| 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 |
|
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 |
|
|
10231238
|
Organic Chemistry Lab. (Agriculture and Veterinary Medicine)
|
2 |
|
|
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 |
|
| 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 |
|
| 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. |
|
10916317
|
Methods of Scientific Research
|
2 |
|
| This course deals with the basic concepts of scientific research, research methods and tools and scientific writing. |
|
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. |
|
10921101
|
Fundamentals of Nutrition
|
3 |
|
| 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 |
|
| 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 |
|
| The course studies practically the main factors that affect the deterioration reactions. measuring aw, color changes, et. |
|
10921203
|
Food Processing and Preservation
|
4 |
|
|
10921301
|
Food Biotechnology
|
3 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| The practical part of the course includes food sampling, analysis, data interpretation and application. |
|
10921306
|
Meal Planning
|
3 |
|
| 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 |
|
| 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 |
|
| 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 |
|
10921355
|
Nutritional Status Assessment
|
4 |
|
|
10921401
|
Nutrient Metabolism
|
3 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
| 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 |
|
|
10921416
|
Training at Workplace
|
5 |
|
|
10921417
|
Practical Training in Nutrition and Food Processing
|
6 |
|
|
10921418
|
Graduation Project
|
2 |
|
|
10921419
|
Food Product Development
|
2 |
|
|
10921421
|
Entrepreneurship
|
2 |
|
|
10921422
|
Diet Therapy 1
|
3 |
|
|
10921423
|
Diet Therapy 2
|
3 |
|
|
10921424
|
Diet Therapy 2 lab
|
0 |
|
| Course Code |
Course Name |
Credit Hours |
Prerequests |
|
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. |
|
10921350
|
Processing of Oils and Fats
|
2 |
|
| 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 |
|
| 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 |
|
| 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 |
|
|
10921420
|
Public Health Nutrition
|
2 |
|
|
10921450
|
Food Additives
|
2 |
|
| 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 |
|
| 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 |
|
|
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. |
|
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. |
