In order to successfully obtain a Masters qualification, you will need to obtain a number of credits by passing individual modules. Most taught Masters will have a number of core modules which you must take and pass in order to obtain the qualification. The assessment of research Masters is almost always entirely by a single dissertation module or project.
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.
The Middle East is the birthplace of several current major religions and influential empires from millennia past. Scholars and graduates get the benefit of immersing themselves in these cultures and gaining a deeper understanding of one of the world’s most vibrant regions.
View all Master Programs in Food Sciences in Middle East 2018
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 and Technology (JUST). [+]
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 changes in foods. [+]
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 mannerAdvanced 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 of physical and transport properties of food.... [-]