DEPARTMENT OF

FOOD SCIENCES & TECHNOLOGY

UNDERGRADUATE PROGRAM

To obtain B.Sc. degree in Food Science and Technology, undergraduate students must take a total of 135-140 credits including 20 credits of general courses, 36 credits in basic courses, 70 credits out of core courses and 9-14 credits from elective ones.

UNDERGRADUATE COURSES

Curriculum for the Degree of Bachelor of Science in Agricultural Engineering: Food Technology

Semester I (Fall)

COURSE CODE	COURSE TITLE	CREDITS
19591	Mathematics I	3
20104	General Physics	3
21107	General Chemistry	3
36100	Biology	2
20104	General Physics Lab.	1

Semester II (Spring)

COURSE CODE	COURSE TITLE	CREDITS
19592	Mathematics II	3
21204	Organic Chemistry	3
36101	Botany I	3
20107	Physics (Electricity)	3
36110	Technical and Plan Drawing	2

Semester III (Fall)

COURSE CODE	COURSE TITLE	CREDITS
36266	Probability and Statistics	3
36285	General Biochemistry	3
36151	General Microbiology	3
36260	General Agronomy	3

Semester IV (Spring)

COURSE CODE	COURSE TITLE	CREDITS
36286	Food Chemistry	3
36289	Food Microbiology	4
36287	Analytical Chemistry	3
36250	Introduction to Animal Science	3
36268	Agricultural Field Work	3
36366	Industrial Crops	3

Semester V (Fall)

COURSE CODE	COURSE TITLE	CREDITS
36348	Principles of Food Engineering I	3
36386	Food Preservation	3
36340	Human Nutrition	4
36287	Food Analysis	3
36230	Introduction to Horticulture	4

Semester VI (Spring)

COURSE CODE	COURSE TITLE	CREDITS
36352	Principles of Food Engineering II	3
36382	Cereal Technology	4
36384	Food Canning	3
36220	Agricultural Economics	3
36354	Dairy Science and Technology I	3

Semester VII (Fall)

COURSE CODE	COURSE TITLE	CREDITS
36387	Beet - Sugar Technology	4
36288	Food Quality Control	3
36386	Fundamental of Food Plant Design	3
36356	Dairy Science and Technology II	3
36381	Edible Oil & Fat Technology	3

Semester VIII (Spring)

COURSE CODE	COURSE TITLE	CREDITS
-	Optional Courses

Elective Courses

COURSE CODE	COURSE TITLE
36484	Fermentation Technology
36489	Food Refrigeration & Storage
36482	Meat & Sea foods Science and Technology
36482	Principles of Food Dehydration
36389	Food Industries Hygiene & Safety
36180	Carbonated & Non-Carbonated Beverage
36182	Industrial Management & Economics
36480	Industrial Waste Water Treatment
36181	Physical Chemistry
36483	Dietetic
36183	Food Packaging
36486	Special Topics
36487	Seminar

UNDERGRADUATE COURSE DESCRIPTIONS

36386 Food Preservation 3 Cr.

Principles of food spoilage & poisoning. Food preservation by drying, freezing, pasteurization, sterilization, fermentation, evaporation, irradiation and food additives, biopreservation, food packaging systems.

36382 Cereal Technology 4 Cr.

Chemical and Physical properties of cereal grains, wheat storage; Starch modification and hydrolysis, Dry milling of wheat, corn and rice; Wet milling of wheat and corn, Chemical and biological leavening; Technology of cakes, biscuits, pasta and breakfast cereal.

36288 Food Quality Control 2 Cr.

Organization of a quality control department, Hazard analysis critical control point (HACCP) sampling, Control charts; Introduction to ISO 9000 series.

36340 Human Nutrition 4 Cr.

Carbohydrate, fat and protein digestion and absorption vitamins; minerals and their functions in human; Nutrition in pregnancy and lactation, Nutrition during infancy and childhood Recommended dietary allowances.

36348 Principles of Food Engineering I 3 Cr.

Engineering dimensions and units. The first and second law of thermodynamics. Tables of saturated and superheat steam. Mass and energy balance. Fluid flow and fluid handling. Heat transfer.

36352 Principles of Food Engineering II 3 Cr.

Psychometric chart. Evaporators and drying equipment. Cooling and freezing.

36389 Food Industries Hygiene and Safety 2 Cr.

Microorganisms and their relationship to sanitation. Food contamination sources; Personal hygiene and sanitary food handling; Cleaning compounds for effective sanitation, Safety measures in food industry.

36386 Fundamentals of Food Plant Design 3 Cr.

Location and building of food factories; Equipment and facilities of water; electricity, steam and illumination of food factories. Material handling in food processing; Food plant map and layout, Flow diagram and flowchart of food processing. A project for establishment of food processing plant.

36489 Food Refrigeration and Storage 2 Cr.

Chilling and freezing of foods; Building facilities and equipment of cold storage; Post harvest technology and physiology of food products; Optimum condition for cold storage of fruits and vegetables. Theory of freezing, effects of freezing on food products; Freezing equipments. Thawing of frozen foods; Structural building and equipment for grain storage. Cleaning and fumigation of grain storage.

36354 Dairy Science and Technology (I) 3 Cr.

History and definitions. Mechanism of milk production and secretion. Physical, chemical and microbiological properties of milk and dairy products.

36356 Dairy Science and Technology (II) 3Cr.

Milk and dairy plant operations. Processing and manufacturing of milk and dairy products. Sanitation and CIP in dairy plant.

36384 Food Canning 3 Cr.

History, location and building of canneries water and steam in canning plants. Canning operations and equipment. Raw product specifications. Spoilage and poisoning of canned foods, canned food standards and specifications. Thermal process calculations.

36485 Principles of Food dehydration 2 Cr.

History and development, Water activity and absorption isotherms in dehydrated foods; Dehydration rate parameters, Psychometric charts and equipment sun drying of fruits and vegetables processing and, manufacturing of dehydrated fruits, vegetable, meat and dairy products.

36387 Beet-Sugar Technology 4 Cr.

History and fundamentals; Physico-chemistry of the beet tare laboratory; Beet delivery, storage, flaming and washing; Beet slicing, extraction, juice purification; Clarification & filtration, Ion-exchange and evaporation. Crystallization and separation of crystals and syrups, granulated sugar packaging, Lime and carbon dioxide productions, Stiffen process; Pulp drying; Boiler and electrical power system waste water regulations; Process control.

36381 Edible Oil Science and Technology 3 Cr.

Structure and composition of fats and oils; Classification of fats and oils. Handling and storage; extraction; Preparation of animal fat; Rendering of animal fat; Preparation of oil seeds; Mechanical expression of oil, Solvent extraction; Refining methods; Preparation of Commercial lecithin. Bleaching, deodorization, hydrogenation, esterification, fractionation and winterization, processed cooking and salad oils; Shortenings; Packaging of fats and oils; Analytical methods.

36388 Analytical Chemistry 4 Cr.

Theoretical aspects of analytical chemistry; acid/base, redox, precipitation and complexometric titrations; Principles of instrumental analysis; Optical spectroscopy; Flame photometry; Atomic absorption, Polarographic and chromatographic methods.

36287 Food Analysis 3 Cr.

Food sampling and preparation. Chemical analysis of food components; gravimetric, volumetric, complexometric and acidimetric methods. Principles and methodology of refractometry, densimetry, polarimetry, spectrophotometry and chromatography.

36286 Food Chemistry 4 Cr.

Chemical and physical properties of food components; water, carbohydrates, proteins, lipids, vitamins, minerals, enzymes, food pigments and colorants, flavors and food additives. Browning, auto-oxidation and other related reactions in foods.

36484 Fermentation Technology 2 Cr.

Definition and history of fermentation, types of substrates, biochemical cycles in fermentation processes; Microorganisms used in fermentation processes; by-products of fermentation processes (alcohol, acetic acid, citric acid, amino acid, ... ); Genetic engineering of industrials microorganisms.

36151 General Microbiology 3 Cr.

Classification, morphology, Fine structure and growth of microorganisms. Physical and chemical properties of environment effective on microbial growth. Genetic; mutation, metabolism and pathogenesis of microorganisms; Microbial control (chemical and physical agents) Relationship between microbial cell and its ecosystem including human body.

36289 Food Microbiology 4 Cr.

Chemical and physical properties of foods. Types of microorganisms present in foods (bacteria, yeast, mold); Role and significance of microorganisms present in foods (food spoilage, food poisoning, food production); Methods for identification and enumeration of microorganisms in foods (chemical, physical, immunological and biological); Methods for food preservation (Chemical, Physical, Fermentation) .

36482 Meat and Seafoods Processing 4 Cr.

Meat and meat products composition. Biochemistry and quality of meat. Processing technology of meat products. Food additives in meat products. Fish composition, Fish processing technology (freezing, smoking, canning, etc). Processing of Iranian Caviar.

36280 Principles of Food Processing and Preservation 3 Cr.

Food science and technology definition and application. Food composition (water, carbohydrate, protein, minerals, etc). Food spoilage. Food preservation methods (freezing, cold storage, concentration, drying and canning). Preservation and processing of meat and milk products.

GRADUATE PROGRAM

a) M.Sc. Program

Postgraduate students must take 32 credits to obtain M.Sc. degree in Food Science of which 18 credits are the core courses, 6 elective courses, 2 credits seminar, and 6 the thesis.

Course Descriptions

Advanced Food Chemistry 3 Cr.

Use of enzymes in food industries; Mechanisms of browning reactions; enzymic and non-enzymic; Advanced mechanisms of photo oxidation; Chemistry of food colorants, flavors and hydrocolloids; New topics in food chemistry related to food safety.

Advanced Food Analysis 3Cr.

Advanced liquid and gas chromatographic methods; Mechanisms of separation; Ion-exchange; Gel-permeation, Gel-filtration and molecular sieving; Spectroscopic methods; Molecular and atomic absorption and emission; X-ray diffraction, electrophoresis, ELISA and NMR methods.

Advanced Food Engineering 3 Cr.

Design and performance evaluation of dryers; Pipeline design calculations for food fluids; Cooling requirements of food products, Cost analysis of food plants, Cold storage design; Definition, measurement and prediction of thermophysical properties.

Biophysical Properties of Agricultural Products 3 Cr.

Physical, electrical, rheological, Thermal and optical properties of food products; Equipments and the methods of determination and application of above properties in food processing plants.

Advanced Food Technology 3 Cr.

Thermal process calculations; Calculations of drying time; New product development; New topics in food science.

Advanced Dairy Technology 2 Cr.

Reactions and interaction between milk components during processing. Emulsion and colloidal stability of milk and dairy product. Rheology and physical properties of milk and dairy products. Effect of process on milk flavor.

Advanced Cereal Science 2Cr.

Qualitative characteristics of wheat flour; Enzymatic activity of flour; Flour improvers, leavening agents and their impact on dough.

Advanced Food Microbiology 2Cr.

Rapid and new methods of Food Microflora identification, Bioremediation and its relationship with Food industry. Growth of microorganisms in extreme conditions. Predictive microbiology. HACCP.

Industrial Microbiology (Microbial Biotechnology) 3 Cr.

Definition of fermentation; Identification, isolation and preservation of industrial microbes; Microbial culture media; Sterilization in fermentation process techniques kinetic of microbial growth; Fermentation processing methods; Downstream process; Enzymes (Production & Application)

b) Ph.D. Program

Total credits for PhD degree is 36, of which 10 are the core courses, 8 the elective courses and 18 credits are the thesis.

Course Descriptions

Food Formulation 2 Cr.

Developing new products from idea to product launching; Programming a food product development; Formulation and optimization of products using mathematical methods; Scale up of a new product; shelf-life determination and cost management of a food product development.

Effect of Process on Food Quality 2 Cr.

New methods of food processing. Calculation of process in rigid; Semi rigid and flexible packaging. Ingredient interactions during processing. Positive and negative effect of processing on food products.

Effects of stress on microorganism 2 Cr.

Types of stress; Basics of stress adaptations in food bacteria, adaptation of food borne pathogens to stress from exposure to physical treatments; Adaptation to preservatives; Adaptation of Lactic Acid Bacteria, Molecular basis of stress adaptation

Advanced Food Packaging 2Cr.

Food packaging materials and their characterization; Polymers & biopolymers; Interaction of food and packaging materials, edible films.

Biotechnology in Food in Industries 3Cr.

History and background; Fermentation technology; Downstream process in biotechnology; Bioreactors; Microbial kinetics; Single cell protein; Amino acid protection; Plant and animal cells; Probiotics and prebiotics

Mechanisms of chemical reactions in foods 2Cr.

Mechanisms of fat oxidation and emulsification of proteins and hydrolysis. Acid and alkaline degrationary sugar, coordination chemistry and colour compound, olfactory and taste theories. Pyrols, reductions, pyrones and pyrazine formation in foods. Natural toxicants. Mechanisms of activities and vitamins.

Advanced Food Rheology 2Cr.

Overview of rheological properties of food materials and food products; Rheological models; Rheological Instruments for liquid and semisolid foods; Tube and rotational viscometry; Rheological properties measurement of Newtonian; Power law and plastic food materials.