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Registered with the Digital Government Authority under number:
20260412890The program awards a Master of Science (M.Sc.) in Food and Nutritional Sciences and aims to prepare scientifically and research-qualified graduates through the development of research skills, critical thinking, and problem-solving abilities.
Regional leadership in education, scientific research, and community service in Food Sciences and Nutrition.
Reinforcing national identity in the field of Food and Nutrition and sustaining the quality of educational, research, and community service outcomes
Last Modified Date: 07/07/2026 - 3:07 PM Saudi Arabia Time
| Course Code | Course | Credits | Prerequisites |
|---|---|---|---|
| FNU 600 | Nutritional Biochemistry | 3 | – |
| Description | Provides advanced knowledge of macronutrients (carbohydrates, proteins, and lipids) and micronutrients (vitamins and minerals), including their metabolism, physiological functions, and relation to deficiency and toxicity symptoms. | ||
| FNU 603 | Planning and Evaluation of Nutrition Programs | 3 | – |
| Description | Explores the methods and application of planning and development for nutrition programs in the community, with a focus on assessment, goal setting, activity planning, and evaluation | ||
| FNU 603 | Planning and Evaluation of Nutrition Programs | 3 | – |
| Description | Explores the methods and application of planning and development for nutrition programs in the community, with a focus on assessment, goal setting, activity planning, and evaluation | ||
| FNU 696 | Special topics | 3 | – |
| Description | This course covers specialized topics in food and nutrition that are not covered in the core curriculum. The specific topics may vary depending on the offerings, interests and trends. | ||
| FNU 604 | Interaction between food and drug | 3 | – |
| Description | Examines the various types of interactions between food and drugs, including the mechanisms, consequences, and nutritional management of these interactions. | ||
| STAT 605 | Biostatistics | 4 | – |
| Description | Biostatistics provides an introduction to the fundamental concepts and applications of statistical methods in the field of biomedicine and public health. The course covers the principles of study design, data collection, and statistical analysis, emphasizing the interpretation and communication of statistical findings in the context of biological and health-related research | ||
| FNU 620 | Biological studies | 2 | – |
| Description | This course covers the principles of biological experimental design, diet formulation, and methods of disease induction in experimental animals. It also introduces lab techniques, including sample collection and biological and biochemical analysis. | ||
| FNU 696 | Special topics | 3 | – |
| Description | This course covers specialized topics in food and nutrition that are not covered in the core curriculum. The specific topics may vary depending on the offerings, interests and trends. | ||
| STAT 605 | Biostatistics | 4 | – |
| Description | Biostatistics provides an introduction to the fundamental concepts and applications of statistical methods in the field of biomedicine and public health. The course covers the principles of study design, data collection, and statistical analysis, emphasizing the interpretation and communication of statistical findings in the context of biological and health-related research | ||
| FNU 601 | Nutrition Laboratory Techniques | 3 | – |
| Description | Covers the biochemical markers of nutrients and diagnostic analysis techniques used in accessible human body fluids, such as blood and urine, as well as safety measures in the clinical laboratory. | ||
| FNU 602 | Nutritional Epidemiology | 3 | – |
| Description | Focuses on the design, analysis, implementation, and critical evaluation of population-based epidemiologic studies that investigate the role of dietary intake and nutritional status in disease prevention | ||
| FNU 622 | Geriatric Nutrition | 3 | – |
| Description | This course focuses on the nutritional needs of the aging population. It explores the interaction of physiological stages, age, lifestyle, health, disease, and nutrition. Students will examine research findings related to the relationship between nutrition and the aging process | ||
| FNU 604 | Interaction between food and drug | 3 | – |
| Description | Examines the various types of interactions between food and drugs, including the mechanisms, consequences, and nutritional management of these interactions. | ||
| FNU 695 | Seminar | 1 | – |
| Description | The seminar course provides an opportunity for students to present and discuss research papers, current topics, and emerging trends in food and nutrition. It promotes critical thinking, oral presentation skills, and academic discussion. | ||
| FNU 621 | Sports Nutrition | 3 | – |
| Description | This course provides a scientific basis for sports nutrition, emphasizing energy needs during activity and the effect of dietary intake on performance. It also covers special dietary requirements for specific sports and athletic activities. | ||
| ECHE 623 | Policies and Educational Institutions Reform | 3 | ECHE 620 |
| Description | This course addresses the goals and processes of educational reform, including the analysis of practices that promote successful outcomes of change initiatives. Educational policies in the Kingdom of Saudi Arabia and in international contexts are examined and critically analyzed from individual, organizational, and systemic perspectives. The course focuses on leadership practices that have the capacity to drive change for continuous improvement. It links relevant educational leadership theory to practice, formulates defensible, context-appropriate descriptions of student-centered leadership, and applies an integrated knowledge base within authentic workplace settings. | ||
