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Al-Balqa Applied University ةـــــيقيبطتلا ءاــــقلبلا ةـــــعماج
ايلعلا تاساردلا ةيلك
Faculty of Graduate Studies يئاذغلا عينصتلاو ةيذغتلا مسق
Department of Nutrition and Food ةنس تسسأت 1997
Processing
Al-Balqa Applied University
Curriculum for the Master Degree in
Nutrition and Food Technology / Thesis Track
The curriculum for the master degree in (Nutrition and Food Technology) consists of (33) credit hours
distributed as follows:
Track Requirements Credit Hours (Cr. H.)
A. Compulsory Courses 18
Thesis B. Elective Courses 6
C. Thesis 9
Total 33
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Al-Balqa Applied University ةـــــيقيبطتلا ءاــــقلبلا ةـــــعماج
ايلعلا تاساردلا ةيلك
Faculty of Graduate Studies يئاذغلا عينصتلاو ةيذغتلا مسق
Department of Nutrition and Food ةنس تسسأت 1997
Processing
STUDY PLAN
MASTER IN (Nutrition and Food Technology)
(Thesis Track)
I. GENERAL RULES AND CONDITIONS:
1- This plan conforms to the regulations of the general frame for graduate studies
programs.
2- Areas of specialty of admission in this program:
a. Bachelor of Nutrition and Food Processing b. Bachelor of Nutrition or equivalents
c. Bachelor in Food Science and Technology or d. Bachelor in Human Nutrition and
equivalents Dietetics
e. Bachelor in Clinical Nutrition f. Bachelor of Medicine
g. Bachelor of Dentistry h. Bachelor of Pharmacy
i. Bachelor of Medical Laboratories j. Bachelor of Biology
k. Bachelor of Biotechnology
I. SPECIAL CONDITIONS:
Remedial courses (given by 3 courses maximum)
Remedial Course Remedial Course Course No. Related MSc. Course Title
No. Title
30402330 Food Technology NFT 811 Advanced Food Technology
30402311 Food Chemistry NFT 821 Advanced Food Chemistry
30402352 Diet Therapy NFT 841 Advanced Diet Therapy
30402322 Food Microbiology NFT 831 Advanced Food Microbiology
II. THE PLAN:
A. Compulsory Courses: (18 credit hours) as follows:
Course Course Title Credit Weekly Hours Prerequisite
Number Hours Lecture Lab
50404841 Advanced Biostatistics 3 3 0 -
NFT 821 Advanced Food Chemistry 3 3 0 -
NFT 831 Food Microbiology and Toxicology 3 3 0 -
NFT 841 Advanced Diet Therapy 3 3 0 -
NFT 811 Advanced Food Technology 3 3 0 -
NFT 822 Advanced Instrumentation in Food 3 3 0 -
and Nutrition
B. Elective Courses: (6 credit hours)selected from the following:
Course Course Title Credit Weekly Hours Prerequisite
Number Hours Lecture Lab
NFT 823 Advanced Nutritional Biochemistry 3 3 0 -
NFT 812 Advanced Dairy Technology 3 3 0 -
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Al-Balqa Applied University ةـــــيقيبطتلا ءاــــقلبلا ةـــــعماج
ايلعلا تاساردلا ةيلك
Faculty of Graduate Studies يئاذغلا عينصتلاو ةيذغتلا مسق
Department of Nutrition and Food ةنس تسسأت 1997
Processing
NFT 842 Advanced Nutritional Assessment 3 3 0 -
NFT 813 Food Product Development 3 3 0 -
NFT 844 Vitamins and Minerals in Nutrition 3 3 0 -
NFT 824 Proteins in Nutrition 3 3 0 -
NFT 845 Nutritional Epidemiology 3 3 0 -
NFT 846 Nutrition and Exercise 3 3 0 -
NFT 814 Advanced Food Packing and 3 3 0 -
Packaging Technology
NFT 834 Applications in Foods Biotechnology 3 3 0 -
NFT 847 Nutrition for Special Cases 3 3 0 -
NFT 848 Selected Topics in Nutrition and Food 3 3 0 -
Science
C. Thesis Track (9 credit hours) as follows:
Course Number Course Title Credit Hours Prerequisite
NFT 897 Thesis 9 -
COURSES DESCRIPTION
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Al-Balqa Applied University ةـــــيقيبطتلا ءاــــقلبلا ةـــــعماج
ايلعلا تاساردلا ةيلك
Faculty of Graduate Studies يئاذغلا عينصتلاو ةيذغتلا مسق
Department of Nutrition and Food ةنس تسسأت 1997
Processing
(Thesis Track)
Course No. Course Description Credit Hours
50404841 Advanced Biostatistics 3 (3-0)
Estimation of sample size. Measurements of central tendency.
Measurements of dispersion variation. Graphics. Probability.
Testing of hypothesis. Type I and II error. Statistical tests (t and
f test, chi- square). Experimental designs. Analysis of variance,
mean separation, Covariance, Linear and multiple regression.
Using computer-based programs in data analyses.
Note: All the examples data will be related to biological and
agricultural experiments.
Text Book:
Jin Xiong, Essential Bioinformatics, Cambridge University
Press, 1st edition, 2006, ISBN 978-0-521-84098-9.
Recommended References:
1. Michael R. Barnes and Ian C. Gray, Bioinformatics for
Geneticists, John Wiley & Sons Ltd, 2003, ISBN 0-470-
84393-4.
2. Hui-Huang Hsu, Advanced data mining technologies in
bioinformatics, Idea Group Publishing, 2006, ISBN 1-
59140-865-2.
NFT 821 Advanced Food Chemistry 3 (3-0)
Studying the chemical and physical properties of food
components and their relationship to food processing and food
preservation. The course delves into the study of the chemistry
of dairy, meat, vegetables, fruits, oils and fats in terms of their
chemical compounds, interactions, and factors affecting their
stability. The course also includes the chemistry of vitamins,
minerals, food additives and health-related phytochemical
compounds.
References th
1. Fennema R. 2008. Food Chemistry. 4 edition; Pages –
1158
2. Hans-Dieter Belitz, Werner Grosch and Peter Schieberle;
Food Chemistry; (2009) Fourth edition. Pages: 1114.
3. Syed Aftab Iqbal and Neelofar Iqbal; advanced Food
Chemistry; First edition (2012), pages: 220.
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