Definition and scope of financial management; relationship between finance and other disciplines; economics and accounting; finance and management functions and sources of finance to agribusiness enterprises; importance of financial management to an agribusiness enterprise; need for financial records and basic accounting procedures; preparation of financial statements and ratio analysis; preparation of manufacturing accounts; budgeting and budgetary control; types of budgets; budget preparation and administration;break-even analysis and inventory control management; preparation of business plans and feasibility studies for an agribusiness enterprise; introduction to the capital and money markets; types of shares, bonds and debentures; dividend decisions; issues in dividend policy; valuation of bonds and shares; stock exchange; nature of investment decisions; net present value, internal rate of return, benefit - cost ratios.

This course will present an overview of the world and local greenhouse vegetable industry, greenhouse structures and plant growing systems, irrigation and fertilization management using containers and soilless media, pests and diseases management, production of selected greenhouse-grown vegetable crops, and economics, marketing, and global competition.

The course includes the importance of fruit and flower production, methods of controlling the environmental factors inside the protected houses for best fruit and flower growing. Moreover, the different cultural practices and the newly developed techniques and their effects in increasing fruit and flower productivity and quality. Finally, the cultural practices under protected conditions for the most important fruit crops (strawberries) and flowers (roses, carnation, gerbera, etc) will be included.

Students who take the course are expected to increase their skills and knowledge and achieve an upper level in vegetable breeding. They will be able to create a breeding program and apply all types of breeding techniques to their work.

The content of the course is to introduce the knowledge of the applying the terms of WTO either from SPS or TBT concept. Students will learn how to apply the required elements of both SPS and TBT for any food shipping container. The elements of this course are the critical elements for allowing or prohibiting an import

This course includes: The Plant Integrated Pest Management, Pest management Concept; Ecological Aspects of Pest management; Biological Control; Resistant in Pest control; Parasitoids and Predators in Pest Management; Insect pathogens as biological Control agents; Insecticides in Pest Management; Attractants; Repellants and Genetic Control in Pest Management; The Quantitative Basis of Pest Management; and IPM Programs.

This course will give a deep understanding of many aspects of pre- and post-harvest technology and biology, including internal and external factors determining quality and post-harvest performance. It will discuss several technological and biological topics focusing on proper handling and reduction of postharvest losses. Important concepts such as maturity, harvesting, packing and packaging, cooling, storage, grading and transport will be addressed in some details to comprehend the nature of fresh produce for understanding of their proper handling conditions. Advanced and updated techniques in this area, e.g. sensors, will be explained.

The purpose of this course is to develop an understanding of the various business management decisions involved in the organization and operation of a farm firm for continuous profit and production cost efficiency. Each farm, like any other agribusiness firm, is a complex business. Most farms are organized as sole proprietorships or as family businesses, like many other small businesses, but farmers must understand a broader array of management activities including, managing biological productive processes, evaluating and adopting new technology, devising and carrying out marketing strategies, arranging financing, dealing with personnel, and using communication technology to their advantage. The rapid pace of new institutional developments and of evolving government programs, of changing market environments brought about by more open and competitive markets, and of new technology place, the modern producer is under constant pressure to adapt and change.

Definitions (Conventional Agriculture, sustainable agriculture, ICM, IFS, IPP, etc), Comparative samples from EU countries, Good Agricultural Practices (Europe GAP/Global GAP), Why GAP in greenhouses?, GAP in greenhouses, Risk analyses, Preparation of instructions & recording forms, Matters need not bene, Production Guidelines according to GAP, Selection of planting material, Cultural practices, Technology, Integrated Pest & Disease Management, Labelling (i.g. protocols), Farmer’s trainings, IPP cards, training at farm (farm field schools) etc.

The course includes the importance of vegetable production, methods of controlling the environmental factors inside the protected houses for best vegetable growing. Moreover, the different cultural practices and the newly developed techniques and their effects in increasing the vegetable productivity and quality. Finally, the cultural practices under protected conditions for the most important crops (tomato, cucumber, and others) will be included.

The course should include characteristic of protected cultivation and tools for sustainable plant protection. Major plant diseases that are expected to threaten greenhouse crops including airborne, soilborne and vector-borne diseases will be introduced in addition to management options including integrated control.

Overview of soilless cultivation methods. Types and selection of growing medium. The chemical properties of water intended for fertigation. Collecting of samples of water and nutrient solution for chemical analysis. Methods for chemical analysis of water and nutrient solutions. Water treatment methods. Cleaning of the irrigation system. Fertilizers used on crops with fertigation. Preparation of nutrient solution. Preparation of glasshouse for cultivation in rock wool. Methods of nutrient solutions disinfecting.

The course aims at providing learners with leadership skills for managing small, medium and large agribusinesses. Introduction to agribusiness management, basic concepts of business, management and agribusiness; legal forms of business; role and organization of agribusiness, financial management and control, marketing, operations, and human esources management: placement to exit. Orientation to the agribusiness sector of agriculture, an overview of the breadth, size, scope and management aspects of the agricultural business complex. Emerging trends in production and changing dimensions of agribusiness.

The course will focus on expanding the learners? understanding of the underlying economic theory of agribusiness marketing strategies as well as their application to various agribusiness situations. An overview of the agribusiness sector and agribusiness marketing; economic theory of agribusiness marketing strategies: demand and supply, economic market structures and effect on agribusiness marketing strategies, measuring market concentration, market structure of the agribusiness sector; development of agribusiness marketing strategies: developing an agribusiness marketing plan, understanding consumer behavior, importance of agribusiness product characteristics; agribusiness marketing strategies: agribusiness pricing strategies, monopoly and oligopoly pricing, processor pricing strategies, retail pricing strategies, pricediscrimination; agribusiness products: product differentiation, research and development; agribusiness packaging/labeling, branding; agribusiness promotion and advertising; agribusiness pricing strategies; agribusiness merchandizing; agribusiness location/transportation; evaluating the agribusiness pricing strategies; agribusiness merchandizing; agribusiness performance; marketing audit.

This course will covered specific topics include the Deming Quality philosophy (and that of other Quality theorists), Understanding variability of processes through statistical thinking the role of management and leadership in a TQM organization, the role of quality improvement teams and how to organize them, the "seven simple tools”, data collection through surveys and experimental design, basic statistical methods, more advanced statistical techniques such as control charts, statistical process control and experimental design, quality standards (ISO9000), complementary quality techniques such as benchmarking.

systems, risk analysis, resource management, logic gates of records management, combinational logic of policies. Upon completion of this course, a student will be able to manage risk management, safety goals and objectives and regulation polices managements, define business needs strategic planning and business analysis.

This course deals with the concepts and techniques used in the design and analysis of experiments. The concepts and different models of an experimental design will be studied, leading to their statistical analysis based on linear models and appropriate graphical methods. This course will provide knowledge and technical competence: an understanding of appropriate and relevant, fundamental and applied mathematical knowledge, methodologies and modern computational tools. In addition, the course will deal with Problem-solving in agriculture sectors

This course focuses on the various ways that greenhouse growers control the environment and growing conditions for plants (both ornamental and crop). Students will develop a solid understanding of the delicate greenhouse environment and the many factors that go into ensuring success in growing plants. Topics covered, include: greenhouse environment, water and irrigation, structures, fertility, insect control, diseases, heat loss, computer controls, greenhouse automation, and post-harvest horticulture.