Preparing scientifically qualified cadres who are effective in the labor market in the field of food sciences and nutrition through an advanced educational environment, innovative scientific research, and effective community partnerships.
- Preparing scientifically and professionally qualified cadres that meet the needs of the labor market in the field of food sciences and nutrition.
- Developing the elements of the educational process and ensuring its quality.
- Applying the scientific research methodology and preparing research plans.
- Building moderate thinking competencies to enhance values and deepen belonging.
- Raising the level of performance in various community institutions through smart partnerships
- Defines terms, concepts and theories in the field of basic sciences.
- Explains the foundations of healthy nutrition and the rules that must be available in healthy food when feeding different groups.
- Compares the chemical composition of different foods and methods of analyzing and controlling their quality.
- Distinguishes between different food manufacturing techniques.
- Practices basic skills in various sciences.
- Applies scientific theories related to nutrition of different groups.
- Uses correct methods in food preparation, analysis, safety and quality control.
- Skillfully applies various food manufacturing techniques.
- Uses a variety of tools from digital technologies, information technology and communication skills to conduct scientific research related to food and health issues and discuss its results in a scientific manner.
- Integrity and professional ethics.
- Self-development and continuous learning.
- Work in a team spirit and take responsibility.
year |
Number of registered students |
Number of graduate students | ||
|---|---|---|---|---|
|
Male | Female |
Male | Female | |
| 1440/1441
| 0 | 48 | 0 | 50 |
| 1441/1442 | 0 | 53 | 0 | 28 |
| 1442/1443 | 0 | 50 | 0 | 26 |
| 1443/1444 | 0 | 0 | 0 | 28 |
| 1444/1445 | 0 | 48 | - | - |