جامعة النجاح الوطنية
An-Najah National University
Food Chemistry
Duration: 48 Months (4 Years)
Degree Awarded: PhD
Student must complete 48 credit hours

Speciality Requirements Student must complete 36 credit hours

Course Code Course Name Credit Hours Prerequests
3
The course is intended to give students an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. The course will cover water, carbohydrates, protein, lipids, minerals, vitamins and enzymes. In addition, color, flavor, and additives will be discussed.
3
The purpose of this course is to familiarize PhD students with the fundamental concepts of food analysis and the methods and practices of the analysis of foods and nutrients. Students will learn chemical and instrumental methods to determine the content of various food components and nutrients that are important for food processing, nutritional value, and nutrition labelling.
3
Functions of food components are related to its chemical structure. Food components have technological, sensory and physiological functions.
3
Knowledge of the chemistry and biochemistry behind food components and their behaviour in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials. The role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality. The biological effects of food components on human health and chronic disease.
498810 Qualifying Exam 0
498870 Thesis 24

Speciality Optional Requirements Student must complete 12 credit hours

Course Code Course Name Credit Hours Prerequests
3
This course will provide the students with an understanding of the chemical stimuli involved in flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavour formation, flavor-ingredient interactions, mechanisms of flavor release and industrial methods of flavor production.
3
It will also provide an understanding of the nature of flavors with special emphasis on the current challenges facing today’s flavorist and flavor using professional. Topic areas discussed include natural processes, raw materials, formulas, organoleptic quality control, labelling regulation and essential oils in plants.
3
The course provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This course shows how biotechnological processes increase production and quality of food products.
3
This course provides a detailed view of the relationship between diet, nutrition and health conditions. It will cover basic methodologies used to determine dietary, nutritional and health status and how evidence is gathered to determine these links in addition to its implications on general population. After completing this course students will have an understanding of the current body of knowledge on the relationship between Food and health, and be able to critique information and research on these links.
3
This course will introduce students to a broad range of topics related to the importance and developmental process of food laws, legislations and policies and their impact on food systems and production. It will cover food standards, codes of practice and specifications, formulations of food standards, food legislation activities at the domestic and international level and implications of those regulations on health and environment.
3
An integrative study of nutrient metabolism at the advanced level. This course provides an in-depth understanding of the regulation of different nutrients at organ and cellular levels under various physiological conditions throughout the lifecycle and during exercise and disease.
3
This course concerns the definition and functions of food packaging materials including plastics, metal, paper, glass, and paperboard, with emphasis on different industrial filling systems and recent techniques in food packaging. The materials covered in this course include the physical, chemical, and mechanical properties of the packaging materials, their functional properties, interaction with foods and applications in selected food commodities. This course also covers the function and the role of food storage and outlines the factors causing food losses and deterioration. The basic food storage techniques, infestation control methods, and principle of food shelf life determination technique are also part of this course
3
This course covers various topics extracted from recent literature concerning food chemistry. This will include: new findings in food chemistry concerning recovery and processing of raw materials, traceability analytics and identification of origin; Advanced microbiology including fermentation for food preservation and targeted transformation of ingredients; Microbes as food and feed; Topics in food safety and toxicology; Extraction and chromatographic fractionation of selected ingredients and their application to generate special effects; Use of byproducts and food waste from agriculture and food processing. Company case study on a selected production process (e.g. analytics, fractionation, fermentation). The students will be asked to collect information about the subject mentioned above and present them as a term paper and a powerpoint presentation.

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