Food Science and Nutrition

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

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…

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…

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 …

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…

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 …

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.

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.

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…

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…

2.12.0.0

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…