توصيف المواد

After attending Food Analysis course, students should be able to:

• Provide an integrated picture of the field of food analysis with emphasis on its importance in food industry, governmental agencies and universities.
• Provide students with an understanding of analytical methods used for measuring the chemical composition of food and the principles behind analytical techniques associated with food.
• Understand methods for the measurement of the physical properties of food as well as the management systems used by the food industry to ensure consistently high quality products.
• Describe the main groups of nutrient and non-nutrient chemicals in food
• Identify those aspects of food composition that are relevant to individuals with special dietary needs
• Summarize the relevance of food composition to food labeling
• Lay out the basic principles of choosing the right method for analyzing food and highlight the approaches laboratories have to take to ensure the reliability of their results
• Summarize the main techniques available for chemical analysis
• Identify problems in food analysis where complications arise.

Metabolic & Genetic Nutritional Disorders CLN 446

After attending Metabolic & Genetic Nutritional Disorders course, students should be able to:

§  Provide an expanded idea of molecular genetics including the structure of chromosomes in the eukaryotic cell and the composition and function of genes.   

§  Understand genetic changes which take place in inherited diseases.

§  Understand the role of dietetic therapy, screening, diagnosis and genetic counselling of genetic and metabolic disorders.