A Masters degree is an academic degree awarded to individuals who successfully denote a higher level of expertise. There are two main types of Masters - taught and research.
Biological & life sciences is an area of science that focuses on the body and all of the functions associated with it. Students may choose to take classes such as anatomy, physiology, genetics, immunology, and toxicology.
Nothing helps scholars grow like exposure to a diverse set of ideals and backgrounds and that’s just what any student will get in the Middle East. From ancient civilizations to modern day cultures, scholars have the opportunity to experience new things in this region.
Master Program in Life Sciences in Middle East
The Master Degree in Food Science and Technology / Department of Nutrition and Food Technology, is awarded by the Faculty of Graduate Studies at Jordan University of Science and Technology (JUST). [+]
First: Thesis Track
1. Compulsory Requirements:AP 701 Experimental Design and statistical Analysis NF 703 Advanced Laboratory Techniques in Food and Nutrition NF 758 Advanced Food Chemistry NF 762 Advanced Food Technology NF 791 Seminar
2. Elective Requirements:*PP 726 Post-harvest Physiology NF 754 Advanced Food Microbiology NF 756 Food Analysis NF 764 Enzymes in Food NF 766 Fat in Food NF 768 Food Proteins NF 772 Dairy Technology NF 773 Vitamins and Minerals in Nutrition NF 774 Cereal Technology and their Products NF 776 Biotechnology in Food NF 792 Selected Topics in Food Science
*The student may study not more than 3 credit hours from courses of 700 or 800 level offered by other programs related to his field of study upon approval of the Dean of Graduate Studies based on the recommendation of the departmental graduate studies committee.... [-]
Explanation of physical and chemical interactions between various constituents resulting from processing operations often lead to physical sensory, and nutritional changes in foods. [+]
The program includes following courses:Physiochemical aspect of foods
Explanation of physical and chemical interactions between various constituents resulting from processing operations often lead to physical sensory, and nutritional changes in foods. Combination of important information on processing and food quality. This course describes the effects of various processing technologies on quality changes of different major foods in an integrative mannerAdvanced Food Engineering
Discuss the modeling, design and simulation of the most important food processes mainly the heat and mass transfer processes. This is done by explaining the fundamental engineering and economics relationships, and literature data of physical and transport properties of food.... [-]