The course introduces students to the importance of food processing processes and the use of heat in preservation and processing such as (canning, sterilization, evaporation, pasteurization), preservation and refrigeration (refrigeration and freezing), drying, concentrating, radiation heating, microwave waves and brewing, in addition to introduction and introduction to meat science. Dairy, Vegetables, Fruits, Cereals. This course is a prerequisite for all basic materials in food processing science.

The course introduces the basic concepts of physical education, its objectives and its relationship to general education, defining the most important skills and basic principles of some group and individual games.

This course introduces the concept of corruption, its forms and definition as well as the role of civil society institutions and local bodies in combating corruption.

Technical English is a course placed at the intermediate level and one, which aims to develop the leaners English language skills in general with a special focus on the technical terminology used in the field of food technology.

. this course includes the knowledge of the concepts of food and nutrition, food components and elements, in addition to the process of nutrition during the human life cycle. Knowledge of the types and causes of food spoilage, nutritional diseases. Food industries in Palestine, and nutritional status

The course introduces the students to the types of raw material used in the manufacture of dairy products, in addition to quality standards used in the dairy industry.

. This course aims to teach students about chemicals, methods of measurement, chemical calculations and methods of chemical bonding. It also aims to teach students about the electronic distribution of atoms, periodic table and properties of elements, solutions, acids and bases, and the basics of organic chemistry.

This course aims to solidify the concept of Islamic culture, and to introduce students to sound cultural and intellectual concepts about the sources of Islam, the Islamic faith and its’ pillars, and the Islamic Shariah, which regulates all aspects of life: social, economic and political. It also clarifies the position of Islam on a number of contemporary intellectual issues, and introduces the most important challenges facing Islam and its’ culture.

This is one of the most important practical courses in the food stuff .students should realize that controlling quality is vital in these factories .as it is the guarantee for food safety.in addition ,it is the way that achieves the chemical ,physical and biological characteristics required from the product. Controlling quality or quality assurance deals will the related parts during food stuff process. These include raw materials ,machinery ,equipment and facilities,personnel,storage,packing,sterlising and the final product.

- The course of food packaging deals with the identification of the importance of packaging and types of containers and their characteristics and determine the shelf life of packaged foods.

. this course will cover the types of microorganisms in the food industry, and Increasing the ability of the student to determine the way the tests for each industry. Classification of microbes, study of different groups of microorganisms. Application of microbiology in the field of soil, food, dairy, water, plant pathogen and health area.

The course aims to introduce the students to the various food processing techniques and their properties as well as the changes that occur during preparation and cooking especially in the product's nutritional value and quality.

In this course, the students are required to conducted office and personal laboratory research in selected topics related to food technology, mineral water, energy drinks and olive oil.

. This course achieves important objectives, especially to give student experience in food chemistry. In addition this course includes the different types of chemicals in food and the changes that occur to chemicals in food under different conditions in food processing and preservation.

This course aims to give students information about the types of chemical tests that pertain to food and to give students the ability to deal with food products and modify them based on the results of chemical tests.

. Students spend a 120-hours training after the second semester and before the third semester in one of the factories belonging to the union of food factories their will be afollow –up by the training supervisor who gives reports at the end of the training then they will be committee which choose the skill that the student has been trained

The course introduces the students to raw materials, methods used in meat processing, as well as the quality standards used in the meat industry.

The course covers the following topics: the concept of research and development of food products and the importance of building a research and development of the product, the keys to success and failure of the new product, the process of product development, problems and solutions occur manufacturing processes, an introduction to food additives and the reasons for the use of additives and the definition of food additives, and types Additives and their classifications: Preservatives, antioxidants pigments, thickeners, emulsifiers, stabilizers and applications on additives and their respective roles in food and toxicity of additives.

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 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 basic concepts in entrepreneurship and focuses on equipping the students with the ability to write business plans, study their feasibility and start an entrepreneurial project.

This course introduces the main concepts in entrepreneurship and focuses on providing the student with the ability to write business plans, study their feasibility, start an entrepreneurial project.

. This course covers topics related to the raw materials used and their roles ,methods and techniques which are used in manufacturing fruit and vegetables It also covers the type of produce that can be and the quality standards that have controlled and the potential problems that arise in manufacturing fruit and vegetables and how to overcome them In addition to a various kinds of processed fruit and vegetables

this course contains the definition of grains, nutritional value, comparison of different grains,chemical composition of grains, uses of grains, some products made of grains, most importantly bread and additives. The structure, composition and utilization of rice, wheat and other cereal grains for the production of starches, flours, milling by?products; cereal processing technologies such as dry and wet milling, baking,

. The course covers the following topics ,the concept of operational process, production administration t, the goal of operational process and how to design and operate the production system, the strategy of production and the competition research in the field of production and the planning production designing of the work system and the MRP ,schedualizing appointment for order and measuring indicators of performance

Students spend 120 –hours trainings tow days a week in the fourth semester in one of the factories belonging to the union of food factory at the end of training student are subjected to exams about the skills benefited from training.

This course aims to enhance and enrich students’ skills with modern concepts of information technology, as well as skills in dealing with computers, digital devices, modern computer applications in practical life, the Internet, information security concepts, and data analysis. The student applies the concepts and skills he acquires using appropriate programs.

In this course, the student will be introduced to the physical forms of materials during the applied manufacturing processes and to study the behavior of materials in a number of manufacturing processes such as mixing processes under the application of a specific physical factor and the transfer of materials depending on their physical characteristics and differentiation between the rheological characteristics of the materials based on the applied manufacturing stage and the success of the process.