Study Plan for Bachelor of Nutrition & Public Health

Towards a specialized health education and academic qualification that keeps pace with future requirements and the labor market, the program includes the following courses:

Program Framework & Strategic Objectives

• Degree Awarded: Bachelor of Science in Nutrition and Health Sciences (B.Sc. in Nutrition and Health Sciences).
• Study System: Credit hours (Fall and Spring semesters, with the possibility of an optional Summer semester).
• Total Hours: 132 credit hours (distributed among university, college, and major requirements).
• Program Vision: Preparing innovative practitioners and researchers who integrate traditional nutrition science with modern health technologies (such as artificial intelligence in healthcare and personalized nutrition).

Total Credit Hours Structure

• University Requirements (Mandatory & Elective): 12 credit hours (languages, thinking skills, entrepreneurship).
• College Requirements (Basic Sciences): 36 credit hours (chemistry, biology, anatomy, biostatistics).
• Mandatory Major Requirements: 66 credit hours (therapeutic nutrition, biochemistry, food safety, health technologies).
• Elective Major Requirements: 12 credit hours (the student selects courses that align with their career inclinations).
• Field Training & Graduation Project: 6 credit hours.

Proposed Distribution of Courses Across Academic Years

First Year: Scientific Foundation (32 Credit Hours)

Focuses on basic medical and biological sciences to build a solid scientific foundation.

First Semester (16 Hours)

• General and Organic Chemistry (3 hours) – Fundamentals of chemical reactions and compound groups.
• Cell Biology (Biology) (3 hours) – Study of cell structure and living tissues.
• Anatomy and Physiology 1 (3 hours) – Introduction to the structure and functions of the human body.
• Academic English & Medical Terminology (3 hours) – To qualify students to handle scientific references.

• Artificial Intelligence Skills & Machine Learning (2 hours) – Dealing with basic software.
• Communication & Teamwork Skills (2 hours) – Building communication skills with patients and the medical team.

Second Semester (16 Hours)

• Anatomy and Physiology 2 (3 hours) – Continuation of the study of body systems (digestive, endocrine, circulatory).
• General Biochemistry (3 hours) – Study of carbohydrates, lipids, and proteins at the molecular level.
• Introduction to Nutrition Science (3 hours) – Basic concepts of macronutrients, micronutrients, and body requirements.
• Microbiology (3 hours) – Study of bacteria and viruses and their relationship to health and medical intervention.
• Biostatistics & Research Methodology (2 hours) – Health data analysis and research design.
• Scientific Ethics (2 hours) – University requirement.

Second Year: Deepening in Nutrition and Health Science (34 Credit Hours)

Transitioning from general sciences to understanding nutrition mechanisms, metabolism, and food technology.

Third Semester (17 Hours)

• Nutritional Biochemistry (3 hours) – Metabolism and biotransformation of nutrients within the body for energy production.
• Human Nutrition Throughout the Lifecycle (3 hours) – Nutritional requirements from fetus to old age, including pregnant and lactating women.
• Nutritional Status Assessment and Analysis (3 hours) – Anthropometric measurements, laboratory tests, and dietary surveys for patients.
• Epidemiology and Public Health (3 hours) – Study of diseases and targeting prevention at the community level.
• Introduction to Pathology (3 hours) – Understanding organ dysfunction in the body resulting from diseases.

Fourth Semester (17 Hours)

• Food Chemistry and Analysis (3 hours) – Chemical components of food and methods for laboratory analysis.
• Food Technology and Preservation (3 hours) – Modern food processing methods and preserving food from spoilage.
• Pharmacology and Nutrient-Drug Interactions (3 hours) – How drugs affect nutrient absorption and vice versa.
• Community Nutrition and Health Education (3 hours) – Designing awareness programs and health campaigns for the community.
• Food Safety and Quality Systems (HACCP) (3 hours) – Regulation standards for food and preventing food contamination.
• Critical Thinking and Problem Solving (2 hours) – University requirement.

Third Year: Advanced Specialization & Clinical Practice (34 Credit Hours)

Complete focus on the applied side, clinical nutrition, and technology applications in healthcare.

Fifth Semester (17 Hours)

• Clinical Nutrition for Chronic Diseases 1 (3 hours) – Dietary planning for patients with diabetes, obesity, and hypertension.
• Sports Nutrition and Physical Exertion (3 hours) – Designing nutritional programs for professionals and sports amateurs to enhance performance.
• Immunology and Food Allergy (3 hours) – The body's immune response to food and allergic diseases (such as Celiac and lactose intolerance).
• Foodservice Management & Commercial Kitchens (3 hours) – Catering management in hospitals, hotels, and major institutions.
• Personalized Nutrition and Metagenomics (3 hours) – Keeping pace with the future by linking nutrition to genetics (Nutrigenomics).
• Major Elective Course 1 (2 hours).

Sixth Semester (17 Hours)

• Clinical Nutrition for Critical Care 2 (3 hours) – Enteral and parenteral nutrition for intensive care, kidney failure, and cancer patients.
• Digital Health and Artificial Intelligence in Nutrition (3 hours) – Utilizing smart applications and big data to design health plans.
• Nutritional Counseling and Behavior Modification (3 hours) – Clinical skills to persuade patients to modify their lifestyle (nutritional psychology).
• Functional Nutrition and Superfoods (3 hours) – Study of dietary supplements and bioactive compounds.
• Health Project Management & Entrepreneurship (3 hours) – Qualifying the graduate to open their private business (clinic, health center, consulting firm).
• Major Elective Course 2 (2 hours).

Fourth Year: Training, Professionalism, and the Labor Market (32 Credit Hours)

A mini-internship year focusing on transitioning to the actual field of work and presenting research.

Seventh Semester (16 Hours)

• Clinical Field Training 1 (4 hours) – Intensive practical training within hospitals and healthcare centers (two days per week).
• Field Training in Food Manufacturing and Safety 2 (4 hours) – Training in food factories, regulatory bodies, or major hotels and restaurants.
• Health Profession Ethics and Regulations (2 hours) – Legislations organizing the nutrition profession and patient rights.
• Graduation Project - Phase I (2 hours) – Selecting the research topic, literature review, and developing the work plan.
• Major Elective Course 3 (2 hours).
• Major Elective Course 4 (2 hours).

Eighth Semester (16 Hours)

• Intensive Field Training (Hospitals & Specialized Centers) (8 hours) – Full-capacity practitioner under academic and medical supervision (4 days per week).
• Final Graduation Project Defense (4 hours) – Report writing, results analysis, and delivering the presentation.
• Seminars and Panel Discussions in Modern Nutrition (2 hours) – Hosting experts from the labor market to discuss the latest trends and innovations.
• Professionalism and Personal Branding (2 hours) – CV writing skills, passing interviews, and digital self-marketing.

Sample of Major Elective Courses (Electives)

(The student selects 4 courses according to their career path)

1. Specialized Pediatric and Infant Nutrition.
2. Eating Disorders and Health Psychology.
3. Alternative Food Product Development (Plant-based and Organic Products).
4. Nutrition and Public Health in Crises and Disasters.
5. Herbal Medicine and Herbal Supplements between Science and Application.
6. Health Marketing and Nutritional Media.

Competitive Advantages of the Program to Align with the Future Labor Market

1. Technological Integration: Incorporating courses like "Digital Health and Artificial Intelligence" and "Personalized Nutrition" to ensure the graduate’s superiority in the era of smart healthcare.
2. Entrepreneurship Readiness: The "Project Management" course enables the graduate to establish their own business immediately without waiting for governmental or traditional employment.
3. Intensive Practical Training: Allocating a large portion of the final year to actual placement in hospitals and factories bridges the gap between theory and practice.
4. Comprehensiveness: The program does not solely graduate clinical dietitians for hospitals, but also qualifies them to work in food quality sectors, sports clubs, research centers, and the dietary supplement industry.

 

Prof. Dr. Lobna Farouk Wahman
Professor of Physiology and Anatomy

Master's Programs in the Faculty of Nutrition and Health Sciences

1. Vision:

Global leadership and excellence in providing innovative online academic and research education in the fields of nutrition and health sciences, and graduating specialized competencies that lead the journey of preventive medicine, nutritional care, and safe food supply chains in accordance with the highest international standards.

1. Mission:

The Faculty of Nutrition and Health Sciences is committed to providing distinguished academic programs through an advanced e-learning environment that combines scientific theories with field application. The faculty aims to prepare specialists and researchers capable of improving the quality of health life for communities, developing the food and natural supplement sectors, and supporting evidence-based health decision-making.

1. Faculty Objectives:

1. Academic Objectives

• Offering modern graduate programs aligned with international standards.
• Integrating artificial intelligence and digital analytics into all programs.
• Developing curricula based on scientific evidence and applied research.

1. Research Objectives

• Establishing advanced research centers in microbiome, digital health, natural products, and global health.
• Supporting the publication of research in peer-reviewed international journals.
• Enhancing international research collaboration with WHO – FAO – BioTech – HealthTech.

1. Professional Objectives

• Preparing graduates capable of working in international organizations, food companies, HealthTech companies, and global laboratories.
• Empowering graduates to develop health and nutritional entrepreneurial ventures.

1. Technical Objectives

• Adopting the latest digital education technologies in graduate studies.
• Developing advanced platforms for health and nutritional data analysis.

1. Community Objectives

• Supporting research that addresses nutrition and public health issues.
• Promoting health innovation to serve communities locally and globally.

 

1. Academic Structure for the Master's Programs in the Faculty of Nutrition and Health Sciences:

All Master's programs in the faculty adopt the unified credit hour system (36 credit hours) distributed over 4 academic semesters (two years), according to the following academic formula:

Total Master's Credit Hours (36) = Core Courses (10 hours distributed over four courses) + Specialized Courses (20 hours distributed over 9 courses) + Thesis and Research (6)

First: Master's Programs Common Core Courses:

Taught to all Master's students in the faculty (Total: 10 Credit Hours)

Course Code	Course Title	Credit Hours	Description
CORE 501	Advanced Biochemistry and Metabolism	3	An in-depth study of the metabolic pathways of macronutrients (carbohydrates, lipids, proteins), and the hormonal and enzymatic regulation of metabolism under physiological and pathological conditions.
CORE 502	Research Methodology and Biostatistics	3	Coverage of scientific research design methodologies, as well as the application of biostatistical analysis and sampling techniques using modern statistical software.
CORE 503	Research Ethics and Biosafety	2	Discussion of ethical standards and regulations in human and animal research, intellectual property rights, and safety protocols for handling biological materials and laboratory hazards.
CORE 504	Scientific Writing and Publishing	2	Developing paper drafting skills for peer-reviewed journals, writing research proposals, selecting journals, handling peer review and publishing processes, and guiding students in selecting research topics for their Master's thesis.

 

Secondary: Academic curricula for the master's programs (36 credit hours):

1. Master of Clinical Nutrition

Focuses on preparing specialized professionals in clinical nutritional care within hospitals and intensive care units.

• Semester 1 (9 Credit Hours)

Course Code	Course Title	Credit Hours	Description
CORE 501	Advanced Biochemistry and Metabolism	3	(Core Course)
CLIN 511	Nutritional Assessment and Clinical Diagnosis	3	Comprehensive nutritional assessment methods (anthropometric, biochemical, clinical, and dietary) and evidence-based nutritional diagnosis.
CLIN 512	Clinical Nutrition for Diabetes, Cardiovascular Diseases, and Hypertension	3	Modern nutritional protocols for managing diabetes, metabolic syndrome, hypertension, and coronary artery disease.

• Semester 2 (9 Credit Hours)

Course Code	Course Title	Credit Hours	Description
CORE 502	Research Methodology and Biostatistics	3	(Core Course)
CLIN 521	Clinical Nutrition for Gastrointestinal and Liver Diseases	2	Nutritional interventions for malabsorption disorders, irritable bowel syndrome, inflammatory bowel disease, hepatitis, and liver failure.
CLIN 522	Clinical Nutrition for Renal and Metabolic Disorders	2	Nutritional planning for acute and chronic renal failure, dialysis, and inborn errors of metabolism.
CORE 504	Scientific Writing and Publishing	2	(Core Course)

• Semester 3 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CORE 503	Research Ethics and Biosafety	2	(Core Course)
CLIN 611	Enteral and Parenteral Nutrition Support	3	Determining nutritional requirements, formulating and monitoring enteral and parenteral nutrition solutions, and managing their complications.
CLIN 612	Clinical Nutrition for Oncology and Intensive Care Patients	2	Nutritional care in critical conditions, burns, trauma, and oncology patients to mitigate muscle wasting.
CLIN 523	Lipid Disorders, Morbid Obesity, and Eating Behavior	2	Management of severe obesity, metabolic surgeries, and eating disorders in integration with cognitive behavioral therapy.

• Semester 4 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CLIN 613	Drug-Nutrient Interactions	2	Studying the mutual interactions between medical drugs and nutrients, their pharmacokinetics in the body, and their effect on absorption and metabolism.
CLIN 621	Hospital Dietetics Management and Clinical Policies	1	Operationalizing clinical nutrition services in healthcare facilities, quality assurance, and clinical nutritional care policies.
CORE 600	Master's Thesis	6	Independent research project or thesis under academic supervision.

1. Master of Public Health Nutrition

Focuses on the preventive aspect, community nutrition, food crisis management, and health economics.

• Semester 1 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CORE 501	Advanced Biochemistry and Metabolism	3	(Core Course)
PHN 511	Nutritional Epidemiology	3	Studying the relationship between dietary patterns and the prevalence of chronic diseases in populations using epidemiological tools.
PHN 512	Community Nutrition and Health Education Strategies	3	Designing and implementing nutritional awareness programs, promoting health, and driving dietary behavior change across various target groups and demographics.

• Semester 2 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CORE 502	Research Methodologies and Biostatistics	3	(Core Course)
PHN 521	Food Security, Environmental Policies, and Sustainability	2	Analyses food security pillars, climate change, and sustainable food systems to mitigate hunger and malnutrition.
PHN 522	Field Nutritional Surveys Design and Management	2	Field nutritional data collection mechanisms, dietary intake measurement tools, and community nutritional status assessment.
CORE 504	Scientific Writing and Publishing	2	(Core Course)

• Semester 3 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CORE 503	Research Ethics and Biosafety	2
PHN 611	Nutrition for Special Groups (Maternal, Pediatric, and Geriatric)	3	Nutritional requirements and targeted preventive programs for pregnant and lactating women, infants, children, and the elderly.
PHN 613	Impact Assessment of NGO and Organizational Nutrition Programs	2	Impact measurement frameworks, along with formative and summative evaluations of developmental and relief nutrition projects.
PHN 523	Health Economics and Nutritional Policies	2	Cost-benefit evaluation for public health nutrition programs, and the formulation of health-promoting legislation.

• Semester 4 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
PHN 612	Emergency Nutrition Management in Crises, Disasters, and Conflicts	2	Emergency nutritional intervention, distribution of aid, and assessment of acute malnutrition in conflict and refugee zones.
PHN 621	International Legislation for Chronic Disease Control	1	Global policies and legislation regarding the reduction of salt, sugar, and trans fats in commercial foods.
CORE 600	Master's Thesis	6	Independent research project or thesis under academic supervision.

1. Master of Nutrition and Functional Foods

An innovative program connecting nutrition with natural products, dietary supplements, and fortified foods.

• Semester 1 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CORE 501	Advanced Biochemistry and Metabolism	3	(Core Course)
FFN 511	Bioactive Compounds and Natural Products	3	Classification of bioactive compounds in plants and foods (such as flavonoids and dietary fibers) and their physiological properties.
FFN 512	Analytical Chemistry of Foods and Natural Products	3	Advanced laboratory techniques (HPLC, GC-MS) for the separation and analysis of bioactive compounds and nutritional components.

• Semester 2 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CORE 502	Research Methodologies and Biostatistics	3	(Core Course)
FFN 521	Extraction Technologies and Supplement Manufacturing	2	Modern extraction methods and formulation technology for dietary supplements and customized products.
FFN 522	Toxicology and Safety of Natural Products	2	Biosafety assessment, toxicity limits, and contaminants in natural products and supplements.
CORE 504	Scientific Writing and Publishing	2	(Core Course)

• Semester 3 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
CORE 503	Research Ethics and Biosafety	2	(Core Course)
FFN 611	Interactions Between Drugs, Herbs, and Supplements	3	Study of biological interactions, mechanisms, and toxicity resulting from the concomitant use of dietary supplements and herbs with pharmaceutical drugs.
FFN 612	Nutrigenomics and Personalized Nutrition	2	The impact of nutrition on gene expression, and gene-nutrient interaction.
FFN 523	Probiotics and Gut Neutraceuticals	2	The role of the gut microbiome, probiotics, and fermented foods in promoting health and disease prevention.

• Semester 4 (9 Credit Hours):

Course Code	Course Title	Credit Hours	Description
FFN 613	International Regulations for Supplements and Functional Foods	2	Regulatory guidelines and health claims issued by authorities such as the FDA and EFSA for product registration.
FFN 621	Innovation and Marketing of Functional Foods	1	Strategies for functional food product innovation, value chains, and marketing in global markets.
CORE 600	Master's Thesis	6	Independent research project or thesis under academic supervision.

1. Master of Food Safety and Quality

Covers regulatory aspects, pathogen analysis, and global quality systems from farm to fork.

• Semester 1 (9 Credit Hours)

Course Code	Course Title	Credit Hours	Description
CORE 501	Advanced Biochemistry and Metabolism	3	(Core Course)
FSQ 511	Advanced Food Microbiology and Pathogens	3	Isolation and identification of pathogenic bacteria and viruses, and interpretation of their behavior and growth factors in food matrixes.
FSQ 512	Food Toxicology and Chemical Contaminants	3	Study of chemical food contaminants (pesticides, heavy metals, mycotoxins) and their toxicological profiles.

• Semester 2 (9 Credit Hours)

Course Code	Course Title	Credit Hours	Description
CORE 502	Research Methodology and Biostatistics	3	(Core Course)
FSQ 521	Food Safety Management Systems	2	Practical application of HACCP systems and international food safety standards.
FSQ 523	Industrial Hygiene and Field Inspection	2	Design of sanitation and disinfection programs, and field inspection procedures for food establishments.
CORE 504	Scientific Writing and Publishing	2	(Core Course)

• Semester 3 (9 Credit Hours)

Course Code	Course Title	Credit Hours	Description
CORE 503	Research Ethics and Biosafety	2	(Core Course)
FSQ 611	Supply Chain Safety and Cold Chain Management	3	Risk management in storage, transportation, cold chain logistics, and food distribution.
FSQ 612	Food Fraud and Food Defense	2	Detection methods for economically motivated fraud, protecting supply chains against intentional threats, and product traceability.
FSQ 613	International Food Laws and Legislation	2	Codex Alimentarius and international legal standards governing global food trade.

• Semester 4 (9 Credit Hours)

Course Code	Course Title	Credit Hours	Description
FSQ 522	Food Quality Management and Manufacturing	2	Development of Total Quality Management (TQM) systems and quality assurance applied in food production lines.
FSQ 621	Rapid Testing Methods and Modern Food Packaging	1	Advanced molecular techniques and smart/active packaging for food preservation and shelf-life extension.
CORE 600	Master's Thesis	6	Independent research project or thesis under academic supervision.

 

POSTGRADUATE STUDIES PROGRAM

Doctor of Philosophy (PhD)

in Biochemistry and Nutrition

Proposed Academic Program Document

By

Dr. Eslam Samy Elsherbiny

1. Introduction

The proposed PhD Program in Biochemistry and Nutrition responds to the rapid development of biochemical sciences, molecular nutrition, clinical nutrition, and nutrition-related health research. The program is designed to prepare advanced researchers who can integrate biochemical mechanisms with nutritional status, disease processes, and health outcomes.

The program adopts an interdisciplinary and research-oriented approach combining biochemistry, molecular biology, nutrition, clinical nutrition, and health sciences. It emphasizes original research, advanced laboratory skills, scientific data analysis, research ethics, and scientific publication.

2. Vision

To achieve excellence in preparing researchers specialized in Biochemistry and Nutrition who are capable of generating innovative scientific knowledge and applying it to improve human health and support community development.

3. Mission

To provide an advanced interdisciplinary doctoral program integrating academic education and applied research in Biochemistry and Nutrition, while developing researchers' competencies in experimental design, laboratory analysis, biostatistics, scientific writing, publication, and ethical research practice.

4. General Program Objectives

• Prepare highly qualified researchers with advanced and integrated knowledge of biochemistry and nutrition.
• Explain the relationships between biochemical processes, nutritional status, and disease mechanisms.
• Develop the ability to design and conduct basic, clinical, and applied research.
• Develop advanced competencies in biochemical, molecular, and biomarker-based laboratory techniques.
• Develop proficiency in biostatistics, data analysis, and scientific interpretation.
• Develop scientific writing, presentation, critical appraisal, and publication skills.
• Promote interdisciplinary research linking nutrition, biochemistry, clinical nutrition, and health sciences.
• Ensure adherence to research ethics, laboratory safety, quality assurance, and good scientific practice.

5. Intended Learning Outcomes

By the end of the program, graduates should be able to:

• Analyze and interpret advanced biochemical and molecular pathways related to nutrition, health, and disease.
• Critically evaluate scientific evidence related to nutrients, biomarkers, and nutritional interventions.
• Design appropriate experimental, clinical, and laboratory studies to address defined research questions.
• Select and apply advanced biochemical and molecular biology techniques.
• Perform appropriate statistical analyses and communicate scientific findings effectively.
• Develop and independently manage a research proposal and research project.
• Prepare scientific manuscripts and reviews for publication in peer-reviewed journals.
• Critically evaluate scientific and nutritional information and assess the quality of evidence.
• Apply research ethics, biosafety, quality control, and responsible research practices.
• Contribute to evidence-based solutions for nutritional and health-related problems.

6. Study System and Credit Hours

The program is proposed to follow a credit-hour system with a total of 48 credit hours, distributed as follows:

Component	Number	Credit Hours	Percentage
Advanced compulsory courses	6 courses	18	37.5%
Specialized elective courses	4 courses	12	25%
Doctoral dissertation and original research	—	18	37.5%
Total	10 courses + dissertation	48	100%

Note: The above distribution is an academic proposal and should be aligned with the approved postgraduate regulations of the University and Faculty, as well as the applicable requirements of the Supreme Council of Universities and relevant accreditation authorities.

7. Proposed Compulsory Courses – 18 Credit Hours

Code	Course	Theory	Practical	Credits
BCN 701	Advanced Molecular Biochemistry	2	1	3
BCN 702	Advanced Metabolism: Nutrition and Disease	2	1	3
BCN 703	Molecular Biology and Biomedical Diagnostic Techniques	2	1	3
BCN 704	Molecular Nutrition and Advanced Clinical Nutrition	2	1	3
BCN 705	Biostatistics and Research Study Design	2	1	3
BCN 706	Research Methodology, Scientific Writing and Publication	2	1	3

8. Proposed Specialized Electives – 12 Credit Hours

Code	Elective Course	Brief Description	Credits
BCN 711	Biomarkers and Nutrition in Chronic Diseases	Biomarkers in obesity, diabetes, cardiovascular and liver diseases.	3
BCN 712	Advanced Clinical Nutrition	Nutritional assessment and intervention in complex clinical conditions.	3
BCN 713	Metabolomics and Proteomics in Nutrition	Omics-based approaches to nutritional and metabolic research.	3
BCN 714	Nutrition and the Gut Microbiome	Interactions between diet, microbiome, metabolism, and health.	3
BCN 715	Biochemistry of Hormones and Energy Regulation	Hormonal and biochemical regulation of energy metabolism.	3
BCN 716	Nutrition, Immunity and Inflammation	Interactions between nutrients, immune responses, and chronic inflammation.	3
BCN 717	Food Toxicology	Food contaminants, toxic compounds, and their biological effects.	3
BCN 718	Nutrigenomics	Interactions between genes and nutrients and individualized nutritional responses.	3

9. Brief Course Descriptions

BCN 701 – Advanced Molecular Biochemistry

Gene expression, proteins and enzymes, cellular signaling, post-translational modifications, and molecular mechanisms related to nutrition and disease.

BCN 702 – Advanced Metabolism: Nutrition and Disease

Advanced carbohydrate, lipid, and protein metabolism; energy regulation; oxidative stress; insulin resistance; obesity; and metabolic disorders.

BCN 703 – Molecular Biology and Biomedical Diagnostic Techniques

Nucleic acid extraction, PCR, quantitative PCR, gene expression analysis, molecular diagnostics, and laboratory quality control.

BCN 704 – Molecular Nutrition and Advanced Clinical Nutrition

Molecular effects of nutrients and scientific principles of nutritional interventions in chronic and clinical conditions.

BCN 705 – Biostatistics and Research Study Design

Experimental and clinical study design, sample size, hypothesis testing, regression, data analysis, and interpretation.

BCN 706 – Research Methodology, Scientific Writing and Publication

Research questions and hypotheses, literature review, protocol development, research ethics, reference management, manuscript preparation, and publication.

10. Doctoral Dissertation Requirements – 18 Credit Hours

• Develop and obtain approval for an original research proposal in a relevant area of Biochemistry and Nutrition.
• Conduct the research under approved academic supervision and comply with research ethics and required approvals.
• Perform laboratory work, collect data, conduct statistical analyses, and interpret findings in light of current scientific literature.
• Prepare the doctoral dissertation according to the approved University and Faculty guidelines.
• Publish or obtain acceptance for a scientific paper derived from the dissertation according to applicable regulations.
• Defend the dissertation before an approved scientific examination committee.

11. Proposed Research Areas

• Clinical biochemistry and disease biomarkers.
• Clinical nutrition and chronic non-communicable diseases.
• Obesity, insulin resistance, and metabolic syndrome.
• Oxidative stress, inflammation, and nutrition.
• Nutrition and the gut microbiome.
• Nutrigenomics and personalized nutrition.
• Nutrition across the life course.
• Metabolomics, proteomics, and advanced omics applications.
• Nutritional status assessment and biochemical indicators.
• Functional foods and bioactive compounds.

12. Proposed Admission Requirements

• A Master's degree in Biochemistry, Nutrition, Clinical Nutrition, or a related scientific or health discipline, subject to the approved regulations.
• Fulfillment of the University's admission and selection requirements.
• An appropriate academic background for the program's advanced courses.
• Fulfillment of any applicable English-language and computer-skills requirements.
• Approval by the relevant academic department, Faculty Council, and University authorities in accordance with postgraduate regulations.

13. Duration of Study

The proposed minimum duration is three years from the date of registration, while the maximum period shall be determined by the University's approved postgraduate regulations, including provisions for extension where applicable.

14. Teaching and Learning Methods

• Advanced lectures and seminars.
• Problem-based learning and case studies.
• Specialized laboratory training.
• Critical appraisal of published research.
• Research projects and scientific presentations.
• Training in scientific databases and reference-management tools.

15. Assessment Methods

• Written and/or electronic examinations.
• Coursework, presentations, and discussions.
• Practical and research-project assessment.
• Periodic assessment of the research proposal and dissertation progress.
• Dissertation evaluation and defense according to approved regulations.

16. Proposed Resources and Facilities

• Biochemistry laboratories equipped for spectrophotometric, enzymatic, and immunological analyses.
• Molecular biology laboratories equipped for PCR, quantitative PCR, and nucleic-acid extraction.
• Statistical analysis facilities and data-management software.
• Electronic library resources and access to scientific databases and journals.
• Implementation of biosafety, quality assurance, and laboratory risk-management standards.

17. Proposed Study Plan

Period	Content	Credits	Expected Outcome
Year 1	Compulsory courses, start of electives, and identification of research area	18–24	Course completion and research problem identified
Year 2	Completion of courses and implementation of research	6–12 + research	Approved proposal and preliminary findings
Year 3	Completion of research, data analysis, and dissertation writing	18	Completed dissertation and defense

18. Program Summary

Item	Description
Program Title	Doctor of Philosophy (PhD) in Biochemistry and Nutrition
Degree	Doctor of Philosophy (PhD)
Study System	Credit-hour system
Total Proposed Credits	48 credit hours
Coursework	30 credit hours
Dissertation	18 credit hours
Minimum Proposed Duration	Three years, subject to regulations
Program Nature	Interdisciplinary, research-oriented, and applied
Proposed Language	English

19. Notes for Final Approval

• This document is an initial academic proposal and should be reviewed by the relevant academic department and Faculty Council.
• Credit hours, admission requirements, study duration, dissertation requirements, and publication requirements must be aligned with the University's approved postgraduate regulations.
• Final course codes, course content, theoretical/practical distribution, and staffing should reflect the Faculty's actual academic resources.
• Course specifications and the program learning-outcome matrix should be reviewed in accordance with applicable quality-assurance and accreditation standards.
• Supervision, examination committees, research ethics, and publication requirements should follow the regulations in force at the time of program approval.

Proposed for academic review and regulatory approval

Postgraduate Studies Program – PhD in Biochemistry and Nutrition