Bachelor in Food science and Technology / Program Overview

  • Background to the program and subject area:

     The program of Food Science and Technology is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.
 
     The Department of Nutrition and Food Technology at the University of Jordan is considered the first specialized department in its kind in the Hashemite Kingdom of Jordan.  It is also considered one of the oldest among similar departments in the Arabic countries.  The department was established in 1980 offering a Bachelors degree in Nutrition and Food Technology.  Since its establishment, more than 1700 students were graduated.  During the academic of year 2007/2008 the course plan of the department was separated into two programs offering Bachelor degrees in Human Nutrition and Dietetics and in Food Science and Technology. 
 
    A graduate program offering a master and doctorate degrees in Nutrition and Food Technology were started in 1988 and in 1996, respectively. More than 200 students were graduated with a graduate degree in Nutrition and Food Technology since then. During the academic year of 2008/2009 the graduate program course plan was separated into two programs offering a master and doctorate degrees in Human Nutrition and Dietetics and another program offering a master and doctorate degrees in Food Science and Technology. 

  •    Vision statements of the program:
  
   Actively participate in securing agricultural needs, food production and environment protection and prepare students to become future leaders in food technology and food manufacturing through excellence in the services provided, modernization and continual improvement.
 
  •    Mission statements of the program:
    Provide quality education research and services to promote production in food sectors through improved practices and sustained management of natural resources in an atmosphere that promotes student personality, innovation and excellence.
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  •    Program Aims:
     As one of the premier food science programs in the nation, we apply the principles of science and technology to ensure the nutritional value, safety and quality.  The program integrates the disciplines of chemistry, biology, microbiology, nutrition, physiology, biotechnology and engineering to ensure that all people have access to healthy, affordable food.
    The program aims to provide quality education research and services to promote production in agricultural and food sectors through improved and advanced  practices and sustained management of natural resources in an atmosphere that promotes student personality, innovation and excellence.
    It is our vision to actively participate in securing agricultural needs, food production and environment protection and prepare students to become future leaders in food science and technology through excellence in the services provided, modernization and continual improvement.