435 FSN Dates Science and Technology

 

NO

Subjects

1

Intrudaction ( History and lucation and important of dates local and intrnational.

 

2

Stages of dates ripening:-

A-   Kimri and Khalal stages.

B-   Rutab and Tamar stages.

3

Nutritional components of dates

 

4

A-   Physical properties of dates.

B-   Chemical properties of dates.

 

 

5

Complementary Processing:-

A-   Storing, washing and sterilizing.

B-   Freezing and drying

C-   Packing, storing

 

6

Dates Products:-

A-   Dates paste.

B-   Dates juice and Debis.

 

 

7

Dates and other food products:-

A-   Dates in cereals.

B-   Dates in milk products.

C-   Dates in various food products.

 

 

8

Dates by Products:-

A-   Dates seeds.

B-   Dates fermentation.

C-   Dates other by-products.

 

 

 

 

 

Examinations and Grades

 

First Exam:  after 6 weeks

Grades:        15 points

 

Second Exam: after 12 weeks

Grades:            15 points

 

Final Exam:

Grades:  40 points

 

Workshop:

1-      Varieties of Dates.

2-      Different packs.

3-      First visit to Dates factory.

4-      Date juices.

5-      Date paste.

6-      Second visit to Date storing and selling.

7-      Date handling and packing.

8-      Date products.

9-      Date processing steps.

10-  Date in food products.

11-  Date by-products.

12-  Date deterioration and spoilage.

 

Reports: 6 reports

Grades: 2 points each

Exams: 2 Exams

Grades: 2 X 9 = 18 points

Total = 30 points

 

 

435 غذت – علم وتقنية التمور

 

1

مقدمة ( مكان وتاريخ النخيل والتمور وأهميتها محليا ودوليا )

2

تطور نمو الثمرة

1-   الكمري و الخلال

2-   الرطب و التمر

3

المكونات الغذائية للتمور

4

1-   الخصائص الفيزيائية للتمور

2-   الخصائص الكيميائية للتمور

5

العمليات التكميلية:

1-   الفرز والغسيل والتعقيم

2-   التغليف و التخزين

3-   التجميد و التجفيف

6

منتجات التمور:

1-   عجينة التمر

2-   عصير ودبس التمر

7

التمر ومنتجات الأغذية الأخرى

8

المنتجات الثانوية للتمور

 

 

الامتحانات والدرجات

الاختبار الأول:

بعد 6 أسابيع

15 درجة

 

الاختبار الثاني:

بعد 12 أسبوع

15 درجة

 

الأختبار النهائي

40 درجة

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Course Outline – Summary Information Sheet

 

435 FSN

Course Number

1

Dates Science and Technology

Course Title

2

2

Credit Hours

3

 

Prerequisites

4

yes

Laboratory

5

Dr.mohammed S.Al-jasser

Instructor's name

6

1

Hours per week (Laboratory)

7

1

Hours per week (Lecture)

8

1

Intrudaction ( History and lucation and important of dates local and intrnational.

 

2

Stages of dates ripening:-

A-   Kimri and Khalal stages.

B-   Rutab and Tamar stages.

3

Nutritional components of dates

 

4

A-   Physical properties of dates.

B-   Chemical properties of dates.

 

 

5

Complementary Processing:-

A-   Storing, washing and sterilizing.

B-   Freezing and drying

C-   Packing, storing

 

6

Dates Products:-

A-   Dates paste.

B-   Dates juice and Debis.

 

 

7

Dates and other food products:-

A-   Dates in cereals.

B-   Dates in milk products.

C-   Dates in various food products.

 

 

8

Dates by Products:-

A-   Dates seeds.

B-   Dates fermentation.

C-   Dates other by-products.

Course Description

9

To inform students with date fruites changes,development and uses as raw materials in different foods and the application of different treatments on the quality of date fruites and make them to learin to extend the shelf – life of dates.

Course Objectives

10

Lecture notes

Required Texts and/or Major References

11

First Exam:  after 6 weeks

Grades:        15 points

Second Exam: after 12 weeks

Grades:            15 points

Final Exam:

Grades:  40 points

Workshop:

Reports: 6 reports

Grades: 2 points each

Exams: 2 Exams

Grades: 2 X 9 = 18 points

Total = 30 points

 

 

Evaluation (how is course grade determined)

12

Lock at section 9

Lecture Topical Outline

13

1-      Varieties of Dates.

2-      Different packs.

3-      First visit to Dates factory.

4-      Date juices.

5-      Date paste.

6-      Second visit to Date storing and selling.

7-      Date handling and packing.

8-      Date products.

9-      Date processing steps.

10-  Date in food products.

11-  Date by-products.

12-  Date deterioration and spoilage.

Laboratory/Practicum Topical outline

14