| Course Code |
Course Name |
Credit Hours |
Prerequests |
|
10032100
|
Remedial English
|
0 |
|
| This 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 |
|
| This 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 does provide 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 Palestinian issue from its begging until present day in social, economic and political issue. |
|
11000108
|
Community Service
|
1 |
|
|
11000117
|
Leadership and Communication Skills
|
1 |
|
|
11000126
|
Introduction to Computer Science and Skills
|
2 |
|
|
11000322
|
English Language -II
|
3 |
|
| This 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. |
| 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 |
|
|
10231104
|
General Chemistry Lab. for Veterniary Medicin
|
1 |
|
|
10231211
|
Analytical Chemistry
|
3 |
|
| 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 |
|
| 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 |
|
|
10911206
|
Genetics
|
3 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| The course covers various practical aspects of poultry production and management |
|
10916206
|
Sheep & Goat Production
|
3 |
|
| 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 |
|
| 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 |
|
|
10916211
|
Feed and Feeding lab
|
0 |
|
|
10916312
|
Poultry Nutrition
|
2 |
|
| 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 |
|
| 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 |
|
| The practical part of the course includes lab experiments related to functions of body organs. |
|
10916315
|
Physiology of Reproduction and Artificial Insemination
|
3 |
|
| 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 |
|
| The practical part of the course includes lab experiments related to functions of body organs. |
|
10916317
|
Methods of Scientific Research
|
2 |
|
| This course deals with the basic concepts of scientific research, research methods and tools and scientific writing. |
|
10916318
|
Animal Health and Diseases
|
3 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
|
10916341
|
Internship
|
5 |
|
|
10916357
|
Entrepreneurship
|
2 |
|
|
10916422
|
Ruminant Nutrition
|
2 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
|
10916446
|
Graduation Project
|
2 |
|
|
10916460
|
Field Training in Animal Production & Animal Health
|
10 |
|
|
10926211
|
Principles of Agricultural Economics
|
3 |
|
| 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 |
|
| 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. |
| Course Code |
Course Name |
Credit Hours |
Prerequests |
|
10911353
|
Forage Crop Production
|
3 |
|
| 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 |
|
| 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 |
-
-
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 |
|
| This course covers topics in animal production which have not been covered or have been marginally covered in other courses. |
|
10916352
|
Fish Farming
|
3 |
|
| 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 |
|
| This course deals with practical sessions in fish anatomy, classification, management practices, water quality resting and fish nutrition. |
|
10916354
|
Animal Behavior
|
2 |
|
| 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 |
|
|
10916456
|
Parasitology
|
3 |
|
| 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 |
|
| 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 |
|
|
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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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. |
