The Department of Food Science is one of the region’s leading academic units devoted
to the study of food science and aiming to provide high quality education in food
science and technology. The department is the only department in the country that
offers dedicated undergraduate and postgraduate programs in food science and technology.
This education aims to enable graduates to be leaders in their future professional
careers at research institutions, governmental authorities, food industry, and other
allied fields. The B.Sc. program in Food Science is accredited by the Institute of Food Technologists
(IFT) in the United States. The food science programs integrate knowledge in principles
of chemistry, biology, physics, microbiology, nutrition, physiology, biotechnology,
engineering, processing, and packaging for production of high quality, nutritious,
and safe foods. The ultimate goal of the Department of Food Science is to provide the nation and the
international community with graduates who are capable of contributing to the national
priorities of food safety, security, and sustainability.
Department of Food Science is very active in research especially concerning the valorization
of local food raw materials and food safety and security. The research focus is on
camel milk and dates. Understanding of the factors affecting the quality and safety
of food as well as the development of processes that will enable and promote the sustainable
expansion of the local food industry are key to the success of our postgraduate programs.
