Bachelor of Food Engineering

Our goal is to take advantage of our strengths, and to attract the competencies, human resources and other resources necessary to develop the college, and keep pace with all modern and technological developments in engineering sciences and their applications. The Najjad Zeenni Faculty of Engineering, in all its programs, focuses on the effectiveness of using technology, information sources, engineering tools, and research of causes. The mission of the Department of food Engineering is to develop and disseminate understanding of structure-property-processing-performance relationships through instruction and research.

The educational objectives of the Food Engineering program at Al-Quds University are to produce graduate who :

• Is problem-solvers and innovators, having a solid foundation in Food Engineering.
• Functions effectively in a professional environment, having the necessary communication and leadership skills.
• Can pursue research and advanced studies in on advance areas and engage in graduate studies.
• Can integrate professional responsibilities and ethical codes in their professional careers.
• Can identify contemporary issues in Food Engineering.

The ILO’s of the Food Engineering program adhere to the American Accreditation Board for Engineering and Technology (ABET). Thus, upon completion of this program, students will have :

1. An ability to apply knowledge of mathematics, science, and engineering.
2. An ability to design and conduct experiments, to analyze and interpret data.
3. An ability to design a system, component, or process to meet desired needs.
4. An ability to function on multidisciplinary teams.
5. An ability to identify, formulate, and solve engineering problems.
6. An understanding of professional and ethical responsibility.
7. An ability to communicate effectively.
8. The broad education necessary to understand the impact of engineering solutions in a global and societal context.
9. A recognition of the need for, and an ability to engage in life-long learning.
10. A knowledge of contemporary issues.
11. An ability to use the techniques, skills, and modern engineering tools necessary for engineering practice.

The conditions announced by the Admission Department before each new academic year.

Food engineering graduates work in several fields, including:

• Various food factories in Palestine such as dairy factories and its derivatives, meat products, vegetable and fruit products, juices, soft drinks, biscuits, chocolate, vegetable oils, macaroons, salads, and others.
• Various governmental departments, ministries (National Economy, Commerce, Industry, Health, Education and Agriculture), and the Palestinian Standards Institution.
• Public health laboratories or any other departments or institutions in the field of chemical and microbial food analysis.
• The university community, as a laboratory technician and assistant teacher, and in the field of teaching in different schools.
• Establish special projects for the development and production of different foodstuffs, so that the graduate can manage his own project in the field of food processing, or contribute to the management of special projects in this field (such as a small-scale dairy manufacturing unit, olive pressing and packing unit, the manufacture of local food products such as Jams, pickles, etc.).
• Pursue postgraduate studies to obtain a master’s degree and a doctorate degree and engage in the academic field.
• Provide technical and information services to factories producing food factory equipment and tools.
• Provide calibration, tuning and adjusting services for machines on food production lines.
• Provide interim maintenance services related to the relationship of the mixture to the production line during the manufacturing process.

Study Year 1
Semester: Fall
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0400150	Language & Thinking	3	—
0400184	Paragraph Writing	2	—	Placement exam or remedial English courses
0302103	General Physics for Engineers I	3	—
0302113	Practical Physics for Engineers I	—	1	Co-0302103
0302199	Practical physics for engineers I Lecture	0	—	Co-0302103 & Co-0302113
0304101	Intro. to Chemistry	3	—
0304103	Introduction to Practical Chemistry	—	1	Co-0304101
0306101	Calculus I	3	—
0702111	Introduction to Computer Engineering	3	—
0702112	Introduction to Computer Eng. Lab	—	1	Co-0702111

 

Study Year 1
Semester: Spring
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0400185	English Communication Skills	2	—	Placement exam or remedial English courses
0302104	General Physics for Engineers II	3	—	Pr-0302103
0302114	Practical Physics for Engineers II	—	1	Co-0302104
0302299	Practical Physics for engineers II Lecture	0	—	Co-0302104 & Co-0302114
0306102	Calculus II	3	—	Pr-0306101
0700103	Engineering Drawing	—	1
0702113	Programming Fundamentals for Eng.	3	—	Pr-0702111
0702114	Prog. Fundamentals for Engineers Lab	—	1	Co-0702113
0706101	Introduction to Food Eng.	3	—

 

Study Year 2
Semester: Fall
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0000000	University Requirement*	2 or 3	—
0000100	University Requirement	2 or 3	—
0305101	Introduction to Biology	3	1
0700231	Engineering Mathematics	3	—	Pr-0306102
0700233	Engineering Mathematics Lab	—	1	Co-0700231
0706224	Fundamentals of Food Chemistry	3	—	Pr-0304101

*Recommendation: 0700301-Skills for the Workplace-3 credit hours (Pr-0400184 & Pr-0400185).

 

Study Year 2
Semester: Spring
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0000100	University Requirement	2 or 3	—
0700000	Faculty Elective**	3	—
0701211	Introduction to Circuit Theory & Electronics	3	—	Pr-0302104
0701213	Introduction to Circuit Theory & Electronics Lab	—	1	Co-0701211
0703201	Introduction to Materials Engineering	3	—	P-r0302113
0703203	Introduction to Materials Eng. Lab	—	1	Co-0703201
0706212	Fluid Mechanics	3	—	Pr-0703201

**Recommendation: 0700209-Technical Writing & Communication Skills (Pr-0400184 & Pr-0400185).

 

Study Year 3
Semester: Fall
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0000100	University Requirement	2 or 3	—
0700306	Thermodynamics	3	—	Pr-0700231
0700381	Engineering Management	3	—	3rd year +
0706331	Fundamentals of Food Microbiology	3	—	Pr-0305101
0706332	Fundamentals of Food Microbiology Lab	—	1	Co-0706331
0706312	Calculations in Food Engineering	3	—	Co-0706212

 

Study Year 3
Semester: Spring
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0706313	Heat & Mass Transfer	3	—	Pr-0706212
0706324	Advanced Food Chemistry	3	—	Pr-0706224
0706325	Advanced Food Chemistry Lab	—	1	Co-0706324
0706326	Food Analysis	3	—	Co-0706324
0706327	Food Analysis Lab	—	2	Co-0706326
0706333	Advanced Food Microbiology	3	—	Pr-0706331
0706334	Thermodynamics 2	3	—	Pr-0700306

 

Study Year 4
Semester: Fall
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0000100	University Requirement	2 or 3	—
0706000	Department Elective	3	—
0706414	Advanced Food Microbiology Lab	—	2	Pr-0706333
0706416	Process Kinetics & Reactions	3	—	Pr-0706212
0706442	Oil and fat technology	3	—	Pr-0706324
0706443	Oil and fat technology Lab	—	1	Co-0706442

 

Study Year 4
Semester: Spring
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0000000	Free Elective*	3	—
0000100	University Requirement	2 or 3	—
0706417	Unit Operations in Food Plant	3	—	Pr-0706313
0706418	Unit Operations Lab	—	2	Co-0706417
0706446	Fruits and Vegetables Technology	3	—	Pr-0706324
0706447	Fruits & Vegetables Technology Lab	—	1	Co-0706446
0706000	Department Elective	3	—

*Recommendation: choose a course from the department electives.

 

Study Year 5
Semester: Fall
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0000100	University Requirement	2 or 3	—
0706530	Process Control	3	—	Pr-0706417
0706531	Process Control Lab	—	1	Co-0706530
0706542	Milk & Dairy Technology	3	—	Pr-0706417
0706543	Milk & Dairy Technology Lab	—	1	Co-0706542
0706544	Meat Technology	3	—	Pr-0706417
0706545	Meat Technology Lab	—	1	Co-0706544
0706591	Introduction to Graduation Project	—	1	Successfully attain 123 credit hours minimum

 

Study Year 5
Semester: Spring
Course		Credits		Pre & Co-requisite(s)	Student result(s)
No.	Title	Theory	Practice
0000000	Free Elective*	3	—
0706540	Quality Assurance in Food Factories	3	—	Pr-0706417
0706590	Internship	—	3	Successfully attain 123 credit hours minimum
0706592	Graduation Project	—	3	Pr-0706591
0706000	Department Elective	3	—

*Recommendation: choose a course from the department electives.

Faculty Requirements

Compulsory Courses

0302103 General Physics for Engineers I    3 credit hours

Units, vectors, motion in 1, 2, and 3 dimensions, work and energy, linear and angular momentum, collisions in 1 and 2 dimensions.
Prerequisite: None

0302104 General Physics for Engineers II    3 credits hours

Electric fields, Gauss law, electric potential and energy, capacitance, electric circuits, magnetic field and forces, induction and self-induction, ac circuits and electromagnetic fields.
Prerequisite: P-0302103 General Physics I

0302113 Practical Physics for Engineers I    1 credit hour

Experiments to cover the material in 0302103. Density and measurements of , kinematics, vectors, Newton’s second law, inclined plane, spring, simple pendulum, projectile motion, conservation of energy, conservation of momentum, free falling.
Corequisite: C-0302103 General Physics I

0302114 Practical Physics for Engineers II    1 credit hour

Experiments to cover the material in 0302104. Electric field, Ohm’s law, Kirchhoffes law, Whetstone bridge, oscilloscope, RC-circuit, magnetic field, induction, specific heat capacity.
Corequisite: C-0302104 General Physics II

0306101 Calculus I    3 credit hours

Limits and continuity: rates of change and limits, limits involving infinity, continuity, tangent lines. Derivatives: the derivative as a function and as a rate of change, derivatives of products, quotients and negative powers, derivatives of trigonometric functions, the chain rule, implicit differentiation and related rates. Application of Derivatives: extreme values of functions, the mean value theorem and differential equations, curve sketching. Integration: Anti-derivatives, integral rules and integration by substitution, Riemann sums and definite integrals, substitution in definite integrals, the mean value and fundamental theorems of calculus. Application of Integrals: volumes by slicing and rotation about an axis, modeling volume using cylindrical shells, lengths of plane curves.
Prerequisite: None

0306102 Calculus II    3 credit hours

Transcendental functions and differential equations: logarithms, exponential functions, derivatives of inverse trigonometric functions; integrals, first order separable differential equations and first order linear differential equations. Techniques of integration: Integration by parts, trigonometric substitution, the method of partial fractions, L’Hospital’s rule and improper integrals. Vectors in the Plane and Polar Functions: vectors, dot products, vector-valued functions, polar coordinates and graphs, calculus of polar curves. Infinite series: limits of sequences of numbers, subsequences and bounded sequences, infinite series, tests for convergence, alternating series, absolute and conditional convergence, power series, Taylor and Maclaurin series, application of power series.
Prerequisite: P-0306101 Calculus I

0700103 Engineering Drawing    1 credit hour

Manual technical drawing and design: instrumental drawing, lettering, geometric constructions, sketching and shape description, multiview projection, sectional views, dimensioning. Computer Aided Technical Drawing and Design using AutoCAD: basic commands, settings, blocks, layers, dimensions.
Prerequisite: None

0700231 Engineering Mathematics    3 credits hours

First and second order differential equations with applications; linear systems of differential equations. Systems of linear equations and elementary row operations, Euclidean n-space and subspaces, linear transformations and matrix representations, Gram-Schmidt orthogonalization process, determinants, eigenvectors and eigenvalues; Positive definite matrices. Computations with matrices. Unitary transforms and Hermitian matrices. QR, Singular value decomposition (SVD). Quadratic forms and convex optimization techniques.
Prerequisite: P-0306102 Calculus II

0700233 Engineering Mathematics Laboratory    1 credit hour

Students will solve selected mathematical, scientific, and engineering problems using Matlab, Maple and/ or Mathematica.
Corequisite: C-0700231 Engineering Mathematics

0700306 Thermodynamics    3 credit hours

Definitions and basic concepts. Perfect gases, laws related to perfect gases, mixtures of perfect gases. Properties and states of simple substances. The first law of thermodynamics. Kinetic energy, potential energy, work, and heat transfers. Control volume energy analysis, conservation of mass and energy for control volume. The second law of thermodynamics, heat engines and refrigeration systems, Carnot cycles. Entropy, T & S equations.
Prerequisite: P-0700231 Engineering Mathematics

0700381 Engineering Management    3 credit hours

The nature of management. Foundations of management understanding. External Environment and social responsibility. Introduction to Project Management. Development of the network and its rules. Critical path methods. Arrow Diagramming Method. Precedence Diagramming Method. Scheduling computations. Overlapping Networks. PERT Method and its statistical approach. Time-Cost Analysis. Project cost control.
Prerequisite: 3rd Year +

0701211 Introduction to Circuit Theory & Electronics    3 credit hours

Basic definitions. Ohm’s Law. Kirchhoff’s Laws. Single loop circuits. Single node-pair circuits. Resistance and source combination. Voltage and current division. Circuit analysis techniques: Nodal, Mesh, Linearity, Superposition, Source transformation, Thevenin’s and Norton theorems. Inductance and Capacitance. I-V relationships for inductors and capacitors. Insulators, conductors, and semiconductors. Intrinsic and extrinsic semiconductors. Impurities, doping, n-type and p-type semiconductors. The p-n junction diode: characteristics and applications. The Zener diode: characteristics and applications. Special purpose diodes, npn and pnp BJTs, DC biasing techniques.
Prerequisite: P-0302104 General Physics II

0701213 Introduction to Circuit Theory & Electronics Laboratory    1 credit hour

Reports and technical writing. Passive components: Resistors, capacitors, and inductors. Types, specifications and color coding schemes. Multi-output constant/variable DC power supplies: Ratings and current limitations. Digital Multi-Meters: Functions, resolution, operating ranges, and AC/DC settings. Function Generators: Signal types, duty cycle, DC offset, TTL/50Woutputs, counter operation. Oscilloscopes: Basic theory of operation, CRTs, Start-up procedure, Phase measurement techniques. Electronic test boards: bread-boards, strip-boards, and PCBs.Mesh, Nodal and Superposition techniques. General response of an RL circuit. The Thevenin’s equivalent circuit. General diode characteristics and modeling. Diode applications: rectifiers, limiters, clampers, and voltage doublers. Zener diode characteristics and applications. BJTs characteristics and DC biasing.
Corequisite: C-0701211 Introduction to Circuit Theory & Electronics

0702111 Introduction to Computer Engineering    3 credit hours

Introduction to computing, computer organization and architecture, bits, main & mass memory, information representation, numbering systems, Boolean operations, gates, Boolean circuits, machine language/instruction set, traditional programming concepts, procedures & functions, implementation (translation, linking, and loading), algorithm representation & discovery, flowcharting, pseudo coding, iterative structures, introduction to C programming, formatted input/output in C language, expressions in C language, one-way, two way, & multiple-way selections in C.
Prerequisite: None

0702112 Introduction to Computer Engineering Laboratory    1 credit hour

Computer architecture, HW & maintenance, DOS, Windows interface, files & folders, internet, email, & web search, MS office: Word/ Excel/ Power Point/ Access/ Visio, writing C programs with MS visual studio 6.0, C language: formatted input/ output, expressions & selection statements in C.
Corequisite: C-0702111 Introduction to Computer Engineering

0702113 Programming Fundamentals for Engineers    3 credit hours
Revision of C language, basic types, iterative structures (loops), arrays, functions, recursion, local and global variables, pointers and arrays, pointers and functions, strings, dynamic data structures, files, introduction to OOP, classes & objects, attributes, constructors, destructors, properties, & methods, implementation using C++, other OOP concepts, graphics.
Prerequisite: P-0702111 Introduction to Computer Engineering

0702114 Programming Fundamentals for Engineers Laboratory    1 credit hour

Implementing C programs, C language basic data types, iterative structures (loops), arrays, functions, recursion, local and global variables, pointers and arrays, pointers and functions, strings, dynamic data structures, files, creating classes & objects in C++, attributes, constructors, destructors, properties, methods, graphics, demonstrating engineering and business oriented problems.
Corequisite: C-0702113 Programming Fundamentals for Engineers

0703201 Introduction to Materials Engineering    3 credit hours

Mole Concept, atomic structure, periodic table, electron configuration, chemical bonding, molecular orbitals, classification of materials, the structure of crystalline solids, imperfection in solids, diffusion, general properties of engineering materials.
Prerequisite: P-0302103 General Physics I

0703203 Introduction to Materials Engineering Laboratory    1 credit hour

Investigations of various properties of materials including: mechanical, thermal, structural, chemical, electrical, and physical.
Corequisite: C-0703201 Introduction to Materials Engineering

0706101 Introduction to Food Engineering    3 credit hours

This course is an introduction to the technology of food processing from farm to table, as well as the characteristics of raw materials and fresh food produce handling. Special attention will be given to the prevention of biological, microbiological, physical and chemical deterioration of foods. The theoretical basis of the unit operation is firstly described. Details of some equipment used for practical implementation is discussed. Savings in energy, labor and improvement in product quality are noted. Finally the effect of the unit operation on sensory characteristics and nutritional properties of selected foods is described.

Faculty Elective Courses

0700209 Technical Writing & Communication Skills    3 credit hours

This course provides the engineering student with vital knowledge that will expand his/ her skills in aspects of technical writing such as Technical terminology including scientific prefixes and suffixes, writing short and correct technical definitions, writing headings and titles, connecting ideas and sentences, writing a scientific paragraph and essay, writing scientific abstracts, and finally writing a technical report with a correct bibliography and citation. Oral, written and graphical communication principles are covered and exercised through the study of case histories, practical workshops and detailed assignments.
Prerequisite: P-0400109 English Language Skills II

0700382 Engineering Economy    3 credit hours

Engineering and engineering economy. Economic and cost concepts. Interest formula derivations. Calculations ofeconomic equivalence. Inflation and purchasing power of money. Bases for comparison of alternatives. Decision making along alternatives. Evaluating replacement alternatives. Breakeven and minimum cost analysis. Evaluation of public activities.
Prerequisite: 3rd Year +

0700383 Quality Control    3 credit hours

Deming philosophy and Taguchi approach in quality control. Statistical data characterization. Shewhart’s Concept of Statistical Process Control. Basis for and construction of Shewhart Control Chart for Variable Data. Application of Xbar and R control Charts. Rational Sampling and Analysis of out-of-control Patterns. Process Capabilities. Tolerance Assessment. Taguchi’s Loss Function. Tolerance Engineering. Statistical Thinking. X, Rm Control Charts. Exponentially Weighted Moving Average Control Charts. Cusum Control Charts and Cusum Plots. Shewhart Control Charts for Non-conformities. Bivariate Control Charts.
Prerequisite: 3rd Year +

0700385 E Business    3 credit hours

Introduction to e-business, e-commerce, the Internet, the World Wide Web, and the e-business patterns. Constructing an e-business (design, development, and management). Online monetary transactions, wireless and m-commerce, e-marketing, e-publishing, e-learning, internet security, e-customer relationship management. Online industries, banking & investment, and career services.
Prerequisite: 3rd Year +

0706110 Summer Practice I (NC)

Twenty working days of practical training in a plant designated or approved by the Department. A final report is required at the end of the training period.
Prerequisite: Students must have successfully completed a minimum of 30 Credit Hours

Department Compulsory Courses

0304101 Introduction to General Chemistry    3 credit hours
This course includes topics Stoichiometric determinations, structure of the atom, electronic configuration of the elements, gases, properties of solids, liquids and solutions, thermo-chemistry, and principles of chemical bonding.
Prerequisite: None

0304103 Introduction to Practical Chemistry    1 credit hour

The laboratory part includes experiments designed to develop skills in the use and handling of laboratory equipment. This course covers twelve experiments discussed in chemistry 0304101.
Corequisite: C-0304101 Introduction to Chemistry

0305101 Introduction to Biology        4 credit hours

Introductory topics related to living organisms: plants, animals and humans. These topics include: diversity of life, molecules of life, the cell, energy transformation processes, DNA and genetics, multi-cellular organization and reproduction.
The laboratory part is designed to enrich the conceptual understanding of the topics addressed in the theoretical part; the experiments are designed to develop skills in the use and handling of laboratory equipments and biological materials, as well as learning related techniques.
Prerequisite: None

0706212 Fluid Mechanics    3 credit hours

This course studies the fluids properties, thermal effects of Temperature, Pressure, Internal energy, Entropy, Fluid Statics, Fluid Dynamics, Types of Flow and the Reynolds Number, Newtonian and non-Newtonian laminar flows.
Moreover, the course offers introductory, energy loss due to friction in pipes and fittings, Power requirements for pumping, Cavitations, Pumps and Blowers. Other subjects could be introduced like, fluid flow in non-circular ducts and open channels; The principle operations of flow-meters.
Prerequisite: P-0306102 Calculus II

0706224 Fundamentals of Food Chemistry    3 credit hours

This course focuses on the study of the basics of Structural Biochemistry (the structure of carbohydrates, proteins, fats, nucleic acids, vitamins, water and minerals, in addition to the physical and chemical properties of these “biomolecules”), and their Metabolism -Including enzymatic catalysts and biochemical reactions- in living organisms (Humans, Animals, Plants and Microorganisms). An emphasis will be put on the role of vitamins, enzymes and co-enzymes in various cycles & reactions; such as, Embden-Meyerhof Parnas Pathway, Krebs Cycle, Urea Cycle, Cori Cycle, Glycogenesis, and Anaerobic fermentation, etc…
Prerequisite: P-0304101 Introduction to General Chemistry

0706312 Calculations in Food Engineering    3 credit hours

The course is intended to provide students a clear overview of the field of chemical and food engineering and introduce them to the elementary principles involved in the analysis of chemical processes with emphasis on material and energy balance calculations as applied to steady-state systems. This course also covers single and multiple stage systems, units and dimensions, stoichiometry to the simultaneous application of material and energy balances with and without occurrence of chemical reaction. Behavior of ideal gases including the procedures for estimation of vapor pressure and heats of vaporization will be extensively covered enthalpy calculations for changes of temperature, phase and chemical reactions, unsteady state of energy and material balances.
Prerequisite: P-0706212 Fluid Mechanics

0706313 Heat & Mass Transfer    3 credit hours

This course involves the study of thermal properties of materials especially foodstuffs. Conduction through simple shapes and composite materials. Convection: the correlation between heat transfer processes and flow processes; the j-factor. Overall heat transfer coefficient. Radiation: emission, absorption, reflection, transmission. Radiation exchange in systems of simple geometry shapes. Heat exchanger design.
This course discusses as well, the diffusion coefficient, diffusion through stagnant gas. Theory and interphase mass transfer & their coefficients, and the j-factor. Moreover, students get to discuss air humidification; the use of enthalpy as driving force, cooling tower design.
Prerequisite: P-0706212 Fluid Mechanics

0706324 Advanced Food Chemistry    3 credit hours

This course involves the study of the structure of major and minor chemical constituents of food: carbohydrates, lipids, proteins, vitamins, minerals and water, The study of the physical and chemical properties of food related to its composition, The effects of changes in the chemical properties of food components on their functional, nutritional and physical properties, Complex enzymatic and chemical reactions involving food components and the effect of these reactions on the properties of food systems.
Prerequisite: P-0706224 Fundamentals of Food Chemistry

0706325 Advanced Food Chemistry Laboratory    1 credit hour

This course involves the study of the major components of the food through experimental work. An emphasis is put on carbohydrates, lipids, proteins, vitamins, minerals and water.
Corequisite: C-0706324 Advanced Food Chemistry

0706326 Food Analysis    3 credit hours

This course is considered an application of physical and chemical analytical methods to the quantitative determination of various food constituents and additives, such as moisture, ash, proteins, lipids and carbohydrates. Emphasis on the evaluation of methods and interpretation of results. Instrumental analysis techniques are used, such as spectroscopy and chromatography. The chemical food analysis is applied according to the standard methods.
Corequisite: C-0706324 Advanced Food Chemistry

0706327 Food Analysis Laboratory    2 credit hours

In this course, the student will work on the experimental applications of the physical and chemical analytical methods to the quantitative determination of various food constituents and additives, such as moisture, ash, proteins, lipids and carbohydrates. The chemical food analysis is applied according to the standard methods.
Corequisite: C-0706326Food Analysis

0706331 Fundamentals of Food Microbiology    3 credit hours

This course is concerned with providing the student with a general survey of Basic Microbiology, differentiation between different types of microorganisms: bacteria, fungi (yeast & mold), protozoa, algae, & viruses (bacteriophage & animal & plant viruses), microbial genetics and the methods of control of microorganisms.
Prerequisite: P-0305101 Introduction to Biology

0706332 Fundamentals of Food Microbiology Laboratory    1 credit hour

This course is concerned with providing the student with a general survey of Basic Microbiology. This course helps prepare the student by having a good practical base through various experiments; such as, Sterilizing Techniques, Preparation of Culture Media, Techniques for Isolation of Pure Cultures, Staining of Microorganisms: Simple, differential & Structural Stains, Control of Microorganisms: Physical,Chemical & Biological Factors, Water Analysis.
Corequisite: C-0706331 Fundamentals of Food Microbiology

0706333 Advanced Food Microbiology    3 credit hours

Relationship of microorganisms to foods, Characteristics of predominant microorganisms in foods, Indices of food sanitary quality and microbiological standards, Archaea, Role of Microorganisms in the Environment, Food-borne illnesses and responsible bacteria, Presence of viruses in foods, The study of Microbial Activity, Growth parameters of microorganisms and their control, The Influence of Environmental Factors on Microbial Activity, Food Irradiation, Sources and distribution of microorganisms in food, Spore-forming bacteria in foods, Examples of fermented products and some specialized fermentations.
Prerequisite: P-0706331 Fundamentals of Food Microbiology

0706334 Thermodynamics 2    3 credit hours

Availability (Energy) Analysis, Availability balance for closed systems, flow availability, Availability rate balance for control volumes. Thermodynamic relations for simple compressible substances. Equation of state, Thermodynamic functions of two independent variables. Relations from exact differentials. Generalized chart for Enthalpy and Entropy, PVT relations for gas mixtures, multi-component systems.
Non-reacting ideal gas mixtures and Psychrometrics. Describing mixture composition. PVT relationships for ideal gas mixtures. U, H, and S for ideal gas mixtures. Mixture processes at constant composition. Mixing of ideal gases. Introductory Psychrometric principles. Conservation of mass and energy. Adiabatic – saturation and wet bulb temperatures. Psychrometric charts. Psychrometric applications.
Prerequisite: P-0700306 Thermodynamics

0706414 Advanced Food Microbiology Laboratory    2 credit hours

This course helps prepare the student by having a good practical base through various experiments; such as, Aseptic Work Techniques, Observation of Polluted Water, Application of Microbiological Techniques to Food Sampling & Sample Handling, Microbiology of Water, Microbial Examination of different Microorganisms responsible in food spoilage (food-borne disease): Total coliforms, fecal coliforms, Salmonella, &Shigella, Staphylococcus aureus, Clostridium perfringens, Listeria monocytogenes in various Food Products, Food Fermentation.
Prerequisite: P-0706333 Advanced Food Microbiology

0706416 Process Kinetics and Reactors    3 credit hours

This course studies the basic reactions of kinetics and the factors which limit the transfer of reactants to, and by-products flow, the microorganisms’ kinetics, vitamins, nutrients, and so on. Students discuss F- and C-values, classification of reactors (basically holding tanks and holding tubes), and choice of process conditions, studying the types of reactors correlated with heat transfer in reactors.
Prerequisite: P-0706212 Fluid Mechanics

0706417 Unit Operations in Food Plant    3 credit hours

This course offers the physical properties of major processes; separation, solubility, diffusivity, at batch process and continuous process. The equilibrium of leaching, distillation, ion-exchange, absorption, liquid-liquid extraction, evaporation, drying, crystallization, spray- and freeze-drying.
Prerequisite: P-0706313 Heat & Mass Transfer

0706418 Unit Operations in Food Plant Laboratory    2 credit hours

Applications of food Engineering unit operations, experiments including heat, mass, and movement transfer; measurement of the physico-chemical parameters and thermal properties of heat transfer coefficients, thermal conductivity and diffusivity, etc. In addition, the student applies the above mentioned terms in different unit operations, such as, pasteurization, sterilization, concentration, drying, frying, etc.
The student will be able to perform the mathematical and engineering terms, such as, heat transfer equation, mass transfer equation, thermal destruction of micro-organisms, in order to produce high quality final food products.
Corequisite: C-0706417 Unit Operations in Food Plant

0706442 Oil and Fat Technology    3 credit hours

The student studies in this course: the nature and chemistry of edible fats and oils; such as, fatty acids, glycerides, sterols, minor components; physical and chemical properties of both raw materials and finished products; the sources, extraction, processing and refining of vegetable lipids; and their role in dispersed food systems; the mechanisms of lipid oxidation and chemical antioxidant action.
Prerequisite: P-0706324 Advanced Food Chemistry

0706443 Oil and Fat Technology Laboratory    1 credit hour

Experimental studies of the composition of edible fats and oils, extraction of oil and refining methods. Experimental emphasis on auto-oxidation, stability of fats, and methods of fat modifications; such as, hydrogenation and inter-esterification. Laboratory techniques are used to evaluate lipid quality and its effect on health.
Corequisite: C-0706442 Oil and Fat Technology

0706446 Fruits & Vegetables Technology    3 credit hours

In this course the student will study fruits, and vegetables with respect to: Production, marketing and distribution both locally and globally; Processes and equipment concerned with the manufacture of fruit and vegetable products; Characteristics of raw materials and the relationship of end product characteristics to product formulation, preparation, processing, packaging, storage transportation and merchandizing; Emphasis is put on preservation methods, involving heat sterilization, freezing, dehydration and fermentation. Emphasis will be placed upon the safety of products and maintaining or enhancing the health nutritional properties of products.
Prerequisite: P-0706417 Unit Operations in Food Plant

0706447 Fruits & Vegetables Technology Laboratory    1 credit hour

Experimental work is applied on processing of fruits and vegetables from procurement of raw products through preparation, packaging, storage, transportation and merchandizing. Laboratory experiments of preservation methods involving heat sterilization, freezing, dehydration and fermentation. The theoretical material offered in the lectures will be supported by practical sessions and plant visit(s).
Corequisite: C-0706546 Fruits &VegetablesTechnology

0706530 Process Control    3 credit hours

Introduction to process control in food engineering. The course introduces students to the mathematical theory, modern practice and industrial technology of process control, combining theoretical and computational approaches in order to illustrate how heat and mass transfer balances; govern the response of Unit Operations and design of control schemes for selected food processes.
Prerequisite: P-0706417 Unit Operations in Food Plant

0706531 Process Control Laboratory    1 credit hour

The student learns to control the different Food Processing techniques.Several control units are studied, namely, Bernoulli’s principle and the Venturi tube, NAPSHA characteristics, pressure control, gas control, and liquid flow, temperature control, liquid level control, pH control, and orifice plate flow-meter techniques. On the other hand, the student will study few techniques for sensory control devices, and Programmable Logic Controller (PLC) applications.
Prerequisite: C-0706530 Process Control

0706540 Quality Assurance in Food Factories    3 credit hours

This course is the path to perform the requested physical, chemical and biological characteristics of the product. Quality Assurance deals with all those related to a food production including: raw materials, machines, equipments, facilities, employees, storage, packaging and the end product.
Prerequisite: P-0706417 Unit Operations in Food Plant

0706542 Milk & Dairy Technology    3 credit hours

Study of the composition, structure and properties of milk and dairy products, the basic Unit Operations in milk handling and processing,dairy technology involves processing, storage, packaging, distribution and transportation of dairy products by applying microbiology, nutrition, biochemistry and engineering science. Integration of chemical, microbiological and physical principles involved in manufacturing and storage of pasteurized and sterilized drinking milk, cheeses and fermented milks, ice cream, butter and cream.
Prerequisite: P-0706417 Unit Operations in Food Plant

0706543 Milk & Dairy Technology Laboratory    1 credit hour

This course involves the study and analysis of milk composition, physico-chemical properties of raw milk and the factors affecting its variation; Study of practices that affect milk quality; The technology of milk processing and dairy products manufacturing. Students gain hands-on experience with respect to the production of selected dairy foods and, through industry visits become familiar with raw materials handling, production procedures and process control, yield calculations. Important aspects of graduate capabilities are addressed in this course by writing laboratory and industrial reports, teamwork and written and oral communications.
Corequisite: C-0706542 Milk & Dairy Technology

0706544 Meat Technology    3 credit hours

Introduction to Public Health Hygiene and Zoonoses. Transportation of animals to slaughter places. Effects induced during transportation and pre-slaughter handling of animals. Food-borne infections & intoxications. Slaughter slabs and abattoir sitting, hygiene and operations in disease control. Ante mortem & Post mortem inspection procedures of slaughter animals. General abnormal conditions important in meat hygiene, (icterus, imperfect bleeding, pyaemia, septicemia, toxemia, degenerations, etc). Important bacterial diseases in meat hygiene. Important parasitic diseases in meat hygiene. Meat processing – water binding, salt and phosphate, marinading, emulsions, cooking loss, forming, curing, cooking, smoking, gel-type products and deterioration during storage. Color chemistry – cured and uncured products. Microbiological aspects.
Prerequisite: P-0706417 Unit Operations in Food Plant

0706545 Meat Technology Laboratory    1 credit hour

Through laboratory exercises, students participate in transformation of live animal to carcass and meat. Meat processing and fabrication technology. Practical application of tenderization, restructuring, freezing, dehydration, flavor modification, composition control and quality control technology to manufactured and processed meat products. Sensory evaluation and Analysis of meat products. Field trips to slaughterhouse and meat processing plant are an essential part of the course.
Corequisite: C-0706544 Meat Technology

0706590 Internship    3 credit hours

Each student is expected to spend at least 135 hours of training and work in a recognized engineering company or establishment. The student is required to prepare a detailed report summarizing the practical work experience both office and field work. The academic staff from the department will continuously follow up the training by making regular field visits to training locations.
Prerequisite: Students must have successfully completed a minimum of 123 Credit Hours.

0706591 Introduction to Graduation Project    1 credit hour

This course allows students to work with a faculty advisor to complete a proposed graduation project. Students are expected to gather the necessary information, scientific literature, and materials related to the project. Students are also expected to complete the initial design and implementation stage of their project.
Prerequisite: Students must have successfully completed a minimum of 123 Credit Hours.

0706592 Graduation Project    3 credit hours

Students are expected to continue the project started in 0706511. At the end of the term, students should submit a fully documented report of their project, and perform a public presentation, open to all faculty members and any invited visitors, which includes an oral examination of their work.
Prerequisite: P-0706591 Introduction to Graduation Project

Department Elective Courses

0706415 Food Preservation Technology    3 credit hours

This course covers the principles of preservation techniques and descriptions of the practices and the corresponding equipment. This course includes principles of heat preservation, freezing and chilling, drying, etc., with regard to heat and mass transfer as well as lethal effect curves and time-temperature curves for destruction of vitamins, enzymes, etc., Traditional, modern and possible future methods of food preservation, Heat preservation (sterilization, pasteurization, blanching), Freezing and Chilling, Concentration and Drying, Ionizing radiation treatment, packaging storage, and reaction kinetics for lethality of microorganisms and quality degradation. D, Z and F-values.
Prerequisite: P-0706313 Heat & Mass Transfer

0706419 Food Packaging Engineering    3 credit hours

This course provides the students with the basic knowledge regarding food packaging materials and properties. Public health problems associated with packaging; Food packaging interactions of major commodities and their control. Emphasis on container product interactions in canned foods; and study of how those interactions affects the wholesomeness of canned foods; This course introduces good examples and experiments of packaging applied in different food industries.
Prerequisite: P-0706313 Heat & Mass Transfer

0706420 Food Legislation    3 credit hours

The student studies different standardization techniques, technical instructions and international recognized legislative bodies.
World Trade Organization (WTO), Codex Alimentarius, and regional Standard Codes will be introduced to enable students to reach the knowledge and a better interpretation of the terms, codes, and abbreviations. The student will be aware of applying the Standard codes, easily in food plant and business.
Prerequisite: P-0706333 Advanced Food Microbiology

0706421 Food Plant Sanitation    3 credit hours

The student will learn the role of sanitation in food industry, the identification of different food contaminants according to the type of food, and the relationship of microorganisms to sanitation. Introduction to the theory and application of detergents and disinfectants used in food sanitation and cleaning processes, including gap analysis. Sanitation practices in different food process systems, cleaning compounds, sanitizers, pest control, waste product handling will also be explained.
Prerequisite: P-0706333 Advanced Food Microbiology

0706428 Principles of Human Nutrition    3 credit hours

This course introduces the basics human nutrition, the major elements of nutrition: food composition, e.g., carbohydrates proteins, fats, vitamins, minerals, & trace elements. The digestion, absorption & metabolism processes, energy balance in human body, physiological role, and requirement of major nutrients, The role of nutrition in growth and health through the life cycle, The role of diet in the development of chronic diseases, such as cardiovascular disease, cancer, diabetes, etc., Nutritional deficiency disease, and malnutrition.
Prerequisite: P-0706224 Fundamentals of Food chemistry

0706430 Food Sanitation    3 credit hours

Toxicology is the scientific discipline that seeks to understand the adverse impacts of chemicals on living organisms. This course will present an overview of the basic principles of toxicology and then focus on toxins that are ingested through food consumption. Preliminary topics will briefly cover some basic biochemistry, mechanisms of toxicity, factors that affect toxicity (absorption, distribution, metabolism and excretion) and biotransformation. Regulation and toxicity testing will be introduced. These foundations will then be used to understand the toxicology of multiple sources of food toxins, including food additives, processing induced and packaging toxins, anthropogenic chemical, fungal toxins, seafood/algal toxins and plant toxins. Within each category of toxins the course will highlight vulnerable or sensitive groups, from either a physiological and/or genetic standpoint, The assessment of food safety and toxic hazards.
Prerequisite: P-0706333 Advanced Food Microbiology

0706440 Cereal Technology    3 credit hours

This course covers the structure, composition, chemical and physical properties and utilization of wheat, rice, and other cereal grains for the production of starches, flours, milling by‐products, and cereal‐based human food products; cereal processing technologies such as handling, storage, dry and wet milling, forming dough, baking, extrusion, cooking, breakfast cereals and noodle and pasta manufacturing; The Major cereal industries, including borgoul, semolina, macaroni, malt and others, the Quality/Sanitary Control and Quality Assurance aspects of production; practical exercises
Prerequisite: P-0706324 Advanced Food Chemistry

0706441 Cereal Technology Laboratory    1 credit hour

The course introduces the students to the basic concepts of cereal science and technology with emphasis on wheat products. It covers the major cereals with respect to their utilization, composition, and importance as foods. The course also deals with the chemical and physical properties of wheat, the technology of dry milling, and the production of the most common cereal products. Experimental studies of the composition and transformation of cereals are realized in this course, such as barley, malt, maize, rice, semolina, macaroni, and others. Laboratory exercises, and field visits are intended to enforce the material covered in the lectures.
Corequisite: C-0706440 Cereal Technology

0706444 Industrial Plant Design    3 credit hours

The general objective of this course is to impart knowledge on plant layout and design of food industries; By the end of the course, the students will acquire knowledge on theoretical aspects to be considered for site selection, layout selection and design considerations for a food plant; By the end of the course, the students will develop skills and acquaint in project preparations, estimations and cost estimates of different equipment and utilities of various food industries.
Prerequisite: P-0706313 Heat & Mass Transfer

0706445 Confectionary and Beverages Technology    2 credit hours

Methods of preparation of sugars and other confectionary products. Principles of sugar cookery, crystalline and non-crystalline candies. The practical section cover most theoretical topics. Processing and technologies of beverages; physical, microbiological, and chemical properties of both raw materials and finished products. Basic concepts of quality assurance and quality control applicable to the beverage industry.
Prerequisite: 4th year +

0706531 Food Additives    3 credit hours

This course covers the basic information that you need to know about food additives. The course covers the following: What a food additive is, Key terminology associated with food additives, A description of the food additive functional classes, The labelling requirements for food additives, The legislation that governs food additives along with the current transitional arrangements, Good manufacturing practices.
Prerequisite: P-0706324 Food Chemistry

0706541 Quality Control Systems    3 credit hours

This is one of the most important courses in Food Engineering. This course starts from the importance of Quality as the safety valve in Food Factory, and the guarantee of the safety of a food product. This course explains the aspects dealing with food system as it is a matrix of chemical, physical and biological properties and features.
Quality Control is dealing with all related factors in a food firm; raw materials, equipments, tools, staff, unit operations and end products.
This course introduces the information through distinguishing between different quality systems applied.
Prerequisite: P-0706417 Unit Operations in Food Plant

0706548 Sensorial Analysis    3 credit hours

An in-depth study of sensory and instrumental analysis of food emphasizing basic principles of color, texture, and flavor and their evaluation by sensory and instrumental methods. Relation of colorimetric properties, texture, and chemistry of volatile compounds to human perception of color, texture, and flavor, with extensive statistical analyses of collected data.
In this program, the student examines the pros and cons of different sensory tests, setup testing procedures, and evaluates real products. The student develops the practical skills necessary to setup his own discrimination tests and create testing protocol, applies real test procedures and interprets what the results mean for his product.
Prerequisite: 3rd year +

0706549 Industrial Safety & Conservation of the environment    3 credit hours

This course provides the student with an in-depth aspect of risk assessment as it is used in environmental health application fields. This course will address the components and applications of environmental health risk assessment, including hazard identification, dose-response evaluation, exposure assessment, and risk characterization. It will prepare the students to the real-world applications of environmental health risk assessment and criteria of environment and environmental health impacts evaluation.
Prerequisite: 5th year +