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 includes an overview of various alternative measures to traditional pest management, utilizing the biological control approaches as well as biotechnology. Alternative control measures comprised Pathogenic microorganisms, semi chemicals, including pheromones, botanical Insecticides, and insect growth regulators. In addition, the course discusses physiological and genetic approaches including genetic control of insect pests and plant resistance to insects.

This course deals with international regulations of organic dairy farming, basics of husbandry, breeding, nutrition, management and health in organic dairy farming. The course is also introducing economics, certification and marketing of dairy products, biological controls, hormones, gene modification and nutrient quality of organic milk.

This course should include topics related to Principles of agro-enterprise; linking organic farmers to global market; marketing of agro-food products and organic products; emerging social economic issues in organic agriculture trade.

The primary objective of this course is providing the basic knowledge on medicinal plants and their drugs. The course includes information on the taxonomical, botanical, eco-physiological and biochemical characteristics of the most important species utilized as drugs, addressing the diversity and characteristics of their active ingredients.

Principles of farm economics and management: planning: economic and environmental accounting of gains and losses of different cultivation options, access to production factors, The role of ruminants in animal-soil-plant system; The Agro ecological basic for the whole farm planning, design and management.

This course introduces students to the theories, practices, and policies of organic agriculture through the perspective of contemporary practitioners. Organic agriculture is a large and varied field; this discussion? based course intended for a broad audience will explore topics including the history and development of organic agriculture, fundamental organic farming practices from small to large?scale production, public perception of organics, the National Organic Program, and economic and marketing considerations for organic products.

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.

Agricultural Policies: specific focus on Organic farming support policies in developed and developing countries. socio-economic aspects of organic farming: multiple linkages between organic farming and rural/local development

This course encompasses biological, social, and economic components of organic and sustainable farming systems. It emphasizes principles, concepts, and techniques of organic and sustainable production of crops, including agro ecology, sustainability, biodiversity, soil quality, nutrient and water management, crop rotation, cover cropping and other cultural practices, pest control, postharvest handling, food quality and safety, marketing of organic products, and organic agriculture policy and regulation.

The purpose and intent of organic vegetable production course is to acquaint students with the principles and practices of sustainable and organic production of crops and the issues that affect such producers.

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.

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 encompasses Soil, abiotic and biotic components; organic matter evolution and balance; the main chemical parameters for soil fertility estimation; field sampling and practical laboratory; composting and biomass recycling; impact of fertilization and crop rotation on soil properties and crop growth; Research methodology in organic agriculture.

This course introduces students to the international regulations of organic poultry (broilers and layers) production systems, husbandry, housing, health, genetics, nutrition, processing (poultry meat and egg products) and marketing.

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

The course should include major plant diseases that are expected to threaten organic crops including airborne, soil borne and vector-borne diseases. It should cover major management strategies in organic farming including crop rotation, water management, biodiversity enhancement, plant resistance and breeding, seed health and direct management options. Major crops grown under organic production will be tackled and safe and acceptable disease management options will be introduced.

This course should include main Mediterranean crops: olive groves, vegetable crops, fruits trees, viticulture in terms of production, management, protection and processing.

Legislation related to organic agriculture applied in Palestine and world-wide, nature pick (harvest from wild), application of basic principles in diversified and simple (monoculture) fruit orchards, alternative techniques that can be used to increase diversity, factors related to the ecosystem and market that must be evaluated prior to orchard establishment, selection of rootstocks, species and cultivars, cultural practices, consumer attitudes and other quality systems valid in domestic and foreign markets.