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Major Department

Food Process
Technology

Food Process
Technology
- ` -
Number of Units
CTH T LW L CRH
Perquis
ite..
Course Title
Course
Code
S.
No
4 1 3 3
General English
Language
ENG 101 1
2 2 2
Islamic
Culture-1
ISL 101 2
4 1 3 3
Specialized
Mathematics
MAT 141 3
4 4 2
Introduction to
computer
Applications
CMP 101 4
4 2 2 3
Food
Microbiology
FPT 4126 5
4 2 2 3
Principles of
Engineering
Technologies
FPT 4112 6
1 1 1 Industrial Safety FPT 4114 7
F
i
r
s
t

S
e
m
e
s
t
e
r
23 2 8 13 17 Sum of Units
Number of Units
CTH T LW L C
R
H
Perquisite. Course Title
Course
Code
S.
No
4 1 3 3 ENG 101
Specialized
English
Language-1
ENG 162 1
2 2 2
Professional
Ethics and
Communication
Skills
EDU 101 2
4 2 2 3 Food Analysis FPT 127 3
6 4 2 4 FPT 126
Principles of
Food Science
FPT 122 4
3 2 1 2 FPT 112
Principles of
Food Process
Engineering
FTP 115 5
4 2 2 3
Fluid and Heat
Transfer
FPT 116 6
S
e
c
o
n
d

S
e
m
e
s
t
e
r
23 1 10 12 1 Sum of Units
Major Department
Food Process
Technology

Food Process
Technology
- ` -
7
Number of Units
CTH T LW L CRH
Perquisite.
Course
Title
Course
Code
S.
No
4 1 3 3 ENG 162
Specialized
English
Language-2
ENG
263
1
2 2 2
Arabic
Language
ARB
101
2
4 2 2 3 FPT 116
Thermal
Units
Operation
FPT 231 3
4 2 2 3 FPT 115
Mechanical
Units
Operation
FPT 232 4
6 4 2 4 FPT 122
Food
Processing-1
FPT 241 5
3 2 1 2 FPT 116
Thermal
Processing
FPT 233 6
T
h
i
r
d

S
e
m
e
s
t
e
r
23 1 10 12 17 Sum of Units
Number of Units
CTH T LW L CRH
Perquisite.
Course
Title
Course
Code
S.
No
2 2 2 ISL 101
Islamic
Culture-2
ISL 102 1
6 4 2 4 FPT 241
Food
Processing-2
FPT 242 2
3 2 1 2 FPT 232
Food
Process
Control
FTP 234 3
3 2 1 2 FPT 127
Automatic
Control for
Processing
FTP 243 4
3 2 1 2 FPT 241
Food
Packaging
FTP 244 5
2 2 2 FPT 126
Sanitation in
Food
Processing
FTP 245 6
F
o
r
t
h

S
e
m
e
s
t
e
r
Major Department
Food Process
Technology

Food Process
Technology
- -
19 10 9 14 Sum of Units
Number of Units
CTH T LW L CRH
Prerequisite
Course
Title
Course
Code
S.
No
Depend on
Company
Working Hours
4 None
Cooperative
Training
FTP
299
1
T
r
a
i
n
i
n
g
Number of Units
CTH T LW L CRH
88 4 38 46 69
Total Sum of Program Units
CRH: Credit hours L: Lecture LW: Laboratory Work
T: Training Exercises CTH: Contact Hours
Major Department
Food Process
Technology

Food Process
Technology
- ' -
Food Process Tech. Major Food Process Tech. Department
FPT 126 Code Food Microbiology Course Title
Prerequisite
4 3 2 1 Semester Level
3
Credit Hours
(hour/Week)
2 L
2 W
4 T
Contact
Hours
(hour/Week)
Course Description:
The course is based on the study of types
and classification and reproduction of the
microorganisms most important in food
materials. Sources of food contamination by
microorganisms and types of food poisoning
and food spoilage are discussed. The course
also concentrates on some microorganisms
that cause spoilage of some foods (e.g. fruits
and vegetables, meat, fish, poultry and eggs,
cereals and their products, confectionery,
canned foods, milk and milk products) and
the methods of their inhibition.
General Goal:
The student will be able to know and understand types, classification and
reproduction and sources of microorganisms in foods and how they cause food poisoning
and spoilage.
Behavioral Objectives:
The student should be able to know and understand:
The importance of microorganisms in foods.
Types of different microorganisms probable to be present in any food and ways of
its reproduction and methods of inhibition.
Types of food poisoning and food spoilage caused by microorganism and methods
of inhibition.
Topics:
The study of this course makes the student able to:
Know the importance of microorganisms (bacteria, moulds, yeasts) in foods.
Know the types and methods of microorganisms reproduction and methods of
inhibition in foods.
Know the sources of food contamination.
Know food poisoning caused as a result of food contamination by microorganisms.
Study the factors affecting the incidence of spoilage by microorganisms.
Know the most important microorganisms present in foods.
Major Department
Food Process
Technology

Food Process
Technology
- - -
Microbiology in Foodstuffs and Dairy, Gawdat,S. Shaikhaly and
M. N. Hamad, Riyadh University, KSA, 1977
Jay, J.M., 1966, Modern Food Microbiology, Van Nostrand
Reinhold Co., N.Y. USA
: References
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student will be able to know:
The importance of microorganisms in foods
Types of different microorganisms probable
to be present in any foods and methods of
their reproduction
Introduction:
Historical background about
microorganisms
The most important
microorganisms
Moulds, yeasts, bacteria
8
Sources of food contamination and ways of
their inhibition. Types of food poisoning and
spoilage caused by microorganisms and
method of inhibition
Sources of food contamination:
Plant- animal drains soil
water air- contamination during
handling and processing
Microbial food poisoning
Types causes methods of
protection against it
Microbial food poisoning:
Types causes methods of
protection
Microbial food spoilage:
Causes classification of foods
according to speed of spoilage
factors affecting food spoilage
6
Types of microorganisms probable to be
present in any food. Damage caused by these
microbes in foods and their effect on human
health
Microorganisms in food
materials:
Microorganisms in fruits and
vegetables meat fish
poultry and eggs cereals and
their products confectionery
canned foods milk and milk
products
14
Major Department
Food Process
Technology

Food Process
Technology
- -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student will be able to :
Follow the precautions the prevent
bacterial contamination in laboratories
Preparation and sterilization of different
media
Use of microscope to identify types of
microorganisms and determine their count
Differentiate between microorganisms by
shape of colony growth specific to each type.
Precautions to be followed in
the laboratory for food
microbiology:
Sources of food contamination
(spread of microorganisms in
nature).
Specification of bacteria
colonies
Most important moulds in foods
Yeasts in food materials
Bacteria in water
Enzymes from bacteria.
16
Know the different types of
microorganisms found in foods and cause
problems
Know the differences between microbes and
their spores
Microorganisms in foods:
Test of microorganisms of
dried fruits.
Test of microorganisms in flour.
Test of microorganisms in
canned beverages.
Test of microorganisms in
canned unspoiled foods.
Study of resistance of yeasts,
moulds and bacteria.
Count of milk bacteria by
microscope.
12
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Food Process Tech. Major Food Process Tech. Department
FPT 112 Code
Principles of Engineering
Technologies
Course Title
Prerequisite
4 3 2 1 Semester Level
3
Credit Hours
(hour/Week)
2 L
2 W
4 T
Contact
Hours
(hour/Week)
Course Description:
The course covers the basics of electrical
engineering, electricity generation and
distribution. Characteristics and performance
of electrical motors. It also gives basic
knowledge of electronic components (diodes,
transistors and integrated circuits). The course
also includes methods of metals joining and
forming and methods of power transmission.
General Goal:
The student should be able to perform simple calculations on electrical circuits. He
should understand and be able to draw ways of power generation and transmission and
know the characteristics and performance of electrical motors and electronic
components. The student should also be able to understand and apply metal Joining and
forming operations and power transmission systems.
Behavioral Objectives:
The student should be able to :
Know the different components of electrical circuits and explain their
characteristics.
Explain the basic laws of electricity and perform simple calculations.
Know the need for transformers and explain their functions and differentiate
between D.C. and A.C.
Know the ways of electrical power generation and transmission and differentiate
between single and three phases.
Know the different parts of motors and their types.
Know the types of semiconductors and diodes.
Explain the construction and characteristics of the transistor and its use and know
the construction of integrated circuits.
Understand and apply the different operations of metal joining and forming.
Major Department
Food Process
Technology

Food Process
Technology
- ^ -
Know the different methods of power transmission and its applications.
Topics:
Electronics technology, 1993, 1
st
e. Daar Alsaif for translation,
General Organization for Technical Education and Vocational
Training, Riyadh
Russel, E. Smith, 1978, Electricity for Refrigeration, Delmer
Publ. Co
: References
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Identify electrical circuit components and
explain their characteristics, explain the basic
laws of electricity and perform simple
calculations.
Electric circuit components:
Resistances, capacitors,
inductors
Revision of the basic of
electricity.
Ohm`s and Kirchoff`s laws,
electromagnetism.
4
Explain the need for transformers and
explain their functions. Understand ways of
power generation and transmission.
Transformers:
Construction, types, functions,
laws.
Electrical power generation
and transmission:
A.C. generation, High volt
transmission lines, reducing
transformers, single and three
phase.
3
Identify types of electrical motors and their
construction. Explain the performance and
characteristics of motors and the conditions
for their operation and protection.
Electrical motors:
Types, construction, starting,
protection.
3
Know the basic components of electronic
devises.
Explain the characteristics and construction
of the transistor and its applications
Explain integrated circuits.
Basics of electronic devices:
Semi conductors, diodes,
current rectification
Transistors:
Construction, characteristics.
Integrated circuits:
Construction, connections and
applications.
4
Major Department
Food Process
Technology

Food Process
Technology
- -
Apply and train in different methods of
metal joining processes.
Metal joining operations:
Bolting, Riveting, soldering,
Oxyacetylene welding, electric
arc welding.
6
Apply and train in different methods of
metal forming processes
Metal forming operations:
Filing, casting, rolling, lathing,
milling
4
Know and explain methods of power
transmission and how to choose the suitable
method
Power transmission:
Clutches, belt drives, gears 4
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to :
Measure the alternating current waves
Use of transformers to reduce volt
Alternating current:
Measurement of alternating
current waves by measuring
instruments, Transformers
2
Perform simple calculations using Ohm`s law Exercise:
Ohm`s law
2
Calculate the total resistance for series and
parallel connections
Exercise:
Series and parallel circuits
2
Measure the total resistance in different
circuits
Determine current, volt across any resistance
in a circuit
Series and parallel circuits:
Measurement of total
resistance of series and parallel
resistances, determining current
and volt across resistances
2
Perform simple calculations using
Kirochoff`s law
Exercise:
Kirochoff`s law
2
First month exam
2
Know how electrical power is generated
and transmitted
Visit to:
Electricity generation station
and high voltage lines
2
Train on methods of connecting single and
three phase motors
Construction of electrical
circuit:
To connect single phase and
three phase motors
2
Train in methods of changing AC to DC
Know and explain diagrams and components
of electronic circuits
Change of AC to DC:
Using diodes and capacitors
Electronic circuits:
4
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Electronic circuit diagrams
Details of each component
Apply and promote skills in different metal
joining processes
Metal joining processes:
Experiments on riveting,
bolting, soldering, metallic and
plastic pipes joining,
oxyacetylene and electric arc
welding
4
Apply and promote skills in different metal
forming processes
Metal forming operations
Experiments on filing, lathing,
milling
4
Food Process Tech. Major Food Process Tech. Department
FPT 114 Code Industrial Safety Course Title
Prerequisite
4 3 2 1 Semester Level
1
Credit Hours
(hour/Week)
1 L
W
1 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to give the
student the basic knowledge of the
precautions that should be followed to make
the factory and workers safe against dangers
and against fire. The student will also be
trained on first aid and trained to make and
read the safety posters in a factory.
General Goal:
Give the basic knowledge on the precautions that should be made available to ensure
the industrial safety.
Behavioral Objectives:
The student should be able to understand and know:
The application of the precautions should be made available to ensure the safety
of workers and factory and how to act in cases of danger.
First aid.
Dangers that affect workers health.
Topics:
The study of this course will make the student able to:
Know the safe working conditions.
Know dangers of electricity, fire and methods of combat.
Know ways of transport and handling of materials.
Train on first aid.
Make and read safety posters in the factory.
Major Department
Food Process
Technology

Food Process
Technology
- `` -
Kessler, H. G. (1981). Food Engineering and Dairy Technology, Veriag A.
Kessler, Germany
Besser, C.; Kupke, E. and Gniza, E. (1975). Industrial accident prevention
technical fundamentals. The Dresden Central Institute for Industrial Safety and
Protection.
Foda, Y. H. (1973). Quality Control and Sanitation for the Food Industry.
(Arabic).
: References
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know safe working conditions
Safe working conditions:
Working places conditions in
them illumination reduction
of noise working clothes
2
Know ways of transport and handling of
materials
Materials handling:
Handlers commodities and
products handled handling
containers means of handling
passages of handling methods
of hanging and handling others
dangers during handling
2
Know the dangers that the worker of
factory could face and how to avoid them
Electricity and fire dangers
and methods of combat:
Electricity accidents and ways
of remedy fire accidents and
explosions that result due to
electricity and method of
protection fire combating
3
Know the dangers that affect health Dangers that affect health:
The basic effects of poisonous
materials dangers that affect
health and ways of protection
3
Train on first aid First aid
2
Make and read safety posters in factory Make and read safety posters
in factory
2
Major Department
Food Process
Technology

Food Process
Technology
- `` -
Food Process Tech. Major Food Process Tech. Department
FPT 127 Code Food Analysis Course Title
Prerequisite
4 3 2 1 Semester Level
3
Credit Hours
(hour/Week)
2 L
2 W
4 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to cover methods of
determination of components of food
materials (protein, fat, carbohydrates,
minerals salts, vitamins, dyes and colors,
water and organic acids), in addition to
increase the ability of the student to interpret
the changes that occur to foods after
harvesting and during processing.
General Goal:
The student should know the basics of the analysis and composition and the evaluation
of the components of foods.
Behavioral Objectives:
The student should be able to :
Know the composition of the food material and its determination.
Explain the changes in foods during processing.
Know the spoilage occurs in foods.
Topics:
The study of this course make the student able to:
Prepare solutions and indicators used in food analysis.
Methods of sampling and storage in case of delay in the analysis and also
preparation of sample for analysis.
Determination of components of food (water, organic acids, pH, vitamins,
mineral salts, proteins, carbohydrates, oils and fats).
AOAC (1995). Official Methods of Analysis, 16
th
Ed.,
Association of Official Agricultural Chemists, Washington.
Fennema, O. R. (1996). Food Chemistry, Marcel Dekker Inc., N.
Y. and Basel.
Eskin, N. A.; Henderson, H. M. and Townsend, R. J. (1971).
Biochemistry of Foods, Academic Press N. Y. and London.
: References
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know methods of sampling
Know methods of sample storage prior to
analysis.
Introduction:
The importance of food
analysis and its relationship with
other sciences sample
preparation methods of
sampling storage of sample
prior to analysis
4
Know food components
Understand and explain the changes that
occur to food during processing.
Know ways of food quality control during
processing to avoid or prevent food poisoning
and chemical spoilage.
Know the scientific basics of the methods
used in determination of composition of
foods.
Learn and train on the instruments used un
food analysis.
Know to calculate the components of food
materials.
Food components:
Water in foods: its importance
in foods types characteristics
methods of determination
Organic acids and pH : its
importance in foods types of
acids buffer solutions organic
acids and pH determination
Ash ( minerals) : its importance
types methods of determination
determination of metallic
elements
Vitamins : its importance types
methods of determination
determination of vitamin C
Dyes and colors : its importance
types methods of
determination
Proteins : its importance types
compositions isolation and
determination
Carbohydrates: its importance
classes methods of
determination characteristics of
crude fiber and methods of
determination
Oils and fats: its importance
types chemical and physical
characteristics methods of
determination - spoilage
24
Major Department
Food Process
Technology

Food Process
Technology
- `' -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Prepare solutions and indicators used in
different determinations of food components
Train on some instruments used in food
analysis
Preparation of molar and
normal solutions and indicators
4
Determine types of moisture in foods Determination of water
2
Determine acidity and pH in foods Determination of organic acids
and pH
2
Ash and determine ash and mineral salts Determination of ash and mineral
salts
2
Determine vitamin C in some foods Determination of vitamins
2
Determine chlorophyll and carotene in some
foods
Determination of dyes and colors
2
Determine carbohydrates and derivatives Carbohydrates
Determination of reducing
sugars Determination of starch
Determination of fiber
4
Determine proteins and derivatives Proteins
Determination of total protein
and no protein
4
Determine oils and fats and their constants Oils and fats
Determination of total oil
content in foods Determination
of numbers and constants of oils
and fats ( acidity peroxide
saponification iodine
refraction)
6
Major Department
Food Process
Technology

Food Process
Technology
- `- -
Food Process Tech. Major Food Process Tech. Department
FPT 122 Code Principles of Food Science Course Title
FPT 126 Prerequisite
4 3 2 1 Semester Level
4
Credit Hours
(hour/Week)
2 L
4 W
6 T
Contact
Hours
(hour/Week)
Course Description:
The course is designed to give the student
basic knowledge on food science. The course
discusses some definitions and nomenclature
specific to food industries and food and
nutrition and its importance and the effect of
food components (water protein fat
carbohydrates artificial sweeteners
vitamins mineral salts) on human health. It
also covers food spoilage and the scientific
methods of food preservation.
General Goal:
The student should have basic knowledge on food industries and human nutrition and
the importance of each in addition to food spoilage and basic methods of food
preservation.
Behavioral Objectives:
The student should be able to know and understand:
Some important definitions and nomenclature on food industries and food and
nutrition
Food components and the role of each in human nutrition
Methods used in food preservation (chilling freezing dehydration freeze
drying preservatives irradiation pickling concentration etc).
Topics:
The study of this course makes the student able to:
Know the relationship between food and food industries
Know food components and its nutritious importance and dangers
Differentiate between types of spoilage and methods of its prevention
Preserve foods by different methods.
Desosier, N. W. (1993). The Technology of Food Preservation. Rev. ed., Avi
Publishing Co. Westport, USA.
Potter, N. N. (1978). Food Science, AVI Publishing Co. Inc, Westport, USA.
: References
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the balanced food meal
Know the nutritious value of food
components
Know how food is digested and absorbed
Know the dangers of some food components
Food and food industries:
Definition of food
classification of foods
acceptability for human
consumption factors that cause
food spoilage areas for the
employment of persons
specialized in food industries
Food and nutrition:
1. Water and its function
2. Carbohydrates classes
crude fibro and its functions
nutritious importance of
carbohydrates artificial
sweeteners digestion and
absorbance of carbohydrates
3. Fats classes organic acids
its nutritious importance
importance of pancreatic salts
its digestion and absorbance
4. Proteins classes amino
acids its notorious importance
digestion and absorbance
5. Mineral salts classes -
general functions role in
organizing the biological
functions in human body
6. Vitamins definition
functions factors that affect
making use of them classes
effect of increase and deficiency
on human health
8
Control food spoilage Foods spoilage:
Factors causing food spoilage
general characteristics of
factors causing spoilage
general methods of food
preservation
2
Preserve foods using different methods
Know the effect of different methods of
preservation on food quality and its nutritious
value
Methods of food preservation:
Chilling effect of low
temperature on spoilage factors
basics of chilling heat used in
18
Major Department
Food Process
Technology

Food Process
Technology
- `` -
low temperature storage - the
most important factors that
should be considered when
chilling foods effect of chilling
on food quality
Freezing freezing methods
fruits and vegetables and their
juices freezing freezing of meat
, fish , poultry , eggs and cooked
foods changes that occur on
foods during freezing
Dehydration - advantages and
disadvantages of dehydrated
foods economical methods of
food dehydration principles of
dehydration steps of artificial
dehydration types of dryers
spoilage of dried foods
reconstitution and cooking
freeze drying introduction
principles of freeze drying
freeze drying process
comparison between drying and
freeze drying
Preservation by preservatives
definition classes methods of
usage concentrations dangers
Preserving by concentration
( concentrated fruits and
vegetables jams , gels and
marmalades tomato paste)
Preserving by artificial
fermentation acetic
fermentation lactic
fermentation ( pickling )
Preserving by irradiation
reasons of food irradiation and
doses used irradiation
applications - safety of irradiate
foods effect of irradiation units
on environment and society
Major Department
Food Process
Technology

Food Process
Technology
- `^ -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Prepare salt and sugar solutions measure
the concentration of prepared solutions using
different methods
Solutions in food industries:
Salt and sugar solutions
methods of preparation
Methods of measurement of their
concentration ( hydrometers ,
refract meters )
8
Prepare some fruits and vegetables prior to
preservation by different methods
Preparation:
Preparing fruits and vegetables
prior to preservation by different
methods e.g. receiving sorting
grading peeling avoiding
coloration blanching sulphide
detection of enzymes
4
Choose the ideal method for preserving
each type of food
Understand the scientific bases of methods
of food preservation
Understand the technological steps of each
method of preservation
See and notice practically what he studied
Methods of foods preservation:
Preservation of foods by chilling
Preservation of foods by
freezing.
Preservation of foods by
dehydration.
Preservation of foods by freeze
drying.
Preservation of foods by
concentration and cooking
Manufacturing of juice and
preservation.
Manufacturing of syrup
Manufacturing of jam
Manufacturing of tomato paste
Manufacturing of ketchup
Preservation of food by
fermentation ( pickling )
Field visits to some food
factories
44
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Food Process Tech. Major Food Process Tech. Department
FPT 115 Code
Principles of Food Process
Engineering
Course Title
FPT 112 Prerequisite
4 3 2 1 Semester Level
2
Credit Hours
(hour/Week)
1 L
2 W
3 T
Contact
Hours
(hour/Week)
Course Description:
The course is designed to give the student
basic knowledge on food process engineering.
The course covers the main topics on units
and dimensions, material and energy balance,
measuring instruments and psychometric.
General Goal:
The student should have basic knowledge on food process engineering, e.g. units and
dimensions and conversion of units and material and energy balance and different
measuring instruments.
Behavioral Objectives:
The student should be able to:
Use the SI system of units and convert units from system to another
Carry material and energy balance an some food proceeding units
Know the different measuring instruments and methods of calibration
Use the psychometric chart and its applications.
Topics:
The study of this course makes the student able to:
Convert units to the SI system
Carry material and energy balance on food processing units
Calibrate pressure and temperature measuring instruments
Use the psychometric chart to determine the characteristics of humid air.
Charm, S.E., 1978, The fundamentals of food engineering, 3
rd
ed., AVI Publ.
Co., Westport
Harper, J.C., 1979, Elements of food engineering, AVI Publ. Co. Inc., Westport
Coulson, J.M. and Richardson, J.F., 1978, Chemical Engineering, Vol 1,
Pergamon Press.
: References
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the different types of units and
dimensions, be familiar with the SI system of
units, convert units from one system to
another
Units and dimensions:
Definition of units and
dimensions, definition of some
derived units, SI system o units,
conversion of units
3
Know the different types of pressure, be
familiar with using the different pressure
measuring instruments
Pressure measuring
instruments:
Definition of pressure,
manometers, Bourdon
instruments , other pressure
measuring instruments
2
Know different temperature scales and
different temperature measuring instruments
Temperature measuring
instruments:
Heat and temperature,
temperature measuring
instruments, measurement by
expansion, filled systems,
thermocouples, resistance
thermometers , pyrometers
3
Use the psychometric chart to determine
the characteristics of gas vapor mixtures
Gas and vapor mixture:
Dew point, humidity and
relative humidity, humid heat,
total enthalpy, dry and wet bulb
temperature, psychometric chart.
3
Carry material and energy balance around
food processing systems
Material and energy balance:
Material balance , energy balance
3
Major Department
Food Process
Technology

Food Process
Technology
- `` -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Derive and convert units
Units and dimensions:
Derivation of units, conversion
of units from one system to
another
4
Be familiar with different measuring
instruments and determine units used in each
Measuring instruments:
Different measuring
instruments in the food
processing laboratory
2
Carry out material balance around food
systems
Material balance around:
Salt concentration unit, mixing
unit, dehydration of starch, wheat
and beet units, jam
manufacturing unit
4
Carry out energy balance around food
systems
Energy balance around:
Combustion unit, oil
deodorization unit
2
First month examination
2
Design a thermocouple and construct and
calibrate it
Design and calibration of
thermocouples:
Design of a thermocouple and
its construction and its
calibration
4
Calibrate the temperature measuring
instrument of a simple apparatus
Calibration of temperatures
measuring instrument:
For simple apparatus , e.g.
water bath
2
Measure pressure and calibrate pressure
measuring apparatus
Pressure measurement:
Calibration of pressure
measuring instrument
2
Draw psychometric chart and use it for
different applications
Humidity measurement:
Use of psychometric chart and
examples of its applications
4
Revision
2
Major Department
Food Process
Technology

Food Process
Technology
- `` -
Food Process Tech. Major Food Process Tech. Department
FPT 116 Code Fluid and Heat Transfer Course Title
Prerequisite
4 3 2 1 Semester Level
3
Credit Hours
(hour/Week)
2 L
2 W
4 T
Contact
Hours
(hour/Week)
Course Description:
The course discusses the different modes
of heat transfer and its most important
applications with knowledge of the heat
content of food materials and heat distribution
in bodies. It also gives some characteristics of
fluids and methods of fluid transfer in pipes.
The covers also covers fluid transfer and use
of pumps
General Goal:
The student should be able to understand the principles of heat transfer and fluid
mechanics which enables him to understand the performance and operation of many of
the mechanical and thermal units.
Behavioral Objectives:
The student should be able to:
Know the three modes of heat transfer and the application of the laws of Fourier
Differentiate between different types of heat exchangers and its operation
Understand the role of insulations and their effect on heat loads
Know the real meaning of Reynolds number and differentiate between laminar
and turbulent flow
Calculate the force , pressure and apply the continuity and Bernoulli equations so
as to be able to choose the suitable pump
Topics:
The study of this course makes the student able to:
Be familiar with different heat exchangers
Differentiate between modes of heat transfer ( conduction, convection and
radiation )
Predict temperature in different places in bodies
Predict rate of heat transfer between bodies
Know the basic characteristics of fluids
Know ways of volumetric flow measurement and pressure measurement
Apply the two equations of continuity and Bernoulli on the different systems
Differentiate between the different types of pumps and methods of choice
Holman J.P. ,1977Heat Transfer 8
th
edition, McGraw hill.
Thomas, Lindon c. 1993. Heat Transfer
Al-Ali B.M. Alsabha, A.N. Mustafa, B.M. 1988 Principle of Heat Transfer .
Shames , Irving H.Mechanics of Fluids.
Streeter, Vector L. E Wyle Benjamin Fluid Mechanics.
Bugler J Fluid Mechanics for Technologists.
: References
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the importance of heating in food
processing and its relationship with the
heating characteristics of food materials
Heating and cooling systems:
Heating and cooling systems
of foods ( heat exchangers )
Heat characteristics of foods
Heat conductivity
3
Differentiate between the three modes of
heat transfer. Determine heat transfer rate and
temperature distribution in solid bodies
Modes of heat transfer:
Heat transfer by conduction
across simple wall, the notion of
heat resistance
Heat conductivity across a
composite wall
Heat conductivity across pipes
and tubes
4
Know the ways of heat transfer by
convection and differentiate between natural
and force convection
Heat transfer by convection:
Natural and forced convection,
determination of heat transfer
coefficient by convection,
determination of overall heat
transfer coefficient
3
Interpret some natural characteristics
relevant to heat radiation and calculation of
heat radiation between two bodies, know the
different types of heat exchangers and their
calculations
Radioactive characteristics:
Heat transfer by convection,
insulators and their roles in
reducing heat loads and the
critical thickness, parallel and
reverse tubular heat exchangers
Heat transfer in unstable
conditions
4
Know the basic need for fluid transfer and
the most important characteristics of fluids,
apply laws of hydrostatics on horizontal
surfaces and tubes
Systems of fluids transfer and
types of pumps:
Fluids characteristics, Newtonian
and non-Newtonian fluids,
surface tension and vapor
pressure, compressible and non-
compressible fluids, static fluids
and manometers.
4
Know the characteristics of fluid during
flow.
Apply the continuity and Bernoulli equation.
Fluids in motion:
Reynolds number and type of
flow, continuity equation,
Bernoulli equation.
4
Know volumetric flow rate, calculation of
friction coefficient inside tubes and loss of
pressure
Applications:
On how to find volumetric
flow rate (venture, orifice, Rota
meter, Pilot tube), friction and its
2
Major Department
Food Process
Technology

Food Process
Technology
- `' -
effect on flow.
Choose suitable pumps and differentiate
between the different types.
Calculations:
Pump needs, pumps choice
and evaluation of their
performance.
4
Major Department
Food Process
Technology

Food Process
Technology
- `- -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to :
Calculate heat conductivity of simple and
composite surface
Calculate heat flow between surfaces
Heat conduction:
Determination of heat
conductivity of simple wall and
composite wall. Critical
thickness of surfaces
4
Differentiate between natural and forced
convection and choose the most efficient
Heat transfer by convection:
Determination of convection heat
transfer coefficient in case of
natural and forced convection
4
Know how to calculate emissive of certain
body and the importance of heat radiation in
food processing
Heat transfer by radiation:
Determination of emissive of a
certain surface
2
Differentiate between parallel and reverse
heat exchangers
Calculate the overall heat transfer coefficient
of a heat exchanger
Heat exchangers:
Calculations in case of parallel
and reverse conditions
Determination of overall heat
transfer coefficient for heat
exchangers
6
Know the different methods of pressure
measurement
Manometers:
Methods of pressure
measurement
2
Differentiate between dynamic and
kinematics viscosity
Viscosity:
Viscosity measurement
2
Measure the volumetric flow rate Flow rate:
Ventura, orifice, rotamter, Pilot
tube
6
Choose the suitable pumps and evaluate their
performance
Pumps:
Evaluation of their performance,
connections in series and in
parallel
2
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Food Process Tech. Major Food Process Tech. Department
FPT 231 Code Thermal Units Operation Course Title
FPT 116 Prerequisite
4 3 2 1 Semester Level
3
Credit Hours
(hour/Week)
2 L
2 W
4 T
Contact
Hours
(hour/Week)
Course Description:
The course covers steam generation and
use in food processing. It also discusses the
most important thermal units operations in
food processing. Thus the course covers the
units of pasteurization and sterilization,
evaporation, dehydration, blanching,
exhaustion, chilling and freezing,
crystallization, irradiation and the different
designs of the instruments used and methods
of their operation.
General Goal:
The student should be able to know the different components and the principles and
operation of the most important thermal units in food processing.
Behavioral Objectives:
The student should be able to:
Know the components of the different thermal units and to choose the suitable one for a
specific duty and ways of their operation.
Topics:
The study of this course makes the student able to know:
Heating systems and steam generation and use
Different blanching systems and methods of exhaustion of containers
Evaporation, parts of an evaporator, types, Material and energy balance
Dehydration, parts of a dryer, types of dryers, dehydration curves
Pasteurization and sterilization equipment and their components
Chilling and freezing, components of cooling system, cold stores, food
irradiation.
Brennan, J.G., Butters, J.R., Cowell, N.D. and Lilley, A.E.V., 1990, Food
engineering operations, 3
rd
ed., Appl. Sc. Publ., London
Joslyn, M.A. and Heid, J.L., 1963, Food processing operations, vol.2, AVI Publ.
Co., Westport, Connecticut
Himmelblaw, D.M., 1967, Basic principles and calculations in chemical
engineering, 2
nd
ed., Prentice-Hall, Inc., New Jersey
: References
Major Department
Food Process
Technology

Food Process
Technology
- `` -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to :
Know the different sources of energy and
types and characteristics of each, know types
of steam and steam tables and use of steam
for indirect heating
Heating systems:
4
Know the mechanism of dehydration,
know the types of dryers and their
components, know the effect of dehydration
on reconstitution, know how to adjust
dehydration conditions
Dehydration:
Water in foods, dehydration
curves, types of dryers,
reconstitution of dehydrated food
4
Determine the components of an
evaporator, know types of evaporator, know
multiple effect evaporation and steam
economy, know material and energy balance
around the evaporator, know to explain heat
transfer and units of creating vacuum inside
an evaporator
Evaporation:
Use of evaporators, the basic
components of an evaporator,
factors affecting boiling point,
multiple effect evaporator, types
of evaporators, material and
energy balance around an
evaporator
4
Know the components of chilling and
cooling systems
Chilling and freezing:
Store at low temperatures,
industrial cooling systems, types
of freezers, thawing
4
Know the different equipment for
pasteurization
Pasteurization:
Batch pasteurization, continuous
pasteurization
2
Know the different equipment for
sterilization
Sterilization:
Batch sterilization, continuous
pressure sterilizers, retort pouch
4
Know the advantages and methods of
blanching different food materials
Blanching:
Water and steam blanchers,
blanching by hot gases
2
Know the importance and methods of
exhaustion
Exhaustion of containers:
2
Know units for roasting and irradiation of
foods
Other thermal units:
Roasting, irradiation
2
Major Department
Food Process
Technology

Food Process
Technology
- `^ -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to :
Know the different types of energy
necessary for food factories ( heat, electrical
pneumatic, hydraulic)
Know the components of steam lines (
measuring instruments, expansion
accommodating devices, insulation, pressure
reducing valves, steam traps)
Know the different types of steam boilers and
through experiment how steam is generated
and the safety precautions
Energy in food factories:
Types of energy necessary for
food factories
Components of steam lines
Steam boiler
6
Know how to adjust evaporation
conditions and to perform energy and
material balance
Evaporation under vacuum:
Adjusting evaporation
conditions
Material and energy balance
Operation of an evaporator
2
First month examination
2
Determine adsorption curves and the
importance of these curves in dehydration,
know the major components of a hot air dryer
and carry an experiment to determine drying
curved and know the importance of these
curves
Dehydration:
Adsorption curves
Hot air dehydration
Adjusting dehydration
conditions, plotting dehydration
curves
4
Know the components of a steam blancher
and know the different parts of a
pasteurization apparatus and adjust its
operation conditions
Know the components of vertical still retort
and its operation and adjust the sterilization
cycle
Blanching, sterilization and
pasteurization equipment:
Steam blanching apparatus,
Pasteurization apparatus,
Vertical still retort
6
Know the different parts of a spray dryer
and carry an experiment to determine its
capacity
Spray dryer:
Adjusting drying conditions
The capacity of a spray dryer
2
Know the components of a cooling system
and carry an experiment to determine
freezing time
Chilling and freezing systems:
The components of a freezing
unit, freezing time, fast freezing
by plate freezer
4
Evaluate and apply all that studied through
study tour
Study tour
2
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Food Process Tech. Major Food Process Tech. Department
FPT 232 Code
Mechanical Units
Operation
Course Title
FPT 115 Prerequisite
4 3 2 1 Semester Level
3
Credit Hours
(hour/Week)
2 L
2 W
4 T
Contact
Hours
(hour/Week)
Course Description:
The course Discusses a number of the most
important mechanical units operation in food
processing. It also explains the systems and
apparatuses used and covers handling and
transfer of materials, cleaning, sorting and
grading, filling and double seaming, size
reduction and sieving, extraction, filtration,
centrifugation, mixing and emulsification, and
food stores.
General Goal:
The student should be able to know and operate the mechanical systems and machines
in food processing.
Behavioral Objectives:
The student should be able to:
Know the components of the mechanical units and choose the suitable system for the
specific duty and be able to operate these units.
Topics:
The study of this course makes the student able to:
Deal with the following mechanical units and systems
Cleaning including CIP
Sorting and grading
Transporting and handling liquid and solid food materials
Filling and closing of containers
Sizing reduction and saving
Mixing and emulsification
Filtration, centrifugation, sedimentation, extraction
Food stores.
Brennan, J.G., Butters, R.L., Cowell, N.D., and Lilley, A.E.V., 1990, Food
engineering operations, 3
rd
ed., Applied science Publ., London
Earle, R.L., 1983, Unit operations in food processing, 2
nd
ed., Pergamon Press,
Oxford
Helman, D.R. and Singh, R.P.,1981 , Food process engineering, 2
nd
ed., AVI
Publ. Co., Westport, Connecticut
: References
Major Department
Food Process
Technology

Food Process
Technology
- -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the different methods of cleaning
food materials in addition to cleaning hands
of workers, and CIP cleaning of apparatuses
Cleaning:
Food contaminants, cleaning
methods ( dry and wet cleaning)
4
Know the different mechanical handling
units and their characteristics
Mechanical conveying of solid
and semisolid foods:
Belt conveyor, Screw
conveyor, chain conveyor,
bucket elevator, pneumatic
conveying
4
Know size reduction and sieving
technology and the instruments used
Size reduction and sieving:
Size reduction machines,
sieving apparatuses
4
Know the different types of filling
machines and instruments for double seaming
of cans
Filling and closing of
containers:
Filling of liquid, paste and
solid food materials, Double
seaming of cans
2
Know the different designs of filtration
equipment and be familiar with the new
trends of filtering food materials
Filtration and membrane
separation:
Filtration under constant
pressure and constant rate,
mechanism of filtration, filtration
rate, decrease of pressure across
the filter
Membrane separation, reverse
osmosis, ultra filtration
4
Know the parts and the different types of
centrifuges
Centrifugation:
Types of centrifuges and the
parts of a centrifuge
2
Know the technology of extraction Extraction:
Different extraction units,
extraction rate
2
Know the technology of mixing and
emulsification
Mixing and emulsification:
Mixing of liquid, paste and
solids, emulsification
4
Know the types and conditions and
problems of food stores
Food stores:
2
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Be familiar with spray washing machine
and operate it
Washing apparatus for fruits and
vegetables 2
Be familiar with the parts of the CIP CIP apparatus
2
Know the different automatic
conveying machines
Conveying systems for solid and
semisolid foods
Conveyor in spray washer, conveyer
in steam blancher
2
Know examples of size reduction and
sieving equipment
Size reduction and sieving systems
2
Know the different parts of plate and
frame filter press and how to operate it
Plate and frame filter press
2
First month examination
2
Know the different parts and method of
operation of filling and closing machines
Closing machines for cans and glass
containers
2
Know the different parts of the disc-
bowl centrifuge and operate , dismantle
and clean and assemble it
Disc- bowl centrifuge
2
Determine the particles mean diameter
for powders
Mechanical separation by sieving
2
Determine the terminal sedimentation
velocity
Sedimentation systems
2
Know the parts of the pressure
homogenizer and operate it
Pressure homogenizer
2
Know the different parts of cereals
silo and methods of control of conditions
during storage and know the different
parts of flour mill and cereal cleaning
Study tour to cereals silo and flour
mills
2
Know the different mechanical units
and their method of operation
Study tour
2
Revision
2
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Food Process Tech. Major Food Process Tech. Department
FPT 241 Code Food Processing - 1 Course Title
FPT 122 Prerequisite
4 3 2 1 Semester Level
4
Credit Hours
(hour/Week)
2 L
4 W
6 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to give the student
the basic knowledge of the steps of processing
some foods ,e.g. carbonated drinks, sugar and
sugar products, oils and fats and their
products, meat and fish and eggs and their
products
General Goal:
Give the student the basic knowledge of the steps of processing some foods.
Behavioral Objectives:
The student should be able to:
Know and train on the technological steps of some food products
Know and understand the effect of some technological processes on the quality of
the final product
Follow the processing units of each food product
Work on the different machines used in the processing line
Topics:
The study of this course makes the student able to:
Know carbonated drinks manufacture
Know sugar based products manufacture ( Sugar processing, confectionery ,
chocolates)
Know the manufacture of vegetable and animal oils and fats and some of their
products (artificial ghee-margarine )
Know the manufacture of some meat and fish products and ways of preserving
eggs.
Cakebread, S. (1975). Sugar and Chocolate Confectionery. Oxford University
Press.
Holmon, R. T. (1972). The Chemistry of Fat and Other Lipids. Pergamon Press,
Oxford, UK.
Desosier, N. W. (1993). The Technology of Food Preservation. Rev. ed., Avi
Publishing Co. Westport, USA.
El-Waraky, A. (1984). Food Preservation. (Arabic).
: References
Major Department
Food Process
Technology

Food Process
Technology
- -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Manufacture carbonated drinks and know
their components
Carbonated drinks
manufacture
Main components, Production
method, Storage
2
Manufacture raw and refined sugar and
some sugar products ( sweets and chocolates)
Sugar and its products
processing :
Sucrose manufacture- starch
and glucose production, Halwa
teheinia manufacture Tehena
production sweets manufacture
chocolates manufacture
10
Manufacture oils and fats from their
sources ( animal or plant ) and some of their
products and their composition and their
nutritional importance
Oils and fats and their
products processing:
Introduction preliminary
treatments of sources of oils and
fats technological steps to
manufacture oils and fats oils
hydrogenation some products
of oils and fats ( artificial ghee
margarine) manufacture of
olives oil and sesame oil
8
Manufacture some meat and fish products
and preserve meat, fish and eggs
Characteristics and
manufacture of meat and fish
and their products:
General characteristics of
fresh meat and fish methods of
preserving meat and fish
production of some meat and fish
products processing of some
meat and fish wastes
Storage and processing eggs
house and commercial methods
8
Major Department
Food Process
Technology

Food Process
Technology
- ' -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Note and see practically what he
studied in theory in this course during the
visit
Study tour
Carbonated drinks factory
4
Train on the practical processing steps of
some sugar products and sweets
Understand and know the effect of processing
treatments on the quality of final product and
also follow the processing line of each food
product
Manufacture of sweets and
starch:
Starch manufacture
Glucose manufacture
Manufacture of peanut and
sesame sweets
Manufacture of Halwa tehenia
Chocolates manufacture
20
Note and see practically what he studied in
theory in this course during the visit
Study tour:
Oils factory
4
Train on the practical processing steps of
some meat, fish and eggs products
Understand and know the effect of some
processing treatments on the quality of the
final product and also follow the processing
line of each product
Manufacture of some meat and
fish products:
Beef burger and sausages
manufacture
Luncheon manufacture
Bastorma manufacture
Fish fingers manufacture
Eggs storage
24
Note and see practically what he studied in
theory in this course during the visit
Study tour:
Local company to see
processing line of sausages ,
chilling and freezing poultry, line
of eggs packing
4
Major Department
Food Process
Technology

Food Process
Technology
- - -
Food Process Tech. Major Food Process Tech. Department
FPT 233 Code Thermal Processing Course Title
FPT 116 Prerequisite
4 3 2 1 Semester Level
2
Credit Hours
(hour/Week)
1 L
2 W
3 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to give the student
basic knowledge on thermal processing
technology including pasteurization, cooking,
baking and sterilization. The course also
covers the different methods of thermal
process evaluation.
General Goal:
The student should be able to understand the different methods of pasteurization,
sterilization in addition to their effect on food quality. The student should also be
familiar with the different methods of thermal process evaluation.
Behavioral Objectives:
The student should be able to understand and know:
Methods of pasteurization and how cans are manufactured and the general steps
of canning
The most important microorganisms in canned foods
Methods of thermal process evaluation
HTST processes and aseptic processing.
Topics:
The study of this course makes the student able to:
Know the types of thermal processing and the obstacles that face canning
industry and how to overcome them. Know the types of containers and methods
of their manufacture and know steps of food canning
Know the most important microorganisms in canned foods and how to evaluate a
thermal process. He should also know HTST and aseptic processing
Stumbo, C.R., 1973, Thermobacteriology in food processing, Academic Press,
N.Y.
Desosier, N.W., 1993, The technology of food preservation, Rev. ed., AVI
Publishing Co., Westport, USA
Lopez, A., 1981, A complete course in canning: Book1 &2, Canning trade Inc.,
Baltimore, Maryland, USA
Al-Waraky, A., 1984, food preservation ( Arabic)
Farrel, A.W., 1976, Food engineering systems, vol1, AVI , Westport
Brennan, J.G., Butters, J.R., Cowell, N.D. and Lilley, A.E.V., 1990, Food
engineering operations, 3
rd
ed., Applied science Publ., London
: References
Major Department
Food Process
Technology

Food Process
Technology
- -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the types of thermal processes of
canned foods
Know the conditions the should be present in
canning factories
Introduction
Types of thermal processes
applied to foods
Definition and history of the
canning industry and the
obstacles that face it and methods
to overcome them and the
general conditions that should be
present
2
Know the types of containers used in
canning and methods of their manufacture
Containers used in canning:
Types ( tinplate, Aluminum,
glass) methods of their
manufacture
3
Know the general steps of canning and the
importance of each step, know the factors the
affect sterilization
The basic steps for preserving
foods by canning: 2
Know the most important microorganisms
in canned foods and their constants
Evaluate the thermal process at constant and
at variable temperature and use the different
methods of evaluation
Thermal process evaluation:
The thermal resistance of the
most important microorganisms
in canned foods
Thermal destruction at constant
temperature and at variable
temperature
Methods of thermal process
evaluation
3
Identify thermal processes problems HTST processing:
Aseptic processing
Examples of problems of thermal
processing
2
Know the effect of temperature on quality Pasteurization process
evaluation:
Effect of temperature on quality
2
Major Department
Food Process
Technology

Food Process
Technology
- ` -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Know methods of manufacturing tinplate
cans used in canning
Tinplate cans
Steps of tinplate cans
manufacture
2
Train on canning some foods like fruits,
vegetables and fish
Preserving some foods by
canning:
Preserving some vegetables by
canning ( Beans, peas, tomatoes)
Preserving some fruits by
canning ( Peaches ) preserving
some fish by canning ( Crab,
fish, sardines)
10
Apply the information he studied in a study
tour
Study tour to milk
pasteurization factory
2
Determine the slowest heating point of a
food heated by conduction
Determine the slowest heating point of a
food heated by convection
Draw heat penetration curves of canned
foods heated by conduction and by
convection
Heat penetration:
The slowest heating point in
conduction heated foods
The slowest heating point in
convection heated foods
Heat penetration curves of
different types of foods
8
Evaluate a thermal process using the
general method
Evaluate a thermal process using the
improved general method
Thermal process evaluation:
Using the general method
Using the improved general
method
6
Major Department
Food Process
Technology

Food Process
Technology
- ^ -
Food Process Tech. Major Food Process Tech. Department
FPT 242 Code Food Processing - 2 Course Title
FPT 241 Prerequisite
4 3 2 1 Semester Level
4
Credit Hours
(hour/Week)
2 L
4 W
6 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to give the
student basic knowledge on the processing
steps of some foods, e.g. ilk and its products,
cereals and their products and dates and
products
General Goal:
To give the student the basic information on the processing steps of some foods.
Behavioral Objectives:
The student should be able to understand and know:
The technological steps of some food products
The effect of some processes on the quality of the final product
The succession of processing units for each food product.
Topics:
The study of this course makes the student able to:
Processing of milk and its products
Processing of cereals and their products
Processing of dates and their products.
Atherton, H. V. and Newlander, J. A. (1977). Chemistry and
Testing of Dairy Products. Avi. Publishing Co., Westport, Conn.
USA.
Applolnia, D.; Giles, B. L.; Osman, K. A. and Pomerenz, T.
(1971). Wheat Chemistry and Technology. Am. Assoc. Of
Cereal Chemists. Inc. St. Lous, Minn. USA.
Bailey, A. E. (1975). Industrial Oil and Fat Products. Inter-
Science Pub. New York.
: References
Major Department
Food Process
Technology

Food Process
Technology
- -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the nutritional value of milk and
methods of keeping it fresh and processing a
number of milk products
Processing of milk and milk
products:
Introduction - chemical
composition and nutritional value
of milk milk homogenization
heat treatments of milk (
pasteurization boiling
sterilization ) starters
processing of fat containing
products ( cream butter )
processing of fermented milk
products ( yoghurt laban
labanah ) processing of cheese
( demiati cream cheese
alhaloom alghoda) processing
of condensed and dried milk
processing of ice creams
10
Know the chemical composition and
nutritional value of cereals and methods of
processing of flour and some other products
Processing of cereals and
cereals products:
Wheat: introduction the
composition of the wheat grain
milling of wheat- flour strength
baking of bread and ingredients
different baking methods
baking process and types of
baking ovens bread and its
nutritional value bread staling
macaroni processing biscuits
processing
Rice : introduction chemical
composition rice whipping
composition of whipped wheat
manufacture of boiled and
strengthened rice
10
Know the nutritional value of dates and
methods of packing and compression and
processing of dates products
Dates and dates products
processing:
Introduction nutritional
value of dates dates packing
and compressing manufacture
of other dates products ( dates
filed with almond dates paste
dates chocolate - dates jam
8
Major Department
Food Process
Technology

Food Process
Technology
- ' -
Dates juice ..etc)
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Train on the processing steps of some milk
products
Understand and know The effect of
processing treatments on the quality of final
product and follow the succession of the
processing of each product
Note and see practically what he studied
during the study tour
Milk and milk products:
Study visit to automatic milk
station at college farm and milk
factory physical and chemical
and microbiological
characteristics of milk
centrifugal separation of milk
and cream and butter and ghee
processing processing of
Temiati cheese processing of
yoghurt and laban processing
of ice creams
28
Train on the processing steps on some
cereals products
Understand and know the effect of processing
treatments on the quality of the final product
and to follow the succession of the processing
line of each product
Note and see practically what he studied
during the study tour
Cereals and cereals products:
Study visit to cereals milling
some tests on wheat grains
bread preparation visit to
Alsalman bakeries
16
Train on the processing steps of some dates
products
Understand and know The effect of
processing treatments on the quality of final
product and follow the succession of the
processing of each product
Note and see practically what he studied
during the study tour
Dates and dates products
Study visit to Al-Qassim dates
factory processing of jam from
dates processing of dates filled
with almond and manufacture of
dates paste
12
Major Department
Food Process
Technology

Food Process
Technology
- '` -
Food Process Tech. Major Food Process Tech. Department
FPT 234 Code
Automatic Control in
Food Processing
Course Title
FPT 232 Prerequisite
4 3 2 1 Semester Level
2
Credit Hours
(hour/Week)
1 L
2 W
3 T
Contact
Hours
(hour/Week)
Course Description:
This course covers the basics used in
applying automatic control theories in modern
food processes with explanations on methods
of applying these theoretical theories. Thus
the course will cover feed back control,
automatic control coop, proportional, integral
and derivative control.
General Goal:
To make the student understand the principles of automatic control and its application
to food processes.
Behavioral Objectives:
The student should be able to:
Understand automatic control operations of feed forward and feed back and
applications
Understand the different types of methods of automatic control and choose the
suitable method for a specific duty.
Topics:
The study of this course makes the student able to know:
The definition of automatic control and a historical note on its progress and
applications
Manual control and its shortcomings
The process and automatic control and its advantages
The components of automatic control loop and automatic control diagrams
Automatic control through feed back and feed forward
On-off , proportional, integral and derivative control
combined automatic control
Murrill, P.W., 1988, Application concepts of process control, The instrument
Society of America
Hadley, W.A. and Longobardo, G., 1963, Automatic proces control, Addison-
Wesley publ. Co., London
Anderson, N.A., 1980, Instrumentation for process measurement and control,
Chilton Co., Penssylvania
: References
Major Department
Food Process
Technology

Food Process
Technology
- '` -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know what is automatic control, its
advantages when compared with manual
control
Automatic control:
Definition of automatic control
and a historical background on
its progress and applications
2
Understand the notion of automatic
control using feed back control
Explain automatic control diagrams
Physical and block diagrams
Feed back automatic control:
The notion of feed back
automatic control
The components of feed back
automatic control diagram
Physical and block diagrams
4
Determine the proportional control
equation
Determine the effect of proportional
control on the response of the controller
Proportional automatic
control:
Its equation and the effect of
proportional control on the signal
from the controller, offset
2
Understand proportional plus integral
control
Determine he response of the controller to a
step change
Integral automatic control:
Proportional plus integral
control, the response of the
controller to a step change
2
Understand proportional plus derivative
and PI control
Combination of controls:
Proportional plus derivative
control, PID control
2
Understand feed forward manual control
Explain feed forward automatic control
Determine feed forward loop
Understand combined automatic control
Feed forward automatic
control:
Manual fed forward control
Automatic feed forward control
Automatic feed forward loop
Combined automatic control
2
Major Department
Food Process
Technology

Food Process
Technology
- ' -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Determine the variable of automatic
control loop in simple apparatuses
Automatic control loop
variables for an electric oven, gas
water heater, water reservoir
2
Draw automatic control loop of the CIP
apparatus and determine the different
variables
Automatic control in the CIP
apparatus
2
Draw the automatic control loop of the
pasteurization apparatus and determine the
different variables
Automatic control in the
pasteurization apparatus 2
Know the control of water level in a boiler
using a float and draw the block diagram
Automatic control of the water
level using a float
2
First month examination
2
Know the types of automatic control
through flow of fluid across tube
Types of automatic control for
flow of fluid through tube
2
Know Types and different loops of
automatic control
Automatic control of salt solution
control
2
Evaluate the performance of an open loop
of temperature sensing devices (
thermometers, thermocouples )
Dynamic of open loop for
temperature sensing devices 2
Tune PID Automatic control of an open
and closed loop
Tuning of PID control of a level
4
Determine the response of a closed loop
for an automatic control of a level Using PID
Automatic control of level
4
The automatic control of temperature of fluid Automatic control of temperature
2
Revision
2
Major Department
Food Process
Technology

Food Process
Technology
- '' -
Food Process Tech. Major Food Process Tech. Department
FPT 243 Code Food Quality Control Course Title
FPT 127 Prerequisite
4 3 2 1 Semester Level
2
Credit Hours
(hour/Week)
1 L
2 W
3 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to give the student
the basic knowledge on ways of quality
control and describes quality and quality
control and the relationship between quality
control department and other departments. It
also refers to sensory characteristics and
sensory and non evaluation of quality in
addition to food adulteration and food laws. It
also deals with the recent methods for food
safety and quality assurance (HACCP).
General Goal:
To give the student the basic information on food quality and how to maintain it
Behavioral Objectives:
The student should be able to know and understand:
Food quality characteristics, food sensory characteristics
The role of quality and quality control on food and the meaning of quality control
inside and outside a factory
Topics:
The study of this course makes the student able to:
Know food quality and methods of quality control and the role of quality control
department inside the factory
Know the relationship between quality control department and other departments
Know sensory and hidden characteristics of food quality
Know adulterated food and food laws
Know and be familiar with HACCP system.
Kumar , A. and Twigg, B.A., 1962, Fundamentals of quality control in the food
_.- _, :,,. .: ,:,. ,.=. _:..: __...: , _-.: _,.: _:..: ,.:
Association of Food Industry Sanitations, 1982, Sanitation for food preservations
industries. McGraw-Hill Book Co. Inc., N.Y. Toronto, London
: References
Major Department
Food Process
Technology

Food Process
Technology
- '- -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the meaning of food quality
Know the meaning of food quality control
Understand the relationship between food
quality control department and other
departments inside the factory
Food control and product
quality:
Product quality control
The responsibilities of quality
control department relationship
of quality control department
with other departments the
characteristics that determine
quality quality definition
2
Know the sensory characteristics and
their effect on food quality
Explain the mechanism of sensing
Know the theoretical methods used for
measuring hidden characteristics of foods
Characteristics of quality:
1.sensory characteristics
Color: definition factors
affecting it types of fluids
according to viscosity methods
of viscosity measurement
Consistency : definition
methods of determination
Size and shape
Defects: types determination
detection
Taste , flavor , odor: definition
mechanism of sensing
sensory tests to evaluate quality
2. Hidden characteristics in
foods
Nutritional value poisonous
materials
7
Know the types of adulteration and
methods of identification
Know food laws and other legislations of
some Saudi foods
Adulterated foods and food
standards:
Food laws The most
important purposes of food laws
and legislation laws and acts
issued on food
2
Understand how to use and apply the
HACCP system and to make food safety
reports
HACCP system:
Principles _ benefits
principle needs of its application
methods pf application use of
it in report writing
3
Major Department
Food Process
Technology

Food Process
Technology
- ' -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the differences between sensory
characteristics and those measured by
instruments
Know all the methods of measuring these
characteristics
Follow methods of quality control on
foods inside and outside the factory
Sensory characteristics of
foods:
Be Familiar with sweet taste
and measure it in some foods
Be Familiar with salty taste
and measure it in some foods
Be Familiar with acidic taste
and measure it in some foods
Measure food colours
Be familiar with flavours in
foods
Measure consistency of foods
Measure volume of foods
Measure viscosity of foods
Measure defects of foods
22
Know the methods of measuring the
nutritional value and poisonous materials
Hidden characteristics of
foods:
The nutritional value
Poisonous materials
2
Know ways of carrying out methods of
sensory evaluation of foods
Methods of sensory evaluation
4
Major Department
Food Process
Technology

Food Process
Technology
- '` -
Food Process Tech. Major Food Process Tech. Department
FPT 244 Code Food Packaging Course Title
FPT 241 Prerequisite
4 3 2 1 Semester Level
2
Credit Hours
(hour/Week)
1 L
2 W
3 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to give the student
the basic knowledge on the progress and the
importance of packaging and types of
packages and their characteristics and the
tests carried on them and examples of
packaging some food products
General Goal:
To give the student the basic information on packaging food products.
Behavioral Objectives:
The student should be able to know and understand:
The importance of packaging in food industries and handling
Know types of packages mostly used for foods and know their characteristics
Know the extent of the suitability of a food package for the types of food.
Package some foods
Topics:
The study of this course makes the student able to:
Know the continuous progress of packages and their importance for foods. Know
the types of packages used for foods
Know the effect of environmental conditions on packages and thus on the
stability of packed foods
Know the characteristics of packages and the material it is made from and
determine the degree of protection against one environmental factor
Know the characteristics of packages and methods of sealing and materials used
for that.
Scharow, S. and Griffin, R. C. (1990). Food Packaging. Avi. Publishing Co.,
Westport, Conn.
Fridman, W. F. and Kipness, J. (1970). Industrial Packaging, John Wiley & Sons,
New York.
Simms, W. (1988). Modern Packaging Encyclopedia. McGraw-Hill Co. N. Y.
Toranto, London.
: References
Major Department
Food Process
Technology

Food Process
Technology
- '^ -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the importance of packaging
Know the types of packages and their
characteristics
Know the role of packaging on the
keeping quality of some foods
Know the characteristics of packaging
materials and their quality
Predict the shelf life of food materials
according to type of package
Introduction:
The continuous progress in
packaging and packages
importance history of
packaging Progress of
packaging the most important
requirements of a commercial
package dangers that face
packages
Types of different packages:
Used in food packaging
The effect of environmental
conditions:
On food stability and the need for
packaging and suitable packages
for protection
Test of quality of packages:
Tinplate cans flexible packages
Calculation of storage life and
the needs of a container:
7
Know the standard characteristics of
packaging materials and methods of sealing
Know ways of filling some food products
Know the most important considerations in
the field of food packaging
The basic requirements for
food packages:
Especially those used for
freeze storage ( types the ideal
choice -- methods of sealing)
Examples of packaging some
food products:
Meat and poultry , fish and
marine shells eggs fruits and
vegetables ( fresh, frozen,
canned)
Sealing of packages:
Manufacture of sealing paper -
adhesives
Important considerations in
packaging
7
Major Department
Food Process
Technology

Food Process
Technology
- ' -
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the types of plastics
Visit to plastic packages
manufacturing factory
2
Train on ways of packaging milk Packaging milk ( plastic
containers glass containers)
2
Note and see what he studied during a
factory visit
Paper packages manufacturing
factory
2
Note and see what he studied during a
factory visit
Visit to milk factory ( packing
in paper containers)
2
Train on ways of packaging meat Meat packaging ( fresh, frozen,
chilled)
4
Train on ways of packaging poultry Poultry packaging ( fresh,
frozen, chilled)
4
Train on ways of packaging fish Fish packaging ( fresh, frozen,
chilled)
4
Train on ways of packaging fruits and
vegetables
Fruits and vegetables
packaging ( fresh, frozen,
chilled)
4
Train on ways of packaging eggs Eggs packaging ( fresh, frozen)
2
Train on ways of packaging juices Juices packaging ( Tinplate
cans, glass, plastic containers)
2
Major Department
Food Process
Technology

Food Process
Technology
- - -
Food Process Tech. Major Food Process Tech. Department
FPT 245
Code
Sanitation in Food
Processing
Course Title
FPT 126 Prerequisite
4 3 2 1 Semester Level
2
Credit Hours
(hour/Week)
2 L
W
2 T
Contact
Hours
(hour/Week)
Course Description:
This course is designed to give the student
the basic knowledge on the general
requirements of sanitation for a food factory,
water ( source purification) , detergents and
cleaning, insects combating, wastes and
methods of disposal, and also sanitary
statistics in food factories in addition to food
borne diseases
General Goal:
To give the student the basic information on sanitation in food processing
Behavioral Objectives:
The student should be able to know and understand:
The sanitary requirements of a food factory
Ways of water purification and understand the standard requirements that should
be available in water used in food processing
Ways of carrying out cleaning and know types of detergents and know methods
of combating insects and methods of wastes disposal
Ways of carrying out sanitary statistics in food factories and food borne diseases.
Topics:
The study of this course makes the student able to:
know the general sanitary requirements of a food factory
Know the detergents and the method of cleaning and ways to treat wastes and
methods of waste disposal
Know ways of control of insects and rats
Know the role of sanitation in quality control and how to program for sanitation
of workers in food factories
Know the role of sanitation in making clean areas for food preparation and
servicing
Major Department
Food Process
Technology

Food Process
Technology
- -` -
Association of Food Industry Sanitations (1982). Sanitation for the Food-
Preservation Industries. McGraw-Hill Book Company Inc. N. Y. Toronto,
London.
Foda, Y. H. (1973). Quality Control and Sanitation for the Food Industry.
(Arabic).
Kessler, H.G., (1981) Food engineering and dairy technology, Veriag A. Kessler,
Germany.
: References
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
The student should be able to:
Know the general sanitary requirements in a
food factory
Introduction:
Definition of food sanitation
sanitary requirements of food
factories
4
Water purification and treatment for food
processing
The standards for water used in food
factories and food processing
Factory cleaning and know types of
detergents used in food factories and their
cleaning effect
Disposal of different types of wastes
Control of the activity of insects and rats
Sanitary requirements:
For water used in food factories
For detergents and cleaning
processes in food factories
Waste treatment and disposal
Control of insects and rats
14
Know the methods used to control quality
of products
Program for the sanitation of food factories
and train workers in this field
Know the sanitary conditions in places of
food handling
The role of sanitation:
To control quality of products
food borne diseases
Program for workers sanitation
in food factories
The role of sanitation in
making areas for preparing and
servicing food clean
The requirements that should
be available in food servicing
places
10
Major Department
Food Process
Technology

Food Process
Technology
- -` -
Food Process Tech. Major Food Process Tech. Department
FPT Code Course Title
Prerequisite
4 3 2 1 Semester Level
Credit Hours
(hour/Week)
L
W
T
Contact
Hours
(hour/Week)
Course Description:
General Goal:
Behavioral Objectives:
Topics:
: References
Major Department
Food Process
Technology

Food Process
Technology
- - -
Detailed Curriculum (Theory)
Behavioral Objectives Contents Hrs
Detailed Curriculum ( Practices)
Behavioral Objectives Contents Hrs