Overview

The Department of Food Science is proposing Master Program in Food Science which will give students an opportunity to gain advanced knowledge related to Food Quality and Safety, Food Chemistry and Analysis, Food Processing and Engineering as well as Innovative and Functional Foods. Master program in Food Science is designed to reinforce and enhance the student’s knowledge of scientific principles and processes used to produce safe and high-quality foods. The program will provide a science-based professional education that encompasses classroom theory, practical research, and its application. Students will have an opportunity to comprehensively study theoretical and applied aspects of the science, technology, and engineering of foods. An in-depth understanding of science, as it applies to foods, will assist students with interest in career and technical education, to understand the food industry as well as food preparation in their daily life. This program is designed to produce expert food science postgraduate with the knowledge and skills to develop and further excel in the professional world.

Program Objectives

  • Provide students with advanced theoretical and research knowledge in the field.
  • Empower students to integrate and apply knowledge of food science to real-world issues in food systems, components, products, and processes.
  • Produce highly trained graduates able to meet the leadership needs of national and international professional careers.
  • Develop well-prepared graduates to become research leaders and innovators in the food science field.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

  • Discuss advanced concepts, theories, and emerging food science methodologies.
  • Apply core knowledge of food science to identify problems and propose solutions in the field.
  • Design and conduct scientific research in the field of food science, and use quantitative methods to analyze results.
  • Communicate scientific and technical knowledge in written and oral forms to diverse audiences.
  • Demonstrate knowledge of food science contemporary issues, ethics, and professional responsibility.

Degree Requirements

Required Credit Hours: minimum of 30 hours

Food Science

Required Courses (15 hours) Credit Hours
COSC501 Research Methods 1
COSC502 Ethics of Scientific Research 1
FDSC605 Graduate Seminar 1 - 3
FDSC610 Advanced Food Chemistry - 1 2
FDSC622 Advanced Food Analysis - I 2
FDSC633 Advanced Food Processing I 3
FDSC640 Advanced Food Microbiology - I 3
STAT503 Applied Statistics 2

Elective Courses - 6 CH for Thesis and 12 CH for Non-Thesis (12 hours) Credit Hours
FDSC611 Food Physics 2
FDSC615 Advanced Shelf Life of Stored Foods 3
FDSC630 Advanced Food Technologies 3
FDSC631 Enzymes Technology and Fermentation 3
FDSC650 Food Inspection 2
FDSC651 Advanced Food Laws and Regulations 2
FDSC660 Novel and Functional Foods 3
FDSC691 Special Topics in Food Science 2

Project or Thesis (9 hours) Credit Hours
FDSC695 Graduation Research Project 1 3
FDSC699 Research Thesis 2 9
1: For non-thesis option
2: For Thesis Option

Admission Requirements

  • A Bachelor’s degree or its equivalent from an accredited university recognized by the UAE Ministry of higher education and scientific research;
  • A cumulative grade point average (GPA) of 3.0 on a 4.0 scale or equivalent in all undergraduate work.
  • A score of at least 6.0 on the IELTS Academic exam or equivalent.
  • This test score must be less than two years old at the time of application, with the following exceptions:

Conditional Acceptance

An applicant with a Bachelor degree recognized by the UAE Ministry of Higher Education and Scientific Research may be granted conditional admission into the Master’s program in one and only one of the following cases:

An applicant with an IELTS score of 5.5, or its equivalent. Such a Student must meet the following requirements during the period of conditional admission or be subject to a dismissal:

  1. Must achieve a minimum IELTS score of 6.0, or its equivalent, by the end of the student’s first semester of study;
  2. May take a maximum of six (6) credits hours in the first semester, not including intensive English courses;
  3. Must achieve an overall GPA of 3.0 on a 4.0 scale in the first 9 credit hours of credit-bearing courses studied in the Master’s program.

An applicant with an undergraduate cumulative GPA less than 3.0 but equal or higher than 2.5, or its equivalent. Such a student must meet the following requirements during the period of conditional admission or be subject to a dismissal:

  1. May take a maximum of nine (9) credits hours in the first semester of study;
  2. Must achieve an overall GPA of 3.0 on a 4.0 scale in the first 9 credit hours of credit-bearing courses studied in the Master’s program.

More information

Useful links

Program taught in:
  • English

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Last updated August 28, 2019
This course is Campus based
Start Date
Jan 2020
Duration
2 years
Part-time
Full-time
Price
2,300 AED
Fee per Credit Hour
Deadline
Oct 31, 2019
Spring intake deadline.
By locations
By date
Start Date
Jan 2020
End Date
Application deadline
Oct 31, 2019
Spring intake deadline.

Jan 2020

Location
Application deadline
Oct 31, 2019
Spring intake deadline.
End Date