School of Health Sciences
From the establishment of the School of Health Sciences in 1966,
AUW has perused an interdisciplinary approach to programmes and
courses. Moreover, the overall interdisciplinary approach adopted
by the School of Health Sciences has always aimed at a continuous
improvement of teaching methodology, evaluation and development
of curricula. This is to bridge the gap between medical, technological
and sociological education. In this respect, graduates of the
School of Health Sciences are prepared to interact positively
with various scientific fields:
Field: Through the interaction with Community Health
Programme Management Specialization (Option).
and Agricultural Fields: Through
the interaction with Food and Nutrition Specialization (Option).
The Food Technology
Field: Through the interaction with Food Science and
Technology Specialization (Option).
Objectives of the School
The general objective of the School of Health Sciences is to
educate and train a motivated, qualified cadre of women to act
as change agents in the areas of nutrition, community health management
and food science and technology to improve the quality Sudanese
community of life.
Specific objectives of the program include:
Generation of well equipped
graduates capable of tackling and managing food, nutrition and
health, problems among the Sudanese communities with particular
emphasis on rural areas.
Preparation of specified
cadre of planners capable of identifying and utilizing available
resources in generating appropriate solutions to common health,
food and nutrition problems at community level with emphasis
on rural areas.
Preparation of a cadre
qualified in the area of Food Science and Technology for the
promotion of food industry with particular emphasis on intermediate
technology in rural areas to serve the work-force of their community.
The curriculum is based on a combination of a credit hour
system (CHS) and a semester system. The award of the B.Sc.
honours degree is conditioned by successfully completing all the
university and school courses within the academic period of 5
years, divided into 10 semesters. In the fifth year students
specialize in one of the three above-mentioned options.
All courses are compulsory and should be taken by
all students up to fourth year. In fifth year students are divided
into the three options. Admission into any option depends on academic
performance, available places and student preference (as far as
Generally practical work constitutes 30% of the final grade while
theory constitutes 70%unless otherwise stated. All the offered
courses are compulsory. Students are also required to carryout
Options and specialization (5th year)
A. Food and Nutrition Option: Applied
Nutrition, Clinical Nutrition, Nutrition Program Management, Nutrition
Problems Seminar, Mother and Child Nutrition, Food and Nutrition
Policy and Planning, and Research Project.
B. Community Health Management Option:
Communicable and Non-Communicable Diseases, Women and Child Health,
Advanced Population Education, Health Education, Health Program
Policy and Planning, Health Problems Seminar and Research Project,
Health Economics and Health Care Finance.
C. Food Science and Technology Option:
Food Engineering, Food Enzymology, Food Processing, Processed
Food Seminar, Food Toxicology, Food Acceptability and Sensory
Evaluation, Food Quality Control and Quality Assurance and Research
Though the offered options may seemingly be looked
at as independent entities, yet they are very well linked and
interrelated with one another. The characteristic and distinguishing
feature of those specializations is their concern with the welfare
of the society. This renders the gained knowledge vivid,
practical and realistic, and hence contributing to solving some
urgent problems with particular emphasis to Sudanese and other
similar societies in the region.
Opportunities for Employment
The continual development of curricula to keep pace
with the scientific leaps in a diversity of areas, led to the
innovation of a number of specialization that paved the way for
the Master Degree Program in Human Nutrition. Accordingly,
more chances of employment became available for our graduates
in so many institutions, including:
Ministry of Health:
Health Care Centres.
Research and Statistics Centres.
Mother and Child Health Centres.
Nutrition Programs Management.
Ministry of Agriculture.
Ministry of Planning and Economics.
Ministry of Education.
Ministry of Social Affair's.
Ministry of Youth and Sport.
Ministry of Culture and Information.
Universities and Higher Education Institutions.
Governmental Voluntary Organizations.
Non- governmental Organizations (National and International).
Higher Council for Conservation of Environmental Resources.
Women Development Departments in all the Ministries.
The School Infrastructure
The School of Infrastructure makes use of the laboratories
of the Center
for Science and Technology which are well equipped
for different aspects of practical training and are considered
among the best of similar units in institutions of higher education
in Sudan. The laboratories include:
Chemistry and Biochemistry Laboratory
Biology and Microbiology Laboratory
Clinical Chemistry Laboratory
Multipurpose (Histology and Parasitology) Laboratory
Nutrition (Multipurpose) Laboratory
Microbiology Research Laboratory
General Research Laboratory
Ornamental Plants Nursery
FSBI 101: Biology I (3 credit hours)
Characteristics of living organisms. Whittaker Classification
of the living world .Cell biology. Cell division & cell motion.
Classification and naming of living organisms. Types of body tissues.
Mendelian genetics and definition of some jargons. Plant tissues,
plant tissues systems, seeds and seed germination. Morphology
of flowering plants.
FSCH 102: Chemistry I (3 credit hours)
The international system (SI) of units and the significant figures
& dimensional analysis. Composition of the nucleus and nomenclature
of inorganic compounds. Atomic and molecular weights. Chemical
equations. The electronic structure of atoms. Intermolecular (IM)
forces. Aqueous solutions chemical equilibrium.
FSBI 112: Biology II (3 credit hours)
Photosynthesises (energy — capturing process), Respiration
(energy — releasing process), absorption transport and transpiration.
Reproduction in plants. Plant organs in relation to food production.
Human reproductive, digestive, Cardiovascular, respiratory, excretory
and musculo- skeletal systems.
FSCH 112: Chemistry II (3 credit hours)
Inorganic and physical chemistry and organic chemistry. Acids
and basis Lewis dot structure. Resonance, Molecular shapes, Thermodynamics,
Chemical kinetics, saturated hydrocarbons, Alkenes, Alkynes, Aromatic
compounds. Hydroxy compounds. Isomerism & molecular geometry,
ethers, carbonyl compounds and amines and related compounds.
FSBS 113: Behavioural Sciences (2 credit hours)
This course gives an introduction to psychology and Sociology.
FSTS 114: Textile & Sewing (3 credit hours)
This course introduces the students to the different types of
fabrics, decorating and painting fabrics, and colouring. Visits
to sewing and handicrafts making.
URES 115: Environmental Studies (3 credit hours)
See University required courses
FSPH 116: Physics (3 credit hours)
Dimensional analysis, energy, heat thermodynamics, and mechanics.
FSCD 201: Community Development (2credit hours)
Introduction. Rural community, Tribal system and Development at
FSHP 202: Human Physiology 1 (3 credit hours)
Cell membrane physiology and body fluids, Blood. The excitable
tissues. Cardiovascular system. The nervous system
FSBC 203: Biochemistry I (3 credit hours)
Carbohydrates structure and functions. Lipids structure and functions.
Amino acids and proteins structure and functions. Enzymes. Nucleic
acids structure and functions. Vitamins source, functions and
FSPS 204: Parasitology (3 credit hours)
Introduction to Parasitology. Classification and characteristics
of endoparasites. Arthropods as ectoparasites.
FSHG 205: Home Gardening (3 credit hours)
Morphological features of vegetables with emphasis on their edible
parts. Environmental conditions for vegetable production. Cultural
practices. Nutrition value of vegetables. Economic importance
URPE 206: Population Studies (3 credit hours)
Concepts, contents, Population change components (fertility, mortality
and migration), sources of population data, population and development,
population and health, Situation of Sudan population.
FSHP 211: Human Physiology II (3 credit hours)
Endocrinology. The digestive system. The respiratory system, the
urinary system. Reproduction.
FSBC 212: Biochemistry II (3 credit hours)
Energy and energetic compounds. Carbohydrate metabolism. Lipid
metabolism. Amino acids and protein metabolism. Integration of
metabolic pathways water metabolism. Nucleic acids metabolism.
FSHG 213: Home Gardening II (3 credit hours)
Orchard establishment. Orchard management. Selected fruit trees.
Review on the common ornamental plants grown in Sudan. Introduction
to medicinal and aromatic plants. Introduction to animal production.
Animal production systems in Sudan. Quality.
FSMB 214: Microbiology (3 credit hours)
Bacteriology. Mycology. Virology. Immunology.
UBM 301: Biostatistics (2 credit hours)
Frequency distributions, Means. Standard deviation and standard
errors. Measures of central tendency and dispassion. Correlation
& regression. Probability. Sampling distribution. Tests of
FSCS 302: Communication Skills (2 credit hours)
To understand communication. Simple communication. The importance
of senses to children. Communications between individuals groups.
How to send messages. Improving communication visual literacy.
Design literate visual. When to use visual aids. Planning and
making your own visual aids. Production skills. Deciding what
kind of visual aids to use. Using aids in training or health education
session. How to design a poster, leaflets, advertising, signs,
calendar, charts. How to use graphic communication to reflect
FSND303: Nutrition during Growth and Development (3
Introductory nutrition: Carbohydrates properties and functions,
lipids, minerals and vitamins properties and functions. Recommended
dietary allowances, food composition table. Nutrition during pregnancy.
Nutrition during lactation. Nutrition during infancy. Nutrition
during childhood. Nutrition during adolescence. Nutrition during
old age. Primary nutritional deficiencies, Starvation & Malnutrition.
FSMC 304: Mother and Child Health I (3
Normal and abnormal pregnancy, ante-natal care, normal and abnormal
birth, post-natal care, breast feeding, family planning and maternal
FSCH 305: Community Health (2 credit hours)
Introduction to health. Concepts of health. Environmental health.
Primary health care. Introduction to epidemiology. Introduction
to Health education. Safe Drinking water. Solid wastes.
Excrete disposal. Sewage treatment . Housing.
FSFS 306: Food Science (2 credit hours)
The main components of food, food sciences; cereal chemistry and
technology; meat, fish and poultry; milk and dairy products; fruits
and vegetables; pre-processing operations; losses and deterioration
FSFM 311: Food Microbiology (3 credit hours)
A review of microbial growth requirements. Undesirable growth:
Food spoilage and its limitation. Food preservation methods. Microbial
production of food: Food fermentation. Microbial food- borne diseases
relevant legislation and strategies for control.
FSFM 312: Family Resource Management (2 credit hours)
Family and housing. Family financial management. Family
& management pattern.
FSMC 313: Mother and Child Health II (3
Neonatal care, EPI, Growth monitoring, infant mortality, Diohrreal
diseases, Acute respiratory infections, malaria and allergies.
Adolescents health needs, STDs, HIV/ AIDS and infertility.
FSFC 314: Food Chemistry (2 credit hours)
Chemistry of carbohydrates, proteins & fats.
FSHM 315: Community Health Management (3
Management and leadership, Health service organization, Health
planning and priority setting, Health management information system
(HMS), Health system research (MSR). Evaluation of health programs.
FSDT 401: Diet Therapy I (3 credit hours)
Introduction to dietetics. Diabetes Mellitus- Weight management.
Cardiovascular diseases. Anaemia.
URM 402: Research Methodology (2 credit
Social Science inquiring Planning research. Creating data. Analysing
data & interpreting result.
FSFP 403: Food Preparation (3 credit hours)
Food habits. meal management. Local diets. Feeding of vulnerable
groups. Weaning foods, feeding during illness. Meals to meet special
FSAN 404: Applied Nutrition I (2 credit hours)
Etiology, features, prevalence, control of PEM, IDA, IDD, VAD,
Causative factors of morbidity and mortality rates. The viscous
circle between infection & nutrition, Methods of assessing
nutrition status population, land, water, food and nutrition.
FSFP 405: Food Preservation (2 credit hours)
General introduction to food preservation. Chemical preservation
FSIF 406: Integrated Food and Nutritional Sciences
(2 credit hours)
Unity and diversity of the Biochemical plan of living, Interfaces
between Agriculture, food sciences and human nutrition, Post-
harvest technology, Food policy and human nutrition, Food quality
and safety, Food Security and nutrition, Food and nutrition management
in emergency situations, the multi- factorial nature of malnutritional
problems, Nutrition and socio-economic development, Food, nutrition
and health education and communication.
FSDT 411: Diet Therapy II (3 credit hours)
Nutritional management during: Gastrointestinal diseases, Liver
diseases, Kidney diseases. Nutrition and Cancer patients, Fractures,
burns and operations. Intral and parentral feeding.
FSFA 412: Food Analysis (3 credit hours)
Samples & sampling procedures. Theory of spectroscopy. Flame
photometry. Atomic absorption. Chromatographic techniques.
FSAN 413: Applied Nutrition II (2 credit hours)
Nutrition programs and NGOs. Malnutrition, Theories of changing
FSSC 414: Socio Cultural Aspects of Food and Nutrition
(2 credit hours)
View of the social and cultural concepts, Stage of development
& its impact on food & nutrition, Role of women in food
production, processing and distribution. The effect of food habits
and tradition on nutrition, Food and health, Seminars on different
issues concerning socio cultural aspects of food & nutrition.
FSEP 415: Epidemiology: (2 credit hours)
Introduction to epidemiology. Types of epidemiologic studies.
Introduction to study designs. Choosing appropriate study design.
Misclassification in epidemologic studies.
FSCH 501: Health Economics and Health Care Financing
(3 credit hours)
An introduction to factors affecting health care prices Health
care financing in Sudan. Study of health care delivery &
cost containment. The role of health economics in assessment of
health. Procedures for controlling costs.
FSCH 502: Communicable and Non-Communicable Diseases
(3 credit hours)
Introduction to the concept of health & diseases communicable
diseases. Non –Communicable diseases.
FSCH 503: Social and Behavioural Health Debate (3 credit hours)
Risky behaviours related to health in the community. Health seeking
behaviour & utilization of health services. Social and cultural
determinants of health. Health workers behaviour. Existing health
programs for abolishment of risky behaviour and practice.
FSCH 504: Women and Child Health (3 credit hours)
Life cycle of the female, Issues in child health, Issues in women
FSCH 511: Population Studies (3 credit hours)
Introduction, brief account on population theories, Estimation
of population measurements, Population census and projection,
Population policies, The influence of structural adjustments programs,
Population conference Methods of contraception used in the Sudan.
FSCH 512: Health Services, Planning and Evaluation (3
An introduction. History of health services in the Sudan (1900
– 1956). Health services after independence. Current health
care delivery under the umbrella of primary health care. Problems
of health care in the Sudan. Planning and Evaluation of health
programs. Setting health policies.
FSCH 513: Health Education (3 credit hours)
FSNU 501: Mother and Child Nutrition (3
Complications during pregnancy. Nutrition deficiency and excess
and observation of human pregnancy out come. Premature and
low birth weight babies. Drugs excreted in human milk and its
effect on infant’s health. Changes in mothers milk composition
during lactation and factors influencing the occurred changes.
Types and composition of milk and formulas that can be used as
substitutes of mother’s milk, Home made baby food and commercial
baby food. Malnutrition and infection and malnutrition in the
Sudan Nutrition and problems during child hood.
FSNU 502: Clinical Nutrition (3 credit hours)
Introduction to clinical nutrition, Nutrition management of all
equalenic diseases. Nutrition of Special groups e.g. Diabetes
and jaundice. Nutritional management of all systemic diseases.
Special topics e.g. Drugs and Nutrition, Nutrition assessment,
Athletes requirements, Under nutrition and over nutrition.
FSNU 503: Management of Community Nutrition Programmes
(3 credit hours)
Development and development programmes, Staff selection and training,
Community participation, Management Information System, Sustainability
and reliability, Impact and cost.
FSNU 511: Nutrition Education Programs (3 credit
Introduction to nutrition education. Education of special groups,
Different educational programs. Educational media. Evaluation
of educational materials.
FSNU 512: Food and Nutrition Policy and Planning
(3 credit hours)
Food security, Review of polices and programs for improving house
hold food security. Policies and strategies to prevent micro nutrient
deficiencies. Protecting consumers through improved food quality
and safety. towards policy action principles and practices. Incorporating
nutrition objectives into development polices and programs.
FSFS 501: Food Enzymology (3 credit hours)
Definitions and nomenclature, factors affecting enzymes activity,
FSFS 502: Food Quality Control and Quality Assurance I
(4 credit hours)
Introduction to monitoring total quality awareness. Farm supervision.
Control of raw materials Trial batch process control. Product
Examinations. Storage stability. Distribution system.
FSFS 503: Food Engineering (3 credit hours)
Fluid flow. Heat transfer. Thermodynamics. Material and energy
balance. Preliminary operations. Size reduction. Mining and emulsification.
Solid. Liquid filtration. Centrifugation. Expression and solvent
extraction crystallization. Freezing. Evaporation. Dehydration.
Thermal processing Irradiation.
FSFS 511: Food Acceptability and Sensory Evaluation (4
Introduction. test controls. Difference test. Descriptive tests.
Affective tests. Scaling. Analysis of sensory data.
FSFS 512: Food Processing (3 credit hours)
Introduction to food processing. Hygienic design in food processing
operation. Care sugar processing. cereal processing. Poultry processing..
Meat processing. Fruit processing. Vegetable processing. Dairy
processing. Vegetable oil processing.
FSFS 513: Processed Food Seminars (2 credit hours)
Manufacture food emulsions and foams. Vegetarian food factors
influencing the choice of a suitable package. Are natural foods
better for us than processed foods, why is sugar used in foods
and ingredient functions of nobled food?
FSFS 514: Food Quality Control and Quality Assurance II
(4 credit hours)
Introduction to monitoring total quality awareness. Farm supervision.
Control of raw materials, trial batches, process control. Product
Examinations. Storage stability. Distribution system.
Sidiga Abdel Rahim Washi, B.Sc.,
Faculty of Science, Qatar University (1984), MSc (1988), PhD,
Home Economics education, College of Family and Consumer Sciences,
Iowa State University, USA. (1992), Associate Professor, Dean.
Joined AUW in 1985
Abdel Gadir Hassen Khattab, B.Sc., Agriculture, University
of Khartoum (1958), MSc Nutrition Wye Collage University
of London (1960), PhD University College of North Wales,
UK (1963), Postgraduate diploma in food science and applied
Nutrition, London School of Hygiene and Tropical Medicine (1966),
Postgraduate diploma in food Science and Nutrition, Agriculture
University of Wageningen, Netherlands (1973), Professor. Joined
AUW in 2001
Ahmed ELnasri Hamza, B.Sc., University of Khartoum
(1966), MSc University of Khartoum (1969), PhD Physiology, University
of Aberdeen, UK. (1973), Professor. Joined AUW in 1993
Moawia Dirdiri M, PhD, Food Science, Assistant
A/Rahman Bushara Dosa, Associate Professor. PhD,
Microbiology. Joined AUW in 1998
Osama Awad Salih Ahmed, B.Sc., Faculty
of Sciences, King A/Alaziz University Saudi Arabia (1983), PhD,
Faculty of Agriculture University of Khartoum (1992). Associate
Professor. Joined AUW in 1993
Abdel Momeim Osman Khalifa, B.Sc., University of Khartoum
(1989), MSc, Agriculture, University of Khartoum (1993), PhD University
of Khartoum (1998). Joined AUW in 1995
Nafisa Mohamed A/Karim Bedri, B.Sc., AUW (1990),
MSc, University of London UK (1992). PhD, Faculty of Science,
Engineering & Medicine, University of Manchester, UK (2001).
Joined AUW in1990
Manal Abdeen Mohammed, B.Sc., AUW (1985) MSc,
University of Marie Eurie (6) France (1989), Lecturer. Joined
AUW in 1985.
Mahasin Hamed Hag ElSaddig, B.Sc., AUW (1987), MSc, Population
Studies Centre, University of Gezira (1998), Lecturer. Joined
AUW in 1987
Amal A/ Gadir Yousif, B.Sc., AUW (1981), M.Sc,
University of Khartoum (1997). Lecturer. Joined AUW in 1985
Hamza Mudathir Al Haggaz, B.Sc., University of
Khartoum (1956), Higher Diploma of Educational planning, International
institute of education, France (1975).
Noor Abdullah El Hassen, B.Sc., AUW (1990), MSc,
Boston University (1993), Lecturer. Joined AUW in 1995
Arwa Ali Mustafa, B.Sc., (Honours) AUW (1998),
M.Sc, Procter Department of Food Science, University of Leeds,
UK (2000), Lecturer. Joined AUW in 1998
Wifag Salah A/aal, B.Sc., (honours) AUW (1998), M.Sc,
London School of Hygiene and Tropical Medicine / London School
of economics and Political Science, University of London, UK (2001).
Lecturer. Joined AUW in 1998
Ahlam Eltaher A/Rahman, B.Sc., AUW (1988), M.Sc,
Faculty of Education, University of Khartoum (2001). Lecturer.
Joined AUW in 2001
Nuha Taha Osman Ballal, B.Sc., AUW (1994), M.Sc, AUW
(2001). Lecturer. Joined AUW in 2001
Saffaa Osman ElMusharf, B.Sc., AUW (1998). Joined
AUW in 1998
Tyseer Surag, B.Sc., AUW (1990), M.Sc, Community
Omiema Salih Mohamed, PhD, Molecular Biology,
Malaysia, (1998), Assistant Professor.
Huda Ahmed Ridda, B.Sc., AUW, M.Sc, Reading University,
UK. PhD, Austria. Joined AUW in 1987
Amaim Adam Fdl Elmola, Dip. Ed. Teacher College (1946)
Post graduate diploma, Cairo (1961) Nutrition Course Certificate,
Lebanon (1975), Senior technician. Joined AUW in 1998
Fatima Muhayad Banaga, Dip. Ed. Teacher College
(1948) Course in Nutrition University of Khartoum (1984) Nutrition
Course Certificate, Cairo (1985). Senior technician. Joined AUW
Huda Sharfi, B.Sc., AUW (1993). Joined AUW in
Amani Abbas Elias, B.Sc., AUW (1995), Administrative
Assistant. Joined AUW in 1997
Hamida Elamin Naem, Administrative Assistant. Joined
AUW in 1999
Sponsored by the
Ahfad University for Women (AUW)
P.O. Box 167
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