View Masters Programs in Food Sciences in Middle East 2019
Master-level studies involve specialized study in a field of research or an area of professional practice. Earning a master’s degree demonstrates a higher level of mastery of the subject.
Earning a master’s degree can take anywhere from a year to three or four years. Before you can graduate, you usually must write and defend a thesis, a long paper that is the culmination of your specialized research.
Food sciences provides important knowledge about nutritional resources by applying scientific principles to the creation, development, and maintenance of food sources. Individuals who study food science may choose to work as food product developers, quality control specialists, or as sales representatives for food and food technology companies.
View all Master Programs in Food Sciences in Middle East 2019
The Master Degree in Food Science and Technology/Department of Nutrition and Food Technology is awarded by the Faculty of Graduate Studies at Jordan University of Science
First: Thesis Track
1. Compulsory Requirements:
AP 701 Experimental Design and Statistical Analysis
NF 703 Advanced Laboratory Techniques in Food and Nutrition
NF 758 Advanced Food Chemistry
NF 762 Advanced Food Technology
NF 791 Seminar
2. Elective Requirements:*
PP 726 Post-harvest Physiology
NF 754 Advanced Food Microbiology
NF 756 Food Analysis
NF 764 Enzymes in Food
NF 766 Fat in Food
NF 768 Food Proteins
NF 772 Dairy Technology
NF 773 Vitamins and Minerals in Nutrition
NF 774 Cereal Technology and their Products
NF 776 Biotechnology in Food
NF 792 Selected Topics in Food Science
*The student may study not more than 3 credit hours from courses of 700 or 800 level offered by other programs related to his field of study upon approval of the Dean of Graduate Studies based on the recommendation of the departmental graduate studies committee....
Explanation of physical and chemical interactions between various constituents resulting from processing
operations often lead to physical sensory, and nutritional change
Master in Food Science and Technology
The program includes following courses:
Physiochemical aspect of foods
Explanation of physical and chemical interactions between various constituents resulting from processing operations often lead to physical sensory and nutritional changes in foods. Combination of important information on processing and food quality. This course describes the effects of various processing technologies on quality changes of different major foods in an integrative manner
Advanced Food Engineering
Discuss the modeling, design, and simulation of the most important food processes mainly the heat and mass transfer processes. This is done by explaining the fundamental engineering and economics relationships, and literature data on physical and transport properties of food....