The College vision, Mission, and targets


Future Vision

The College of Food Sciences was established starting from the academic year 2013-2014. The duration of study in the college is four years. The graduating student is awarded a bachelor’s degree in food sciences. Preparatory school graduates are accepted for the scientific branch only. However, in the evening study, graduates from preparatory school agriculture are accepted in addition to the scientific branch, for both genders. The graduate will be prepared to work in scientific bodies and institutions that work in the field of dairy and food science and technology to develop the reality of local production in this field.

College Mission

Providing good educational service with regard to the undergraduate and postgraduate levels and developing academic and applied research, whether on academic degrees or solving manufacturing problems, in addition to the advisory role of serving and developing work in the field of food and dairy science and technology. The college's activity extends alongside the educational process in other areas, including conducting scientific research, developing appropriate proposals to solve problems related to the field of food technology, holding training courses at the local and regional levels, and holding scientific conferences in cooperation with relevant local authorities and foreign universities, and joint supervision of research projects, in addition to Preparing some scientific references related to food and dairy science and technology.

College Objectives

  • Preparing specialized employees and researchers to work in health institutions affiliated with the Ministry of Health and research centers in the fields of nutrition and food safety.
  • Preparing specialized employees to work in health control departments and detecting food fraud by providing college graduates with the necessary skills to perform the tasks assigned to them with high efficiency and accuracy.
  • Preparing researchers in nutrition research institutes to conduct applied research in the field of nutrition to solve health problems related to nutrition.
  • Providing qualified personnel to support medical and health personnel working in the field of providing nutrition services through the Nutrition Intervention Unit.
  • Preparing competent employees to detect and investigate food safety and suitability for human consumption by supporting the Ministry of Health’s mobile teams to detect food fraud, as this sector is of great importance to the health of the individual and society.
  • Holding training and guidance courses to raise the scientific and practical competence of workers in the field of food and dairy science and technology, food hygiene and nutrition, in a way that integrates with the role of the Ministry of Health in raising the efficiency of its staff and expertise in the field of health, nutrition and food safety.
  • Holding conferences and scientific seminars specialized in the field of food safety and nutrition, food and dairy science and technology, and cooperating with local, regional and international scientific bodies by holding scientific seminars and training courses in the field of food and dairy science and technology, food health and nutrition.
  • Contributing to the preparation and provision of scientific references in Arabic and English on topics related to food and dairy science and technology, food health and nutrition.
  • Cooperating with local consulting offices by providing suggestions and expertise that contribute to developing the reality of local production in the field of food and dairy science and technology, food hygiene and nutrition.