مواصفات الخريجات

2.1- General attributes of the graduates of basic sciences:

The graduate of any program in basic sciences must be able to:

1.     Identify the role of Basic Sciences in the development of society.

2.     Develop scientific approaches that meet community needs considering economic, environmental, social, ethical, and safety requirements.

3.     Utilize scientific facts and theories to analyze and interpret practical data.

4.     Collect, analyze, and present data using appropriate formats and techniques.

5.     Postulate concepts and choose appropriate solutions to solve problems on scientific basis.

6.     Apply effectively information technology relevant to the field.

7.     Participate effectively in a multidisciplinary teamwork and be flexible for adaptation, decision making and working under contradictory conditions as well as exhibiting the sense of beauty and neatness.

8.     Adopt self and long life-learning and participate effectively in research activities.

9.     Deal with scientific data in Arabic, English or other languages.

2.2-The Attributes of the graduates of the Biochemistry and Nutrition Program:

In addition to general attributes of basic science program, the graduates should be able to:

1. Be acquainted with the molecular basis and biochemical processes that take place in the cell and organisms.

2. Work safely in a laboratory environment and possess the basic competencies necessary for a range of practical biochemical and nutritional techniques.

3. Apply statistical skills in manipulation and presentation of biochemical and nutritional data.

4. Analyze biochemical data to characterize biomolecules and assess the activity of biochemical process.

5. Discuss major nutrition-related diseases in a global context.

6. Learn an overview of the major macro and micronutrients relevant to human health.

7. Analyze the principles of nutrition science and develop areas particularly in public health nutrition, to approach improvements in nutrition.

8. Discuss the scientific rationale for defining nutritional requirements in healthy individuals and populations.

9. Interpret the wider context of public health nutrition and design implementing nutrition education with individuals, groups, and communities and exercise science principles.

10.                         Employ food science and aware of the relationship between the balanced and proper nutrition and health.

11.                         Participate in the development, implementation and maintenance of comprehensive food safety management systems to protect consumer health.

12.                         Work as dietitian in general and special hospitals.

13.                         Deal with the modern instruments and techniques in clinical laboratories on a scientific base.

14.                         Behave the way to complete as researcher in research centers.

15.                         Apply the basic concepts of scientific research.

16.                         Correlate the association between the health science with chemistry science for safety use of drugs and food drug interaction.