University Requirements Student must complete 19 credit hours

Course Code	Course Name	Credit Hours	Prerequests
10032100	Remedial English	0
Remedial English (E10032100) is a three-hour non-credited English course offered to students who score poorly (i.e. below 50%) on the placement test. Since the major concern of this course is to improve the students? proficiency before starting their ordinary university English basic courses and major courses taught in English, special emphasis has been placed on enhancing the students? ability to effectively acquire the four language skills: reading, writing, listening, and speaking. Specifically, the course attempts to ensure an academically acceptable performance on the part of the students at the level of the English basic courses. Moreover, the course aims at expanding students? vocabulary needed for various tasks.
11000101	Islamic Culture	3
This course aims to establish the concept of Islamic culture and its position among the other international cultures, its position in the Muslim life, its sources, its bases and its characteristics. It also aims to introduce the Islamic culture in faith, worship, relations, morals, and knowledge, to discuss the clash between cultures in addition to Globalization, Human Rights, Woman Rights, Democracy and other contemporary issues.
11000102	Arabic Language	3
This course aims to improve the level of students in language skills and various literary, read and absorb and express written, and oral and tasted literary, through texts flags authors and poets in different eras, lessons in grammar and spelling, and brief definition months dictionaries and Arab old ones the modern and how to use them. This course aims to implement the Arabic language in the areas of reading and expression of both types oral and written communication.
11000103	English Language I	3
University English I (E11000103) is a three credit-hour university-required English language course designed for students who need to work on the four skills of the language: reading, writing, listening, and speaking. The development of vocabulary and skills of comprehension are integral parts of the course. In addition, various reading strategies (making predictions, identifying main ideas, reading for details, relating information in the text to life experience) are introduced and developed through a wide range of topics for reading and writing. The course encourages a more analytical and independent approach to study and helps prepare the students for any subsequent exam preparation.
11000105	Palestinian Studies	3
The course is mandatory for university students from various disciplines, so it provides students with knowledge and `information about the Palestinian reality and in particular the political developments of the Palestinian cause since its inception until the present day in line social and economic developments and political which constitute the main pillars for the study of the Palestinian political reality. This course aims to study the Palestinian issue from its beginning until present in social, economic and political issues.
11000108	Community Service	1
This course aims to connect university students with charitable, community, and public institutions, while also enhancing students? role towards society and familiarizing them with humanitarian needs by providing assistance to targeted groups. It seeks to improve the living conditions of marginalized and impoverished populations. The course prioritizes achieving the greatest possible number of Sustainable Development Goals (SDGs) within the Palestinian context. This is not only through raising awareness and introducing these goals, but also by offering students opportunities to engage practically in implementing various SDGs locally. Students will participate in programs, projects, and activities aimed at reducing poverty and hunger, providing medical services, treatment, and medication to marginalized and poor groups, supporting gender equality and education, including persons with disabilities and special needs, preserving water resources and natural resources, raising awareness on alternative and clean energy, caring for the environment and agriculture, recycling solid materials, rejecting discrimination, promoting green spaces, and encouraging productive and forestry farming. Students enrolled in the course can join different stages designed with alternatives for each phase, allowing them to complete the requirements under flexible conditions. This approach benefits the community while developing students? skills and experiences.
11000117	Leadership and Communication Skills	1
The course aims to assist students in acquiring modern concepts in the field of communication and understanding the essential skills for effective communication with oneself and others. This is achieved through the use of effective teaching methods that rely on student engagement and motivation to learn through training and self-directed learning. The course emphasizes skill development through teamwork and interactive methods, helping students improve their verbal and non-verbal communication skills by learning public speaking and the fundamentals of oration. Additionally, it helps students develop active listening skills, and contributes to enhancing their abilities in dialogue and persuasion, overcoming public speaking anxiety, self-promotion, negotiation, job interviews, presentation and delivery, and writing. The course also provides students with knowledge about innovative and creative ideas that can be implemented, as well as how to write a resume. Furthermore, the course aims to refine students' personalities through participation in group presentations.
11000126	Introduction to Computer Science and Skills	2
This course aims to enrich students with the basic computer skills alongside with the theoretical and practical backgrounds behind those skills. First of all, software and hardware components of a computer are discussed. This forms the substrate from which a student can realize the practical applications of a computer, especially in Artificial Intelligence (AI). Thereafter, the student awareness for the security vulnerabilities of a computer system is improved through discussing the threats associated with the absolute dependability on the Internet in storing critical data. This is conducted with presenting the basic secure Internet frameworks for students with emphasis on scientific research platforms (ResearchGate, Google Scholar, LinkedIn,?etc). Finally, word processing, statistical analysis and presentation software are discussed with practical applications in the lab.
11000322	English Language -II	3
University English II is a three-credit hour university-required English language course which is offered to students majoring in Sciences, Engineering, Agriculture, Veterinary, and Information Technology ... etc. Students in this course will be exposed to a range of science-based writings in English that supply students with samples of the kind of academic English they are likely to encounter in their textbooks. Exercises on grammar, vocabulary and textual organization are geared towards developing students? observational and analytical skills that aid comprehension. The course uses an integrated approach which allows for communicative interaction in the class to actively test and broaden the listening and speaking abilities of the students. Furthermore, the acquisition of vocabulary items will be reinforced through their use in written sentences. Additional training in writing will be given through questions and answers, summaries of principal ideas in a reading passage and the preparation of reports.

Speciality Requirements Student must complete 107 credit hours

Course Code	Course Name	Credit Hours	Prerequests
10211103	General Mathematics	3
Topics covered in this course include: the Cartesian plane, equation of a straight line, equations and inequalities; linear programming; functions, their types, and the limits and continuity of functions; derivatives of polynomials, algebraic, trigonometric, logarithmic and exponential functions; rules of differentiation, applications of derivatives on extreme values and graphs; definite and indefinite integrals; applications of definite integrals; integration by substitution and by parts; matrices, determinants and solving systems of linear equations; partial differentiation.
10216235	Biostatistics for Medical and Health Sciences	3
A theoretical compulsory course of three lectures per week aims to provide students with basic knowledge in statistics needed in the field of pharmaceuticals. These skills include reading, analysis, interpretation, and application of research findings. It includes descriptive statistics, sampling methods, statistical inference, analysis of clinical and drug trials including bioequivalence, validation of results, examination of the dissolution of drug forms, standardization of weight and components of drug forms, etc. This course also deals with issues related to some statistical tests to compare the results of two or more groups, such as the T-test, Wilcoxon test, ANOVA and Tukey test. The focus is also on the methods used in the study of epidemiology and discussing the design of the experiment during Development of pharmaceuticals
10221109	Physics/F.of Agriculture	3
This course is given to non-physics students, it includes the following topics: Vectors. Motion in one and two dimensions. Newton's laws of motion. Rotational motion. Viscosity. Heat and thermodynamics. Elasticity.
10231103	General Chemistry for Agriculture Veterinary Medicin	3
This course is designed to provide Agriculture and Veterinary Medicine Students the basics of chemistry. The course covers topics in chemical structure, bonding, naming of inorganic compounds, balancing chemical equations, reactions in aqueous solutions, thermochemistry, atomic structure, various types of solutions, chemical thermodynamics, chemical equilibrium, acids and bases.
10231104	General Chemistry Lab. for Veterniary Medicin	1	10231103
This course is designed to let students understanding of the laboratory ethics and policies, and to provide students with a tangible practical skills linked to their theoretical knowledge in chemistry fundamentals . The aims to this course are to familiarize students with laboratory techniques and tools (i.e. Bunsen Burner, electric balance, calorimeter, volumetric glassware), simple chemical synthesis, and other chemical principles and techniques (e.g. filtration, titration) that will serve them in more advanced experimental works at the undergraduate and graduate level.
10231211	Analytical Chemistry	3	10231103 or 10231102 10231104 or 10231108
This course deals with the classical quantitative methods of chemical analysis. These include gravimetric and titrimetric methods of analysis. This course also includes methods for evaluation of errors that may occur during a chemical analysis.
10231215	Practical Analytical Chemistry	1	10231211 or 10231104 10231103 or 10231108
This course deals with some of the quantitative methods of chemical analysis. Such as titrimetric methods of analysis. The course also includes methods for evaluating errors that may occur during chemical analyses.
10231234	Organic Chemistry (Agriculture and Veterinary Medicine)	3	10231103 or 10231102 10231104 or 10231108
A theoretical compulsory course of three lectures per week aims to increase the student?s awareness of the fundamentals of organic chemistry, and to activate the student?s understanding of the language of pharmaceutical chemists. This course will discuss cyclic and cyclic hydrocarbons. IUPAC naming principles for pharmaceutical organic compounds. Aliphatic unsaturated hydrocarbons, halogen compounds. Steroidal shapes of pharmaceutical organic compounds. This course also covers the basic techniques used in the synthesis of pharmaceutical compounds. In addition, the substitution and elimination reactions used in the preparation of pharmaceutical compounds, the mechanisms behind these reactions and their relationship in the chemical manufacture of drugs and other pharmaceutical materials will be covered. This information will prepare the student to study the organic chemistry course 2
10911206	Genetics	3	10916101 or 10911101
This course deals with the principles and experimental evidence leading to our understanding of the gene concept and the role of DNA as genetic material. Patterns of inheritance, the relationship between genotype and phenotype, and transmission, coding, and expression of genetic information are also included.
10911212	Microbiology	3	10911101 or 10916101
This course deals with the scientific foundation of agricultural microbiology. Brief history of microbiology. Classification of microbes. Techniques and methods used in studying microorganisms. Detailed study of different groups of microorganisms, with respect to structure and physiology. Application of microbiology in the field of soil, food, dairy, water, plant pathogen and health area.
10911213	Microbiology lab	0	10911212
The practical part is designed to cover the basic tools needed to study microorganisms (microscope). Studying the different types of bacteria according to their morphology, capsule-forming, spore-forming etc. also covers the basic requirements of bacterial growth and how to prepare media and isolate bacteria using different techniques. The last part covers biochemical tests that are used to differentiate between bacteria.
10916101	General Zoology	4
This course introduces students to the study of zoology at the cellular, organism and function levels. Provides the students with introduction to animal classification, evolution, reproduction, development, animal diversity and ecology.
10916102	General Zoology lab	0	10916101
The laboratory section allows students to become familiar with the form and function of major animal phyla through observation of living animals, prepared slides and models.
10916203	Principles of Animal Production	3	10916101
This course deals with the role of farm animals in providing food and other products to the human being. Animal products (milk, meat, wool, eggs and leathers). Basic terminology common to animal science. Common breeds of farm animals, the basic scientific principles of feeding, reproduction, breeding and management of farm animals
10916204	Poultry Production	3	10916203
This course deals with the role of farm animals in providing food and other products to the human being. Animal products (milk, meat, wool, eggs and leathers). Basic terminology common to animal science. Common breeds of farm animals, the basic scientific principles of feeding, reproduction, breeding and management of farm animals
10916205	Poultry Production lab	0	10916204
The course covers various practical aspects of poultry production and management
10916206	Sheep & Goat Production	3	10916203
This course discusses the economic importance of sheep and goats. It also deals with the study of Local and world breeds of sheep and goats, establishing sheep and goat farms, systems of breeding and production, management of reproduction, feeding and fattening.
10916207	Sheep and Goat Production lab	0	10916206
The course covers various practical aspects of sheep and goats production and management including main field activities (feeding, milking, ear tagging, dehorning, age determination, hoof trimming, Estrous synchronization) in addition to some software applications and field trip
10916210	Feed and Feeding	4	10916203
This course deals with the study of chemical composition and types of feeds, digestion and metabolism, feed requirements, energy, protein, fiber, minerals and their importance, systems of feeding, ration formulation and evaluation of feeds. The course uses an industry-based learning approach as a main teaching methodology; cases and practical problems are given to students over the course after presenting the pertaining theoretical topics. Students will work in teams to address these cases and problems. The specifications of these cases and problems are borrowed from the private sector. A company tutor provides students with the necessary information and helps specify what type of knowledge or procedures need to be employed. Each team will deliver a presentation on the findings on each case or problem. Both teacher and company mentor will evaluate the solutions provided by each team along with the presentation.
10916211	Feed and Feeding lab	0	10916210
The course is offered in the same semester along with the theoretical course. Knowledge of the different types of feeds, roughages and concentrates. Evaluation of feed stuffs by the proximate analysis method, for determination of moisture, crude protein, crude fiber, crude fat, ash and feed gross energy. Preparation of silage and hay making. The practical work will also include seeking solutions to the problems provided in the theoretical part.
10916312	Poultry Nutrition	2	10916210 or 10916310
This course discusses digestion, absorption, and metabolic processes in poultry. Feed ingredients and requirements according to stages of growth and production as well as the effects of nutrient deficiency. Description of feeds used in poultry nutrition and preparation of poultry rations. The end part of the course covers the different feeding systems.
10916313	Animal Physiology	3	10916203
This course deals with the study of the physiological functions of the respiratory, digestive, urinary, reproductive and endocrine systems. The course also covers the hormonal and nervous regulation and blood supply of these systems and the physiological relationships among them.
10916314	Animal Physiology lab	0	10916313
The practical part of the course includes lab experiments related to functions of body organs.
10916315	Physiology of Reproduction and Artificial Insemination	3	10916313
This course deals with the study of the physiological functions of the respiratory, digestive, urinary, reproductive and endocrine systems. The course also covers the hormonal and nervous regulation and blood supply of these systems and the physiological relationships among them.
10916316	Physiology of Reproduction & Artificial Insemination. lab	0	10916315
The practical part of the course includes lab experiments related to functions of body organs.
10916317	Methods of Scientific Research	2	10216235
This course deals with the basic concepts of scientific research, research methods and tools and scientific writing.
10916318	Animal Health and Diseases	3	10916203
This course deals with the health and sickness of animals, influence of the environment; description of common diseases in the region, symptoms of disease, methods of diagnosis, prevention and treatment of bacterial, viral and parasitic diseases affecting farm animals.
10916319	Animal Health & diseases lab	0	10916318
The practical part of the course includes practical sessions related to identification and observation of animal diseases, application of vaccines and drug injections.
10916321	Biochemistry for Ag. Students	3	10231234
This course contains an introduction to biochemical molecules in cells. Energy metabolism, metabolism of carbohydrates, fats, proteins, and other nutrients.
10916322	Biochemistry for Ag.Students lab	1	10916321
This course covers experiments in proteins, lipids, carbohydrates and vitamins by means of chromatography, enzymatic standards and factors affecting enzyme activity.
10916338	Dairy Cattle Production	4	10916203
This course highlights the economic importance of milk and its products, pure breeds and dual-purpose breeds of dairy cattle, characteristics of the dairy animal, lactation curve and factors influencing milk production and composition. Reproductive technologies applied in dairy cattle. Milking and Feeding technologies and modern housing systems and equipment. The main aspects of creation, management and running of dairy cattle farms. The course uses an industry-based learning approach as the main teaching methodology; cases and practical problems are given to students over the course after presenting the pertaining theoretical topics. Students will work in teams to address these cases and problems. The specifications of these cases and problems are borrowed from the private sector. A company tutor provides students with the necessary information and helps specify what type of knowledge or procedures need to be employed. Each team will deliver a presentation on the findings on each case or problem. Both teacher and company mentor will evaluate the solutions provided by each team along with the presentation.
10916339	Dairy Cattle Production lab	0	10916338
The practical part of the course covers various practical aspects and application of dairy cattle production technologies and management including, milking, milking parlors, milking machines, monitoring calf growth and records, in addition to some software applications and a field trip to a private dairy cattle farm. The practical work will also include seeking solutions to the problems provided in the theoretical part
10916340	Livestock Management	3	10916203
This course covers topics like establishment of farm animals, farm animal husbandry systems: poultry, meat animals, dairy cattle, record-keeping, and marketing agricultural products. The course uses an industry-based learning approach as a main teaching methodology; cases and practical problems are given to students over the course after presenting the pertaining theoretical topics. Students will work in teams to address these cases and problems. The specifications of these cases and problems are borrowed from the private sector. A company tutor provides students with the necessary information and helps specify what type of knowledge or procedures need to be employed. Each team will deliver a presentation on the findings on each case or problem. Both teacher and company mentor will evaluate the solutions provided by each team along with the presentation
10916341	Internship	5
The student carries out an internship in a company or establishment in his/her professional field. The student selects the company or establishment of his choice with guidance from the course teacher and the internship is coordinated through contact between the department and the concerned company or establishment. The internship program is an extended, structured engagement that allows students to apply academic skills and knowledge in the work place. The internship will give students the opportunity to gain valuable applied experience and make connections in professional fields they are considering for career paths; it will give employers the opportunity to guide and evaluate student skills and talents. These engagements with the business community are based on a set of learning objectives which help students to prepare to meet career responsibilities after graduation.
10916357	Entrepreneurship	2
The course introduces students to the concept of entrepreneurship and enterprising, entrepreneurial skills, and differences between an entrepreneur and a regular businessman. Entrepreneurship seen from economic and social perspectives. How to motivate students to be entrepreneurs. The course reviews examples of successful entrepreneurs locally and worldwide. The course also includes discussions and interviews with invited entrepreneurs.
10916422	Ruminant Nutrition	2	10916210 or 10916310
This course deals with physiology of digestion and absorption in ruminants. Anaerobic fermentation and metabolic processes. Metabolism of volatile fatty acids. Description of feeds used in ruminant nutrition, feed requirements according to stages of growth and production and effects of nutrient deficiency. Formulation of rations and study of different feeding systems .
10916423	Animal Breeding and Improvement	3	10911206
This course covers the gene frequencies, Hardy-Weinberg equilibrium, types of gene action, phenotypic variation and its components, genetic value and breeding value, genetic parameters, estimation of breeding values, methods of selection and calculation of expected genetic change. Mating systems, crossbreeding and hybrid vigor, inbreeding and its effects. In addition, the course outlines the various genetic improvement schemes.
10916424	Poultry Diseases	2	10916204
This course covers the main poultry diseases. Control and treatment of viral and bacterial diseases and internal and external parasites. Management of hygiene aspects of poultry farms.
10916425	Poultry Diseases lab	0	10916424
This course covers testing, diagnosis of poultry diseases.
10916426	Computer Applications in Animal Production	1
The aim of this course is to provide the student with an opportunity to use the worldwide web and specialized software in animal production including ration formulation, management of records and data analysis.
10916427	Animal Biotechnology	2	10911206
This course deals with the study of application of genetic engineering in the field of animal production, cloning and production of genetically modified food, medical uses of biotechnology and its importance in increasing production. Modern techniques to identify genes affecting important economic traits. In addition the course covers the ethical aspects of biotechnology applications and their acceptance by the society as well as safety issues.
10916428	Seminar in Animal Production	1
The aim of this course is to provide the student with an opportunity to synthesize scientific information from the literature and make presentation in front of an interested audience.
10916429	Production of Meat Animals	2	10916308 or 10916338 10916206
This course deals with the study of the importance of meat production in the world, meat animal breeds with focus on beef cattle breeds, production and housing systems, fattening of meat animals, factors affecting carcass and meat quality, and genetic improvement methods for meat animals.
10916440	Poultry Management	3	10916204
This course covers selected topics of farm establishment, rearing systems, management of broilers, egg laying hens, and turkeys. It also covers record keeping in poultry facilities, and processing and marketing of poultry products. The course uses an industry-based learning approach as a main teaching methodology; cases and practical problems are given to students over the course after presenting the pertaining theoretical topics. Students will work in teams to address these cases and problems. The specifications of these cases and problems are borrowed from the private sector. A company tutor provides students with the necessary information and helps specify what type of knowledge or procedures need to be employed. Each team will deliver a presentation on the findings on each case or problem. Both teacher and company mentor will evaluate the solutions provided by each team along with the presentation.
10916446	Graduation Project	2
In this course the student selects a research topic in an area relevant to animal production, write a proposal, conduct the research, and write a scientific report and present the findings in front of the department committee. The research should address a problem in the animal production industry and jointly selected with the private industry. Joint mentoring of the research project with the private sector is highly recommended.
10916460	Field Training in Animal Production & Animal Health	10
This course provides the student with an opportunity to gain practical experience in livestock and poultry production, management and health via training in the college experimental station as well as in the private animal industry. The course consists of two parts: 1) field training in the experimental farms of the Faculty of Agriculture and Veterinary Medicine, performing daily husbandry and management practices related to livestock and poultry, 2) the student carries out various placements in private businesses and establishments related. These placements are coordinated by the course teacher and the department administration. Mentoring and evaluation are carried out jointly between the department and the responsible persons in the business or establishment.
10926211	Principles of Agricultural Economics	3	10211103
In this course, students are introduced to economic principles which include the relationships among production inputs and the relationship between inputs and outputs. The course also introduces productivity, production laws, costs, status of agriculture in the economic statement and qualities characterizing work in agriculture. The course ends with a look at various branches of agricultural economics with emphasis on agricultural policies adopted by some Arab countries.
10926226	Agriculture in Palestine	2	10916101 or 10911101
This course traces development and importance of agriculture at local and Arab level. The course covers agricultural climate, production elements, plant production in irrigated and rainfall areas. In addition, the course looks at animal production, agriculture systems, agricultural institutions, agricultural learning, and agricultural problems in the region.

Speciality Optional Requirements Student must complete 15 credit hours

Course Code	Course Name	Credit Hours	Prerequests
10911353	Forage Crop Production	3	10911101
This course deals with economic importance and nutritional value of green forage crops, history of their development, plant description and environmental requirements, methods of production, ways of green crop storage, production of seeds and appropriate crops grown in arid areas and mechanization of forage production.
10911354	Forage Crop Production lab	0	10911353
The Lab section covers the following practical topics: cultivation practices of forage crops, identification of the different growth stages of forage crops including the morphological and botanical description of growth stages. Forage quality as determined by chemical composition, environment, and agronomic practices. In addition to best agricultural practices for forage crops cultivation includes the seeding depth, irrigation methods and crop water requirement, land preparation, and basic fertilization requirements, Seed sowing rate.
10911357	Organic Farming and Sustainable Agriculture	3	10921203 or 10921201 or 10916203 or 10911201
This course highlights the current world and local status of organic farming. Importance of organic food. Laws and regulations for production of organic food, systems used in production of organic food from animals and crops, and marketing of organic food. Importance of sustainable agriculture, farming techniques that protect the environment, public health, human communities, and animal welfare. Relationship between organic farming and sustainable agriculture. Certification and Marketing of organic food.
10911454	Apiculture	3
10911455	Apiculture lab	0
10916350	Selected Topics in Animal Production	3	10916204 10916206
This course covers topics in animal production which have not been covered or have been marginally covered in other courses.
10916352	Fish Farming	3	10916203
This course covers several topics: importance of developing fish resources in Palestine, types and qualities of fish, basics of fish husbandry, management, nutrition, breeding, improvement and hatching. The course also examines qualities of water and their relationship with fish production, fishing and methods of storage.
10916353	Fish Farming lab	0	10916352
This course deals with practical sessions in fish anatomy, classification, management practices, water quality resting and fish nutrition.
10916354	Animal Behavior	2	10916203
This course discusses the importance of fish and fundamentals of aquaculture, fish farming, nutrition, husbandry, hatching, water management and fish products and fish hunting.
10916447	Animal Production Economics	3	10926211
Collection, analysis and interpretation of market data, creation of agribusiness and feasibility studies for livestock operations, marketing of animal products, marketing trends, and influence of social, political, and regional trends.
10916456	Parasitology	3	10916318
This course deals with the study of types of parasites, parasite relationship with nutrition, infectious parasite diseases, symptoms of disease, diagnosis of these diseases, ways of treatment and prevention in addition to techniques of laboratory testing.
10916457	Parasitology lab	0	10916456
The course covers practical sessions on identification and diagnosis of parasites (internal parasites and external parasites) and application of treatment and prevention measures
10916458	Modern Technology and Machinery in Animal Processing	2	10916338
Modern technology and equipment and computerized systems related to livestock and poultry production and facilities (closed housing systems and equipment, milking machines and parlor systems, robotic milking, hatcheries).
10921308	Meat Technology and Processing	3	10921201 or 10916203 or 10921203
This course deals with the study of processing of meat, fish and poultry products, including protein functionality, thermal processing, curing, smoking and deterioration during storage. Use of pre-blending and least-cost analysis in product formulation. Recent developments including restructured and gel-type products. Microbiology and public health issues associated with meat products. Laboratory exercises and student participation in transformation of live animal to carcass and meat, structural and biochemical changes related to meat quality, chemical and sensory evaluation of meat. Field trips to slaughterhouse and meat processing plants is an essential part of the course.
10921309	Meat technology and processing lab	0	10921308
In the laboratory, the student learns the methods of microbiological analysis in meat products in a way that does not interfere with public health. The student conducts exercises in cutting animal meat into small parts and curing them. in addition, studying the changes in structure and chemical properties related to the quality of meat, and the chemical and sensory evaluation of meat. the course will contain some visits to slaughterhouses and food factories for meat products
10921310	Dairy Processing	3	10911212
This course deals with the study of milk sources, producing animals and secretion. Milking methods and milk pooling, cooling, transportation, and marketing. Chemical and physical properties of milk. Normal and contaminating microorganisms and pathogens. Methods of milk handling and delivery to dairy plants.
10921311	Dairy Processing Lab	0	10921310
On the laboratory side, milk tests, milk and cheese processing are carried out, and tests are carried out to detect the quality and safety of the product
10926241	Agricultural Extension	3	10926211
The course aims to help students develop basic concepts and principles of the agricultural extension system. Introduce the role of agricultural extension in agricultural development, the concept of extension, the historical development, objectives and philosophy of agricultural extension, the factors affecting its effectiveness, the communication process, the role and qualifications of extension agents and the training process in the preparation and evaluation of extension programs; The adoption of improved technology, the extension systems used in some developed and developing countries, and the development of agricultural extension in Palestine.
10926322	Marketing Agricultural Products	3	10916101 or 10911101
This course introduces activities related to transfer of commodities properly from producers to consumers. In this context, students are introduced to all efforts devoted to transfer, storage, and packaging of agricultural produce. Students are also introduced to other marketing services, in terms of funding, selling and purchasing, agricultural markets in the West Bank and Gaza Strip, and the intermediaries. This course ends with light shed on marketing costs, marketing efficiency, and final agricultural marketing purposes.
10926401	Food Security	2	10916101 or 10911101
This course covers a number of topics including the strategic elements of food security, food security approaches, food security and policies and their tools, fully integrated food plans, population reproduction laws, food budget, green revolution and food security, food assistance, basics of self-reliance, food security from an international perspective, Arab and Palestinian food security, food and poverty, international experiences, economic inflation and nutrition.