School of Agriculture:: The University of Jordan ::

Program Specifications

Master in Food science and Technology / Program Intended Learning Outcomes

  1- Demonstrate advanced knowledge of the fundamental aspects of the food science topics studied and their application to current practice in the industry.     

  2- Demonstrate the ability to apply the principles developed in the program to other aspects of food science and technology.   

  3- Critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on   analytical data and scientific literature data.
  4- Master the skills and acquire the problem solving capacity to analyse problems of food   quality and safety along the food chain and elaborate interdisciplinary and integrated  qualitative and quantitative approaches and solutions  (including implementation) 
  appreciating the complexity of food systems and the processes used while taking into   account technical limitations and socio-economic aspects   such as feasibility, risks, and sustainability.                
    5- Investigate interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
  6- Demonstrate critical consideration of and reflection on known and new theories, models or  interpretation within the broad field of food technology.   
  7- Identify and apply appropriate research methods and techniques, design, plan and executetargeted experiments or simulations independently and critically evaluate and interpret the
  collected data.
  8- Develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions forcomplex (multi) disciplinary research questions respecting theresults of other researchers.      
9- Act in a manner appropriate to a professional Food Scientist / Technologist and communicate effectively (orally and in writing) original scientific   material to both an academic and lay audience, and Generate new knowledge through research in food systems.