| | This 3-credit hour course is designed to give the student an overview of the food science as a discipline and a career. It introduces the student to the various areas of food preservation and processing. Major concepts of food science are covered including the functional properties and roles of food constituents, quality and unit operations, food deterioration factors and their control. The student is introduced to the physical , chemical , and biological methods of food preservation . Lab experiments include production of some food commodities including pickles, canned
fruits and vegetables & dairy products. | Second Year |
| | Introduction to the nutrients with respect to classification; dietary sources, functions and body requirements; the concept of balanced diet; the etiology and management of malnutrition. Introduction to types and causes of food spoilage, food preservation and food-borne diseases, emphasizing the status of nutrition and food industries in Jordan. | Second Year |
| | This course provides senior students with a coverage of the role and significance of microorganisms in quality and safety of foods. Factors affecting life and death of microorganisms in foods. Microbiology of some selected foods is covered with emphasis on safety and quality. Role of microorganisms in food processing.
The course provides students with basic knowledge and skills of work in food microbiology laboratory. | Fourth Year |
| | This course educates the students in the types of food packaging material including metals, glass, paper, cellulose and plastics, putting emphasis on their production, chemical and physical properties, interaction with foods and methods followed in quality evaluation and selection. In addition, different industrial filling systems and techniques are covered. Packaging of selected food commodities is also covered. | Second and Third Year |
| | This course deals with the physical and chemical properties of water and its influence on the microbial and chemical deteriorations; the functional properties of proteins and their interactions with carbohydrates 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 the stability of natural colors and flavors. | First and Second Year - Master |
| | Review of packaging materials regarding permeability and migration aspects; stability of packaging materials; packaging and marketing; development and design of food packages; filling and packaging principles and machinery; aseptic filling; modified and controlled atmospheric packaging. Packaging of food types such as: meat and fish, fresh fruits and vegetables, frozen and dried foods. | First and Second Year - Master |
| | | Second and Third Year |
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