- Background to the program and subject area:
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:
To be innovators and trendsetters in the field of nutrition science in Jordan with the hard work of excellence at all levels of local, regional and global.
- Mission statements of the program:
Preparing the qualified humanities to carriage scientific research, high quality teaching instructions , dispersal the sophisticated purpose acknowledgment, and providing services with high levels of quality and professionalism of different fields of nutrition sciences.
1- To accomplish and carry-out tasks at nutritional establishments.
2- Positive and efficient communications with others at individual and societal levels.
3- Conducting, preparing and presenting scientific data that is relevant to medicinal nutrition by using cutting-edge technologies.
4- Addressing and solving issues at individual and societal levels that fall in the areas of nutrition and health.
5- Assess and conduct academic literature reviews for theoretical and clinical human nutrition available in the scientific community.
6- Acquire knowledge of minor and major nutritional elements as well as develop the ability to apply such knowledge in preparing a balanced, nutritional diet.
7- The implementation of various nutritional elements in the realms of prevention practices and finding cure for diseases.
8- Establishing a correlation between food’s health and safety with contagious diseases.
9- Curing and solving malnutrition issues that stem from lack and/or excess of calories-intake as well as nutrients.
10- The understanding of different tangible/physical methods for assessing food safety as measures of accepting and thus consuming such foods.
11- Implementing scientific principles for assessing the individual and societal level of status quo knowledge on nutrition.
12- Clarify misconceptions related to nutritional and health topics, and explain the effect of adopting healthier, scientifically sound habits to an overall improved individual and societal lifestyles.