Study System

1- Duration of Study: The duration of study for obtaining a bachelor’s degree in nutrition science is four academic years (eight academic levels) for all departments. Study is divided into two semesters per year and follows the credit hour system.

2- Credit Hour Definition: A credit hour is an academic unit awarded to a student upon successfully passing a course. One credit hour is equivalent to one weekly theoretical lecture or two weekly practical / lab sessions. Credit hours form the basis for determining a student's academic load each semester, according to the regulations. These regulations also define the total number of credit hours required to obtain the degree.

3- Semester Definition: A semester is a period ranging from 14 to 15 weeks, including exam periods, calculated from the start of classes. The academic year consists of two main semesters, and, with the approval of the department council, faculty council, and university council, a summer semester may be offered according to the rules and conditions set by the faculty council.

Study System According to the Main Departments of the Faculty:

1. Study in the Department of Therapeutic Nutrition (Arabic and English tracks):

Students specialize directly in the Department of Therapeutic Nutrition after passing the entrance exam and meeting the admission requirements set by the faculty. They are then enrolled in the first academic level of the study program in their respective track (Arabic or English).

2. Community Nutrition and Food Science Departments:

Students admitted to either Community Nutrition or Food Science programs must first complete the first and second levels of study (University Requirements), passing 38 credit hours, including the qualifying courses required for joining the scientific department (Community Nutrition or Food Science). Students can declare their preferred specialization (by filling out a preference form) after passing the qualifying courses:

A- For Community Nutrition: "Public Health" and "Nutrition and Health in Developing Countries".

B- For Food Science: "Food Safety and Hygiene" and "Introduction to Food Technology".

C- Placement into the desired specialization depends on the highest grades obtained in the qualifying subjects, as outlined in the regulations.

D- Annually, the faculty council issues a decision specifying the percentage of students admitted to each department (Community Nutrition and Food Science), based on available resources and the criteria mentioned above.