Institute of Biochemistry, Food Science and Nutrition
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem
The Institute of Biochemistry offers bachelor study programs in biochemistry and food science as well as nutritional sciences. It also participates in the teaching of hotel management, food resources and tourism. A bachelor of Science in Agriculture (B.Sc.Agr) in the field of Biochemistry and Food Science and a Bachelor of Science in Nutrition (B.Sc.Nutr.) degrees are three-year study programs. In addition, the Institute also offers study programs towards a Masters degree. In this case, a candidate could graduate with a Master of Science in Agriculture (M.Sc.Agr) in the area of biochemistry or in food science, and if studying Nutritional Science, the student will graduate with a Master of Science in nutritional sciences (M.Sc.Nutr.)
For further information: Secretary, Tel: 08-9489385
The study towards a Bachelor of Science in Agriculture (B.Sc.Agr) in the area of biochemistry and food science, deals with the handling of agricultural produce from harvest to the customer. The handling is an integral and major factor of most food production.
The subjects that are studied deal with food science and include: food engineering, analysis, chemistry, physics, microbiology and biochemistry. In addition the following are also studied: preparation, packaging, storage, food technology and recent aspects such as: biotechnology, antioxidant chemistry, meat technology, wine production, food legislation and standardization, production technology in oil industry, baking technology, water treatment and broadening the knowledge on natural polymers and their use in food and in biotechnology.
The graduates receive a Bachelor of Science in Agriculture (B.Sc.Agr) degree and the area of expertise is stated in the diploma and grade certificate. The graduates deal with fresh agricultural produce, its processing and integration in the food industry, storage systems, packaging and marketing of food. Employment opportunities for graduates are diverse. Work opportunities could be: food technologists in different food industries, development of food products, importing materials for food industries, chemistry, drug industry, sales promotion in the food and drug field, sensory testing and analysis of food products, medical sales, drug research and sales, teaching of natural sciences, analysis of protein separation and working in different biotech industries.
The studies towards a Master of Science in Agriculture (M.Sc.Agr) in the field of biochemistry and food science deal with basic relevant sciences and food science.
The study program is individual and in accordance with the student's research subject and goals.
The variety of courses studied serve as a basis for broadening and enhancing knowledge in the research fields and advanced production of food, medicine, biochemistry and biotechnology. The study program offers two major study options: biochemistry and food science. A written thesis and studies towards a Master of Science in Agriculture can be performed only in the subjects mentioned above. The area of expertise will be stated in the diploma and in the grade certificate.
It is recommended that a research subject is chosen with one of the supervisors before beginning studies.
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