Master in Nutrition and Food Technology
Student must complete 36 credit hours
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 macroconstituents (carbohydrates, proteins, lipids) and microconstituents (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 |
|
| Nutritional physiology as it relates to establishment of nutrient requirements and dietary intakes. The course will focus on the physiological aspects of dietary macronutrients (carbohydrates, fats and proteins) 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. | |||
| 497503 | Experimental Design and Data Analysis | 3 |
|
| Different types of experiments in biosciences and their design. Data handling, statistical methods, and analysis of data using available statistical software packages (SPSS, SAS, etc). | |||
| 497504 | Food Hygiene and Safety | 2 |
|
| Food hygiene and its importance to human health. Hazards associated with foods and epidemiology of food borne illnesses. Hygiene requirements in food production and foodservice establishments with emphasis on safe food handling and prevention of cross contamination. Personal hygiene and health requirements, cleaning and disinfection and pest control. Application of HACCP (hazard analysis and critical control point) system in food establishments and principles of risk assessment. The concept of “danger zone” and its implications in food systems. | |||
| 497505 | Advanced Food Processing and Preservation | 3 |
|
| Advanced technologies associated with food processing and preservation. The main topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion. New methods used for food packaging and preservation and their effects 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 |
|
| The relation of health with food and eating habits. Malnutrition and diseases of affluence (obesity, cancer, cardiovascular diseases, diabetes mellitus, etc), their epidemiology, and prevention. Designing nutritional programs to promote good health and putting forward nutritional recommendations and therapeutic diets for various health conditions. Case studies and student self-reflection will be used to enhance the learning process. | |||
| 497507 | Functional Foods | 2 |
|
| This course will define the concepts of functional foods and their application in food production in relation to health with emphasis on consumer awareness and preferences. Historical emergence and legislations related to functional food will be discussed. How probiotic microorganisms interact with the gastrointestinal microbiota to ensure the wellbeing of the host. The effects of diets on composition of intestinal microbiota and their relationship with different intestinal disorders. The recent developments of foods with probiotics and prebiotics. | |||
| 497508 | Applied Nutrition and Dietetics | 3 |
|
| This course will broaden the concepts related to nutrients and energy with respect to digestion, absorption, metabolism, and their requirements throughout the life cycle. Theory and practice of methods of assessment of dietary intake and nutritional status (using anthropometric measurements), formulation and planning of diets, nutritional counseling, and use of therapeutic diets in the control of common chronic diseases. Effective and critical evaluation of the therapeutic applications of commonly used nutritional supplements. Nutritional databases and software used for meal planning will be included. | |||
| 497509 | Seminar 1 | 1 |
|
| Student will review the literature in nutrition and prepare a presentation on a subject of his/her choice. | |||
| 497510 | Seminar 2 | 1 |
|
| Student will review the literature in food science and food technology and prepare a presentation on a subject of his/her choice. | |||
| 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 |
|
| Traditional foods and eating habits in the Mediterranean region, and their relationship with socio- economic and cultural factors with particular emphasis on Palestine and Italy. Local legislations related to food and food processing in different countries. The course will also discuss the nutritional status in Mediterranean countries and related health problems based on local and international reports (WHO and FAO). | |||
| 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. | |||