Curriculum for the Bachelor Degree in Nutrition and Food Processing

Transcription

1 The curriculum for the B.S.c. degree in is (15) credit hours are distributed as follows:- No. 1 4 Requirements University Requirements Compulsory Elective Faculty Requirements Specialization Requirements Compulsory Elective Supportive Specialization Requirements Credit Hours

2 First : University Requirement (4 Cr.H.) A: Compulsory Requirements (1 Cr.H.): Course No Course Title Arabic (1) Arabic () English (1) English () Computer Skills (1) Military Sciences National Education Cr.H. Weekly Hours Lecture Lab Prerequisite B: Elective University Requirements : (6 Cr.H.) The student is allowed to select (6 Cr.H.) from the university elective courses offered by faculties other than the faculty of Agricultural Technology. Course No. Course Title Cr.H 6111 Communication skills 61 Introduction to Psychology 61 Jordanian Society 6414 Sport for All 6515 Islamic Culture 6616 Administration and Economic Concepts 6717 Agriculture in Jordan 6818 Environment and Society 6119 The Orthodox Caliphs History

3 Second: Faculty Requirements: (6 Cr.H.) Course No. Course Title 11 Calculus (1) General Biology (1) 4415 General Biology () 4415 General Biology Lab (1) General Biology Lab () 611 General Chemistry (1) 61 General Chemistry () 61 General Chemistry - Lab (1) 614 General Chemistry Lab () 11 Physics for Agricultural students 114 Physics for Agricultural students Lab 551 Computer Skills () * Prerequisite Third: Specialization Requirements: (7Cr.H. ) A- Compulsory Requirements: (64 Cr.H.) Cr.H Weekly Hours Lecture Lab. Prerequisite * 4415* * 61* * 5511 Course No. Course Title Cr.H. Weekly Hours Prerequisite Lecture Lab 41 General microbiology Fundamentals of food science and nutrition Human nutrition Human physiology Food chemistry 6 41 Food analysis Food microbiology Food safety and hygiene 4 4 Food technology Dairy science and 4 Technology 44 Food technology 4 45 Diet therapy 441

4 Course No. Course Title Cr.H. Weekly Hours Prerequisite Lecture Lab 45 Nutritional assessment Field Training* 6 9 Hours 44 Seminar Hours 44 Nutrition through life 441 stages 441 Instrumental food analysis Food quality control Food biotechnology Food preparation and 441 meals management 445 Project 9 11 Hours *Every three credit hours are equal to 14 hours of field training. B: Elective Specialization Requirements: (6) Cr.H. to be selected from the following list: Course No. Course Title Cr.H Weekly Hours Prerequisite Lecture Lab 46 Cereal science & Technology 4 47 Meat science &technology Clinical nutrition Oil and fat science & 4 technology 4444 Community nutrition Institutional Food Service Management 45 Fourth: Supportive Specialization Requirements: (1 Cr.H.) Course No. Course Title Cr.H. Weekly Hours Lecture Lab. Prerequisite 61 Organic Chemistry Analytical Chemistry 61 6 Biochemistry Statistics and Agricultural Experimental design 11

5 First Year First semester Second Semester Course No. Course title Cr.H Course No. Course title Cr.H 511 Arabic Language 1 51 Arabic Language 5411 English Language English Language 541 Computer Skills 1 11 Calculus General Biology General Biology 4415 General Biology Lab General Biology Lab General Chemistry 1 61 General Chemistry 61 General Chemistry Lab General Chemistry Lab First semester Second Year Second Semester Course No. Course title Cr.H Course No. Course title Cr.H Fundamentals of food General Microbiology and nutrition science Physics for Agricultural 447 Statistics and students Agricultural 11 Experimental design 441 Human nutrition Physics for Agricultural Computer Skills () students Lab 451 Human Physiology Biochemistry 6 61 Organic Chemistry Analytical Chemistry ElectiveUniversity 641 Requirement 16 18

6 First semester Third Year Second Semester Course No. Course title Cr.H Course No. Course title Cr.H 411 Food Chemistry 44 Food technology 4 Food technology 1 Dairy science and 4 Technology 45 Diet Therapy Food Safety and 44 Hygiene 4 Food microbiology 45 Nutritional assessment Elective University Food Analysis 41 Requirement National Education 18 Military Sciences 18 First semester Fourth Year Second Semester Course No. Course title Cr.H Course No. Course title Cr.H 445 Food Biotechnology 444 Food Quality Control 444 Food preparation and Nutrition through Life 445 meals management Stages 441 Instrumental Food analysis 44 Project 441 Practical Training 6 Seminar 1 44 Elective Specialization Elective Specialization 18 1

7 Course Description 511 Arabic Language 1 (-) This course contains a set of linguistic skills in different levels such as the sounds of the Arabic language, its morphology, syntax, rhetoric, lexicography and writing. It includes as well as on applications on the use of Arabic dictionaries and applications on some writing skills indispensable for scholars in their working lives. It also contains a refined set of Quranic, poetry and short stories of Arabic texts to give the learners the opportunity to be in contact with and to appreciate these texts. Pre-req. Arabic 99 or passing Arabic Level Exam 51 Arabic Language (-) This course aims to develop student's skills in writing and expression and to provide him with the necessary and basic ones in order to employ them in his daily use, and enable him to stand on the origins of various Arabic scripts, and access to various forms of technical and functional old and new writing. Pre-req English 1 (-) Is a complete graded course for foreign learners of English; it covers the skills of listening, speaking, reading, and writing; as well as improving pronunciation and building vocabulary; particular emphasis is placed on listening and speaking; the language of the course is British English. Pre-req. English 99 or passing English Level Exam 541 English (-) Is a continuation of English I Course in terms of approach and methodology However, it covers a new range of interesting topics, and provides a more advanced grammar syllabus in a communicative context as well, therefore, this topic tends to be a continuation of ENGL 11 goals. Pre-req Computer Skills 1 (-6) An introduction to computing and the broad field of information technology. Topics covered include the basic structure of digital computer systems; operating systems; application software; data communication and networks; and the Internet hands-on learning emphasizes windows (latest operating systems); MS- Office; and the Internet Military Science (-) This course aims at providing university students with general military culture and illustrating the overall military capabilities of the armed forces to defend the homeland and its role in development and service of the Jordanian society through lectures and field visits. 51 National Education (-) The course of National Education is one of the compulsory requirements of all students in Jordanian universities, national and private. The general intent is to provide students with the theoretical and practical knowledge of the homeland (Jordan), land and people, and to consolidate the love of the homeland and national brotherhood in them, to motivate them to serve the nation and the people consciously and sincerely, to be innovative and competitive by exhortations to achieve the desired progress in various fields of life. 11 Calculus 1 (-) Review: functions, limits and continuity, the derivative integration, definite integral, indefinite integral, fundamental theorem of calculus, mean value theorem for integral area, volume of solid revolution, arc length, and surface area General Biology 1 (-) Water (importance for environment and living organism), Macromolecules (structure and function). Structure and function of prokaryote and eukaryotes, cell division (mitosis meiosis). Molecular genetics and DNA technology, Genetics of virus and bacteria. respiration, photosynthesis, fungi, plants (structure, growth, reproduction and development).

8 Course Description 4415 General Biology (-) Metabolism and Enzyme, cell membrane (structure and function), Mendel and Gene idea, chromosomal bases of inheritance, origin of species, vertebrate and invertebrate, animal (structure, function, nutrition, reproduction, development, and nervous system), ecology of organisms. Pre- requisite: General Biology Lab. 1 1(-) Microscope, cell of plants and animals, (structure and division), chemical and physical properties of cell, enzymes, photosynthesis, cell division (mitosis meiosis). plant tissues, plant organs (Stems, roots, leaves, flowers and fruits). Co- requisite: General Biology Lab. (-) Diversity of organisms, kingdom of Bacteria, Fungi, Plant, protozoa, and Animals (development and tissue), genetics, molecule genetics, plant tissue culture, animal tissues, animal anatomy I & II. Co- requisite: Chemistry 1 (-) Periodic table; atomic stricture and chemical bonds; electron configuration; chemical stoichiometry; Redosystem; chemical equilibrium; thermodynamic; chemical kinetics; electro-chemistry 61 Chemistry (-) States of matter and intermolecular forces, Properties of solutions, Chemical thermodynamics, Chemical kinetics, Chemical equilibrium in gaseous systems, Electrochemistry, Acid-Base equilibrium, Solubility and complex ion equilibrium. Pre- requisite: Chemistry Lab 1 1(-) Basic concepts, atomic theory and periodic table. Chemical bonding and molecular structure. Chemical reactions in solutions, oxidation-reduction reactions, ideal gases, states of matter and intermolecular forces. Physical properties of solutions and colloids. Chemical equilibrium, solubility, molecular structure, types of chemical reactions. Thermodynamics principles and kinetics. Organic chemistry. Co-req Chemistry Lab 1(-) Molar mass of a volatile liquid and a solid from freezing point depression, Calorimetry, Thermo chemistry and Hess s law, Studies on some factors affecting chemical reaction, Le Chatelier s principle, Equilibrium constant of a chemical reaction using visible spectrophotometer. Oxidation-reduction reactions, Galvanic cells, Electrolytic cells, Faradays laws, Molar solubility and common ion effect. Co- requisite: Computer Skills (-) Computer programming languages and their implementation; including; writing flow charts, the basic C++ programming variable definitions, templates, branches, loops, functions, arrays, strings, pointers, files, introduction to object-oriented programming, applications. Pre req General Microbiology (-) Discovery of microorganisms, general features, morphological and structural organization, microbial nutrition, culture media, growth curve, measurement of microbial growth. Ultra structure of bacteria, fungi, algae, protozoa and viruses classification of microbes (molecular taxonomy), current methods of microbial identification, plant microbe interactions, human pathogens. Disinfectants and antibiotics, environmental microbiology, metabolism and using of energy in prokaryotes. Prerequisite 44154

9 Course Description 41 Fundamentals of Food Science & Nutrition (- ) Introduction to the nutrients with respect to classification, dietary sources, functions and body requirements, their role in food processing and preservation, the concept of balanced diet. Introduction to causes of food spoilage, food borne diseases and food preservation emphasizing the status of nutrition and food industries in Jordan. Prerequisite 44154, Human Nutrition (- ) Study of the digestion, absorption and metabolism of nutrients, with focus on their requirements, under physiological conditions. Energy metabolism and requirements. Study of nutritional. Assessment indicators of individuals, including anthropometric, biochemical, clinical dietary and health statistics indicators. Use of food groups and dietary guides in meal planning. Prerequisite Human Physiology (-) Introduction and definition of human physiology, including different human systems such as gastrointestinal, circulatory, respiratory, neural, male and female reproductive systems. Structure and organization of endocrine systems and hormones functions and their effects on different human systems. Prerequisite Food Chemistry (- ) Study of water and colloids and their importance in foods. Study food components, classification, structure, occurrence and function. Specify and explain changes due to handling, storing, preservation and processing.miner natural food components such as enzymes, flavors colors and a view on additives. Prerequisite 6 41 Food Analysis (-) Introduction, the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure of food. The roles of food analysis, samplings, recording and interpreting of results, experimental errors. Approximate analysis of food; moisture, ash, lipids, protein carbohydrate, fiber, vitamins and minerals. Estimation of food additives and reporting their findings. Prerequisite 411, Food Microbiology (-) Role and the significance of microorganisms in safety and spoilage of foods. Factors affecting life and death of microorganisms in foods, microbiology of some selected foods with emphasis on safety and quality, role of microorganisms in food processing. Prerequisite Food Safety and Hygiene (-) Introduction to the concept of food hygiene and its importance. Food borne infections and intoxication and the problem of residues in foods. Hygienic requirements in food production and harvesting areas and in food establishments with emphasis on hygienic food handling, processing and storage. Personal hygiene and health requirements, cleaning and disinfecting and pest control as well as the application of hazard analysis critical control point (HACCP) system in food establishments. Prerequisite 4

10 Course Description 4 Food Technology 1 (-) The role of microbiological, chemical, and physical factors in food spoilage. The most important food processing and preservation operations and the instruments used such as, pasteurization, sterilization, canning, drying, evaporation, refrigeration, freezing, irradiation, salting, smoking, and preservatives etc. The recent food processing operations such as freeze drying (lypholization) and freeze concentration. Food packaging materials: types and uses. Prerequisite 41 4 Dairy Science and Technology (-) Milk composition process, chemical, physical and sensory properties of milk. Also it 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. It also deals with milk analysis and major milk safety and quality tests. Prerequisite 4 44 Food Technology (- ) Fats and oils products: ingredients, products, and processing units such as hydrogenation, fractionation, esterification, and Interestrification. Confections types and processing. Infant s formula: ingredients, products, and processing. Fruits and vegetables products. Industrial food fermentation such as lactic acid, acetic acid, and alcohol fermentations. Food sensory evaluation: types, uses, and analysis. Food additives including types, uses, and safety standards. The recent applications in food technology. Prerequisite Oils and Fats Science and Technology (-) Sources, composition and properties of edible fats and oils and their effects on the quality of fat-based foods. Technologies of fat processing such as extraction, refining, hydrogenation, winterization. Production of fat products such as margarine, ghee, salad oil, as well as some non-food products based on fat. Quality control test for the various oil and fat. Prerequisite 4 46 Cereal science &Technology (-) The principal cereal grains and their products, especially wheat with respect to structure, composition and physical and chemical properties and storage conditions. Production of cereal flour, bakery products, pasta, breakfast cereals, as well production of starch and gluten. Practical exercises for evaluating the quality of the different products. Rice producing types and uses. Prerequisite 4 47 Meat science &Technology (-) Structure and composition of different types of meats and methods of slaughtering and Caracas preparation. Post-Morton changes in meats and factors affecting them. Spoilage of meats and methods of prevention. Processing methods of different meat products and machinery and equipment. Prerequisite 4 45 Diet Therapy (- ) Dietetics in health and disease situations. Role of dietitian as a member of the health care team. Study of food exchange system and its use in planning and evaluation of patient diets. Therapeutic diets and nutritional care in pediatric diseases, gastrointestinal diseases, liver diseases, obesity, Diabetes Mellitus, cardiovascular diseases, renal diseases, surgery, pulmonary obstruction, cancer and AIDS. Tube feeding and potential nutrition. Prerequisite 441

11 Course Description 45 Nutritional assessment (-) Terms and definitions, types and methods of nutritional assessment which include: anthropometric, clinical, dietary and biochemical methods. Assessment of different nutritional cases in community. Household and community nutritional assessment and factors affect it. Prerequisite Clinical nutrition (-) The purpose of this course is to study the role clinical nutrition and nutrition care in different clinical situations, including genetic defect diseases like lactose intolerance, PKU etc. Nutrition care in different cancer cases like stomach, liver, kidney, GIT etc. Study the nutrition care in AIDS, burnings, obesity and its control, and to study different diseases case studies. Prerequisite Field Training 6 (-) The Student will be under training programmed in the fields of nutrition in Hospitals and food processing< in food industry plants as well as applications of food safety with food control authority. The student should provide a training report for evaluation. Prerequisite 9 Hours 44 Seminar 1(1-) Training through to collect information on a certain subject in an area of specialization from different sources; presentations and discussions. 44 Nutrition through Life Stages Prerequisite 1 Hours (- ) The study of nutritional strategies during Life cycle of human s growth and development starting from the zygote to aging, emphasizing on normal growth and development. Study of biological change related to growth and development that take place during the life phases including pregnancy and lactation. The use of growth charts as well as nutritional programs for each stage during life. Prerequisite Instrumental Food Analysis (-) The role and importance of instrumental food analysis including visible-uv and infra red spectroscopy. Flame and atomic absorption spectroscopy. Gas and liquid chromatography roles and importance in food analysis. The recent and advanced analytical techniques. Prerequisite Food Quality Control (-) Quality, quality factors structure, management and functions of food quality control systems on industrial and official scales. Standardization, food laws and standards, and related organizations. Prerequisite Food Biotechnology (- ) Definition of biotechnology and developments in food biotechnology. Principles of fermentation, genetic engineering, cloning and other modern techniques of biotechnology. Introducing the use of biotechnology in the production of fermented foods, production of enzymes, vitamins and proteins, and treatment of food plants wastes. Prerequisite 4, 44

12 Course Description 444 Food preparation and meals management (- ) Cookery processes and their properties, structure composition and nutritive value of foods. The changes that take place during preparation especially in the nutritive and the quality of the product. Prerequisite Community Nutrition (-) Characteristics of the community nutritional status and its assessment. Nutrition agencies at national, regional and international levels. Nutrition surveys in different community groups. Influence of socioeconomic, cultural and psychological factors on food and nutrition behavior. Field visits to different institutes such as maternity and child care centers, schools, elderly people hostels etc. Prerequisite Institutional Food Service Management (-) Types of food institutions and organization. Kitchen specifications and equipment. Human resources management. Food purchasing, receiving, storage and issuing. Menu Planning and cost and quality control. Prerequisite Project (- ) Research in the field of Nutrition and food processing should be conducted. The students undertake an independent problem under the supervision of a faculty advisor. Each student has to submit a report and presentation on his/her study. Prerequisite 11 Hours 61 Organic Chemistry (-) An introduction to organic chemistry. Nomenclature, structure, physical properties, reactions and synthesis of major organic functional groups. Intended for health science majors. Topics include structure and reactions of alkanes, alkenes, alkynes, alkyl halides, and aromatic molecules; nomenclature of organic compounds; stereochemistry; reaction mechanisms and dynamics Prerequisite: Analytical Chemistry (-) survey of the methods of inorganic quantitative analysis, including the methods of gravimetric and volumetric analysis with the use of simple instrumental methods included. Laboratory experiences involving the qualitative and quantitative analysis of chemical compounds including gravimetric, volumetric and spectrophotometric methods. Prerequisite: 61 6 Biochemistry (-) Introduction to the chemistry of life processes, the composition of living matter and the changes associated with biological processes. A laboratory course in which the properties of biochemical molecules are explored and common biochemical reactions are examined. Prerequisite: Statistics and Agricultural Experimental design (-) Statistical measurements. Statistical tests (t and f tests). Principles of experimental design. Tests of hypothesis. Completely randomized design, Randomized complete block design, factorial experiments, Latin square design. Mean separation. Regression analysis. Use of computer programs (such as SAS and SPSS) in analysis of agricultural experiments. Prerequisite:11