| Course Title | Credit Hours |
|---|
| Food Process Engineering |
3 (2-1) |
| Food Enzymology |
3 (3-0) |
| Probiotics and Prebiotics |
3 (3-0) |
| Food Additives |
3 (3-0) |
| Food Toxicology |
3 (3-0) |
| Technology of Processed Meat |
3 (3-0) |
| Functional Bakery Products |
3 (3-0) |
| Advanced Food Physics |
3 (3-0) |
| Food Bioprocessing and Biotechnology |
3 (3-0) |
| Sensory Methods and Sensometrics |
3 (3-0) |
| Applied Biochemistry |
3 (2-1) |
| Food Flavor Design |
3 (3-0) |
| Food Supply Chain Management |
3 (3-0) |
| Food Safety and Quality Management |
3 (3-0) |
| Food Industrial Waste Management |
3 (3-0) |
| Food Labelling |
3 (3-0) |
| Halal Food Management Systems |
3 (3-0) |
| Food Audit and Inspection |
3 (3-0) |
| Contemporary Issues in Food Science and Nutrition |
3 (3-0) |