive approaches of nutrition for individuals in special situation, such as premature infants, inborn error of metabolism, malnutrition due to starvation and abnormal dietary behavior it concentrates on special modes of feeding of internal and parental nutrition in special cases such as burns, surgery, cancer and aids. NF 779: Nutritional Epidemiology ( Credit Hours) This course will focus on the principle of epidemiology and their applications to human nutrition. İt will address the relation between diet and its components with that of long term health and disease. Students are expected to gain experience and depth in the assessment, analysis of the data and interpretation of dietary intake as related to chronic disease. The course will also help students in better understanding of nutritional surveillance methods selecting the appropriate design, data collection and validation, running appropriate analyses and drawing valid conclusions besides empowering the students with the means that help them read the literature critically. NF 791: Seminar (1 Credit Hour) Development of critical reading and communications skills for oral presentation of current food and nutritional science literatures. NF 792: Selected Topics in Food Science ( Credit Hours) A detailed study of selected topics in food science and technology NF 79: Selected Topics in Nutrition ( Credit Hours) Analysis of scientific, popular and legislative articles pertaining to topics of current interest in nutrition. NF 794: Comprehensive Exam (0 Credit Hours) The exam is held according to the departmental council internal regulation. NF 799 A, B and C: (Thesis) (9 Credit Hours) The student will prepare a thesis based on conducting a research that aims at the advancement of basic and/or applied science by following the scientific approach. 5
Course Curriculum for Master Degree in Clinical Pharmacy
Course Curriculum for Master Degree in Clinical Pharmacy The Master Degree in Clinical Pharmacy is awarded by the Faculty of Graduate studies at Jordan University of Science and Technology (JUST) upon
More informationDepartment of Food and Nutrition
Department of Food and Nutrition Faculties Professors Lee-Kim, Yang Cha, Ph.D. (M.I.T., 1973) Nutritional biochemistry, Antioxidant vitamins, Fatty acid metabolism, Brain development, and Hyperlipidemia
More informationDetailed Course Descriptions for the Human Nutrition Program
1 Detailed Course Descriptions for the Human Nutrition Program Major Required Courses NUTR221 Principles of Food Science and Nutrition Credit (Contact) Hours 2 CH(2 Theory) Prerequisites Course Description
More informationCourse Curriculum for Master Degree in Medical Laboratory Sciences/Clinical Biochemistry
Course Curriculum for Master Degree in Medical Laboratory Sciences/Clinical Biochemistry The Master Degree in Medical Laboratory Sciences /Clinical Biochemistry, is awarded by the Faculty of Graduate Studies
More informationSpecialization - I : Clinical Nutrition and Dietetics Papers are given. with Subject paper code A. Specialization -II :
Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B. (DFN21A)
More informationFACULTY OF VETERINARY MEDICINE
FACULTY OF VETERINARY MEDICINE UNIVERSITY OF CORDOBA (SPAIN) E CORDOBA01 LLP ERASMUS ECTS European Credit Transfer System Degree in Food Science and Technology FIRST YEAR FOOD AND CULTURE 980048 Core 1st
More informationCourse Curriculum for Master Degree in Medical Laboratory Sciences/Clinical Microbiology, Immunology and Serology
Course Curriculum for Master Degree in Medical Laboratory Sciences/Clinical Microbiology, Immunology and Serology The Master Degree in Medical Laboratory Sciences / Clinical Microbiology, Immunology or
More informationCourse Curriculum for Master Degree in Medical Laboratory Sciences/Hematology and Blood Banking
Course Curriculum for Master Degree in Medical Laboratory Sciences/Hematology and Blood Banking The Master Degree in Medical Laboratory Sciences /Hematology & Blood Banking, is awarded by the Faculty of
More informationMaster s Programs Department of Nutrition & Food Science
Revised Sep 2012 Master s Programs Department of Nutrition & Food Science Admission to this program is contingent upon admission to the Graduate School. In addition students entering must have completed
More informationClinical Nutrition and Dietetics Papers are given with Subject paper code A.
Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B. (DFN21A)
More informationHealth Sciences Education Guide For individuals interested in becoming International Board Certified Lactation Consultants
Health Sciences Education Guide For individuals interested in becoming International Board Certified Lactation Consultants As an International Organisation, IBLCE uses British English in its publications.
More informationCurriculum Overview:
Curriculum Overview: The following courses must be completed by all Certified Nutrition Specialist candidates. Courses cannot fulfill multiple curriculum requirements, however, excess nutrition science
More informationCourse Curriculum for Master Degree in Food Hygiene /Faculty of Veterinary Medicine
Course Curriculum for Master Degree in Food Hygiene /Faculty of Veterinary Medicine The Master Degree Food Hygiene /Veterinary Medicine is awarded by the Faculty of Graduate Studies at Jordan University
More informationMaster of Science in Human Nutrition ONLINE AND ON CAMPUS WEEKEND PROGRAMS
Master of Science in Human Nutrition ONLINE AND ON CAMPUS WEEKEND PROGRAMS A Dynamic Program Established in 1977, University of Bridgeport s Master of Science in Human Nutrition distinguished itself from
More informationBiochemistry. Entrance Requirements. Requirements for Honours Programs. 148 Bishop s University 2015/2016
148 Bishop s University 2015/2016 Biochemistry The Biochemistry program at Bishop s is coordinated through an interdisciplinary committee of chemists, biochemists and biologists, providing students with
More informationDepartment of Nutrition, Food Studies & Public Health COURSE BOOK 2008-2009
Department of Nutrition, Food Studies & Public Health COURSE BOOK 2008-2009 35 West 4 th Street, 10 th Floor New York, NY 10012-1172 Tel 212-998-5580 Fax 212-995-4194 nutrition@nyu.edu http://steinhardt.nyu.edu/nutrition
More informationGRADUATE PROGRAMS IN HUMAN NUTRITION COURSE DESCRIPTIONS 2014-2015
GRADUATE PROGRAMS IN HUMAN NUTRITION COURSE DESCRIPTIONS 2014-2015 The following table shows the planned course offerings for the 2014-2015 academic year. Courses are subject to change. Summer 2014 Fall
More informationSyllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I
Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Unit 1 Introduction to Food Science and Technology Definition, scope and current trends in food science
More informationCourse Curriculum for Master Degree in Veterinary Epidemiology/Faculty of Veterinary Medicine
Course Curriculum for Master Degree in Veterinary Epidemiology/Faculty of Veterinary Medicine The Master Degree Veterinary Epidemiology/ Faculty of Veterinary Medicine is awarded by the Faculty of Graduate
More informationNutrient Reference Values for Australia and New Zealand
Nutrient Reference Values for Australia and New Zealand Questions and Answers 1. What are Nutrient Reference Values? The Nutrient Reference Values outline the levels of intake of essential nutrients considered,
More informationMaster s Degree Programme in Food Sciences (MScFood)
Master s Degree Programme in Food Sciences (MScFood) The Master s Degree Programme in Food Sciences (MScFood) aims to educate international experts with scientific skills for research and development in
More informationCollege of Agriculture, School of Human Environmental Sciences
NOTE: The NFS (Nutrition and Food Science) prefix will change to () effective Spring 2013. * 101 HUMAN NUTRITION AND WELLNESS. (3) Food composition, digestion, absorption and metabolism as related to selection
More informationNUTRIENTS: THEIR INTERACTIONS
NUTRIENTS: THEIR INTERACTIONS TEACHER S GUIDE INTRODUCTION This Teacher s Guide provides information to help you get the most out of Nutrients: Their Interactions. The contents in this guide will allow
More informationNutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2
Nutrients: Carbohydrates, Proteins, and Fats Chapter 5 Lesson 2 Carbohydrates Definition- the starches and sugars found in foods. Carbohydrates are the body s preferred source of energy providing four
More informationDepartment of Nutrition and Food Sciences (NFSC)
107 Department of Nutrition and Food Sciences (NFSC) Chairperson: Professors: Associate Professor: Assistant Professors: Lecturers: Instructors: Research Associate: Visiting Professor Olabi, Ammar Hwalla,
More informationHave a Bright Idea? University of North Texas Master of Science in Environmental Science
Have a Bright Idea? University of North Texas Master of Science in Environmental Science Professional Science Master s Degree MS Environmental Science MS in Environmental Science - Proposed Professional
More informationBIOCHEMICAL TECHNOLOGY PROGRAM
BIOCHEMICAL TECHNOLOGY PROGRAM The division of biochemical technology offers graduate program leading to a Master of Science in Biochemical Technology and a Doctor of Philosophy in Biochemical Technology.
More informationThe Endless Possibilities of Whey: Still Many Opportunities for Innovation. Prof. Dr. Ernst H. Reimerdes FoodInfoTec (FIT)
The Endless Possibilities of Whey: Still Many Opportunities for Innovation Prof. Dr. Ernst H. Reimerdes FoodInfoTec (FIT) Food and Nutrition: Yesterday, Today, Tomorrow Industrialisation of traditional
More information1. The diagram below represents a biological process
1. The diagram below represents a biological process 5. The chart below indicates the elements contained in four different molecules and the number of atoms of each element in those molecules. Which set
More informationM110.726 The Nucleus M110.727 The Cytoskeleton M340.703 Cell Structure and Dynamics
of Biochemistry and Molecular Biology 1. Master the knowledge base of current biochemistry, molecular biology, and cellular physiology Describe current knowledge in metabolic transformations conducted
More informationEndocrine System: Practice Questions #1
Endocrine System: Practice Questions #1 1. Removing part of gland D would most likely result in A. a decrease in the secretions of other glands B. a decrease in the blood calcium level C. an increase in
More informationPharmacy Technician Diploma (Part Time) - SC232
Pharmacy Technician Diploma (Part Time) - SC232 1. Special Note The Programme is designed to be a professional course, like the Diploma/BSc (Hons) Biomedical Sciences and the Diploma/BSc (Hons) Occupational
More informationNUTRITION OF THE BODY
5 Training Objectives:! Knowledge of the most important function of nutrients! Description of both, mechanism and function of gluconeogenesis! Knowledge of the difference between essential and conditionally
More informationBachelor of Science in Applied Bioengineering
Bachelor of Science in Applied Bioengineering Applied bioengineering employs scientific and engineering principles to process biological materials from biological agents for provision of goods and related
More informationNutrition & Dietetics
Master of Science degree in Nutrition & Dietetics The online Master of Science degree in Nutrition and Dietetics from Central Michigan University's Global Campus is designed to meet the needs of new and
More informationBSc (Hons)/MSc Nutritional Sciences - SC527 (Under Review)
BSc (Hons)/MSc Nutritional Sciences - SC527 (Under Review) Specific Titles: BSc (Hons) /MSc Nutritional Sciences BSc (Hons) Nutritional Sciences (Specialisation: Dietetics) 1. Rationale and Objectives
More informationMolecular Biology And Biotechnology
in Molecular Biology And Biotechnology National Institute of Molecular Biology and Biotechnology College of Science University of the Philippines Diliman, Quezon City 1101 National Institute of Molecular
More informationPosition Classification Standard for Dietitian and Nutritionist Series, GS-0630
Position Classification Standard for Dietitian and Nutritionist Series, GS-0630 Table of Contents SERIES DEFINITION... 2 EXCLUSIONS... 2 OCCUPATIONAL INFORMATION... 3 DIETITIAN... 4 NUTRITIONIST... 8 TITLES...
More informationFoods and Nutrition Published on Programs and Courses (http://www.upei.ca/programsandcourses)
Discover the diverse role of foods and nutrients in human health. Overview Intimate class sizes, experienced professors, and real world application meet in the Bachelor of Science in at the University
More informationDiablo Valley College Catalog 2014-2015
Biological science BIOSC Diablo Valley College is approved by the California Board of Registered Nurses for continuing education credits. Biological Science courses which can be used are BIOSC-119, 120,
More informationHACETTEPE UNIVERSITY
08.04.2015 16 135 OF 2015 The decree of Institute Committee dated 17.02.2015 and with number 1-02 of 2015 and the decree of University Education Commission about as of 2015-2016 Academic Year Fall Term,
More informationNutritional Support of the Burn Patient
Nutritional Support of the Burn Patient Objectives To understand the principles of normal nutrient utilization and the abnormalities caused by burn injury To be able to assess nutrient needs To be able
More informationProgramme Specification (2015-16)
Date of Revision Date of Previous Revision 30/06/15 Programme Specification (2015-16) A programme specification is required for any programme on which a student may be registered. All programmes of the
More informationCalifornia State University, Northridge
California State University, Northridge The People Profession What is FCS? Family & Consumer Sciences is the study of the relationships among people and their personal environments. Students who major
More informationMaster of Science Degree Area: Nutrition, Dietetics and Food Science
The People Profession California State University, Northridge What is FCS? Family & Consumer Sciences is the study of the relationships among people and their personal environments. Students who major
More informationBIOLOGY. Douglas P. Henderson, Ph.D. Associate Professor of Biology
BIOLOGY Douglas P. Henderson, Ph.D. Associate Professor of Biology Dr. Henderson is microbiologist who studies two intestinal pathogens, Vibrio cholenrae and Plesiomonas shigelloides. His research concerns
More informationGraduate Certificate Pre-Med Program Course Descriptions For Year 2015-2016 FALL
Graduate Certificate Pre-Med Program Course Descriptions For Year 2015-2016 FALL COURSE TITLE: BIOCHEMISTRY COURSE NUMBER: 5104 This course emphasizes biochemical compounds, processes and systems, designed
More informationBiochemistry 1 Course Specifications. First year of M.B.B.Ch. Program
Faculty of Medicine Quality Assurance Unit Al-Azhar University Assuit Faculty of Medicine Biochemistry 1 Course Specifications First year of M.B.B.Ch. Program A- Professional information: Title: Biochemistry1
More informationGraduate and Postdoctoral Affairs School of Biomedical Sciences College of Medicine. Graduate Certificate. Metabolic & Nutritional Medicine
Graduate and Postdoctoral Affairs School of Biomedical Sciences College of Medicine Graduate Certificate in Metabolic & Nutritional Medicine Graduate Certificate Metabolic & Nutritional Medicine Purpose
More informationCourse description 9/712. Introductory Level Courses. EXSC1001. Foundations of exercise science (6 credits)
The University of Hong Kong Institute of Human Performance Major / Minor in Exercise Science For non-exercise&health Students admitted to 4-year curriculum (2014-2015 and thereafter) Course description
More informationFor additional information on the program, see the current university catalog.
For information call: Tel: (818) 77-81 Fax: (818) 77-08 E-mail: chemistry.office@csun.edu Website: http://www.csun.edu/chemistry Or write: Department of Chemistry and Biochemistry California State University,
More informationNOPPARAT VAJIRA BOROMARAJONANI NURSING COLLEGE
NOPPARAT VAJIRA BOROMARAJONANI NURSING COLLEGE NUSING SCIENCE (198XXX) 198111 Mathematics 2(2-0) Principles, concepts, basic theories in mathematics; series, function, inverse function and calculus, theory
More informationStandard University Academic Curriculum Vitae. b- Date of birth: 2 October 1963. a- Present post and grade: Professor
Standard University Academic Curriculum Vitae 1. Personal Information a- Name: Besler, Halit Tanju, Professor b- Date of birth: 2 October 1963 c- Staff number: 69627 (Hacettepe University) 2. Present Appointment
More information1. Program Title Master of Science Program in Biochemistry (International Program)
1 Program Structure and Specification Master of Science Program in Biochemistry (International Program) Curriculum Last Revised in 2012 for Students Entering in Academic Year 2016 -----------------------------------------
More informationGlobal Health Policy
Global Health Policy Bachelor of Science Proposed By: Student Name Student UID# Local Address Phone Number Student Email Sponsored By: Faculty Mentor s Name Department Campus Address Campus Phone Number
More informationCourse: AFS 302 FOOD BIOCHEMISTRY (3 Credits Compulsory) Course Duration:15h Teaching and 45h Practical. Lecturer: OTUNOLA, Gloria A.
Course: AFS 302 FOOD BIOCHEMISTRY (3 Credits Compulsory) Course Duration:15h Teaching and 45h Practical. Lecturer: OTUNOLA, Gloria A. B.Sc, M.Sc,, Ph.D.Biochemistry(Food Science &Nutrition) (Ilorin) Email-adeglo2004@yahoo.com
More informationEHS PROGRAM CURRICULA
EHS PROGRAM CURRICULA 2003-2004 Academic Year Department of Environmental Health Sciences The University of Michigan 109 South Observatory Ann Arbor, Michigan 48109-2029 TABLE OF CONTENTS SPH Requirements...
More informationCHEMISTRY. Real. Amazing. Program Goals and Learning Outcomes. Preparation for Graduate School. Requirements for the Chemistry Major (71-72 credits)
CHEMISTRY UW-PARKSIDE 2015-17 CATALOG Greenquist 344 262-595-2326 College: Natural and Health Sciences Degree and Programs Offered: Bachelor of Science Major - Chemistry Minor - Chemistry Certificate -
More informationCourse Curriculum for Master Degree in Nursing/Adult Acute Care Nursing
Course Curriculum for Master Degree in /Adult Acute Care The Master Degree in /Adult Acute Care, is awarded by the Faculty of Graduate Studies at Jordan University of Science and Technology (JUST) upon
More informationNUTB 316 ADVANCED MEDICAL NUTRITION THERAPY MNSP Tufts University, Friedman School of Nutrition Science and Policy
NUTB 316 ADVANCED MEDICAL NUTRITION THERAPY MNSP Tufts University, Friedman School of Nutrition Science and Policy SUMMER 2015 (May 20, 2015 - August 16, 2015) Instructors: Kathy Prelack, PhD, RD kprelack@tufts.edu
More informationDepartment of Physiology Faculty of Veterinary Medicine University of Khartoum. Proposal for M. Sc. in Applied Physiology (Courses and Dissertation)
Department of Physiology Faculty of Veterinary Medicine University of Khartoum Proposal for M. Sc. in Applied Physiology (Courses and Dissertation) 1 1. Introduction: The Department of Physiology is a
More informationField 011: Career and Technical Education Family and Consumer Sciences Assessment Blueprint
Field 011: Career and Technical Education Family and Consumer Sciences Assessment Blueprint Domain I Family Studies, Human Development, and Education 0001 Career, Community, and Family Connections (Standard
More informationHealth Science Career Field Pathways and Course Structure
Health Science Career Field Pathways and Course Structure Courses in Exercise Science and Sports Medicine (J6) PATHWAY COURSES SUBJECT CODE Health Science and Technology 1 072001 Exercise and Athletic
More informationENZAR FORTE TABLETS. (derived from Pancreatin USP) Sodium tauroglycocholate BPC 65mg (with sugar coating containing essential carminative oils)
ENZAR FORTE TABLETS COMPOSITION Each enteric-coated tablet contains: Amylase activity -15,000 USP units Lipase activity -4,000 USP units Protease activity -15,000 USP units of (derived from Pancreatin
More informationA: Nursing Knowledge. Alberta Licensed Practical Nurses Competency Profile 1
A: Nursing Knowledge Alberta Licensed Practical Nurses Competency Profile 1 Competency: A-1 Anatomy and Physiology A-1-1 A-1-2 A-1-3 A-1-4 A-1-5 A-1-6 A-1-7 A-1-8 Identify the normal structures and functions
More informationFACULTY OF MEDICAL SCIENCE
Doctor of Philosophy in Biochemistry FACULTY OF MEDICAL SCIENCE Naresuan University 73 Doctor of Philosophy in Biochemistry The Biochemistry Department at Naresuan University is a leader in lower northern
More informationMedical Laboratory Sciences Department of Biology
Medical Laboratory Sciences Department of Biology mls Why Choose Medical Laboratory Sciences at the University of North Florida? The development of the Medical Laboratory Sciences (MLS) program is a result
More informationBachelor of Science in Nursing Transfer Admission Information Packet. Preferred Application Deadlines
Bachelor of Science in Nursing Transfer Admission Information Packet Preferred Application Deadlines Spring Semester: December 1 Fall Semester: February 15 Please read this Information Packet carefully
More informationPediatrics. Specialty Courses for Medical Assistants
Pediatrics Specialty Courses for Medical Assistants 7007 College Boulevard, Suite 385 Overland Park, Kansas 66211 www.ncctinc.com t: 800.875.4404 f: 913.498.1243 Pediatrics Specialty Certificate Course
More informationCourse Curriculum for Master Degree in Nursing/ Maternal and Newborn Nursing
Curriculum for Master Degree in / Maternal and Newborn The Master Degree in /Maternal and Newborn, is awarded by the Faculty of Graduate Studies at Jordan University of Science and Technology (JUST) upon
More informationIn terms of food quality, you want to be absolutely confident that the results you get are reliable.
In terms of food quality, you want to be absolutely confident that the results you get are reliable. Welcome to the centre of excellence for food analysis Our strong core competences in food chemistry
More informationGraduate Catalog 2013-2014 Food and Nutrition / 236 FOOD AND NUTRITION
Graduate Catalog 2013-2014 Food and Nutrition / 236 FOOD AND NUTRITION COLLEGE OF AGRICULTURAL SCIENCES Graduate Faculty: Apgar, Gary A., Associate Professor and Interim Chair, Ph.D., Virginia Polytechnic
More informationA. Course Proposal for GE Natural Science (HUMN NTR 2210, The Science of Human Nutrition)
A. Course Proposal for GE Natural Science (HUMN NTR 2210, The Science of Human Nutrition) I. COURSE DESCRIPTION HUMN NTR 2210, The Science of Human Nutrition, is proposed as a 3 credit semester equivalent
More informationUnit I: Introduction To Scientific Processes
Unit I: Introduction To Scientific Processes This unit is an introduction to the scientific process. This unit consists of a laboratory exercise where students go through the QPOE2 process step by step
More informationMedical Laboratory Sciences Department of Biology
Medical Laboratory Sciences Department of Biology faqs mls Why Choose Medical Laboratory Sciences at the University of North Florida? The development of the Medical Laboratory Sciences (MLS) program is
More informationDetermination of Specific Nutrients in Various Foods. Abstract. Humans need to consume food compounds such as carbohydrates, proteins, fats,
Determination of Specific Nutrients in Various Foods Abstract Humans need to consume food compounds such as carbohydrates, proteins, fats, and vitamins to meet their energy requirements. In this lab, reagents
More informationAcademic Offerings. Agriculture
Academic Offerings This section contains descriptions of programs, majors, minors, areas of concentration, fields of specialization, and courses. Semesters following course titles indicate when each course
More informationMedical Biochemistry BC 362 Fall 2014
Medical Biochemistry BC 362 Fall 2014 Instructor: Julie Millard, Dorros Professor of Life Sciences Keyes 304, 859-5757; jtmillar@colby.edu Office hours: As announced in class each week and also by appointment.
More informationMaster of Science Degree in Clinical Nutrition
Master of Science Degree in Clinical Nutrition 1. PROGRAMME OBJECTIVE A decade of rapid urbanization, a more sedentary lifestyle and change of food habits, has precipitated multiple health problems, in
More information* For additional information please refer to the Graduate Handbook.
College of Arts and Sciences Master of Science (MS) in Biology Contact Information: Dr. Roberta M. Troy, Interim Head; rmtroy@mytu.tuskegee.edu; Ph.: (334) 727 8822; 725 2364 Dr. Marcia Martinez, Graduate
More informationCurriculum Policy of the Graduate School of Agricultural Science, Graduate Program
Curriculum Policy of the Graduate School of Agricultural Science, Graduate Program Agricultural Science plans to conserve natural and artificial ecosystems and its ideal of "Sustainable coexistence science"
More informationGraduate Studies in Biomedical Sciences
Graduate Studies in Biomedical Sciences The graduate program in Biomedical Sciences is designed to provide a multidisciplinary educational and training environment that will prepare them for independent
More information16 Very Important THINGS YOU NEED TO KNOW About Cancer Cells
16 Very Important THINGS YOU NEED TO KNOW About Cancer Cells By Ingo Logé and Fitness Forever 1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until
More informationSIPBS Portfolio. 2012-13 Entry
SIPBS Portfolio 2012-13 Entry MSc Programmes Existing: MSc Pharmaceutical Analysis MSc Analysis of Medicines (distance learning) MSc Clinical Pharmacy New Programmes just launched for Sept 2012 entry:
More information7- Master s Degree in Public Health and Public Health Sciences (Majoring Microbiology)
7- Master s Degree in Public Health and Public Health Sciences (Majoring Microbiology) Students should fulfill a total of 38 credit hours: 1- Basic requirements: 10 credit hours. 150701, 150702, 150703,
More informationKinesiology Graduate Course Descriptions
Kinesiology Graduate Course Descriptions KIN 601 History of Exercise and Sport Science 3 credits Historical concepts, systems, patterns, and traditions that have influenced American physical activity and
More informationTeaching Animal Science in Greece. Prof. George Zervas Agricultural University of Athens Dept. of Nutritional Physiology and Feeding
Teaching Animal Science in Greece Prof. George Zervas Agricultural University of Athens Dept. of Nutritional Physiology and Feeding Courses on Animal Science are offered by: the Agricultural University
More informationCHEMISTRY. Faculty. Programs Offered. Bachelor of Science in Chemistry (certified by the American Chemical Society) Careers in Chemistry
CHEMISTRY Department Office Darwin Hall 300 (707) 664-2119 www.sonoma.edu/chemistry Department Chair Lynn R. Cominsky Administrative Coordinator Cathi Cari-Shudde Faculty Steven Farmer Meng-Chih Su *Dale
More informationFOODS & NUTRITION (Curriculum Code HOND-FNU)
Department of Nutrition, Food Studies, and Public Health 35 West 4th Street, 10th Floor New York, NY 10012-1172 MASTER OF SCIENCE (M.S.) DEGREE IN NUTRITION & DIETETICS with a Concentration in FOODS &
More informationDepartment of Nutrition and Food Science
Texas A&M University 1 Department of Nutrition and Food Science Head: B. Chew Graduate Advisor: K. de Ruiter The graduate program in Nutrition and Food Science is administered by the Department of Nutrition
More informationBiological Sciences (BYS)
The University of Alabama in Huntsville 1 Biological Sciences (BYS) BYS 202 - STATISTICS MICROBIOLOGY BYS 100 - INTRO HEALTH PROFESSIONS Career options for undergraduate students interested inhealth professions.
More informationNCPACE BIOL 1322 Syllabus Nutrition Pathways
NCPACE BIOL 1322 Syllabus Nutrition Pathways Course Description This is an introduction to human nutrition. Topics will include classes, sources, and function of nutrients; digestion and absorption; and
More informationFOUNDATION KNOWLEDGE AND SKILLS
COMMISSION ON ACCREDITATION FOR DIETETICS EDUCATION AMERICAN DIETETIC ASSOCIATION FOUNDATION KNOWLEDGE AND SKILLS AND COMPETENCY REQUIREMENTS FOR ENTRY-LEVEL DIETITIANS Individuals interested in becoming
More informationDigestive System Notes
Digestive System Notes Structure Function Relation Mouth cavity Mechanical digestion by teeth; chemical digestion of starch by saliva. Salivary glands Three pairs of glands which secrete saliva containing
More informationMaster of Science Program in Sustainable Agriculture Faculty of Science and Technology, Thammasat University New Curriculum Year2004
Master of Science Program in Sustainable Agriculture Faculty of Science and Technology, Thammasat University New Curriculum Year2004 1. Curiculum Title Master of Science in Sustainable Agriculture 2. Degree
More informationBiochemistry Major Talk 2014-15. Welcome!!!!!!!!!!!!!!
Biochemistry Major Talk 2014-15 August 14, 2015 Department of Biochemistry The University of Hong Kong Welcome!!!!!!!!!!!!!! Introduction to Biochemistry A four-minute video: http://www.youtube.com/watch?v=tpbamzq_pue&l
More informationStudy Program Handbook Biochemistry and Cell Biology
Study Program Handbook Biochemistry and Cell Biology Bachelor of Science Jacobs University Undergraduate Handbook BCCB - Matriculation Fall 2015 Page: ii Contents 1 The Biochemistry and Cell Biology (BCCB)
More informationCOURSE TITLE COURSE DESCRIPTION
COURSE TITLE COURSE DESCRIPTION CH-00X CHEMISTRY EXIT INTERVIEW All graduating students are required to meet with their department chairperson/program director to finalize requirements for degree completion.
More informationBiological Science (BIOL) UNDERGRADUATE COURSE OFFERINGS
Biological Science (BIOL) UNDERGRADUATE COURSE OFFERINGS BIOL 100 Principles of Biology A lecture course introducing non-science concentrators to major areas of biology, including cell biology, genetics,
More informationSubject: Career and Technical Education SCOPE AND SEQUENCE
Unit 1 Unit 1: SAFETY & SANITATION Big ideas Demonstrate food safety and sanitation procedures. Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
More information