Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology

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