Nutritionandfoodprocessing

Al-Balqa Applied University
Curriculum for the Bachelor Degree in

Nutrition and Food Processing
The curriculum for the B.S.c. degree in Nutrition and Food Processing is (135)
credit hours are distributed as follows:No.
1
Requirements
University Requirements
Compulsory
Elective
Faculty Requirements
Specialization Requirements
Compulsory
Elective
Credit Hours
Supportive Specialization Requirements

Total
21
6
26
64
6
12
135
G.SH

First : University Requirement (24 Cr .H.)

A: Compulsory Requirements (21 Cr.H.):
Course No.
35003101
35003102
35004101
35004102
35005101
35001101
35002100
Course Title
Arabic (1)
Arabic (2)
English (1)
English (2)
Computer Skills (1)
Military Sciences
National Education
Cr.H.
3
3
3
3
3
3
3
Weekly Hours
Lecture
Lab.
3
-3
-3
-3
-2
3
3
-3
--
Prerequisite
-35003101
-35004101
--
B: Elective University Requirements : (6 Cr.H.)

The student is allowed to select (6 Cr.H.) from the university elective courses
offered by faculties other than the faculty of Agricultural Technology.
Course No.
36001101
36002102
36003103
36004104
36005105
36006106
36007107
36008108
36012109
Course Title
Communication skills
Introduction to Psychology
Jordanian Society
Sport for All
Islamic Culture
Administration and Economic Concepts
Agriculture in Jordan
Environment and Society
The Orthodox Caliphs History
Cr.H
3
3
3
3
3
3
3
3
3
G.SH

Second: Faculty Requirements: (26 Cr .H.)

Course No.
Course Title
30202101
Calculus (1)
30404151
General Biology (1)
30404152
General Biology (2)
30404153
General Biology Lab (1)
30404154
General Biology Lab (2)
30206101
General Chemistry (1)
30206103
General Chemistry (2)
30206102
General Chemistry - Lab
(1)
30206104
General Chemistry Lab
(2)
30201103
Physics for Agricultural
students
30201104
students Lab
35005102
Computer Skills (2)
* Prerequisite
Cr.H.
3
3
3
1
1
3
3
1
Weekly Hours
Lecture
Lab.
3
0
3
0
3
0
0
3
0
3
3
0
3
0
0
3
Prerequisite
----30404153
30404151*
30404152*
--30206102
30206101*
30206103*
---
30201103*
35005101
Third: Specialization Requirements: (70Cr .H. )

A- Compulsory Requirements: (64 Cr .H.)
Course No.
30402221
30402231
30402241
30402251
30402311
30402312
30402322
30402324
30402332
30402333
30402334
30402352
Course Title
Cr.H.
Weekly Hours
Lecture
Lab
2
3
3
0
Prerequisite
General microbiology
Fundamentals of food
science and nutrition
Human nutrition
Human physiology
Food chemistry
Food analysis
3
3
3
3
3
3
3
3
3
2
0
0
0
3
Food microbiology
Food safety and hygiene
Food technology 1
Dairy science and
Technology
Food technology 2
Diet therapy
3
3
3
3
2
3
2
2
3
0
3
3
30404154
30404154
30206104
30402231
30404154
30206322
30402311
30206241
30402221
30402322
30402231
30402332
3
3
2
2
3
3
30402332
30402241
G.SH

Course No.
Course Title
Cr.H.
30402353
30402401
30402402
30402403
Nutritional assessment
Field Training*
Seminar
Nutrition through life
stages
Instrumental food analysis
Food quality control
Food biotechnology
3
6
1
3
30402413
30402424
30402425
3
3
3
Weekly Hours
Lecture
Lab
3
0
0
0
1
0
3
0
2
3
3
30402442
Food preparation and

3
2
meals management
30402453
Project
3
0
64
46
Total
*Every three credit hours are equal to 140 hours of field training.
3
0
0
3
9
36
Prerequisite
30402352
90 Hours
100 Hours
30402241
30402312
30402334
30402334
30402322
30402241
110 Hours
B: Elective Specialization Requirements: (6) Cr.H. to be selected from the following list:
Course No. Course Title
Cr.H
Weekly Hours
Prerequisite
Lecture
Lab
30402336
Cereal science & Technology
3
2
3
30402332
30402337
Meat science &technology
3
3
0
30402332
30402355
Clinical nutrition
3
3
0
30402352
30402435
Oil and fat science &
3
2
3
30402332
technology
30402444
Community nutrition
3
3
0
30402352
30402445
Institutional Food Service
3
3
0
30402352
Management
Fourth: Supportive Specialization Requirements: (12 Cr .H.)
Weekly Hours
Course No.
Cr.H.
Course Title
Lecture
Lab.
30206221
Organic Chemistry
3
2
3
30206241
Analytical Chemistry
3
2
3
30206322
Biochemistry
3
2
3
30403473
Statistics and Agricultural
3
3
0
Experimental design
Prerequisite
30206103
30206103
30206221
30202101
G.SH

First Year
Course No.
35003101
35004101
35004102
30404151
30404153
30206101
30206102
First semester
Course title
Arabic Language 1
English Language 1
Computer Skills 1
General Biology 1
General Biology Lab 1
General Chemistry 1
General Chemistry Lab 1
Total
Cr.H
3
3
3
3
1
3
1
Course No.
35003102
35004102
30202101
30404152
30404154
30206103
30206104
17
Second Semester
Course title
Arabic Language 2
English Language 2
Calculus 1
General Biology 2
General Biology Lab 2
General Chemistry 2
General Chemistry Lab
2
Total
Cr.H
3
3
3
3
1
3
1
17
Second Year
Course No.
30402231
30201103
30201104
30402251
30206221
30206241
First semester
Course title
Fundamentals of food
and nutrition science
students
students Lab
Human Physiology
Organic Chemistry
Total
Cr.H
3
Course No.
30403473
1
3
3
3
16
30402221
30402241
30206322
Second Semester
Course title
General Microbiology
Cr.H
3
Statistics and
Agricultural
Experimental design
Human nutrition
Computer Skills (2)
Biochemistry
Elective University
Requirement
Total
3
3
18
G.SH

Third Year
Course No.
30402311
30402332
30402352
30402322
First semester
Course title
Food Chemistry
Food technology 1
Cr.H
3
3
Diet Therapy
Food microbiology
Elective University
Requirement
3
3
National Education
Total
Course No.
30402334
30402333
30402324
30402353
30402312
Second Semester
Course title
Food technology 2
Dairy science and
Technology
Food Safety and
Hygiene
Food Analysis
Military Sciences
18
Total
Cr.H
3
3
3
3
3
3
18
Fourth Year
Course No.
30402425
30402442
30402413
30402401
First semester
Course title
Food Biotechnology
Food preparation and
meals management
Instrumental Food analysis
Practical Training
Elective Specialization
Total
Cr.H
3
3
Course No.
30402424
3
6
3
30402403
18
30402453
30402402
Second Semester
Course title
Food Quality Control
Nutrition through Life
Stages
Project
Seminar
Elective Specialization
Total
Cr.H
3
3
3
1
3
13
G.SH

Course Description
35003101
Arabic Language 1
3(3-0)
This course contains a set of linguistic skills in different levels such as the sounds of the Arabic language, its
morphology, syntax, rhetoric, lexicography and writing. It includes as well as on applications on the use of
Arabic dictionaries and applications on some writing skills indispensable for scholars in their working lives. It
also contains a refined set of Quranic, poetry and short stories of Arabic texts to give the learners the opportunity
to be in contact with and to appreciate these texts.
Pre-req. Arabic 99 or passing Arabic Level Exam
35003102
Arabic Language 2
3(3-0)
This course aims to develop student's skills in writing and expression and to provide him with the necessary and
basic ones in order to employ them in his daily use, and enable him to stand on the origins of various Arabic
scripts, and access to various forms of technical and functional old and new writing.
Pre-req. 35003101
35004101
English 1
3(3-0)
Is a complete graded course for foreign learners of English; it covers the skills of listening, speaking, reading,
and writing; as well as improving pronunciation and building vocabulary; particular emphasis is placed on
listening and speaking; the language of the course is British English.
Pre-req. English 99 or passing English Level Exam
35004102
English 2
3(3-0)
Is a continuation of English I Course in terms of approach and methodology However, it covers a new range of
interesting topics, and provides a more advanced grammar syllabus in a communicative context as well,
therefore, this topic tends to be a continuation of ENGL 101 goals.
Pre-req. 35004101
35005101
Computer Skills 1
3(0-6)
An introduction to computing and the broad field of information technology. Topics covered include the
basic structure of digital computer systems; operating systems; application software; data communication
and networks; and the Internet hands-on learning emphasizes windows (latest operating systems); MSOffice; and the Internet.
35001101
Military Science
3(3-0)
This course aims at providing university students with general military culture and illustrating the overall
military capabilities of the armed forces to defend the homeland and its role in development and service of
the Jordanian society through lectures and field visits.
35002100
National Education
3(3-0)
The course of National Education is one of the compulsory requirements of all students in Jordanian universities,
national and private. The general intent is to provide students with the theoretical and practical knowledge of the
homeland (Jordan), land and people, and to consolidate the love of the homeland and national brotherhood in
them, to motivate them to serve the nation and the people consciously and sincerely, to be innovative and
competitive by exhortations to achieve the desired progress in various fields of life.
30202101
Calculus 1
3(3-0)
Review: functions, limits and continuity, the derivative integration, definite integral, indefinite integral,
fundamental theorem of calculus, mean value theorem for integral area, volume of solid revolution, arc length,
and surface area.
30404151
General Biology 1
3(3-0)
Water (importance for environment and living organism), Macromolecules (structure and function). Structure
and function of prokaryote and eukaryotes, cell division (mitosis meiosis). Molecular genetics and DNA
technology, Genetics of virus and bacteria. respiration, photosynthesis, fungi, plants (structure, growth,
reproduction and development).
G.SH

Course Description
30404152
General Biology 2
3(3-0)
Metabolism and Enzyme, cell membrane (structure and function), Mendel and Gene idea, chromosomal
bases of inheritance, origin of species, vertebrate and invertebrate, animal (structure, function, nutrition,
reproduction, development, and nervous system), ecology of organisms.
Pre- requisite: 30404153
30404153
General Biology Lab. 1
1(0-3)
Microscope, cell of plants and animals, (structure and division), chemical and physical properties of cell,
enzymes, photosynthesis, cell division (mitosis meiosis). plant tissues, plant organs (Stems, roots, leaves,
flowers and fruits).
Co- requisite: 30404151
30404154
General Biology Lab. 2
3(3-0)
Diversity of organisms, kingdom of Bacteria, Fungi, Plant, protozoa, and Animals (development and tissue),
genetics, molecule genetics, plant tissue culture, animal tissues, animal anatomy I & II.
Co- requisite: 30404152
30206101
Chemistry 1
3(3-0)
Periodic table; atomic stricture and chemical bonds; electron configuration; chemical stoichiometry; Redosystem; chemical equilibrium; thermodynamic; chemical kinetics; electro-chemistry
30206103
Chemistry 2
3(3-0)
States of matter and intermolecular forces, Properties of solutions, Chemical thermodynamics, Chemical
kinetics, Chemical equilibrium in gaseous systems, Electrochemistry, Acid-Base equilibrium, Solubility and
complex ion equilibrium.
Pre- requisite: 30206101
30206111
Chemistry Lab 1
1(0-3)
Basic concepts, atomic theory and periodic table. Chemical bonding and molecular structure. Chemical
reactions in solutions, oxidation-reduction reactions, ideal gases, states of matter and intermolecular forces.
Physical properties of solutions and colloids. Chemical equilibrium, solubility, molecular structure, types of
chemical reactions. Thermodynamics principles and kinetics. Organic chemistry.
Co-req. 30206101
30206104
Chemistry Lab 2
1(0-3)
Molar mass of a volatile liquid and a solid from freezing point depression, Calorimetry, Thermo chemistry
and Hesss law, Studies on some factors affecting chemical reaction, Le Chateliers principle, Equilibrium
constant of a chemical reaction using visible spectrophotometer. Oxidation-reduction reactions, Galvanic
cells, Electrolytic cells, Faradays laws, Molar solubility and common ion effect.
Co- requisite:30206103
30801101
Computer Skills 2
3(2-3)
Computer programming languages and their implementation; including; writing flow charts, the basic C++
programming variable definitions, templates, branches, loops, functions, arrays, strings, pointers, files,
introduction to object-oriented programming, applications.
Pre req. 35005101
30402221
General Microbiology
3(2-3)
Discovery of microorganisms, general features, morphological and structural organization, microbial
nutrition, culture media, growth curve, measurement of microbial growth. Ultra structure of bacteria, fungi,
algae, protozoa and viruses classification of microbes (molecular taxonomy), current methods of microbial
identification, plant microbe interactions, human pathogens. Disinfectants and antibiotics, environmental
microbiology, metabolism and using of energy in prokaryotes.
Prerequisite 30404154
G.SH

Course Description
30402231
Fundamentals of Food Science & Nutrition
3(3- 0)
Introduction to the nutrients with respect to classification, dietary sources , functions and body
requirements , their role in food processing and preservation , the concept of balanced diet. Introduction to
causes of food spoilage, food borne diseases and food preservation emphasizing the status of nutrition and
food industries in Jordan.
Prerequisite 30404154, 30206104
30402241
Human Nutrition
3(3- 0)
Study of the digestion, absorption and metabolism of nutrients, with focus on their requirements, under
physiological conditions. Energy metabolism and requirements. Study of nutritional. Assessment indicators
of individuals, including anthropometric, biochemical, clinical dietary and health statistics indicators. Use
of food groups and dietary guides in meal planning.
30402251
Human Physiology
3 (3-0)
Introduction and definition of human physiology, including different human systems such as
gastrointestinal, circulatory, respiratory, neural, male and female reproductive systems. Structure and
organization of endocrine systems and hormones functions and their effects on different human systems.
30402311
Food Chemistry
3(3- 0)
Study of water and colloids and their importance in foods. Study food components, classification, structure,
occurrence and function. Specify and explain changes due to handling, storing, preservation and processing
.miner natural food components such as enzymes, flavors colors and a view on additives.
30402312
Food Analysis
3(2-3)
Introduction, the basic principles of analytical procedures and techniques commonly used to provide
information about the chemical composition, structure of food. The roles of food analysis, samplings,
recording and interpreting of results, experimental errors. Approximate analysis of food; moisture, ash,
lipids, protein carbohydrate, fiber, vitamins and minerals. Estimation of food additives and reporting their
findings.
Prerequisite 30402311, 30206241
30402322
Food Microbiology
3(2-3)
Role and the significance of microorganisms in safety and spoilage of foods. Factors affecting life and
death of microorganisms in foods, microbiology of some selected foods with emphasis on safety and
quality, role of microorganisms in food processing.
30402324
Food Safety and Hygiene
3(3-0)
Introduction to the concept of food hygiene and its importance. Food borne infections and intoxication and
the problem of residues in foods. Hygienic requirements in food production and harvesting areas and in
food establishments with emphasis on hygienic food handling, processing and storage. Personal hygiene
and health requirements, cleaning and disinfecting and pest control as well as the application of hazard
analysis critical control point (HACCP) system in food establishments.
G.SH

Course Description
30402332
Food Technology 1
3(2-3)
The role of microbiological, chemical, and physical factors in food spoilage. The most important food
processing and preservation operations and the instruments used such as, pasteurization, sterilization,
canning, drying, evaporation, refrigeration, freezing, irradiation, salting, smoking, and preservativesetc.
The recent food processing operations such as freeze drying (lypholization) and freeze concentration. Food
packaging materials: types and uses.
30402333
Dairy Science and Technology
3(2-3)
Milk composition process, chemical, physical and sensory properties of milk. Also it provides students with
the basic principles of starter culture technology, fermented dairy products as well as processing powder,
ice cream, evaporated milk, cheese and processed cheese. It also deals with milk analysis and major milk
safety and quality tests.
30402334
Food Technology 2
3(2- 3)
Fats and oils products: ingredients, products, and processing units such as hydrogenation, fractionation,
esterification, and Interestrification. Confections types and processing. Infants formula: ingredients,
products, and processing. Fruits and vegetables products. Industrial food fermentation such as lactic acid,
acetic acid, and alcohol fermentations. Food sensory evaluation: types, uses, and analysis. Food additives
including types, uses, and safety standards. The recent applications in food technology.
30402435
Oils and Fats Science and Technology
3 (2-3)
Sources, composition and properties of edible fats and oils and their effects on the quality of fat-based
foods. Technologies of fat processing such as extraction, refining, hydrogenation, winterization. Production
of fat products such as margarine, ghee, salad oil, as well as some non-food products based on fat. Quality
control test for the various oil and fat.
30402336
Cereal science &Technology
3 (2-3)
The principal cereal grains and their products, especially wheat with respect to structure, composition and
physical and chemical properties and storage conditions. Production of cereal flour, bakery products, pasta,
breakfast cereals, as well production of starch and gluten. Practical exercises for evaluating the quality of
the different products. Rice producing types and uses.
30402337
Meat science &Technology
3(3-0)
Structure and composition of different types of meats and methods of slaughtering and Caracas preparation.
Post-Morton changes in meats and factors affecting them. Spoilage of meats and methods of prevention.
Processing methods of different meat products and machinery and equipment.
30402352
Diet Therapy
3(2- 3)
Dietetics in health and disease situations. Role of dietitian as a member of the health care team. Study of
food exchange system and its use in planning and evaluation of patient diets. Therapeutic diets and
nutritional care in pediatric diseases, gastrointestinal diseases, liver diseases, obesity, Diabetes Mellitus,
cardiovascular diseases, renal diseases, surgery, pulmonary obstruction, cancer and AIDS. Tube feeding
and potential nutrition.
G.SH

Course Description
30402353
3 (3-0)
Terms and definitions, types and methods of nutritional assessment which include: anthropometric, clinical,
dietary and biochemical methods. Assessment of different nutritional cases in community. Household and
community nutritional assessment and factors affect it.
30402355
Clinical nutrition
3(3-0)
The purpose of this course is to study the role clinical nutrition and nutrition care in different clinical
situations, including genetic defect diseases like lactose intolerance, PKUetc. Nutrition care in different
cancer cases like stomach, liver, kidney, GITetc. Study the nutrition care in AIDS, burnings, obesity and
its control, and to study different diseases case studies.
30402401
Field Training
6 (0-0)
The Student will be under training programmed in the fields of nutrition in Hospitals and food processing<
in food industry plants as well as applications of food safety with food control authority. The student should
provide a training report for evaluation.
Prerequisite 90 Hours
30402402
Seminar
1(1-0)
Training through to collect information on a certain subject in an area of specialization from different
sources; presentations and discussions.
30402403
Nutrition through Life Stages
3(3- 0)
The study of nutritional strategies during Life cycle of humans growth and development starting from the
zygote to aging, emphasizing on normal growth and development. Study of biological change related to
growth and development that take place during the life phases including pregnancy and lactation. The use
of growth charts as well as nutritional programs for each stage during life.
30402413
Instrumental Food Analysis
3(2-3)
The role and importance of instrumental food analysis including visible-UV and infra red spectroscopy.
Flame and atomic absorption spectroscopy. Gas and liquid chromatography roles and importance in food
analysis. The recent and advanced analytical techniques.
30402424
Food Quality Control
3(3-0)
Quality, quality factors structure, management and functions of food quality control systems on industrial
and official scales. Standardization, food laws and standards, and related organizations.
30402425
Food Biotechnology
3(3- 0)
Definition of biotechnology and developments in food biotechnology. Principles of fermentation, genetic
engineering, cloning and other modern techniques of biotechnology. Introducing the use of biotechnology
in the production of fermented foods, production of enzymes, vitamins and proteins, and treatment of food
plants wastes.
Prerequisite 30402322, 30402334
G.SH

Course Description
30402442
Food preparation and meals management
3(2- 3)
Cookery processes and their properties, structure composition and nutritive value of foods. The changes
that take place during preparation especially in the nutritive and the quality of the product.
30402444
Community Nutrition
3(2-3)
Characteristics of the community nutritional status and its assessment. Nutrition agencies at national,
regional and international levels. Nutrition surveys in different community groups. Influence of
socioeconomic, cultural and psychological factors on food and nutrition behavior. Field visits to different
institutes such as maternity and child care centers, schools, elderly people hostels etc.
30402445
Institutional Food Service Management
3(3-0)
Types of food institutions and organization. Kitchen specifications and equipment. Human resources
management. Food purchasing, receiving, storage and issuing. Menu Planning and cost and quality control.
Prerequisite 30402352.
30402453
Project
3(0- 0)
Research in the field of Nutrition and food processing should be conducted. The students undertake an
independent problem under the supervision of a faculty advisor. Each student has to submit a report and
presentation on his/her study.
30206221
Organic Chemistry
3(2-3)
An introduction to organic chemistry. Nomenclature, structure, physical properties, reactions and synthesis
of major organic functional groups. Intended for health science majors. Topics include structure and
reactions of alkanes, alkenes, alkynes, alkyl halides, and aromatic molecules; nomenclature of organic
compounds; stereochemistry; reaction mechanisms and dynamics
Prerequisite:30206103
30206241
3(2-3)
survey of the methods of inorganic quantitative analysis, including the methods of gravimetric and
volumetric analysis with the use of simple instrumental methods included. Laboratory experiences
involving the qualitative and quantitative analysis of chemical compounds including gravimetric,
volumetric and spectrophotometric methods.
Prerequisite: 30206103
30206322
Biochemistry
3(2-3)
Introduction to the chemistry of life processes, the composition of living matter and the changes associated
with biological processes. A laboratory course in which the properties of biochemical molecules are
explored and common biochemical reactions are examined.
30403473
Statistics and Agricultural Experimental design
3(3-0)
Statistical measurements. Statistical tests (t and f tests). Principles of experimental design. Tests of
hypothesis. Completely randomized design, Randomized complete block design, factorial experiments,
Latin square design. Mean separation. Regression analysis. Use of computer programs (such as SAS and
SPSS) in analysis of agricultural experiments.
G.SH

Nutritionandfoodprocessing

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Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Supportive Specialization Requirements

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

First : University Requirement (24 Cr .H.)

B: Elective University Requirements : (6 Cr.H.)

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Second: Faculty Requirements: (26 Cr .H.)

Third: Specialization Requirements: (70Cr .H. )

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Food preparation and

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

Al-Balqa Applied University

Curriculum for the Bachelor Degree in

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