College of Agriculture

Food Technology Department

Food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security.

The first intake of undergraduates in the Department of Food Technology was in 2000, with the award of first B.Sc. degrees to 15 students taking place in 2004.  Until to now (2014-2015) more than 300 B.Sc students,  20 M.Sc and  2 ph.D students were graduated. The number of students accepted in our Department each year is strictly determined by a relative of department’s decision.

The Food Technology is a multidisciplinary course which involves principles to food products manufacture, storage, preservation and distribution. Food Technologists are especially concerned with food processing, nutritional evaluation, food safety and quality, food plant management, and new product development.

The main objectives of the Department will be to offer the course of instructions that will train the kind of scientists and technologists capable of working effectively at the senior level in the food industry, food commodity research institutes and government or private establishments related to food.

Students and academic staffs of the Department will in particular emphasis of the following scientific research and projects in various majors such as evaluation of the physiochemical properties of conventional and non-conventional sources of food, utilize or find the new techniques which is suitable for the treatment of foods in order to preservation of foods, study of the nutritional and health implications of local and imported foods and Provision of technical and managerial skills to industry through extension services.

Food technology department consists of the (08) laboratory which includes:

1.Food Processing Lab                    2.Food Chemistry Lab

3.Food Microbiology Lab               4.Dairy Lab in Grdarash

5.Post graduate Lab                         6.Biochemistry Lab

7.Organic Chemistry Lab                 8.Analytical Chemistry Lab

With Food Plant in Grdarash

For  more information contact us via this address

Dr. Nabil Hussain Rassol

Chair of Food Technology Department

Phone  # +9647504729357

Email address:        nabil.rasol@su.edu.krd. 

 

 Annual and Quarterly Academic Curriculm of the department

 

  First year\Full Semester 

اHours/Week

 

 

Units

Module

Code

Tutorial

lab

Lecture

-

2

1

4

Information technology  

AFT101

-

2

2

6

English Language

AFT102

-

-

2

4

Kurdology

AFT103

-

2

1

4

Academic Debate

AFT104

-

3

2

6

Engineering Drawing

AFT105

-

3

2

6

Analytical chemistry

AFT106

-

3

2

6

Principle of food Industry

AFT107

-

3

2

5

Mathematic & physics

AFT108

-

18

14

41

Total

 Second Year

  First Semester

Hours / week

 

Units

Module

Code

Tutorial

lab

Lecture

-

-

2

2

Economics of  Industrial  Project

AFT201

-

3

2

3

General  Microbiology

AFT202

-

3

2

3

Organic Chemistry

AFT203

-

3

2

3

Post harvesting

AFT204

-

3

2

3

Physical Chemistry

AFT205

-

3

2

3

Principle of  Dairy

AFT206

-

3

2

3

Statistics

AFT207

-

18

14

20

Total

   Second Semester                                                                                      

Hours / week

Units

Module

Code

Tutoril

lab

 

Lecture

-

3

2

3

Biochemistry 1

AFT211

-

3

2

3

Experiment of  designing

AFT212

-

3

2

3

Food Microbiology

AFT213

-

3

2

3

Food Safety and  poisoning

AFT214

-

3

2

3

Food  Stored  Pests

AFT215

-

3

2

3

Liquid Milk

AFT216

-

18

12

18

Total

 Third Year

   First Semester

Hours / week

 

Units

Module

Code

 

 

Tutorial

 

lab

 

Lecture

 

-

3

2

3

Biochemistry 2

AFT301

 

-

3

2

3

Cereal Technology

AFT302

 

-

3

2

3

Food Chemistry

AFT303

 

-

3

2

3

Food Plant Engineering

AFT304

 

-

3

2

3

Dairy Microbiology

AFT305

 

-

3

2

3

Meat and Fish Technology

AFT306

 

-

18

12

18

Total

 Second Semester

Hours / week

Units

Module

Code

Tutorial

lab

Lecture

-

3

2

3

Bread and Pastry

AFT310

-

3

2

3

Dairy Chemistry

AFT311

-

3

2

3

Fat and Oil technology

AFT312

-

3

2

3

Food Plant engineering  II

AFT313

-

3

2

3

Industrial Fermentation

AFT314

-

3

2

3

Sugar and Confectionary

AFT315

-

-

2

2

Food Marketing

AFT316

-

18

14

20

Total

  Fourth Year

         First Semester

Hours/Week

 

 

Units

Module

Code

Tutoril

lab

Lecture

-

6

2

4

Cheese and Fermented dairy processing

AFT401

-

3

2

3

Food Biotechnology

AFT402

-

3

2

3

Food Processing 1

AFT403

-

3

2

3

Food Quality Control

AFT404

-

-

2

2

Functional foods

AFT405

-

-

3

3

Human Nutrition 1

AFT406

-

2

1

2

Research  project 1

AFT407

-

 

2

2

Elective

AFT408

-

17

16

22

Total

Second Semester

Hours/Week

 

 

Units

Module

Code

Tutorial

 lab

Lecture

-

3

2

3

Butter and ice cream processing

AFT410

-

6

2

4

Food Analysis

AFT411

-

-

2

2

Food Plant  management

AFT412

-

3

2

3

Food processing  2

AFT413

-

-

3

3

Human Nutrition 2

AFT414

-

3

2

3

 Food Packaging

AFT415

-

2

1

2

Research project 2

AFT416

-

-

2

2

Elective

AFT417

-

17

16

22

Total