This course describes with several important topics in the field of food microbiology, including: mycotoxins and their producing microbial species, environmental conditions suitable for their growth and production of their toxins, methods of detection and estimation of their content in some foods, as well as their relationship to the consumer health and safety. Also, this curriculum deals with the evaluation of microbiological hazards in foods and risk assessment which is a scientifically based process that includes the following steps: hazard identification and characterization, risk exposure assessment and microbiological risk characterization

The physical, chemical and technical characteristics and functions of the nitrogen, fat and carbohydrate substances in foods. chemical and enzymatic modifications have their effects on their behavior, reactions, technical functions in foods, their relationship to food quality, their sensory and nutritional properties, single-cell protein properties, and their defects, genetically modified foods.

The course is considered one of the elective courses in the department with 3 credits. The course explains the basic and applied principles of food additives, explains the characteristics of food additives, their divisions, types, and importance. It lists food corruption factors and how to overcome them by using preservatives. It also identifies the regulating food legislation and the committees responsible for allowing food additives, the percentages of their addition, and the circumstances in which they are added at the international and regional levels. and sweetener, and finally determines the appropriate additive according to the type of lunch and its properties.

Learn about the different packaging materials and their properties and the importance of appropriate packaging in completing the food preservation process, and learn about the role of packaging in ease of handling and reducing losses from agricultural production, and confirm the suitability of the packaging material for the processed food, each according to its properties. Learn about modern methods of recycling packaging materials to preserve the environment. It deduces the most important steps for the development and modernization of packaging materials and methods of recycling them

The course describes the concept of heavy metals in nature; the physical and chemical properties of heavy metals; the classification of metals present in food; heavy metals and toxic metals, the concept of pollution and contamination, and the factors affecting the toxicity of heavy metals; methods for estimating the daily intake rate of heavy metals and evaluating their risks in food; the principals of developing legislation for heavy metals in food, methods of analysis of heavy metals in food, sources of contamination with heavy metals; methods of absorption, accumulation, and disposal of heavy metals in the body; biological effects of heavy metals on the body; ways to avoid the health hazards of heavy metals.

Oils and fats: definition, composition, glycerides. Changes resulting from manufacturing, heating, and oxidation. Important chemical reactions and methods of analysis. Oils and fats in nutrition and cells. Learn about vegetable oil refining technology, manufacture vegetable and animal oils and fats and their various products, learn about oxidation and antioxidants.

The course describes the classifications of seafood and their characteristics; the concept of seafood quality and the factors affecting it; the concept of spoilage in seafood; the microbiological, chemical, and physical characteristics of spoilage; indicators of spoilage in seafood and methods for detecting them; calculating the shelf life of fish preserved in ice; assessing and managing risks in seafood; fish storage in modified atmosphere packaging; boneless fish meat; surmai; fish protein concentrate; and fish silage.

The course Explains the economic importance of grains and their natural and chemical composition, identifies the types of crops with nutritional value, the student acquires, through studying the course, the skills of making bread and pasta on scientific basis. The course employs scientific evidence for practical tests related to theoretical lessons. Finally, the course delves deeper into explaining the manufacturing operations that take place on grains, such as milling (all milling steps).

Definition and description of the devices used in food analysis: different separation methods, chromatography, electrophoresis, and spectrometers. Use them singly or in combination in food research. Learn about the working theories of modern and advanced devices that are used in quantitative and qualitative analysis, separating components, and studying the exact structure and functional groups of compounds.

Enzymes and some of their applications in the field of food processing and analysis. Functional foods and Nutraceuticals, their sources and importance in food and nutrition, and their role in promoting individual health and preventing or treating some incurable diseases. Classification and general functions of phenolic compounds in foods. Introduction to food toxicology, biological and toxic effects of intended and unintentional food additives, natural toxins and various pollutants in food, mechanisms of entry, distribution and exit from the body, chemistry of their metabolism and treatment.

The course deals with the development of the student's ability to differentiate between heat-treated foods, explain the most important types of heat treatments, simplify and explain the related mathematical operations, heat coefficients, fluid transfer and concentration, and identifies the methods and tools necessary in manufacturing processes to produce a high-quality product. He gains practical experience by getting acquainted with and operating the manufacturing equipment in the pilot laboratory. Students use advanced computer programs in calculations and graphs (Excel program). Solving issues in a team spirit and exchanging ideas among students.