| | The course will deal with the chemistry of the principal components of foods, their properties and
interactions, and the changes that occur during processing, storage, and utilization. Emphasis will be on evidence
derived from original research literature, interpretation of research findings, and problem solving based on the
scientific principles of food chemistry. | Graduate students (master) |
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This course covers the major and many of the minor food components with respect to
their chemical classification, structure, occurrence, properties and functions. Chemical
Changes due to handling, storage, preservation and processing are also emphasized.
Colloids and their importance in foods are also covered. The practical part includes
chemical and instrumental methods for quantitative and qualitative analysis of
moisture, protein, total ash, carbohydrates, lipids, minerals and vitamins. | 3rd and 4th year undergraduate |
| |
This course covers the major and many of the minor food components with respect to
their chemical classification, structure, occurrence, properties and functions. Chemical
Changes due to handling, storage, preservation and processing are also emphasized.
Colloids and their importance in foods are also covered. The practical part includes
chemical and instrumental methods for quantitative and qualitative analysis of
moisture, protein, total ash, carbohydrates, lipids, minerals and vitamins | 3rd and 4th year undergraduate |
| |
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 | 3rd and 4th years undergraduate |
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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 | 1st, 2nd, 3rd and 4th year undergraduate for agriculture students except department students |
| |
Applied concepts of human nutrition emphasizing the elements of nutritional care
process, role of the nutritionist and dietician and concept of dietary guides. Criteria of
the healthful diet, dietary standards and methods of their determination under different
physiological conditions. Malnutrition in the individual and community and its
evaluation and management, drug-nutrient interactions, and nutrition and physical
fitness | 1st-4th year university students |
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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. | 2nd, 3 rd and 4th year level students (undergraduate) |
| | The course introduces the students to the basic concepts of cereal science and
technology with emphasis on wheat products. It covers the major cereals with respect
to their utilization, composition, and importance as foods. The course also deals with
the chemical and physical properties of wheat, the technology of dry milling, and the
production of the most common cereal products. Laboratory exercises, and field visits
are intended to enforce the material covered in the lectures. | 3rd and 4th year level students (undergraduate) |
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Cookery processes and their properties; structure, composition and nutritive value of
foods; the changes that take place during preparation especially in the nutritive value
and the quality of the product | 2nd, 3rd and 4th year level students (undergraduate) |
| | The objective of this class is to provide the student with experience in the application of food product development techniques. The student will be expected to develop a novel food product from initial stages through to pilot plant trials and shelf life evaluation. A final report and presentation will be required. | 4th year (undergarduate) |
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Training of students in institutions in the field of nutrition science and/or food
scienc | 4th year (undergraduate) |
| | Training of the students to collect information on a certain subject in an area
of specialization from different sources; presentation and discussion of the subject | 4th year (undergraduate) |
| | the course deals with Cookery processes and their properties; structure, composition and nutritive value of foods; main cooking methods, changes taking place during preparation and cooking especially in the nutritive value and the quality of the product. | 2013-2015 |
| | Classification of the different types of candy and chocolate products technologies and ingredients used in their production with respect to their functional roles, specifications and their effects on health;. The practical part includes production of some selected products in addition to field visits to confectionary factories | 2013 |
