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 studentswho score poorly (i.e. below 50%) on the placement test. since the major concern of this courseis to improve the students proficiency before starting their ordinary university english basiccourses and major courses taught in english, special emphasis has been placed on enhancing thestudents ability to effectively acquire the four language skills: reading, writing, listening, andspeaking. specifically, the course attempts to ensure an academically acceptable performance onthe part of the students at the level of the english basic courses. moreover, the course aims atexpanding 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 112 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
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 students awareness of the fundamentals of organic chemistry, and to activate the students 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
10231238	Organic Chemistry Lab. (Agriculture and Veterinary Medicine)	2	10231234
A laboratory compulsory course that aims to give students a good understanding of the principles of practical pharmaceutical organic chemistry and the ability to solve problems based on pharmaceutical chemistry. the course also provides the ability to investigate experiments, analyze data, and write scientific reports. the course is divided into two parts: the first includes physical tests used to identify effective drugs. in the second part, the course will cover the basic techniques for the synthesis of bioactive compounds, drugs and adjuvants
10911101	General Botany	4
Plant cells and tissues, plant structure, anatomy and function of plant organ (root, stem, leaf flower, fruits and seed) plants and energy nutrition and transport, plant classification, plants ecology.
10911102	General Botany Lab	0	10911101
In the practical part, students will study the anatomy of plant tissues both simple and complex in addition to the structure of stem, root, leaf, flower, fruit and seed of higher plants.
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.
10916317	Methods of Scientific Research	2	10216235
This course deals with the basic concepts of scientific research, research methods and tools and scientific writing.
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.
10921101	Fundamentals of Nutrition	3	10916101 or 10911101
This course introduces basic concepts nutrition, metabolism of nutrients within the human body, fate of nutrients and their interactions and symptoms of malnutrition, human nutrient requirements, types and causes of food spoilage, nutritional diseases. food industries in palestine, and nutritional status...
10921102	Fundamentals of Food Science	3	10911101 or 10916101
Basic chemistry of carbohydrates, proteins, lipids, vitamins, and water independent of and in relation to interaction during processing.
10921202	Food Processing and Preservation lab	0	10921201 or 10921203
The course studies practically the main factors that affect the deterioration reactions. measuring aw, color changes, et.
10921203	Food Processing and Preservation	4	10921102
The course provides the students with applied concepts of nutrition, chemical and biological changes in foods during storage and preservation, of food processing and preservation, causes of food spoilage. it also discusses food preservation by means of heat, condensation, radiation, cooling, freezing, chemicals, high pressure, and fermentation or a combination of two or more of these means. during this course, the students will discover the practical way behind the theory with their involvement in the private sector to learn how they preserve food by additives and different processing such as thermal ones. also, the students will be provided with a problem (processing problem, production process, and product innovation) in some factory to solve it. accordingly, 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.
10921301	Food Biotechnology	3	10911206
This course examines the definition of biotechnology and developments in food biotechnology. it also looks at the principles of genetic engineering, cloning and other modern techniques of biotechnology. it introduces the use of biotechnology in the production of fermented foods, production of enzymes, vitamins and proteins, and treatment of food plants wastes.
10921302	Human Physiology	3	10921101
This course is designed to provide students with an understanding of the function & regulation of the human body and physiological integration of the organ systems to maintain homeostasis. course content will include neural & hormonal homeostatic control mechanisms, as well as study of the musculoskeletal, circulatory, respiratory, digestive, urinary, immune, reproductive, and endocrine organ systems.
10921303	Human Nutrition	3	10921101
The course deals with the study of applied human nutrition and nutritional care, the role of the dietitian, concepts of dietary guides, health diet system. nutrition standards, and nutrients requirements under various physiological conditions. the course also discusses malnutrition, evaluation and management, drug-nutrient interactions, and nutrition and physical fitness.
10921304	Food Chemistry and Analysis	4	10231211 10921102
The course discusses interrelationships of water and colloids and their importance to foods. it also presents the students with detail knowledge of food components, classification, structure, processing, functions and chemical changes associated with storage, processing, flavors, pigments, and food additives.
10921305	Food Chemistry and Analysis lab	0	10921304
The practical part of the course includes food sampling, analysis, data interpretation and application.
10921306	Meal Planning	3	10921303
Psychological, sociological, and historical aspects of food patterns. the proper approaches to plan and prepare a healthy meal for the family during the human life cycle. nutritional education programs.
10921307	Meal Planning lab	0	10921306
This lab is designed to provide the students with a solid background about the different methods used in meal planning for healthy people throughout life cycle, which include both the assessments, and dietary planning.
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
10921355	Nutritional Status Assessment	4	10921303
This course covers fundamentals of nutritional status assessment in health and disease using the dietary, nutritional, anthropometrical, clinical, biochemical, health and psychosocial indicators for a suitable nutrition intervention for individuals and communities.
10921401	Nutrient Metabolism	3	10916321
The main objective of this course is to bridge the gap between molecular nutrition, metabolism, and disease state at several levels. this course will use basic science concepts to explain nutrient function, metabolism and interaction in humans, will cover the metabolic and physiological functions of nutrients at the molecular, cellular, tissue, organ and system level, integrating the effects of nutritional status in health and disease.
10921402	Food Microbiology	3	10911212
A study of food microbes and their effect on safety of foods. factors affecting life of food microbes. microbes of importance to food quality and safety. foods and relationship to food processing.
10921403	Food Microbiology Lab	0	10921402
In the practical side, microbiological tests are carried out regarding the safety of the food product and its effects on humans
10921406	Food Quality Control Lab	0	10921415 or 10921405
Different practical evaluation for the quality of food products is usually carried out in this course. in addition, the course will deal with practical application of food safety management systems such as haccp
10921407	Nutritional Education	3	10921303
Factors affecting type of food consumption by community and individuals. preparation of programs to educate people for proper eating. food treatment, handling, and cooking as related to nutritious meals.
10921415	Food Quality Control	4	10921304 or 10921201 10921203
The course is a discussion of systems of quality control for foods and food industries and official scales; understanding of food laws and standards; institutions in charge of controlling production lines of various foods. this course provides the students with the chance to get to know the ways of food product quality control during and after processing through visitations and training. in coordination with factories also in this course inspecting visitation on the followed quality system will be arranged for studying weaknesses and strengths. 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.
10921416	Training at Workplace	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.
10921417	Practical Training in Nutrition and Food Processing	6
The course aims to give the student the opportunity to develop specific skills in the field of nutrition and food processing, and to practically apply all the information he obtained in the two fields within the university. training usually takes place in a number of health institutions and related factories. so that students can fully apply, acquire skills, and build constructive professional relationships.
10921418	Graduation Project	2
This course aims to give students the opportunity to prepare graduation project under staff members supervision. in this course the student selects a research topic in an area relevant to nutrition and food processing, 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 plant production and protection industry and jointly selected with the private industry. joint mentoring of the research project with the private sector (health or/and food processing) is highly recommended.
10921419	Food Product Development	2
This course explores the essential basis of the food products development such as consumer insights and consumer trend tracking, health, nutrition, and well-being, culinary arts, food formulating and sensory analyses, processing and technology, package engineering and graphic design, shelf life evaluation and enhancement. moreover, this course will discuss the opportunities and the challenges in local and global food industries.
10921421	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.
10921422	Diet Therapy 1	3	10921303 10921302
This course is set to enable students to further their knowledge and understanding of the current trends and evidence base underpinning the epidemiology, management and prevention of different nutrition-related diseases. these include diabetes, obesity, cancer, cardiovascular diseases and other nutrition-related health issues. this course is also set to equip students with the skills and knowledge to provide the required dietary management of people with these diseases. this will enable them to achieve the competencies required to support more specialist dietetic skills.
10921423	Diet Therapy 2	3	10921404 or 10921422
This course is a complementary course to diet therapy 1. as students will further understand different types of diseases that requires nutritional intervention and depend on a diet therapy, by identifying the role of nutrition in controlling physiological, biochemical, and clinical abnormalities. these diseases include, but not limited to respiratory diseases and upper and lower gastrointestinal diseases
10921424	Diet Therapy 2 lab	0	10921423
This lab is formulated to allow students to have practical skills in analysing nutritional cases and designing appropriate nutritional intervention in a collective approach that starts from reading medical files to providing a well-rounded nutritional therapy plan

Speciality Optional Requirements Student must complete 10 credit hours

Course Code	Course Name	Credit Hours	Prerequests
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.
10921350	Processing of Oils and Fats	2	10921201 or 10921203
This course studies the composition of edible fats and oils. fatty acids, glyceridic composition of oil, minor components and the chemical and physical properties of fats are discussed. in addition, major topics include extraction of oil and refining methods. emphasis on auto-oxidation, stability of fats and methods of fat modifications, such as hydrogenation and inter-esterification are included.
10921351	Sports Nutrition	2	10921303
Athletes nutritional requirements: nutrition during exercise; nutrition before, during, and after athletic competition; the course covers the nutritional requirements in a variety of sports such as endurance sports , the physiology of athletes in the different types of sports is introduced to help understand the differences in nutritional requirements; sports as a factor in leading a healthy life style
10921352	Processing of Vegetables and Fruits	3	10921201 or 10921203
The course is a study of nutritive value, quality and post-harvest physiology of fruits and vegetables and regulation of their ripening. it also discusses pathological and physiological disorders and their effect in quality of post-harvested fruits and vegetables. detail information relating to harvesting, grading, packaging, storing and handling of fruits and vegetables.
10921414	Nutrition-related Diseases	4	10921303
This course is set to enable students to further their knowledge and understanding of the current trends and evidence base underpinning the epidemiology, management and prevention of different nutrition-related diseases. these include diabetes, obesity, cancer, cardiovascular diseases and other nutrition-related health issues. this course is also set to equip students with the skills and knowledge to provide the required dietary management of people with these diseases. this will enable them to achieve the competencies required to support more specialist dietetic skills.
10921420	Public Health Nutrition	2	10921303
Students will learn about the discipline and practice of public health nutrition in this course (phn). it is intended to develop the knowledge and skills required for phn practice, with a focus on needs assessment and problem and determinant analysis. in addition, students will gain knowledge and skills in evidence-based practice. a socio-ecological lens will be used to underpin practice frameworks, providing a foundation for investigating the determinants of phn problems.
10921450	Food Additives	2	10921102
This course is a study of types, structure, components, forms, and mode of action of the food additives. it also discusses advantages and disadvantages of food additives and means of their evaluation.
10921451	Special Topics in Nutrition and Food Technology	3
This course covers topics related to nutrition and food technology which are not covered in other courses. a student can register this course for one time only.
10921452	Food Hygiene	3	10921201 or 10921203
The course deals with concepts of food safety and hygiene; food-borne diseases and diseases transmitted through food residues; hygienic standards for food production and harvesting, handling, processing, preparing, and storage. food firm's hygiene and health requirements, cleaning and disinfection and pest control, and application of hazard analysis critical control point (haccp) systems.
10921455	Food Packaging	3	10921203 or 10921201
This course will provide the students with the latest packaging technologies for a high-quality product and environmentally friendly packaging. in addition to factors affecting the packaging process, the tests used to control packaging, interactions between the product and the external environment that indicate the importance of the packaging process such as the transfer of certain components from the packaging to the products or transfer of moisture to the product through the packaging.
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.
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.