Mission

Our program will provide the graduates with special abilities and skills to contribute to innovative future foods and major health issues such as CVDs, obesity, malnutrition, etc. In this context, our program will impart our students with unique knowledge, skills, and experiences by involving world-leading researchers and experts from food industries, hospitals, dietetic centers, and governmental bodies in teaching process. As a matter of fact, we are looking to establish and  strengthen the links to local industry through joint research activities. In addition, our program will contribute to spread the knowledge to food safety and health that improves well-being and prosperity of people and the environment. 

Vision

To provide creative environment that equips graduates with high quality research and updated knowledge that meet the needs of a modern society

Industry

Palestinian local food industries in both food manufacturing and service sectors are in great need for competent and skilled specialists in food science and food technology. Such qualified staff would highly contribute to the enhancement of the effectiveness and efficiency in those industries, and help develop, improve and implement proper nutrition programs, which would have positive impact on human health in the Palestinian society. It would also help foodservice institutions to develop and implement food hygiene and safety programs. More specifically, an effective and efficient knowledge in nutrition and food technology in food processing plants aims at achieving product quality and customer satisfaction by maximizing shelf-life of processed foods, preventing safety hazards, and assuring that world and local quality assurance standards are met. Also, such program would contribute to the advancement of research and development in manufacturing plants, universities, and research labs.

Teaching and Learning

Teaching includes regular lectures (16 actual hours per credit hour) and in class and out of class activity related to each course. Students may be required to make presentations on particular topics determined by the instructor and students which are evaluated and graded by the instructor. Students may also perform study projects, either individually or in groups. In addition to “face to face” meetings, teaching methods may also include online or “Elearning” using Moodle. Several well equipped class rooms and computer labs are available at the faculty of graduate studies to carry out lectures and class work.
Intended Learning outcomes:

• Acquire advanced knowledge in nutrition, food science and related sciences.
• Acquire advanced knowledge in functional foods and their effect on human health.
• Be able to identify and apply national and international rules that protect the population from hazards of food processing and technology.
• Be able to relate food to nutritional epidemiology, in terms of etiology and manifestation, and design nutritional programs for prevention and treatment.
• Be able to improve marketing skills based on nutrition consumption patterns and behaviors.
• The student should be able to demonstrate professional and ethical responsibility and assess the health risks resulting from negligence in this area.
• Develop knowledge and skills in research methodology, statistical methods and analysis of data and be able to carry out research activity.
• The student should be able to communicate and work with people from different origins and backgrounds and to provide advice, guidance, and knowledge transfer.
• Acquire excellent communication skills based on personal experience in different cultures and contribute to international cooperation and understanding.

Coursework and Assessment

 In each course students are required to make paper exams (at least two) including a final exam with 50% weight of the total grade. Students are also evaluated on other activity related to the course including assignments, presentations and projects. Students who obtain a grade less than 70 out of 100 (1.75) fail the course. Assessment is based on the regulations set by the Quality Assurance Unit and teachers are evaluated by students at the end of each course.