Speciality Requirements Student must complete 30 credit hours

Course Code	Course Name	Credit Hours	Prerequests
497501	Food Chemistry and Biochemistry	3
The chemical properties of food constituents and the interaction between these constituents during processing, storage, and digestion. Relationship between chemical composition and properties of macronutrients (carbohydrates, proteins, lipids) and micronutrients (vitamins, minerals, antioxidants, anti-nutritional chemicals, etc) and their functions in plant- and animal-based foods. Dietary polyphenols and antioxidents, their absorption and metabolism, and how their in vivo bioactivity impacts on human health. Application of Immunochemical assays to food analysis and detection of toxic secondary metabolites and allergenic proteins.
497502	Nutritional Physiology and Metabolism	3
This course provides the basci nutrition sciences, focuses on the nutritional physiology as it relates to establishment of nutrient requirements and dietary intakes. The course focus on the physiological aspects of dietary macronutrients and micronutrients (carbohydrates, fats and proteins, minerals and vitamins) and discusses their flow from oral intake to their utilization and/or excretion under various physiological conditions as maintenance, production, physical activity, stress, etc. Metabolism is studied as an interface between 'Nutritional Input' and 'Physiological Output' of the body. In addition the course covers the topics related to hunger, satiety, satiation, effect of food and nutrients on satiety, energy balance. To expand the knowledge to the clinical part the course covers the metabolic changes durin stress and selected chronic diseases
497503	Experimental Design and Data Analysis	3
This course presents the research process steps, including the research problem, clarifying research designs, population and sampling, measurement, data collection, and data analysis. Ethical issues will be considered related to the development and application of research. The emphasis is on the practical ways of conducting clinical and health research. Students will practice conducting a study, collect data, analyze data and report the findings. The students receive practical traning in using excel and spss in data analysis
497504	Food Hygiene and Safety	2
Human beings used knowledge over generations on how to cook and prepare foods. Of such a knowledge part of it was how to keep this food safe not only for consumption but also from spoilage which may affect taste or texture of certain food while still edible. Food by its nature may contain some hazards on health depending on concentration and processing however, food hazards are classified into biological, physical and chemical. In the modern life with high mass production of food commodities, biological factors play a major role and affect consumers health on all levels. Food preparation, also, may produce unwanted and unsafe chemicals in addition to other food additives. Risk analysis and assessment of potential hazard, process design and food management will be the focus of this course with more emphasize on HACCAP.
497505	Advanced Food Processing and Preservation	3
The course "Advanced Food processing" explores the latest technologies and methodologies in food production, with a focus on improving product quality, extending shelf life, and enhancing food safety. The main topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion. New methods used for food packaging and preservation and their effect on food quality. The course also outlines the effects of different processing methods on consumer health. Visits and case studies will take place throughout the course.
497506	Advanced Nutritional	3
This course is set to enable students to further their knowledge and understanding of the current trends and evidence base underpinning the epidemiology, management and prevention of different diseases. These include diabetes, obesity, cancer, cardiovascular diseases and other nutrition-related health issues. This course is also set to equip students with the skills and knowledge to provide the required dietary management of people with these diseases. This will enable them to achieve the competencies required to support more specialist dietetic skills.
497507	Functional Foods	2
The course covers the history and reasons for such a science to arise and its applications for the consumer health and well-being. As well as development, evidence testing, marketing and changing regulations controlling functional foods and nutraceuticals. In this course students will develop an advanced knowledge of functional foods allowing them to form critical opinions of their efficacy and also about the currently increasing stringent health claim regulations world widely.
497508	Applied Nutrition and Dietetics	3
The course covers the fundamental aspects of nutrition assessment; anthropometric measurements, body composition, biochemicals, clinical and dietary assessment. The course also examines the optimal approach to nutrition assessment in research, taking into consideration variations in study designs. Further to the fundamental principles of dietary planning. The course additionally addresses nutrition throughout the life cycle, including requirements and nutrition-related issues that arise at different stages of life.
497509	Seminar 1	1
Scientific literature is huge and overwhelming; therefore, students may face difficulties to find what they want from reliable sources. Moreover, to plan and produce a piece of work regarding scientific issue also needs skills in searching, extracting and presenting information.
497510	Seminar 2	1
A complementary to "Seminar 1" course, this course is to delve deeper into the scientific literature. students may face difficulties to find what they want from reliable sources. Moreover, to plan and produce a piece of work regarding scientific issue also needs skills in searching, extracting and presenting information.
497599	Thesis	6

Speciality Optional Requirements Student must complete 6 credit hours

Course Code	Course Name	Credit Hours	Prerequests
497551	Marketing and ConsumerTrends	3
Factors which affect food selection including culture, sensory acceptance (taste, smell, appearance, and texture), food quality, diet, nutrition, life style, and prices will be discussed. The role of sensory analysis in marketing, product development and quality assurance. Marketing principles and analytical techniques needed for strategic marketing management. How the consumer and the market interact with product innovation and development and the analysis of consumption patterns.
497552	Advanced Dairy Processing and Technology	3
Study of the physical and chemical properties of milk and milk products and the changes that take place during processing and packaging. The application of modern techniques such as ultra-filtration, reverse osmosis and electro dialysis in dairy technology. The course will also focus on the main traditional dairy products produced in Palestine and the Mediterranean region (cheeses, yogurt, etc) and ways to improve their quality and the possibilities for development of new dairy products
497553	Training in Food Processing	3
This course will give students the chance to acquire practical skills and knowledge in processing technologies that are used in the food industry. How these processing technologies (like thermal processing, chilling, freezing, packaging, etc) interact together and with management systems under commercial production environment. It will provide knowledge on how food safety management systems operate at the industrial level in different food processing sectors like dairy, meat, fruits and vegetables, and bakery. Training will occur within well-established food industry plants and firms in Palestine and/or Italy.
497554	Training in Clinical Nutrition	3
This course will equip the students with required skills and practices to translate the theoretical knowledge in nutrition, metabolism, diseases and biochemistry into tangible benefit to the client either on individual level or on wider community basis. Training will occur within hospitals and specialized clinics.
497555	Novel Food and Product Development	3
This course will focus on the management of the innovation process in the food industry and the features used to increase the attractiveness of novel food products to consumers. Legislations related to novel foods and products. Employing multidisciplinary view to understand the health requirements and eating behavior of consumers and apply available and new technologies to develop and market new food products.
497556	Food Management and Supply Chain	3
Current concerns in food security worldwide and the latest advancements in food systems used to ensure adequate quantity and quality in a sustainable manner. The course will discuss the relationship between agricultural systems, food production, climatic changes, and local regulations with food security. Technologies that are used to ensure food security and healthy ecosystems will be discussed through this course. The course will look at the food supply chain and the processes which describe how food from a farm ends up on our table (production, processing, distribution, etc).
497557	Sensory Evaluation of Food	3
This course covers the fundamental and applied aspects of sensory analysis of foods and its application in the assessment of the quality of food products. Building sensory skills by developing a greater scientific understanding of aroma, taste, color and texture of foods. Physical and instrumental evaluation of food structure; the effect of micro and macro-structure on the texture and color of foods. How to simulate sensorial perception by instrumental measurements. Sensory evaluation protocols applied on industrial and academic scale. Use of sensory evaluation to assess consumer response to quality of foods. Experiments which deal with consumer preferences will be covered with practical trials.
497558	Food and Nutrition in Mediterranean Countries	3
The course is divided into three parts. The first begins with the classical origin of the Mediterranean Diet and then goes on to define what it is, and to describe its characteristics, patterns, and epidemiological aspects. The next section deals with specific food components and commodities constituting the diet, and addresses supply, production, usage, availability, consumption, choices, patterns, and contributions to the diet. The third section deals with health promotion and disease prevention and includes discussion of life expectancy, quality of life, adequacy, coronary heart disease, diabetes, cancer, and hypertension.
497559	Advanced Food Analysis and Quality Control	3
Advanced analytical methods used for quality control. Study of the theory and practice of the chemical analysis of food components including chemical separation, identification and quantification using classical and modern instrumental food analysis techniques such as HPLC, GC/MS, and FTIR with practical applications on food samples.