University Requirement Courses
Categories
All University Programs must fulfill those courses requirements offered externally to the school of Food Industry. They are designed to constitute an integrative aspect to the university so that a learner signs for the University and not only to an individual Program in a segregated perspective. University requirement courses (UR) are of the following categories:
| University Requirement Category | Courses to be taken from Category | Credits |
| Arts or sports | 1 | 3 |
| English Lang | 3 | 9 |
| Cultural study | 1 | 3 |
| Law or ethics | 1 | 3 |
| Math | 1 | 3 |
| Computer | 1 | 3 |
| Research | 1 | 3 |
| Total | 9 | 27 |
List of UR courses per category
| Category | Code | Course Name |
| Arts or sports | ART200 | History of International Art |
| ART205 | Basic of Photography | |
| SPO290 | Sports | |
| SPO200 | Recreational activities | |
| English Language | ENG 101 | English Language |
| ENG 200 | Sophomore Rhetoric | |
| ENG 300 | Communication Art | |
| ENG 305 | Academic writing | |
| Cultural studies | CULT205 | History of civilization |
| SOCI205 | Sociology | |
| CULT200 | Culture 1 / Emirates History | |
| Law or ethics | ETH200 | Ethics and Practice |
| LAW200 | Food Governing Bodies | |
| LAW205 | labor law | |
| LAW210 | Trade Law | |
| Math | MATH200 | Applied Statistics |
| MATH205 | Business Mathematics | |
| Computer | COMP200 | Introduction to computers |
| COMP205 | Information Technology | |
| Research | STAT400 | Methodology of research |
Core Courses
Core courses are the courses taken by all food industry program learners:
| Course Code | Course Name | Credits |
| BIOL201 | General Biology | 3 |
| CHEM201 | General Chemistry | 3 |
| PHYS201 | Introduction to physics | 3 |
| CHEM250 | Organic Chemistry | 3 |
| BIOL250 | Microbiology | 3 |
| NUTR250 | Nutrition | 3 |
| FDIN250 | Introduction to Food Technology | 3 |
| FDIN300 | Food Chemistry | 3 |
| FDIN305 | Biochemistry | 3 |
| FDIN310 | Food Engineering | 3 |
| FDIN390 | Supervised training in food establishment | 1 |
| FDIN400 | Food Processing | 3 |
| FDIN399 | Seminar | 1 |
| FDIN490 | Graduation Project | 3 |
| Total | 38 |
*: can be ACC, HRM, MGT or MKT according to learner’s choice of emphasis.
Technical Electives List 1
List 1 constituting of courses that all food industry program learners should choose 2 from, irrespective of emphasis.
| Course Code | Course Name | Credits |
| FDIN415 | Introduction to Waste Management | 3 |
| FDIN405 | Food Manufacturing Processes | 3 |
| HRM301 | Human Resource Management | 3 |
| FDIN465 | Food Service Management | 3 |
Food Industry Program Emphasis
Emphasis 1: Quality and safety of food (QSF)
Courses to be taken:
QSF courses to be taken if food industry program learner chooses to emphasize on quality and safety of food.
| Course Code | Course Name | Credits |
| FDIN201 | Food safety and quality management systems | 3 |
| FDIN260 | Practical guide to packaging and shelf life calculations | 3 |
| FDIN360 | Food Toxicants and additives | 3 |
| FDIN355 | Crop and animal products pre-harvest attributes to Quality | 3 |
| FDIN420 | Food Governing Bodies | 3 |
| Total | 15 |
QSF Technical Elective List
QSF elective list constituting of courses that food industry program learner desiring to emphasize on quality and safety if food should choose 2 from.
| Course Code | Course Name | Credits |
| ACC405 | Forensic Accounting | 3 |
| ACC415 | Internal Audit | 3 |
| ACC420 | Tax Accounting | 3 |
| ACC430 | Financial Statement Analysis | 3 |
| ACC355 | Accounting Information Systems | 3 |
| ACC360 | Applied Data Analytics | 3 |
Emphasis 2: Food Science and Technology (FDST)
Courses to be taken:
FDST courses to be taken if food industry program learner chooses to emphasize on food science and technology.
| Course Code | Course Name | Credits |
| FDIN450 | Dairy Technology | 3 |
| FDIN456 | Muscle Food Technology | 3 |
| FDIN446 | Statistical Process Control | 3 |
| FDIN466 | Food Proteins | 3 |
| FDIN476 | Flour | 3 |
| Total | 15 |
FDST Technical Elective List
FDST elective list constituting of courses that business program learner desiring to emphasize on food science and technology should choose 2 from.
| Course Code | Course Name | Credits |
| FDIN315 | Food Preservation | 3 |
| FDIN325 | Principles of Sensory Evaluation of Foods | 3 |
| FDIN335 | Microbiology of Fermented Foods | 3 |
| FDIN345 | Food Analysis | 3 |
Emphasis 3: Nutrition (NUTR)
Courses to be taken:
NUTR courses to be taken if business program learner chooses to emphasize on nutrition.
| Course Code | Course Name | Credits |
| BIOC315 | Medical Biochemistry | 3 |
| NUTR301 | Advanced Nutrition | 3 |
| FDIN302 | Functional Food | 3 |
| FDIN303 | Nutrients Loss during Processing | 3 |
| NUTR302 | Sports Nutrition | 3 |
| Total | 15 |
NUTR Technical Elective List
NUTR elective list constituting of courses that business program learner desiring to emphasize on Management should choose 2 from.
| Course Code | Course Name | Credits |
| FDIN460 | Food Service Management | 3 |
| NUTR315 | Dietary Supplements And Herbal Medicine | 3 |
| NUTR325 | Food Systems And Health | 3 |
| MGT370 | Product Innovation and Management | 3 |
| FDIN460 | Food Service Management | 3 |