The course aims to develop the students’ cognitive abilities and communication skills in Arabic language by introducing Arabic dictionaries, spelling and grammatical errors, and familiarizing them with ancient and modern Arabic literary models including models from the Holy Qur’an.

This course will introduce the discipline and profession of food science and food industry through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development. Food laws and regulations would be addressed.

Defining the concept of nutrition education and extension and its importance. What are the requirements and techniques needed for nutrition extension. The use of audiovisual aids and food advertisement in raising the nutritional awareness among the population. Explaining the interrelationship between food habits and the community health.

Remedial English: The course is a compulsory service course offered for first year students. It is a prerequisite for E1 and it focuses mainly on the language learning skills: listening, speaking, reading and writing. The course is intended to equip the students with basic skills necessary for successful communication in both oral and written forms of the language. In addition to grammar and how to use vocabulary in a meaningful context.

Chemistry of food products such as milk, meat, fruits, vegetables, cereals, legumes, spices, and other food ingredients. Different procedures to analyze food components.

Marketing and export of differentiated products vs. commodities. Changes in the marketing environment. The product concept, quality and branding. Consumer behavior with regard to fresh and processed food products. Prices and promotion in markets for fresh produce. Structure of horizontal and vertical marketing systems for food products. Market failures and government intervention. Cooperation between farmers.

Technical principles related to the production and commercial processing of legumes and cereal foods. The use of wheat, milling methods. Production of bread and wheat products. The practical section cover most theoretical topics.

The course deals with the events of the Palestinian issue through the most important ages from the Canaanites until the year 2021. It focuses on the Islamic conquest of Palestine in the year 15 AH 636 AD, the Crusader torch from 1099 to the liberation of Salah al-Din al-Ayyubi of Palestine in 1187, and it talks about the Ottomans in Palestine from 1516 to 1917. The course is concerned with the Palestinian issue during the British occupation in 1917, until the Nakba in 1948, and the establishment of the occupation state .It deals with the Palestinian resistance and revolutions during 100 years, and Arab-Israeli wars from 1948 to 2021.The course talks about Palestinian Liberation Organization, Palestinian resistance movements and parties, Palestinian Authority and the peace negotiations projects since the 1978 Camp David Accords until 2021.The course talks about attempts to Judaism Jerusalem and Al-Aqsa Mosque since the Palestinian setback in 1967 until 2021, and the issue of Palestinian refugees since 1948. It also anticipates the future of the Palestinian issue.

In this course, practical experiments related to motion, Newton's laws, conservation laws, gravity, heat, static electricity, electrical circuits, viscosity, surface tension will be conducted. As well as, experiments in mechanics, electricity, fluids and soil properties will be conducted.

This course includes the basic theoretical rules related to scientific methods of measurement, chemical calculations, periodic table, electronic structure, chemical bonds, thermochemistry, chemical reactions, gaseous state, matter states, properties of solutions, acids, bases and equilibrium of acids and bases in aqueous solutions.

Data description and organization by the graphical, numerical, vertical base, dispersion measures, probability theory, random variables, probability distributions, natural distribution, and statistical inference from large and small samples.

The course will cover history and scope of microbiology: prokaryotes cell structure and function, metabolism, and nutrition, microbial growth, requirements for growth, environmental factors affecting growth, effect of antimicrobial agents on growth, microbial genetics and gene cloning, bacterial and microbial taxonomy, major groups of bacteria, microorganisms and environment, immune response and antigen-antibody reaction in vitro.

Bacteria, molds, yeasts and to some extent, viruses and bacteriophages are considered; incidence, sources and distribution of microorganisms in food. Food-born disease agents. Food spoilage agents. Growth parameters of Food microorganisms and their control. The development of microbes as a resource for the food industry; Enhancement of keeping quality, nutritive value and flavor attributes of food. Examples of fermented products and some specialized fermentations. The practical section cover most theoretical topics in Food Microbiology course.

Understand research terminology, the ethical principles of research, ethical challenges and approval processes. Describe quantitative, qualitative and mixed methods approaches to research. Identify the components of a literature review process. Critically analyze published research.

English 1 is a theoretical, 3-credit hour university requisite, and a general English Course which is designed to serve all BA and BSc Students of (PTUK) in all faculties. This course aims at developing students’ repertoire of the English language main skills as well as sub-skills through providing them with broad varieties of language patterns, grammatical and structural rules, and vocabulary items that can enable them to communicate meaningfully within ordinary and real-life contexts and situations. This course is also oriented towards equipping students with the skills they need to comprehend texts, contexts, and situations that are related to ordinary and real-life topics. Throughout this course, students will be exposed to a wide and various aural inputs in order to broaden and deepen their skills in listening, judgment, and critical thinking. Students of this course are expected to acquire and practice the skills they need to maximize their capabilities to express opinions about ordinary and real life topics both orally and in a written format, which will help in widening the students’ academic horizon.

This course introduces the knowledge and skills necessary to solve problems of linear and quadratic equations and inequalities, and familiarity with the concepts of groups and operations on them, Functions and their graphic representation, types of functions and algebraic operations on them, systems of linear equations, matrices and their types, and equal matrices and operations on matrices, determinants and their properties and Cramer's method. The multiplicative inverse and the multiplicative inverse method for solving systems of linear equations.

Cookery processes and their properties; structure, composition and nutritive value of foods; main cooking methods, changes taking place during preparation and cooking especially in the nutritive value and the quality of the product. The practical section cover most theoretical topics.

The word nutrition comes from Latin root nutr. which means to nurture or to nourish. Nourishment is that which sustain life. The Science and the art of human nutrition both focus on nourishing human life .This course will cover only the fundamentals of nutrition .The different nutrients: carbohydrates, proteins, fats, vitamins. The digestion and absorption process, the energy balance and a small part will focus on nutritional deficiency disease.

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.

This course covers the instrumentation used for food processing technology. The theory, construction, application and operation of instrumentations. Instruments include spectrophotometry (visible, ultra violet, near infrared and infrared, emission, absorption), flame photometry, chromatography (gas, liquid, high pressure liquid), mass spectrometry and others.

Composition, structure and properties of milk and products derived from it. Applications of scientific problems involved in processing fluid and dehydrated milk systems and their control. Demonstrations of basic processing operations including heating, cooling, homogenization, evaporation, drying, crystallization and freezing. Integration of chemical, microbiological and physical principles involved in the manufacture and storage of cheeses and fermented milks. Laboratory and commercial procedures for evaluating properties and market quality of dairy products. Causes and identification of common defects in flavor, physical properties and appearance.

The importance and development of food legislation and standards, nationally and internationally , Codex Alimentarius, food legislation in the European economic community, and WHO/FAO.

Explaining the definition of the functional foods and its legislation. The influence of functional foods in the human health. The role of functional foods in preventing or treating some diseases.

This course involves the study of chemistry in solution. It deals with the gravimetric, volumetric theories and techniques as well as acid-base, oxidation-reduction, complexometry, precipitation and titrations. It also covers some spectrophotometric and instrumental theory.

This course includes a study of the synthesis and properties of essential compounds in living organisms such as nucleic acids, proteins, fats and sugars. The course also deals with the study of energy transformations and show how cell division, cell organization, the basic components of the cell and the basic processes in the cell from transfer and feeding and others.

This course includes the following topics: identification of laboratory instruments and devices, measurement of physical properties of chemical compounds, study of some chemical reactions in quantitative and thermal terms, solubility of salts, detection of ions and calibration of acids and bases, determination of molecular weight of volatile liquids.

This course involves the study of the molecular composition of living cells (carbohydrates, lipids, proteins, enzymes, DNA and RNA), the organization of biological molecules within the cell, and the structure and function of these biological molecules. Laboratory wok will be carried out to explain the methods for identifying the living molecules, and testing some of the living organ.

Technical aspects of packaging processed foods; Definitions and fractions of packages for foods; Packaging materials and properties; Public health problems associated with packaging; Food packaging interactions of major commodities and their control. Emphasis on container product interactions in canned foods; and study of how those interactions affect the wholesomeness of canned foods. The course includes demonstrations of principles of packaging as they apply to the food industry.

methods of preparation of sugars and other confectionary products. Principles of sugar cookery, crystalline and non-crystalline candies. The practical section cover most theoretical topics.

This course is designed to serve PTUK students in the faculties of Science and Engineering as well as the students of Educational Technology (ET); it offers a broad overview of the English language learning skills in reading, writing, speaking that will enable them to communicate meaningfully in scientific contexts and situations. It also offers a broad variety of scientific language grammatical patterns and vocabulary items that are needed to comprehend scientific contexts and trends. Throughout this course, students will be exposed to a variety of scientific topics, aural input in order to broaden and deepen their critical thinking skills and to help them express opinions about modern scientific topics and problems.

This course includes experiments related to the use of physical methods and techniques in the initial identification of organic materials and means of separation and purification such as fusion, distillation, extraction, solubility and crystallization, as well as the synthesis of some simple organic compounds and to identify some of its properties in accordance with the content of organic chemistry

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.

Studying the chemical structure and nutritional classification of fruits and vegetables. Studying the methods of storage and processing of fruits. With focusing on grapes, orange, and the locally produced vegetables. This course comprises a practical work for different fruits and vegetable processing technology. The practical section cover most theoretical topics.

Processing and technologies of beverages; physical, microbiological, and chemical properties of both raw materials and finished products. Basic concepts of quality assurance and quality control applicable to the beverage industry.

Study chemical properties, physical properties, reaction kinetics, sources, isolation, purification, activity, inhibition, classification and nomenclature of food enzymes and its applications in food processing.

Students perform voluntary work such as donating blood, repairing homes, tourist trails, or holding educational workshops at the university, and the student is committed to training or working for 40 hours.

This is the second of two general chemistry courses. It builds upon the foundation of chemical bonding concepts laid out in the first course, and applies these to important topics in chemistry. Material covered includes solutions, chemical kinetics, equilibrium, acids and bases, thermodynamics, and electrochemistry.

Laboratory experiments illustrate the concepts of general chemistry II such as electrochemistry, determination of a rate law, spectrophotometric determination of an equilibrium constant, buffer solutions, colligative properties of solutions

The practical aspect includes training students to deal with microorganisms in terms of preparing food environments and how to plant them and isolate them and prepare microscopic slides in different ways to identify them.

The course will describe the functions and applications of sensory evaluation; develop the understanding of sensory attributes (such as aroma, appearance, flavor, texture); differentiate between the different sensory methods (analytical and affective) and manage the sensory evaluation process, including choosing best testing formats, preparing questionnaires and reporting results.

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. The practical section cover most theoretical topics.

This course covers units and vectors, motion, motion and force, Newton's laws, rotational motion, momentum, work, conservation laws, gravity, heat, static electricity, electrical circuits, viscosity, surface tension. Experiments in mechanics, electricity, fluids, soil properties.

This course includes experiments on the properties of biological compounds, methods of detection, use of microscopy, preparation of samples, study of methods of transfer of materials through cell membranes in addition to the study of cell types and their composition.

Nomenclature of organic compounds, hydrocarbons, compounds, classification of hydrocarbons, methods of preparation and reactions of alkanes, alkenes, alkanes, aromatic compounds, their physical properties, methods of preparation, chemical reactions and their economic significance

This course will introduce the student to the purpose of using additives in food processing, and the safety measures that regulate their use in general.  The course will discuss the different groups of food additives separately, with respect to their use, chemical nature, and their analysis. The course will also give some practical aspects as demonstrations.

Defining the concept of quality and its determination methods. What are the international and local quality standards for food plants. Technical principles of dairy quality control. The standard specifications of Fat and oil; meat and meat products, flour and bread, drinks, additives and packaging. Identification of inspection, the International institutes that deal with food quality.

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. The practical section cover most theoretical topics in Meat science and Technology course.

Pre-harvest factors on post-harvest life. Assessment of crop maturity. Harvesting and handling methods. Pre-cooling. Packaging. Post-harvest treatment. Storage. Fruit ripening conditions. Marketing and transport. Post harvest technology of fruits and vegetable.