Qassim University

What you'll study

This programme blends core science subjects with applied courses in food technology and human nutrition. In early years students cover foundational topics such as chemistry, biochemistry, microbiology, human physiology and statistics to prepare for specialised work. Later years introduce core food science modules — food chemistry and analysis, food microbiology, food processing and preservation, food packaging, sensory evaluation and quality assurance — together with nutrition-focused modules such as public health nutrition, clinical nutrition, lifecycle nutrition (maternal and child nutrition), community nutrition, nutritional assessment and counselling.

• Practical laboratory work: routine laboratory classes in food analysis, microbiology and chemistry, and hands-on food processing laboratories.
• Food safety and management: hazard analysis and critical control point (HACCP), food laws and regulations, food quality systems and management.
• Applied nutrition: diet planning, therapeutic diets, nutrition education and behaviour change methodologies.
• Research project and capstone: an independent research project or applied study in food science or nutrition in the final year.
• Field training / internships: supervised placements in food industry sites, public health organisations, hospitals or community nutrition programmes to gain practical experience.

Entry requirements

Applicants are normally expected to hold a recognised secondary school certificate with a science background (biology, chemistry and mathematics/physics are strongly recommended). Admission follows Qassim University’s general undergraduate requirements, which typically include meeting the university's minimum academic thresholds and any faculty-specific criteria. Candidates may also be required to pass pre-admission assessments or interviews where applicable.

International applicants must present an equivalent secondary qualification and evidence of language proficiency as required by the university. Prospective students should consult the university’s admissions office or faculty of agriculture and veterinary medicine for the precise documentation needed and guidance on equivalency.

Career prospects

Graduates leave prepared for a range of roles across the food and nutrition sectors. Typical career paths include:

• Food technologist or food scientist in product development, quality control and process improvement.
• Quality assurance and food safety officer, implementing HACCP and regulatory compliance in manufacturing and retail.
• Clinical nutritionist or dietetic assistant working in hospitals and healthcare settings (note: clinical dietitian roles may require further professional accreditation or postgraduate training depending on national regulations).
• Public health nutritionist or community nutrition officer designing and delivering nutrition programmes and interventions.
• Regulatory affairs and food inspection with government agencies and standardisation bodies.
• Research and laboratory technician roles, or progression to postgraduate study (MSc, PhD) in food science, nutrition, food safety or related fields.
• Opportunities in food industry management, quality systems, sensory evaluation, and entrepreneurship in food production and nutraceuticals.

Why study at Qassim University

Qassim University offers this programme within a region known for agricultural production, providing opportunities for strong links with local food manufacturers, farms and public health services. The faculty combine academic expertise in food science and nutrition with practical industry experience, and the university maintains laboratories and pilot-scale facilities for food processing and analytical work.

Students benefit from a curriculum that emphasises hands-on learning — laboratory skills, internships and community projects — preparing graduates for immediate employment or further study. The university also supports student development through academic advising, research centres, and industry partnerships that facilitate placements and applied research relevant to regional and national food and nutrition priorities.