The Food Processing Technology Program was established in 2018 as a department within the College of Agricultural Science and Technology at PTUK. The program seeks to introduce concepts in food science food manufacturing methods and methods for food preservation.
The program focuses on basic concepts in food science, methods of food processing and methods and ‎techniques of preservation, food chemistry, food health and safety, biochemistry, the microbiology of ‎food, dairy and meat sciences, and methods of their manufacture. It also seeks to introduce graduates ‎to food processing techniques and various basic manufacturing processes for materials nutritional.‎

Program goals and objectives:‎
• Qualify students to work in the fields of food processing and quality control in different food ‎industry fields.‎
• Demonstrate knowledge of food chemistry and biochemistry with food technology and ‎processing. Conduct experiments methodically analyze data and interpret results.‎
• Acquire skills and training in reducing post-harvest losses and improving the quality safety and ‎marketability of fresh horticultural products.‎

• Scientific research fields.‎
• areas of health control.‎
• Meat, poultry, and fish establishments.‎
• Food trading and marketing companies.‎
• Ministry of Standards and Metrology.‎
• Ministry of Tourism.‎
• Quality assurance.‎
• Food and confectionery factories.‎
• Water and food laboratories.‎

• Tulkarem.
• Aroub.