202 FSN Principle of Food Science

 

NO

Subjects

1

Introduction (including overview of food)

2

Nutritional status in the Kingdom and Worldwide

 

 

3

Foods Groups:-

-                     Milk, meat.

-                     Fruits, vegetables.

-                     Cereals and bread products.

 

 

4

Spoilage of food:-

-                     Physical.

-                     Chemical.

-                     Microbial.

 

 

5

Introduction to food preservation:

A-               Short methods preservation (cold, salting, pickling).

B-               Long methods preservation (freezing, drying, canning and food irradiation).

 

 

 

6

Food Commodities:

A-               Milk and dairy products.

B-               Vegetables and fruits.

C-               Meat products.

D-               Cereals.

E-                Lipids and sugars.

 

 

 

 

 

 

 

 

 

 

Examination and Grades

 

 

First Exam:

After 6 weeks

25 points

 

Second Exam:

After 12 weeks

25 points

 

Final Exam:

40 points

 

Assignment

10 points

 

 

Total = 100 points

 

 

 

202 غذت ــ أسس علوم الأغذية

 

1

مقدمة ( نظرة عامة على أهمية الغذاء وتعريفة )

2

الوضع الغذائي في العالم والمملكة

3

مجاميع الغذاء ( اللحوم – الألبان – الحبوب – الفاكهه – الخضار)

4

فساد الأغذية

ـ فيزيائي

ـ كيميائي

ـ ميكروبي

5

مقدمة عن حفظ الأغذية

1-   طرق الحفظ قصيرة الأجل

2-   طرق الحفظ طويلة الأجل

6

منتجات غذائية

ـ الألبان ومنتجاتها

ـ الخضار والفاكهه

ـ منتجات اللحوم

ـ منتجات المخابز

ـ منتجات دهنية

ـ منتجات سكرية

 

 

 

الامتحانات والدرجات

الاختبار الأول:

بعد 6 أسابيع

25 درجة

 

الاختبار الثاني:

بعد 12 أسبوع

25 درجة

 

الواجبات:

10 درجات

 

الأختبار النهائي

40 درجة

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Course Outline – Summary Information Sheet

 

202 FSN

Course Number

1

Principle of  food  scince

Course Title

2

2

Credit Hours

3

none

Prerequisites

4

none

Laboratory

5

Dr.mohammed S.Al-jasser

Instructor's name

6

none

Hours per week (Laboratory)

7

2

Hours per week (Lecture)

8

1

Introduction (including overview of food)

2

Nutritional status in the Kingdom and Worldwide

 

 

3

Foods Groups:-

-                     Milk, meat.

-                     Fruits, vegetables.

-                     Cereals and bread products.

 

 

4

Spoilage of food:-

-                     Physical.

-                     Chemical.

-                     Microbial.

 

 

5

Introduction to food preservation:

A-               Short methods preservation (cold, salting, pickling).

B-               Long methods preservation (freezing, drying, canning and food irradiation).

 

 

 

6

Food Commodities:

A-               Milk and dairy products.

B-               Vegetables and fruits.

C-               Meat products.

D-               Cereals.

E-                Lipids and sugars.

Course Description

9

To in form and teach students about food groups and changes of different foods in addititon to preparation of foods.the effect of different factors on the quality of foods.

Course Objectives

10

June C.Gates.(latest edition)Basic Food.Holt,Rinechart and Winston,N.Y.USA.

Norman N.potter. (latest edition).Food Science, Avi, Westport, Connecticut.USA

Hayder, M.Mehio, A.and Kayaly(1983).Food Technology. Aleppo,Syria(in Arabic)

 

Required Texts and/or Major References

11

First Exam:

After 6 weeks

25 points

Second Exam:

After 12 weeks

25 points

Final Exam:

40 points

Assignment

10 points

Total = 100 points

Evaluation (how is course grade determined)

12

Lock at section 9

Lecture Topical Outline

13

none

Laboratory/Practicum Topical outline

14