Functional Foods || Spring25
This course will define and describe functional foods and nutraceuticals, including their functional groups, health benefits, extraction of bioactive compounds, and regulation.
2.12.0.0
- Teacher: NASSER AL-HABSI
- Teacher: MOHAMMED AL-KHUSAIBI
Food and Nutrition Internship - Spring25
Food and Nutrition Internship is a training course enhanced with online content in Moodle. The objectives of this course are the following: 1. To gain practical experience by developing technical kno…
- Teacher: ZAHRA AL-KHARUSI
Community Nutrition Spring25
The course covers different aspects of community nutrition. It aims to increase the students’ understanding in the role of the community dietitians. It discusses methods and application of statistica…
- Teacher: Amall AL Aamri
Research Project in Food Science and Nutrition Spring25
This an undergraduate level course. The students first learn how to search about a specific topic and do practical work. At the end students should write a report and present their work. Many topics …
- Teacher: ZAHRA AL-KHARUSI
- Teacher: ISMAIL AL-BULUSHI
- Teacher: FATHIYA AL HAMDANI
- Teacher: MAYMONA AL HINAI
- Teacher: Badriya Al-Qanubi
Sports Nutrition || Spring25
This course provides an introduction to nutrition for health and athletic performance. After taking this course, students will be able to: 1. Understand and apply basic principles and concepts in th…
- Teacher: Aaisha Al-Kharusi
- Teacher: Imran Khan
Nutrition Practicum 3 - Spring25
This required major course provides students with fulltime work experience for a minimum of 15 working days in a clinical nutrition setting in tertiary care hospitals. The purpose of the experience …
- Teacher: LYUTHA AL-SUBHI
Nutrition Practicum 2 - Spring25
The course provides the students with an opportunity to observe and begin to develop core skills needed in implementing the nutrition care process with individuals in community nutrition.
- Teacher: LYUTHA AL-SUBHI
Nutrition Practicum 1 - Spring25
The course provides the students with an opportunity to observe and begin to develop core skills needed in implementing the dietetic care process with individuals in food service facilities.
- Teacher: LYUTHA AL-SUBHI
Nutrition Care Process || Spring25
The systematic Nutrition Care Process (NCP) provides high-quality care. NCP gives dietetics and nutrition professionals a framework for critical thinking and decision-making, improving care and recog…
- Teacher: Aaisha Al-Kharusi
- Teacher: LYUTHA AL-SUBHI
Micronutrients in Human Nutrition - Spring25
Micronutrients in Human Nutrition (FSHN 3306) course provides an in-depth look into micronutrients role in human health. This course will provide an overview of micronutrients and antioxidants and an…
- Teacher: BUTHAINA AL-BALUSHI
- Teacher: Aaisha Al-Kharusi
- Teacher: MOSTAFA WALY
- Teacher: BUTHAINA AL-BALUSHI
- Teacher: Badriya Al-Qanubi
- Teacher: Preeja Prabhakar
Anatomy and Physiology II Spring2025
2.12.0.0
- Teacher: Preeja Prabhakar
Properties of Food and Agricultural Materials || Spring23 spring24 spring25
This course deals with the concept of food properties in relation to its definition, measurements, predictions and applications in product development, process design, storage stability and sensory a…
- Teacher: MD SHAFIUR RAHMAN