جامعة النجاح الوطنية
An-Najah National University
Nutrition and Food Technology
Duration: 48 Months (4 Years)
Degree Awarded: Bachelor
Student must complete 140 credit hours

University Requirements Student must complete 18 credit hours

Course Code Course Name Credit Hours Prerequests
10032100 Remedial English 0
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.This course 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.
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.
3
This course begins with a review of all types of sentences in English, and then proceeds to paragraph writing. Students learn how to write a topic sentence, develop and support it with examples.This course aim to learn student how to organize their writing and speaking to achieve coherence among sentences in a paragraph. In addition, students learn about their subject a lot of technical terms. ( this aim is related with general objects no 7 of this curriculum)
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
11000127 Introduction to Computer Science 1
11000322 English Language -II 3
    • 11000103

Speciality Requirements Student must complete 112 credit hours

Course Code Course Name Credit Hours Prerequests
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.
3
This course introduces the methods of statistical data classification and presentation, as well as their collection, organization and analysis. It also introduces principles of probabilities, some probability distributions, and distribution of samples, testing of hypotheses, simple linear regression and correlation, analysis of variance. There will be also medical and biological applications on all of the aforementioned .
10231103 General Chemistry for Veterinary Medicin 3
10231104 General Chemistry Lab. for Veternary Medicin 1
    • 10231103
3
    • 10231103 or
    • 10231102
    • 10231104 or
    • 10231108
A compulsory 3-lecture course that deals with the classical quantitative methods of chemical analysis. These include gravimetric and titrimetric methods of analysis. The course also includes topics in statistics and data analysis that are important in analytical chemistry.
1
    • 10231211 or
    • 10231104
    • 10231103 or
    • 10231108
A compulsory laboratory course that involves experiments related to classical chemical analysis. It provides basic information about safety rules, tools of analytical chemistry, statistics for data treatment, and practice to various gravimetric and volumetric methods of analysis.
10231234 Organic Chemistry (Agriculture and Veterinary Medicine) 3
    • 10231103 or
    • 10231102
    • 10231104 or
    • 10231108
10231238 Organic Chemistry Lab. (Agriculture and Veterinary Medicine) 2
    • 10231234
4
This course deals with 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.
0
    • 10911101
In the laboratory, 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.
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
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.
0
    • 10911212
The course is designed to cover the basic tools needed to study microorganisms (microscope). Studying the different type of bacteria according to their morphology, capsule-forming, spore-forming etc. also it covers the basic requirements of bacterial growth and how to prepare media and isolate bacteria using different techniques. The last part covers biochemical test that are used to differentiate between bacteria.
4
This course introduce 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
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.
2
    • 10216235
This course deals with the basic concepts of scientific research, research methods and tools and scientific writing.
3
    • 10231234
This course contains an introduction to biochemical molecules in cells. Energy metabolism, metabolism of carbohydrates, fats, proteins, and other nutrients.
1
    • 10916321
This course covers experiments in proteins, lipids, carbohydrates and vitamins by means of chromatography, enzymatic standards and factors affecting enzymes activity.
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...
3
    • 10911101 or
    • 10916101
Basic chemistry of carbohydrates, proteins, lipids, vitamins, and water independent of and in relation to interaction during processing.
0
    • 10921201 or
    • 10921203
The course studies practically the main factors that affect the deterioration reactions. measuring aw, color changes, et.
10921203 حفظ وتصنيع الاغذيه 4
    • 10921102
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.
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.
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.
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.
0
    • 10921304
The practical part of the course includes food sampling, analysis, data interpretation and application.
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.
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.
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.
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
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.
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 تقييم الحالة الغذائية 4
    • 10921303
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.
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.
0
    • 10921402
In the practical side, microbiological tests are carried out regarding the safety of the food product and its effects on humans
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
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.
3
    • 10921303 or
    • 10921404
Diseases that requires diet therapy (i.e. diseases of infants, gastrointestinal tract, cardiovascular system, renal system, diabetes mellitus, cases of major surgeries, burns, accidents, cancer, etc.) and role of nutrition in controlling physiological, biochemical, and clinical abnormalities; applications of diet therapy, dietetic, nutritional guidance during illness.
0
    • 10921408
This lab is formulated to allow students to have practical skills in analyzing 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
1
Individual term paper presentation and group discussions by students on current subjects and problems within the area of Nutrition or Food Technology. This course cannot be repeated for credit.
10921415 ضبط جودة الاغذية 4
    • 10921304 or
    • 10921201
    • 10921203
10921416 التدريب في مكان العمل 5
10921417 تدريبات في التغذية والتصنيع الغذائي 6
10921418 مشروع التخرج 2
10921419 تطوير منتجات غذائية 2
10921421 الريادية 2
10921422 المعالجه بالأغذية 2 3
    • 10921303
    • 10921302

Speciality Optional Requirements Student must complete 10 credit hours

Course Code Course Name Credit Hours Prerequests
10911357 الزراعه العضوية والمستدامة 3
    • 10921201 or
    • 10916203 or
    • 10911201
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.
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
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 الامراض ذات العلاقه بالتغذيه 4
    • 10921303
10921420 تغذية وصحة عامة 2
    • 10921303
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.
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.
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 تعبئة وتغليف الغذاء 3
    • 10921203 or
    • 10921201
3
    • 10211103
This course deals with 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.
2
    • 10911101
This course deals with the development and importance of agriculture at international, Arab and local levels. The course covers agricultural climate, production elements, plant production in irrigated and rainfall areas. In addition, the course looks at animal production, market product, agricultural mechanization, agricultural institutions, agricultural problems in the region, modern and developed agricultural projects
3
    • 10926211
This course introduces activities related to transfer of commodity 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.
2
    • 10926211
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.

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