The Department of Nutrition and Food Processing was established in 2001. The Department of Nutrition and Food Processing is one of the largest academic departments in the College of Agriculture Technology, with the number of students ranging from 550-600 students. It awards a bachelor’s degree in nutrition and food processing after successfully completing 136 credit hours. The department emphasizes and implements excellent teaching practices, as the department obtained the highest marks in the university proficiency exam at the level of Jordanian universities. It is also distinguished by scientific research and teaching practical laboratories in the fields of food and nutrition. Vision Excellence in teaching, learning, scientific research and community service in the fields of food technology and human nutrition. Mission Excellence in building the scientific and applied capabilities of the department's graduates and promote coordination and mutual work with the authorities concerned with food and nutrition, whether in the public or private sector. Active participation in developing the fields of food science, human nutrition and community service by qualifying human cadres and creating an environment for excellence in scientific research, deepening knowledge and spreading food and nutrition awareness and providing advisory services and exchanging experiences with partners.

Dr.Jaafar Mansour Al-Khazaleh

Objectives

• Attract distinguished students and qualifying them highly to support the national public and private institutions in the fields of food science and technology and human nutrition
• Achieve Excellence in scientific research, especially applied research, and spreading nutritional and nutritional awareness
• Serve the local community through implementing training programs and establishing various activities related to nutrition and food processing
• Promote food safety culture and raise awareness of the importance of food control
• Raise awareness of the importance of nutrition for different age groups of children, adults and the elderly and its importance for mothers and children, special groups and food therapy