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Bachelor in food science and human nutrition

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Bachelor in Food Science and Human Nutrition

Food scientists and nutritionists fuel the minds that feed the world while maintaining a healthy life style. They study the physical, microbiological, and chemical makeup of food and use their findings to develop the nutritious, delicious, and innovative foods products that line supermarket shelves everywhere. Moreover, they learn the effect of different processing and preservation practices applied for food on the human systems to ensure that safe, high quality, and healthy products reach the market.
In this program, the students are awarded a diploma or bachelor's degree in food science and human nutrition. They study food safety, biochemistry, microbiology, engineering, and sensory science including the manufacture, preservation, quality assurance, and safe development of food products besides learning clinical nutrition, management of food systems and food services, medical nutrition and dietetic counseling techniques. They develop a greater understanding of the fate of raw agricultural produce, and how such materials are processed and formulated into food products before being presented to the consumer.

Program Vision
To provide qualified Omani manpower capable of working in government and private institutions related to production and food security, quality and safety of food, and nutrition of applied and therapeutic human needs to meet the qualified human needs that serve the Oman vision 2040 in the field of food security and human nutrition.

Program objectives
The aims of this program are to develop human resources to meet challenges in processing food for value addition and to ensure food security in Oman by: 
a) providing students with an academic foundation in the liberal arts and sciences that will produce competent professionals in the food and nutrition fields
b) Preparing students to assume leadership roles as successful professionals who engage in life-long learning

The curriculum is designed to ensure that students of food science and human nutrition acquire the following capabilities:

  • Evidence-based practice: the ability to integrate scientific information and research into food science and nutrition.
  • Ability to innovate: the ability to innovate and develop products and methods of producing new foods that help to maintain food security in the world.
  • Customer service and clinical service: The ability to develop and deliver food and nutrition information, products and services to individuals, groups, populations and industries.
  • Practice management and resource utilization: Ability to strategically apply management principles and systems and provide services to individuals, organizations and health industries.
  • Knowledge support: knowledge of the basics of physical and behavioral sciences to support successful practice as an expert in food and nutrition.

Entry Criteria 
A student:

  • must pass part of the General Foundation Program (GFP) [mathematics, computer, and learning skills] as a general requirement for all students before starting the program at ASU or other equivalent programs elsewhere.
  • should have been accepted in Diploma Program and have successfully completed the course requirements towards diploma or Entry requirements equivalent, i.e., Biology, chemistry, Pure Mathematics, Basic courses in Food science along with university requirements.
  • should have studied subjects which qualify him/her to be enrolled in programs in the College of Applied and health Sciences
  • must be medically fit.

Degree Designation on student’s transcript:
Following graduation, students will receive a Bachelor of food science and human nutrition.
Study Mode: Full-time
Language of instruction: English
Program length: Bachelor 123 credit hours
Degree Length: Bachelor 4 years
Accreditation, Affiliation with other universities or supervision of MoHE

This Program has been designed with reference to:

  • The Quality Assurance Agency (QAA) for Higher Education (2009) Subject benchmark statements for agriculture, horticulture, forestry, food, and consumer services. ISBN 978 1 84979 017 8
  • Institute of Food Technologists (IFT) Educational Standards (2001) for most of the core competencies of the program related to food scienceAmericans Dietetic Association’s (ADA) Commission on Accreditation for Dietetics Education (CADE) (2008) for most of the core competencies related to human nutrition

Finally, the program has been approved by Ministry of Higher Education.
This program contains courses with lectures, literature-based research, case studies, problem solving in classrooms, practical classes in the laboratory, live projects as well as an internship in a food-related industry.

  1. Through a series of lectures, classroom discussions, laboratory work, and other advanced pedagogic techniques the students will gain the support knowledge essential for the successful practice as a food and nutrition expert
  2. Using the integration of theory, experiment, investigation and laboratory work students acquire skills necessary for Scientific and Evidence Based of Practice
  3. The seminars, class room presentations and other leadership activities performed by the students during their course of study in this program will enable them to meet professional practice expectations in the fields of food science and nutrition
  4. Appropriate training provided in this program employing theory and practice the students will be able to achieve the development of principles into practice and quantitative and qualitative approaches to information
  5. By learning the principles of systems management, the students will acquire the ability to strategically apply those in the provision of services to individuals, organizations, and industries leading to professional customer service

Assessment methods
Assessment will be formative as well as summative using different forms, including examinations (written, oral or practical). To incorporate continuous assessment, students will have assignments, quizzes, and two mid semester exams. The style of assessment will be linked to clearly defined goals and anticipated learning outcomes of each course in the program. It will be managed to promote deep rather than surface learning. Assessments based on real-life problems, with employer involvement and with effective feedback, are valuable and will be included wherever possible
Graduate Attributes

The distinguishing features of an A’Sharqiyah University graduate contained in its declared graduate attributes are: 

  • Knowledge of a discipline
  • Commitment to national development and Omani ethical values
  • Innovative spirit
  • Global insight
  • Adaptability to changing environments.

Career Opportunities 
The number of jobs in the field of food science and nutrition is increasing steadily due to economic and social factors and the increase in the population as well as the increase in chronic diseases associated with the safety and quality of food.
Graduates of the Department of Food Science and Nutrition can work in:

  • Food and water safety and water departments in the Ministry of Municipalities.
  • Laboratories for food and water analysis.
  • At Any of the wide range of food industry companies.
  • Nutrition sections in public and private hospitals.
  • Various feeding and slimming centers.
  • Feeding units in schools and private and public companies.
  • Food processing units at airports and other ports.
  • Food processing units in housing units and military units.
  • Fisheries and aquaculture in the private sector, local and regional authorities, the Ministry of Agriculture and Fisheries, and the Ministry of Environment and Climate Affairs.