Target Audience

Students, graduates, and professionals in Food Science and Technology (Food Safety), Food and Nutrition, Clinical Nutrition, Quality Management, and Food Safety Management.

Employees and professionals from the Saudi Food and Drug Authority (SFDA), Ministry of Hajj and Umrah, food catering sector, food companies and factories, agricultural research institutes, food packaging and labeling industries, culinary institutes and schools, grocery and retail stores, and e-commerce food delivery services.

Professionals working in Food Science and Technology (Food Safety), Food and Nutrition, Clinical Nutrition, Quality Assurance, and Food Safety Management.

Personnel from the Ministry of Municipalities and Housing, Ministry of Environment, Water and Agriculture, prison food services, restaurants and major food chains, Ministry of Health hospitals (Nutrition Departments), food safety consultancy firms, food supply chain management companies, wholesale and retail food distributors, and food inspection services.

Detailed Program Objectives

Use anthropometric measurements to assess the growth and development of infants, children, and adolescents.

Apply nutritional assessment methods and calculate Z-scores for infants, children, and adolescents.

Explain the nutritional requirements of infants, children, and adolescents.

Understand pulmonary diseases and develop appropriate nutritional management plans.

Improve gastrointestinal symptoms through nutritional interventions.

Identify gastrointestinal diseases and determine suitable therapeutic nutrition strategies.

Develop optimal nutrition plans within allergen-restricted diets.

Evaluate adverse food reactions in patients with food hypersensitivity.

Determine nutritional requirements and recommendations for patients with kidney failure and dialysis patients.

Assess the nutritional status of patients with cerebral palsy and develop individualized nutrition care plans.

Evaluate nutritional status, determine nutritional requirements, and provide interventions for cardiac patients.

Assess the nutritional status of critically ill cardiac patients.

Determine nutritional needs, assess nutritional status, and develop specialized nutrition care plans for premature infants and critically ill children.