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DescriptionFilter
  
This course provides students with a coverage on milk composition, chemical, physical and sensory properties of milk. The course also deals with liquid milk processing, cream, and butter production.
The course provides students with the basic principles of starter culture technology, fermented dairy products, as well as processing powder, ice cream , evaporated milk, cheese and processed cheese.
Laboratories are conducted in the dairy pilot plant facility.
السنة الثالثة
  
This course deals with the desirable and undesirable uses, and safety evaluation of food additives. It also deals with the different classes of food additives with respect to chemical and physical nature, mode of action, and regulations concerning their uses.
 
السنة الثالثة
  
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
السنة الرابعة
  
This course covers the basic concepts of food quality control with respect to its importance as well as the related terms and definitions. The course also discusses food quality control development, food quality parameters and how they are evaluated. Statistical tools needed in the application of quality management i.e. sampling and charting . The course also deals with the structure, management and functions of quality control systems on industrial and regulatory scales. Standardization, food laws and standards and related organizations are also explained.
السنة الثالثة
  
This course covers the definition of biotechnology and its developments in food science and technology. It also deals with the principles of fermentation, genetic engineering, cloning and other modern techniques of biotechnology. The course provides students with the basic principles of the use of biotechnology in the production of fermented foods, production of enzymes, vitamins and proteins, and treatment of food plants wastes.
 
السنة التانية