All University Programs must fulfill those courses requirements offered externally to the school of Food Industry. They are designed to constitute an integrative aspect to the university so that a learner signs for the University and not only to an individual Program in a segregated perspective. University requirement courses (UR) are of the following categories:
| University Requirement Category | Courses to be taken from Category | Credits |
| Arts or sports | 1 | 3 |
| English Lang | 3 | 9 |
| Cultural study | 1 | 3 |
| Law or ethics | 1 | 3 |
| Math | 1 | 3 |
| Computer | 1 | 3 |
| Research | 1 | 3 |
| Total | 9 | 27 |
| Category | Code | Course Name |
| Arts or sports | ART200 | History of International Art |
| ART205 | Basic of Photography | |
| SPO290 | Sports | |
| SPO200 | Recreational activities | |
| English Language | ENG 101 | English Language |
| ENG 200 | Sophomore Rhetoric | |
| ENG 300 | Communication Art | |
| ENG 305 | Academic writing | |
| Cultural studies | CULT205 | History of civilization |
| SOCI205 | Sociology | |
| CULT200 | Culture 1 / Emirates History | |
| Law or ethics | ETH200 | Ethics and Practice |
| LAW200 | Food Governing Bodies | |
| LAW205 | labor law | |
| LAW210 | Trade Law | |
| Math | MATH200 | Applied Statistics |
| MATH205 | Business Mathematics | |
| Computer | COMP200 | Introduction to computers |
| COMP205 | Information Technology | |
| Research | STAT400 | Methodology of research |
Core courses are the courses taken by all food industry program learners:
| Course Code | Course Name | Credits |
| BIOL201 | General Biology | 3 |
| CHEM201 | General Chemistry | 3 |
| PHYS201 | Introduction to physics | 3 |
| CHEM250 | Organic Chemistry | 3 |
| BIOL250 | Microbiology | 3 |
| NUTR250 | Nutrition | 3 |
| FDIN250 | Introduction to Food Technology | 3 |
| FDIN300 | Food Chemistry | 3 |
| FDIN305 | Biochemistry | 3 |
| FDIN310 | Food Engineering | 3 |
| FDIN390 | Supervised training in food establishment | 1 |
| FDIN400 | Food Processing | 3 |
| FDIN399 | Seminar | 1 |
| FDIN490 | Graduation Project | 3 |
| Total | 38 |
*: can be ACC, HRM, MGT or MKT according to learner’s choice of emphasis.
List 1 constituting of courses that all food industry program learners should choose 2 from, irrespective of emphasis.
| Course Code | Course Name | Credits |
| FDIN415 | Introduction to Waste Management | 3 |
| FDIN405 | Food Manufacturing Processes | 3 |
| HRM301 | Human Resource Management | 3 |
| FDIN465 | Food Service Management | 3 |
Courses to be taken: QSF courses to be taken if food industry program learner chooses to emphasize on quality and safety of food.
| Course Code | Course Name | Credits |
| FDIN201 | Food safety and quality management systems | 3 |
| FDIN260 | Practical guide to packaging and shelf life calculations | 3 |
| FDIN360 | Food Toxicants and additives | 3 |
| FDIN355 | Crop and animal products pre-harvest attributes to Quality | 3 |
| FDIN420 | Food Governing Bodies | 3 |
| Total | 15 |
QSF elective list constituting of courses that food industry program learner desiring to emphasize on quality and safety if food should choose 2 from.
| Course Code | Course Name | Credits |
| ACC405 | Forensic Accounting | 3 |
| ACC415 | Internal Audit | 3 |
| ACC420 | Tax Accounting | 3 |
| ACC430 | Financial Statement Analysis | 3 |
| ACC355 | Accounting Information Systems | 3 |
| ACC360 | Applied Data Analytics | 3 |
Courses to be taken: FDST courses to be taken if food industry program learner chooses to emphasize on food science and technology.
| Course Code | Course Name | Credits |
| FDIN450 | Dairy Technology | 3 |
| FDIN456 | Muscle Food Technology | 3 |
| FDIN446 | Statistical Process Control | 3 |
| FDIN466 | Food Proteins | 3 |
| FDIN476 | Flour | 3 |
| Total | 15 |
FDST elective list constituting of courses that business program learner desiring to emphasize on food science and technology should choose 2 from.
| Course Code | Course Name | Credits |
| FDIN315 | Food Preservation | 3 |
| FDIN325 | Principles of Sensory Evaluation of Foods | 3 |
| FDIN335 | Microbiology of Fermented Foods | 3 |
| FDIN345 | Food Analysis | 3 |
Courses to be taken: NUTR courses to be taken if business program learner chooses to emphasize on nutrition.
| Course Code | Course Name | Credits |
| BIOC315 | Medical Biochemistry | 3 |
| NUTR301 | Advanced Nutrition | 3 |
| FDIN302 | Functional Food | 3 |
| FDIN303 | Nutrients Loss during Processing | 3 |
| NUTR302 | Sports Nutrition | 3 |
| Total | 15 |
NUTR elective list constituting of courses that business program learner desiring to emphasize on Management should choose 2 from.
| Course Code | Course Name | Credits |
| FDIN460 | Food Service Management | 3 |
| NUTR315 | Dietary Supplements And Herbal Medicine | 3 |
| NUTR325 | Food Systems And Health | 3 |
| MGT370 | Product Innovation and Management | 3 |
| FDIN460 | Food Service Management | 3 |