Detailed Description of the specialization courses
W. FREEMAN (ED), CHAMPAN AND HALL, NEW YORK
Page 34 of 139
METHODS OF FOOD ANALYSIS. AM. OIL CHEM. SOC., CHICAGO.
BERETTE, R., KOCHAN, S. J. AND PLENKOWESKI, J. J. (1984). KARL FISHER DETERMINATION OF WATER IN OILS AND FATS:
INTERNATIONAL COLLABORATION STUDY. J. AOAC 67, 299-301.
FENNEMA, O. R. (1995). FOOD CHEMISTRY. 3RD ED. O. R. FENNEMA (ED), MARCELL DEKKER, INC., USA.
HARRIS, D. C. (1995). QUANTITATIVE CHEMICAL ANALYSIS, 4TH ED.
Page 35 of 139 Course
Name Heat Transfer and Fluid Course
Code VFBT 161 Prerequisite
Training semester 1 2 3 4 5
Credit hours 3
Collaborative training Contact hours
(Hour/ week)
Lecture 2
Practical 2
Training 0
Course Description
This course discusses the various mechanisms of heat transfer and its most important applications with familiarity with the heat awareness of foodstuffs and the thermal distribution in bodies. The course introduces some properties related to fluids, fluid transport mechanism and pipeline flow, and is also concerned with fluid transport and pump selection mechanism.
The general objective of the course:
This course aims to provide the trainee the skills to understand the basics of heat transfer and fluid mechanics, which enables him to understand the performance and operation of many integrated mechanical and thermal units related to fluid mechanics and heat transfer.
The detailed objectives of the course: The trainee should be able and efficient to:
1. Knowledge of the three methods of heat transfer and the application of Fourier and Newton's thermals
2. The difference between the different types of heat exchangers and how they work 3. Understand the role of insulators and their effect on thermal loads.
4. Knowing the true meaning of Reynolds number and distinguishing between class and turbulent flow.
5. The ability to calculate strength and pressure and apply the continuity equations and Bernoulli so that he can then choose the appropriate pump needed to transport the fluid.
6. Dealing with different heat exchangers
7. The difference between conduction, convection, and radiation heat transfer methods.
8. Prediction of temperature in different places in objects 9. Prediction of the rate of heat exchange between objects 10. Know the basic properties of fluids.
11. Knowledge of methods of measuring volumetric flow and pressure 12. Apply the continuity and Bernoulli equations to different systems.
13. Distinguishing the different types of pumps and their selection mechanism
Page 36 of 139
Units (theoretical and practical) Training hours Theoretical Practical
Heat transfer methods 2 2
Convective heat transfer 4 4
Heat transfer by radiation 4 4
heat exchangers 4 4
Fluids 4 4
Fluid in silence 4 4
Fluids in motion 4 4
Mobile fluid energy 4 4
Pumps 2 4
Total 32 32
64 Procedures of Safety Requirements:
1. The presence of an inherent risk in all chemicals must be considered and must be dealt with according to the manufacturers' recommendations.
2. You must adhere to the use of clothing and protective masks, and follow the directions and instructions experienced in your laboratory.
3. You should not eat or drink in the laboratory or put food or drinks in the laboratory coolers.
4. You should not use the mouth or touch the eyes while working in the laboratory.
5. Adopting a proper method for the disposal of any substances (biological or chemical) 6. Wear a coat (petticoat).
7. Not to take personal tools, bags, and tours to laboratories and workshops to ensure that they are not contaminated
8. Caution should be exercised when dealing with hot surfaces, steam sources and moving mechanical parts.
9. A first aid kit should be provided in all fully equipped laboratories and periodically checked 10. Fire extinguishers must be available in every laboratory
11. Availability of eye and face washers when exposure to chemicals.
12. You should not eat and drink in factories and workshops, or place food or drinks in laboratory and workshop coolers
Page 37 of 139
The detailed curriculum (theoretical and practical)
Hours Content Assessment tools
4
Heat transfer methods:
An introduction to the importance of heat in the manufacturing process of foodstuffs
Definition of heat transfer in a stable and unstable state
Conveying heat through the simple wall, the compound wall, and through the tubes
Training on:
o The importance of heat in the manufacturing processes of foodstuffs
o Thermal conductivity:
Finding the thermal conductivity of a simple wall and a composite wall
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Basics of heat transfer, translated by Dr. Burhan Mahmoud Al-Ali, Ahmed Najm Al-Sabha, Bahjat Majeed Mustafa
3. Heat transfer, first and second practical sections, Dr. Ahmed Kasir Ibrahim 983- 1984
8
Transfer heat by transfer:
Free transfer and forced pregnancy
Estimated transfer coefficient of heat
Estimate the total coefficient of heat transfer
Training on:
Heat transfer by transfer
Estimating the coefficient of heat transfer by transport in the cases of free and forced transfer
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Heat transfer, first and second practical sections, Dr. Ahmed Kasir Ibrahim 983- 1984
3. Basics of heat transfer, translated by Dr. Burhan Mahmoud Al-Ali, Ahmed Najm Al-Sabha, Bahjat Majeed Mustafa
8
Radiation heat transfer:
o Define the process of heat transfer by radiation
o The coefficient of thermal radiation absorption and the factors affecting it o Training on:
o Heat transfer by radiation
Oral exams Written exams Practical performance
Page 38 of 139
The detailed curriculum (theoretical and practical)
Hours Content Assessment tools
Coefficient of thermal radiation absorption Subject
reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Introduction to Food Engineering, translation by Dr. Sulaiman Abdulaziz Al-Yahya, 1996
3. Holman J.P.,1977 Heat Transfer , 8th edition, McGraw hill
8
Heat Exchangers:
Types of heat exchangers
Its uses
Her job
Training on:
heat exchangers
Knowing the types of exchanges and their work
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Introduction to Food Engineering, translation by Dr. Sulaiman Abdulaziz Al-Yahya, 1996
3. Thomas, Lindon C.1993. Heat transfer
8
Fluids:
o an introduction o Fluid properties o Training on:
o Fluids
Physical properties of fluids
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Fluid Mechanics, M. Jalal Abdel-Qader Al-Alou, 1987
3. Food Processing Engineering, translation by Dr. Bakry Hussein Hassan, Ali Ibrahim Habani, 1995
8
Fluid in idle state:
Pressure
Pressure measuring devices
Training on:
Viscosity
Viscosity measurement
Oral exams Written exams Practical performance Subject
reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
Page 39 of 139
The detailed curriculum (theoretical and practical)
Hours Content Assessment tools
2. Introduction to Food Engineering, translation by Dr. Sulaiman Abdulaziz Al-Yahya, 1996
3. Thomas, Lindon C.1993. Heat transfer
8
Fluids in motion:
Types of flow
Infectious flow
Continuity equation
Training on:
o Flow rate
Measurement of the volumetric flow rate in the VENTURI meter
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Fluid Mechanics, M. Jalal Abdel-Qader Al-Alou, 1987
3. Food Processing Engineering, translation by Dr. Bakry Hussein Hassan, Ali Ibrahim Habani, 1995
8
Moving liquid energy:
Energy situation
Pressure energy
Kinetic energy
Bernoulli's equation
Training on:
o Losses in pressure as a result of the change in the flow shape
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Fluid Mechanics, M. Jalal Abdel-Qader Al-Alou, 1987
3. Food Processing Engineering, translation by Dr. Bakry Hussein Hassan, Ali Ibrahim Habani, 1995
4
Pumps:
Types of pumps and their components
Training on:
o Pumps
Oral exams Written exams Practical performance Subject
reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Shames, Irving.H. Mechanics of Fluids
3. Streeter, Vector.L.E. Wyle Benjamin Fluid Mechanics
Page 40 of 139 References
The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
Basics of heat transfer, translated by Dr. Burhan Mahmoud Al-Ali, Ahmed Najm Al-Sabha, Bahjat Majeed Mustafa
Heat transfer, first and second practical sections, Dr. Ahmed Kasir Ibrahim 983- 1984
Fluid Mechanics, M. Jalal Abdel-Qader Al-Alou, 1987
Food Processing Engineering, translation by Dr. Bakry Hussein Hassan, Ali Ibrahim Habani, 1995
Introduction to Food Engineering, translation by Dr. Sulaiman Abdulaziz Al- Yahya, 1996
Holman J.P.,1977 Heat Transfer , 8th edition, McGraw hill
Thomas, Lindon C.1993. Heat transfer
Shames, Irving.H. Mechanics of Fluids
Streeter, Vector.L.E. Wyle Benjamin Fluid Mechanics.
Page 41 of 139 Course
Name Industrial safety Course
Code VFBT 201 Prerequisite
Training semester 1 2 3 4 5
Credit hours 2
Collaborative training Contact hours
(Hour/ week)
Lecture 2
Practical 0
Training 0
Course Description
This course covers to give the student basic information about the precautions needed to be followed to secure the facility and workers against hazards and fires and training in first aid and work and read wall panels for industrial safety at the factory.
The general objective of the course:
This course aims to provide the trainee with the basic skills about the precautions required to secure industrial safety.
The detailed objectives of the course: The trainee should be able and efficient to:
1. Applying the conditions necessary to secure workers and establishments, and how to act in the factory when there is a risk
2. Do first aid work
3. Learn about the risks that affect health.
4. Learn about the concept of occupational safety and health and personal protection 5. Learn about safe working conditions.
6. Learn about the dangers of electricity and fire and ways to combat it.
7. Learn how to transfer and trade materials 8. Learn about the risks that affect health.
9. Read the industrial safety wall panels in factories.
Page 42 of 139
Units (theoretical and practical) Training hours Theoretical Practical
Basic principles of industrial safety 4 0
Safety at work 4 0
Material handling 6 0
Electricity and fire hazards and ways to combat them 6 0
Health risks 4 0
first aid 4 0
Read signage signs on the job site 4 0
Total 32 0
32 Procedures of Safety Requirements:
1. The presence of an inherent risk in all chemicals must be considered and must be dealt with according to the manufacturers' recommendations.
2. You must adhere to the use of clothing and protective masks, and follow the directions and instructions experienced in your laboratory.
3. You should not eat and drink in factories and workshops, or place food or drinks in laboratory and workshop coolers.
4. You should not use the mouth or touch the eyes while working in the laboratory and workshop.
5. Adopting a proper method for the disposal of any substances (biological or chemical) 6. Wear a coat (petticoat).
7. Not to take personal tools, bags, and tours to laboratories and workshops to ensure that they are not contaminated
8. Caution should be exercised when dealing with hot surfaces, steam sources and moving mechanical parts.
9. A first aid kit should be provided in all fully equipped laboratories and periodically checked 10. Fire extinguishers must be available in every laboratory
11. Availability of eye and face washers when exposure to chemicals The detailed curriculum (theoretical and practical)
Hours Content Assessment tools
4
The basic principles of industrial safety:
The concept of occupational safety and health
The general notification to which the worker is exposed
Safety terms
Causes of accidents
Oral exams Written exams Practical performance
Page 43 of 139
Hours Content Assessment tools
Basics of management to manage accidents
Personal protection
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Ahmed Zaki Helmy, Abdel Moneim Mohamed Al-Afshoul: Occupational Safety and Health
3. Prof. Dr. Ibrahim Saleh Al-Mutaz: Safety in chemical laboratories and factories
4
Safety at work:
Tools
Materials
The machines
Floors
Lights
Emergency exits
Additional instructions while working
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Dean of the Engineer / Ahmed Ziauddin Farraj: Industrial Safety
3. Dr. Yasser Mokhtar Al-Hadidi: Industrial Safety (Prevention of Industrial Accidents)
6
Material Handling:
Transportation workers
Goods and products transported
Transport containers
Transportation
Transport paths
Means of suspension and transportation
Other risks when transporting
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Hassan Zidan: Industrial Security (Occupational Safety and Health in Industrial Establishments)
3. Industrial Safety and Health Management (6th Edition) C. Ray Asfahl
Page 44 of 139
The detailed curriculum (theoretical and practical)
Hours Content Assessment tools
6
Electricity and fire hazards and ways to combat them:
Electrical accidents and their treatment procedures
Fire accidents and explosions caused by electricity and how to prevent them
Fire-fighting
Gas detection, fire and alarm systems
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Dean of the Engineer / Ahmed Ziauddin Farraj: Industrial Safety
3. Dr. Yasser Mokhtar Al-Hadidi: Industrial Safety (Prevention of Industrial Accidents)
4
Health risks:
The main effects of toxic substances on health risks and ways to prevent them
Oral exams Written exams Practical performance Subject
reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Dean of the Engineer / Ahmed Ziauddin Farraj: Industrial Safety
3. Dr. Yasser Mokhtar Al-Hadidi: Industrial Safety (Prevention of Industrial Accidents)
4
first aid:
Precautions
Emergency measures
First Aid (at work sites)
Gas poisoning
Electric shocks
(Choking - fractures - bleeding)
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Dr. Yasser Mokhtar Al-Hadidi: Industrial Safety (Prevention of Industrial Accidents)
3. Industrial Safety and Health Management (6th Edition) C. Ray Asfahl 4 Read signage signs on the job site:
Oral exams Written exams Practical performance Subject
reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Prof. Dr. Ibrahim Saleh Al-Mutaz: Safety in chemical laboratories and factories 3. Industrial Safety and Health Management (6th Edition) C. Ray Asfahl
Page 45 of 139 References
The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
Hassan Zidan: Industrial Security (Occupational Safety and Health in Industrial Establishments)
Ahmed Zaki Helmy, Abdel Moneim Mohamed Al-Afshoul: Occupational Safety and Health
Prof. Dr. Ibrahim Saleh Al-Mutaz: Safety in chemical laboratories and factories
Mazen Abdel Karim Al-Kharasha: Occupational Safety
Dean of the Engineer / Ahmed Ziauddin Farraj: Industrial Safety
Dr. Yasser Mokhtar Al-Hadidi: Industrial Safety (Prevention of Industrial Accidents)
Industrial Safety and Health Management (6th Edition) C. Ray Asfahl
Page 46 of 139 Course
Name Principles of Food Science Course
Code VFBT 112 Prerequisite VFBT 131 - Microbiologist in the food
Training semester 1 2 3 4 5
Credit hours 4
Collaborative training Contact hours
(Hour/ week)
Lecture 2
Practical 4
Training 0
Course Description
This course is designed to give the trainee basic information on food science. The course discusses some definitions and terms related to food and food industries. The course covers food corruption and the various scientific foundations of food preservation methods.
The general objective of the course:
This course aims to acquaint the trainee with basic information about the food industries and their importance, in addition to food corruption and the general foundations of food preservation methods.
The detailed objectives of the course: The trainee should be able and efficient to:
1. Defining some important terms and definitions for the food industry
2. Defining the effect of conservation methods on food quality and nutritional value 3. Definition of methods used in food preservation (cooling - freezing - drying - drying -
preservatives - radiation - pickling - concentration - high pressure - pasteurization - sterilization)
4. Defining the relationship of food to food industries
5. The difference between types of corruption and how to prevent it 6. Keeping food in different ways
Units (theoretical and practical) Training hours Theoretical Practical
Food and food industries 4 8
Food corruption 2 4
Keeping food using low temperatures 4 8
Food preservation by drying and dehydration 4 8
Keep food in focus 4 8
Food preservation by irradiation 2 4
Food preservation with preservatives 4 8
Food preservation by industrial fermentation 4 8
Food preservation using high pressure technology 4 8
Total 32 64
96
Page 47 of 139
1. The presence of an inherent risk in all chemicals must be considered and must be dealt with according to the manufacturers' recommendations.
2. You must adhere to the use of clothing and protective masks, and follow the directions and instructions experienced in your laboratory.
3. You should not eat and drink in factories and workshops, or place food or drinks in laboratory and workshop coolers.
4. You should not use the mouth or touch the eyes while working in the laboratory and workshop.
5. Adopting a proper method for the disposal of any substances (biological or chemical) 6. Wear a coat (petticoat)
7. Not to take personal tools, bags, and tours to laboratories and workshops to ensure that they are not contaminated
8. Caution should be exercised when dealing with hot surfaces, steam sources and moving mechanical parts.
9. A first aid kit should be provided in all fully equipped laboratories and periodically checked 10. Fire extinguishers must be available in every laboratory
11. Availability of eye and face washers when exposure to chemicals
The detailed curriculum (theoretical and practical)
Hours Content Assessment tools
12
Food and food industries:
Food
Food division (plant-animal)
Food suitability for human consumption
Spoiled and unhealthy food
Areas of work for food industry professionals
Division of food industries
Training on:
o Preparation of solutions
Definition of solutions
Oral exams Written exams Practical performance
Page 48 of 139
The detailed curriculum (theoretical and practical)
Hours Content Assessment tools
Its types
Preparing brine and sugary solutions o Measuring the concentration of solutions
Concentration measurement in hydrometers
Measurement of the concentration in REFRACTOMETER
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Saad Ahmed Saad Halabo, Adel Zaki Muhammad Badi, Mahmoud Ali Ahmed Bakhit (2008) Food Industries Technology, Principles of Food Preservation and Processing, Second Edition, Academic Library, Dokki, Cairo
3. Dr. Mohamed Mumtaz El-Gendy, 1975, Food Industries Food Preservation and Manufacture, Third Edition, Dar Al-Maaref, Cairo
6
Food spoilage:
Divide food according to the ease of its spoilage
General characteristics of some factors of corruption
Food poisoning
The main methods of food preservation
Training on:
Preparing vegetables and fruits for preservation
Preparing fruits and vegetables for preservation
Boil detection
Oral exams Written exams Practical performance
Subject reference
1. The book scheduled on the website of the General Directorate of Electronic Curricula. http://cdd.tvtc.gov.sa
2. Microbiology and Technology of Fermented Foods Robert W. Hutkins Blackwell May 2006.
3. Microorganisms in Foods 7 - Microbiological Testing in Food SafetyManagement.
Edited by International Commission for the Microbiological Specifications of Foods (ICMSF) Springer 2002.
12
Food preservation using low temperatures:
The effect of low temperature on corruption factors
Basics of industrial cooling
Refrigeration - The most important factors to consider when cooling food
The effect of refrigeration on food quality
Freezing
Freezing methods
Oral exams Written exams Practical performance