The Department of Food Science and Nutrition (FSN) at the College of Agricultural and Marine Sciences was established in 1996. The vision of the Department is to become a leader in Oman and the Arabian Gulf region meeting the international standards for excellence in higher education and research. The department provides two undergraduate programs, one in Food Science and the other in Human Nutrition. The curricula of both programs are intended to offer students a sound theoretical and practical background in each area by offering a wide variety and relevant range of subjects that provide the students with knowledge in food science and nutrition and problem-solving skills. In addition, the department offers postgraduate programs in Food Science and Nutrition leading to Master of Science and Doctor of Philosophy degrees.
The Department is committed to achieving excellence in teaching, research and outreach activities. In addition to dedicated academic, technical and research staff, our educational and research programs are supported by excellent facilities including classrooms, state-of-the-art equipped laboratories, and modern dairy processing pilot plant. Food Science and Nutrition faculties are active in different research areas. The research interests include food safety and quality, fermentation, sensory evaluation, product development, food processing, and engineering as well as the role of functional foods in the prevention and management of chronic diseases. In human nutrition, the research emphasis is to contribute and promote human health, quality of life and well-being of individuals and populations.
The major research interest are to study the nutritional quality and glycemic index of traditional Omani foods and their effect on the glycemic responses and atherogenic risk factors, dietary consumption patterns and assessment of nutritional status of Omani population. Study the antioxidants, bioactive components, and phytochemicals in fruits and vegetables as well as the role food and nutrients at cellular and molecular levels and to integrate them with human behaviours and dietary and lifestyle patterns of community in the prevention and management of non-communicable diseases. Food Science and Nutrition faculties interact extensively with different public and private sectors in Oman through many activities which aim to serve the community with the goal of improving the health and quality of life.
Please feel free to contact us at FSN for any inquiry.
Mohammed Al-Khusaibi, PhD
Assistant Professor and Head