Participation in the Graduate Seminar might be continued all through the student’s study period, and involves regular attendance of relevant academic seminars or colloquia organized within UAEU. The main academic supervisor may choose seminars or colloquium sessions that are mandatory for a student to attend. The seminar also involves a weekly class where students present and critically review recent research advances related to their working field.
Students train their ability to write a text in English language that satisfies international standards for research publications and project proposals. The course deals with the structuring of text, maintenance of coherence and means by which the desired emphasis on the most relevant aspects can be achieved. Students further learn how to simplify texts, and to avoid unclear or non-scientific expressions.
This course focuses on theoretical knowledge and applications in relation to coordination and integration of global food logistics, purchasing, operations and marketing channel strategies. The course applies the global food supply chain management framework, explores the implications of food industry globalization drivers, and reviews global food supply chains management practices such as skills on building networks optimizations models, and shipments cost models. The course also covers case studies in relation to the links between global food supply chain management and social responsibility and ethics concerns. The course provides the participants with skills on performing costs and benefits analyses on international food safety standards.
The course introduces students to principles and issues in food sciences, nutrition, and health systems. The course helps student to understand the nature, properties, characteristics, quality and safety of foods, post-harvest handling of fresh foods, preparation and conversion of food commodities into high quality products. In addition, students will study food choices and its effects on personal health, nutritional needs, nutrients, and relationships between diet and disease.
This course is designed to orient newly admitted students to the Food Science discipline and the program at UAEU. The course introduces students to the multidisciplinary nature of Food Science and explains the three core competencies (food chemistry & analysis, food safety & microbiology, and food processing & engineering). The course provides an overview of the major Food Science topics and the other courses.
The course explores the history, development and enforcement of laws and regulations that affect the food animal processing industry and food consumers. A comprehensive approach to microbiological and physical food borne hazard identification, testing and sampling is taken. Food borne diseases and hazard prevention and control including Hazard Analysis and Critical Control Points systems will be taught.
This course aims at providing students with the principles of sensory evaluation of foods and types of tests. The course includes panel training, product presentation, and statistical procedures for evaluation of sensory scores. The course includes use of case studies to illustrate sensory attributes of foods, consumer acceptability, and preference tests.
This course provides the students with fundamental knowledge and basic principles about food packaging materials and technology. The course will cover the elements of food packaging sciences, technology and engineering as applied to preservation, distribution and marketing of various food products. In addition, it describes the different procedures involved in developing, evaluating and testing of food packages in accordance to international standards
This course deals with food products evaluation and testing, nutritional labeling, and issues affecting food safety. It also discusses the effect of processing and cooking on the food quality and nutrient content. The cornerstones of this course are food chemistry, food processing and food safety.
The objective of this course is to introduce the basic principles of food preparation and techniques applied to the preparation and preservation of food. The course includes introduction to laboratory policies and procedures, including sanitation and safety, the role of food in daily life throughout the life cycle, functional and sensory properties of foods and the role of additional ingredients on food quality.
This course deals with the microorganisms important in food including bacteria, yeasts, molds, and viruses. The course handles principles of culturing, isolation, identification, enumeration, and growth and death curves of the microorganisms. Applications utilizing useful microorganisms to produce fermented food products are also discussed. The course teaches microbial contamination, food spoilage and preservation, and associated chemical changes. It also emphasizes on foodborne illnesses caused by microorganisms and their toxins.
This course aims at providing the student with a background on some basic engineering principles that are applied to food processing (units and dimensions, thermodynamics, material and energy balances, fluid flow and rheology, mass and heat transfer and thermal process calculation).
The objective of this course is to study structural and functional properties of some important food and chemical compounds responsible for color, texture, flavor, sweetness and food additives with important food reactions and analytical techniques. Changes of food chemicals during post-harvest storage that may influence the quality of processed end products will be discussed.
This course includes prevention of food contamination with microorganisms, effective clean-up procedures and use of appropriate anti-microbial sanitizing agents. The course focuses on the use of good manufacturing practices, plant maintenance, personal hygiene, sanitary food handling, and Hazard Analysis and Critical Control Points (HACCP) programs.
This course focuses on food safety issues and addresses physical, chemical, and biological hazards. It discusses food contamination with e.g. glass, metal, plastic, bone, pesticides, heavy metals, toxins, allergens, pathogenic microorganisms, GMOs, and irradiation and their relation to public health.
This course aims to provide students with knowledge about basic food processing operations utilized for food preservation and related technology. The course teaches different food processing methods including dehydration, chilling & freezing, microwave heating, high pressure processing, extrusion, irradiation, fermentation, membrane separation, etc.
This course introduces the students to the basic knowledge of animal foods (meat, poultry, and seafood) for studying their nature and changes that occur during processing. It introduces methods of preservation and processing and the hygienic condition during handling. It covers the reuse of secondary products and wastes of secondary products from slaughterhouses and fish processing plants.
This course is designed to introduce theoretical and practical principals of the technologies (preservation and processing) used in vegetables and fruits, with concentration on those common to the arid areas. It includes the technology of tomato products, citrus fruits, palm fruits products and others. It covers the most important factors that affect the quality of processed products.
This course is designed to give students an understanding of the technologies used in cereal processing. The course reviews the cereal grains and their processing methods including milling, baking, malting, pasta processing, and extrusion cooking as well as how these technologies will alter the chemical, technological, and nutritional properties of the grains. The course will teach the chemical and physical methods used in the evaluation of products' composition and properties as well as basic concepts of quality assurance and quality control applicable to cereal processing. The course will explain the applications of cereals and their differently processed products in foods and will provide a focus on the chemistry and health benefits of dietary fibers from cereal grains.
This is a capstone course designed for senior level students to use problem-based learning to gain an experience in attempting solving problems relevant to the food industry, including problem identification, analysis, understanding of underlying causes, investigating possible remedy strategies, and proposing creative solutions. The students will work on example case studies and they will select their own case study to work on in groups. Individually and in groups, the students will have opportunism to enrich their personal reflections, exploration and creativity. Well-structured group work will enable the students to develop skills in problem solving, communication, and cooperation and team work. (Pre requisite: Finish all the compulsory courses)
This course deals with sampling and sample preparation and instrumental methods used in analysis of physical and chemical attributes of foods. Principles behind the food components (water, ash and minerals, carbohydrates, proteins, lipids, vitamins) analysis, instrumental color analysis, and pesticides analysis will be covered. Instrumental methods will include spectrophotometry (visible, UV, and IR spectrum) spectroscopy, chromatography (TLC, LC/HPLC, UPLC, GC/GLC), electrophoresis, and rheology (viscosity and texture).
This course aims to provide the student with the theoretical and practical skills in the field of food quality control. The course covers quality assurance, HACCP, ISO quality and safety management systems, total quality management, statistics applied to establishment of sampling plans, acceptance or rejection of lots, control charts, probability distributions, process capabilities and six sigma.
This course includes discussion on relevant food laws in UAE trading partner countries as they affect food imported into the UAE or exports of UAE products to these countries. Local and regional regulations related to customs or traditions (Islamic Dietary Laws and Processing requirements), US food laws, international food standards-Codex, labeling standards, and nutritional information will be examined.
This course provides a comprehensive coverage of the concepts and approaches of food inspection. It deals with the general inspection procedures and regulations including sampling and acceptance sampling plans, logistics, and collection of analytical data, hazard analysis, reporting and documentation. The course will also include general inspection approach for primary production facilities, food preparation, food processing facilities, and retail food service.
This course is designed to give students an understanding of the basic information on milk and dairy products, including the composition of milk, the chemistry, structure and function of its individual components. It covers the manufacture of milk and various dairy products. Fundamental dairy processes involved in the manufacture of various products will be covered. Examples are high temperature short time (HTST), ultra high temperature (UHT), evaporated milks, low-fat dried milk (NFDM) powder, dried milks and related products, butter and related products, ice cream, sherbets, cheeses, and fermented dairy products.
Hazard Analysis Critical Control Point (HACCP) is required by legislation and applied throughout the food industry as a food safety protection system. This course aims to enable students to develop competence in HACCP methodology. It uses a number of case studies and can be applied to a number of sectors of the food industry. It will also provide students with the theoretical foundations and practical techniques together with essential skills to develop effective HACCP systems. This undergraduate course is ideal for students who are working in, or want to work in the food industry, local government and the private sector.
This course focuses on the importance of food safety in the manufacture and retail environments. It provides food handlers with the knowledge of how they can contribute to product safety. The importance of good personal hygiene, cleaning, waste management, and recognizing are also stressed. In addition to the fundamentals of food safety, attendees will gain an appreciation of the specific types of hazards (physical, chemical and biological), controls and monitoring associated with food manufacture and retails. This course also covers the legislations applicable to food safety. Managerial procedures, required to make sure that safe food is manufactured and served at all times, are covered.
This course introduces students to the principles of new product development from idea generation, to production of prototype, and product testing. The course includes organizing a product development team, use of case studies to describe possible new product, defining its attributes, development of product prototype, preliminary testing, modification, and sensory testing of prototype.
This course aims to study the current developments in the discipline of Food science. It allows students to study the current scientific literature on the new concepts and methods applicable to Food Science. The course includes oral presentation and discussion of scientific publications, special reports, and techniques of specialized topics in the area of food sciences.
This course is designed to give students an understanding of the technology and chemistry of oil and fat. The course includes extraction procedures of oil and fat from plant and animal origins, clarification, characteristics, chemistry of lipids, and changes that occur during storage. It covers oil hydrogenation, manufacturing of shortening, and margarine.
The course is a capstone course to be individually designed by the faculty advisor for each senior student to integrate all courses and training of the student, from all activities involved by the student during his/her entire stay at UAEU. Research methods, data collection, analysis of data collected, interpretation, and hypothesis must be developed by the students on a specific topic. A project report is to be produced by the student at the end of the course. Pre requisite:( Finish all the compulsory courses)
This course targets the analysis of current and prospective issues in specified subject areas in the field of food science includes student exploration of unsolved food science problems and opportunities. This course exposes the student to the literature search, interprets and analyses the literature review, the methodologies and discussion. The student is expected to provide a critical review of the scientific papers in the specified subject areas. The student should subsequently develop confidence in presenting information, communication and analyze presentation styles and effectiveness. This exercise will continue till the student defends his/her thesis.
This course focuses on important chemical reactions leading to alterations in chemical structures or properties. Major reactions that will be studied in depth are lipid oxidation, Maillard reactions, enzymatic and fermentation reactions, macro- and micro- molecular changes, and reactions causing changes in food colors and flavors.
This course covers water activity, sorption isotherm and their models, mass and density, geometric properties, rheological properties, interfacial phenomena, permeability, thermal properties, electrical properties and optical properties and how they are related and affected by food processing.
This course deals with chemical and microbial spoilage of food mechanisms and kinetics. Important processes to be considered include microbial and enzymatic changes, lipid oxidation, Millard reactions. The course will focus on factors affecting chemical and sensory quality changes during transportation and storage.
This course provides a comprehensive coverage of the important field of food analysis. It deals with the conceptual framework of food analysis including qualitative and quantitative aspects of food composition and food properties (both chemical and physical analyses). It discusses sampling, extractions, analysis, standardization, statistical evaluation, and analytical method validation. By the end of the course, students will have a profound knowledge of the basic concepts and specific knowledge of different analytical techniques and their applications in food analysis. The course will also include aspects of OMIC technologies pertinent to food analysis.
This course emphasizes development in advanced and emerging food processing technologies including nano food technology, smart packaging, supercritical extraction, freeze–drying, encapsulation techniques. Effect of food processing technologies on the quality and nutrient composition of different foods.
This course deals with principles of modern enzymology and biotechnology and their application in food science and food industry. This course also focuses on kinetics of growth, death of industrial microorganisms. Batch, fed-batch and continuous fermentation, agitation, mass transfer, and scale-up in fermentation systems. Food enzymes classifications and nomenclature, enzymes immobilization techniques, enzyme activity, enzymes in recombinant DNA technology, enzyme kinetics incorporating inhibition effect, selected application of enzyme technology in food processing.
This course aims to give the students an advanced understanding of the technology of oils and fats and the chemical and physical properties related to raw materials and final products. The course considers different oil and fat sources and studies their extraction, clarification, refining, and modification. It focuses on the formulation and production of shortenings, margarines, special fat substitutes as well as analysis and quality aspects of processed oils.
This course deals with concept of reaction kinetics in foods, their application in shelf life prediction and thermal process calculation. Detailed discussions will be given to emerging processing technologies such as aseptic packaging technology, high pressure processing, ohmic heating microwave processing, high pulsed electric field and extrusion technology.
This course will discuss current issues in food microbiology and emerging food pathogenic microorganisms including bacteria, molds and viruses. This is an advanced graduate level course on the pathogenesis bacterial infections and intoxications. Specific topics will cover the most common and important microorganism food pathogens, their incidence and behavior in various foods. Other topics to be covered will include the microbial ecology of food, factors affecting the growth and survival of microorganisms in foods, and strategies for the production of safe food.
This course focuses on issues related to food inspection including rules and regulations, logistics, information collection, sampling, chemical/microbiological analyses, hazard analysis, critical control points, food safety management, and certification. Issues related to consumers protection from unwholesomeness, unhealthiness, and fraud in food will be covered.
This course deals with food laws and regulations and food standards in UAE, the Gulf region, Middle East, and their trading partner countries as they related to food quality and safety principles and applications. Local and regional regulations related to customs or Islamic Dietary Laws traditions and processing requirements, US food laws, international food standards, Codex, labeling standards and nutritional information will be covered during this course.
This course focuses on the new trends and innovations of food design. It discusses typical examples of functional foods including lipid modifications, soluble and insoluble fibers, bioactive compounds especially antioxidants and cholesterol-lowering agents, as well as new food concepts targeting satiety and glycemic index. The course also discusses the processes of verification of added value and procedures for health claims approval.
This course exposes the student to the literature search, interpretation and analysis of literature, review, the methodologies and discussion as well as to reading current books related to a specific topic in food science. It includes selected reading and in-depth discussions of current and emerging issues and critical analysis of current and prospective issues in specified subject areas.
This course is designed to ensure that graduates can carry out successful research on a topic in Food Science, write a scientific paper and give an oral presentation/defense of the project.
This course is directed to work on a research topic under the supervision of faculty main supervisor and co-advisors; the practical research is carried out during the semester terms and the research is presented as an M.Sc. thesis.
This course exposes the student to the literature search, interprets and analyses the literature review, the methodologies and discussion as well reading current books related to the food science and technology. It includes selected reading and in-depth discussions of current and emerging issues and critical analysis of current and prospective issues in specified subject areas. Topics are to be assigned and approved by the Department PhD committee. The course may be repeated for credit to a maximum of 3 credit hours.
This course covers at an advance level the importance of water activity and its relations with water content and how they are related and affected by other food components and food processing. In this course, students will work on specific applications, participate in class discussions, and submit a report.
The course aims to update knowledge in rapid methods for the microbiological analysis of foods. Theoretical methods reviewed include bioluminescence, impediometry, immunological techniques, gene probes, rapid test kits, RT-PCR and other emerging technologies. Practical applications will also be discussed.
This course will further examine the physicochemical composition of foods and its relation to important chemical reactions leading to alterations in chemical structures or properties. Major reactions that will be studied in depth are lipid oxidation, Maillard reactions, enzymatic and fermentation reactions, macro- and micro- molecular changes, and reactions causing changes in food colors and flavors. The course will focus on reaction mechanisms, influencing factors, and mitigation strategies. Student evaluation will be based on students’ participation in discussions and student reports.
This course will cover emerging technologies and equipment used in food processing. The course will deeply examine the application of different thermal and non-thermal methods in food processing. Detailed discussions will be given to processing technologies such as aseptic packaging technology, high pressure processing, ohmic heating, microwave processing, high pulsed electric field, nanotechnology, and extrusion technology. Student evaluation will be based on students’ participation in discussions and student reports.
This course exposes the student to the wide scope of Food Science concepts and its multidisciplinary nature. The topic(s) to be covered in this course are supportive to the student’s area of research and are not available in the course list of this program. Students perform literature search, interpretation and analysis of literature, review, the methodologies and discussion as well to reading current books related to food science and technology. It includes selected reading and in-depth discussions of current and emerging issues and critical analysis of current and prospective issues in specified subject areas. The topics are to be assigned and approved by the Department PhD committee.
This examination is taken after 3 or 4 semesters to cover advanced knowledge in Food Science and to present the achieved accomplishment in the student’s research area.
A directed research works on a specialized topic under the supervision of faculty main supervisor and advisors; the practical research is carried out during the semester terms.
This course deals with advanced knowledge related to the different methods used in food analytical laboratories. The course focuses on analytical method development and validation. Students will select an analyte and review different methods of its analysis comparing their advantages and limitations, and will then select an appropriate analytical method and present results from published studies on its calibration, validation, and verification. Student evaluation will be based on students’ participation in discussions and student reports.
Student prepares a concise and complete Research Proposal that clearly defines the research problem and objectives, and outlines the research methodology and a plan that the student will follow for the dissertation work. The proposal should be completed under the direction of the student’s supervisor and must be approved by the Advisory Committee. The proposal’s content and format must follow the PhD Research Proposal Preparation Guidelines issued by the College of Graduate Studies. The Research Proposal course is non-credit rated, while a Pass or Fail result for each attempt will be recorded on the student’s academic transcript.
This course targets advanced knowledge in food microbiology and modern food microbiology concepts, including food safety and spoilage, food fermentation, food biotechnology, and hygienic production of food. The course covers emerging food pathogenic microorganisms including bacteria, molds and viruses as well as beneficial utilization of microorganisms in food processing and preservation. The course depends on student activities and synthesis of knowledge (Bloom’s Taxonomy V-VI). Evaluation will be based on students’ participation in discussions and student reports.
Student conducts high quality academic research under the direction of his/her supervisor. Student and supervisor shall meet on regular basis and discuss progress and issues related to the student’s dissertation research. Furthermore, the student writes an annual report based on a meeting with supervisor and Advisory Committee, in which a review is conducted to determine progress, identify problems, and project dates for completion of various tasks. The research shall represent original contribution to human knowledge in the particular academic field and is presented in a written research dissertation of a publishable standard. The document shall also demonstrate the candidate’s acquaintance with the literature of the field and the proper selection and execution of research methodology. The physical form of the dissertation must comply with the regulations stated in the Thesis and Dissertation Preparation Guidelines, issued by the College of Graduate Studies. (Prerequisite: Min. of 18 Credits of Coursework)
Student defends his/her research dissertation in the form of an oral presentation in a public session, followed by a closed session, before a Dissertation Examination Committee, which includes internal and external examiners. The outcome of the overall evaluation of the dissertation is based on two main parts: (1) the Committee’s evaluation of the dissertation document and (2) the Committee’s evaluation of the dissertation defense. The final result shall be one of the following: (1) Approve dissertation as presented, (2) Approved with minor revisions, (3) Re-examine after making major revisions, or (4) Rejection of dissertation and dismissal. The Dissertation Defense course is non-credit rated, while a Pass or Fail result for each attempt will be recorded on the student’s academic transcript
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