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Department Food Processing offers the following programs:

 

  1. Full major in Food Processing

Requirements

Compulsory

Elective

Total

University

18

6

24

Faculty

22

-

22

Requirements for biology major

59

21

80

Free electives

6

 

 

Total

132

 

  1. Food Processing major with a minor or a concentration program.

Requirements

Compulsory

Elective

Total

University

18

6

24

Faculty

22

-

22

Requirements for mathematics major

53

6

59

Free electives

6

Minor or concentration requirements

according to the other specialization plan

according to the other specialization plan

27

Total

132

 

  1. University Requirements (24 credit hours).

 

Students should complete the following courses (24 credit hours):


a. Compulsory University Requirements ( 18 credit hours )

No.

Course Name

Course

Number

Credit hours

1

Arabic language skills

0400101

2

2

English language skills 1

0400108

2

3

English language skills 2

0400109

2

4

Jerusalem throughout  history

0400120

2

5

Palestine: nature & environment

0400121

2

6

World civilizations

0400123

3

7

Logical thinking

0400124

3

8

Islamic culture

0400122

2

 

b. Elective University Requirements ( 6 credit hours ) may be chosen from the following list:

No.

Course Name

Course Number

Credit hours

Notes

1

Hebrew language 1 ( Level 1 )

0400111

3

 

2

Hebrew language 2 ( Level 2 )

0400112

3

3

French language 1 ( Level 1 )

0400113

3

Or

4

French language 2 ( Level 2 )

0400114

3

5

German language 1 ( Level 1 )

0400115

3

Or

6

German language 2 ( Level 2 )

0400116

3

7

Spanish language 1 ( Level 1 )

0400117

3

Or

8

Spanish language 2 ( Level 2 )

0400118

3

9

Turkish language 1 ( Level 1 )

0400119

3

Or

10

Turkish language 2 ( Level 2 )

0400129

3

11

Italian language 1 ( Level 1 )

0400146

3

Or

12

Italian language 2 ( Level 2 )

0400147

3

 

Any foreign language approved  by the academic council

 

6

 

 

or from the following list :

No.

Course Name

Course Number

Credit hours

Notes

1

Science and life

0300142

3

 

2

Fine arts

0400130

3

 

3

Literary appreciation

0400132

3

 

4

Women and men in human societies

0400133

3

 

5

Issues in  modern and contemporary arab thought

0400141

3

 

6

Internet for special purposes

0303100

3

 

7

Democracy, human rights and international humanitarian law

0500140

3

 

8

Conflict resolution  by peaceful means

0500143

3

 

9

Introduction to public health and environment

0305100

3

 

10

Communication skills

0403131

3

Non-Science Students

11

Introduction to legal thought

0500145

3

Non-law Students

12

History and philosophy of science

0409135

3

 

13

Special topic

0400148

3

 

 

Faculty Requirements (22 credit hours):

Course Name

Course Number

Credit hours

Prerequisite

 

 

Theory

Practical

Total

 

Introduction to Biological sciences

0305101

3

1

4

--

Introduction to Physics

0302101

3

-

3

--

Introduction to Practical Physics

0302111

-

1

1

0302101        or concurrent

Introduction to Computer Science

0303101

3

1

4

--

Introduction to Chemistry

0304101

3

-

3

--

Introduction  to Practical Chemistry

0304103

-

1

1

0304101 or concurrent

Introduction to Mathematics

0306101

3

-

3

--

Introduction to Environmental sciences

0316101

3

-

3

--

 

Full major in Food Science and Technology Department

Students must complete a total of 80 credit hours, 59 compulsory credit hours from table 1 and 21 elective credit hours from table 2

 

Table (1): Required courses for full major in chemistry (59 credit hours):

Course Name

Course Number

Credit hours

Prerequisite

 

 

Theory

Practical

Total

 

Chemistry principles

0304102

3

-

3

0304101

Chemistry principles Lab.

0304104

-

1

1

 

Principles of Food Science

0309101

3

-

3

 

Organic Chemistry

0309220

3

-

3

0304102

Analytical chemistry

0304241

3

1

4

0304102

Food Chemistry 1

0309221

3

_

3

0304214

Food Chemistry Lab

0309222

_

1

1

0309221 or concurrent

General Microbiology

0309231

3

_

3

0309101

General Microbiology Lab

0309232

_

1

1

0309231 or concurrent

Biochemistry

0309233

3

_

3

0304214

Biochemistry Lab

0309234

_

1

1

0304233 or concurrent

Food Microbiology

0309235

3

_

3

0309231

Food Microbiology Lab.

0309236

_

2

2

0309235

Food Properties

0309241

3

_

3

0309101

Food Engineering

0309242

3

_

3

0309101

Food Analysis

0309322

3

_

3

0309221

Nutrition Principles

0309337

3

_

3

0309233

Food Processing I

0309343

3

_

3

0309101

Food Processing II

0309344

3

_

3

0309343

Food Processing Lab.

0309345

_

1

1

0309344 or concurrent

Quality Control

0309451

3

_

3

0309236

Food Additives

0309452

3

_

3

0309221

Graduation Project

0309481

1

_

1

Fourth year level

Professional Training

0309482

--

2

2

 

 

Table 2: Elective courses (21 credit hours)

  • 15 credit hours to be chosen from Mathematics courses of 200 level or above
  • 3 credit hours to be chosen from courses of 200 level or above from the Computer Science     department
  • 3 credit hours to be chosen from courses of 200 level or above from the Physics department

Course Name

Course Number

Credit hours

Prerequisite

 

 

Theory

Practical

Total

 

Introduction to Statistics

0306131

3

_

3

0306101

Food Chemistry 2

0309324

3

_

3

0309221

Food Analysis Lab.

0309323

_

1

1

0309322 or concurrent

Cereal Science

0309360

3

_

3

0309221

Cereal Science lab

0309361

-

1

1

0309360 or concurrent

Fats and Oil Technology

0309362

3

_

3

0309221

Fats and Oils Technology Lab.

0309363

_

1

1

0309362 or concurrent

Food Toxicology

0309453

3

_

3

0309233

Functional Foods

0309454

3

_

3

0309221

Fruits and Vegetables technology

0309464

3

_

3

0309343

Fruits and Vegetables Technology Lab.

0309465

_

1

1

0309464 or concurrent

Dairy Technology

0309466

3

_

3

0309343

Dairy Technology  Lab.

0309467

_

1

1

0309466 or concurrent

Meat Technology

0309468

3

_

3

0309343

Meat Technology Lab.

0309469

_

1

1

0309468 or concurrent

Special Topics

0309471

3

_

3

Department accordance

Food Colloids

0309472

3

_

3

0309221

Industrial Microbiology

0309473

3

-

3

0309213

Food Packaging

0309475

3

_

3

0309343

Field Training

0309483

-

3

3

 

 

Major in Food science and Technology Department

All students must Complete 59 credit hours, 50 compulsory credit hours from table 3 and 9 elective hours from table 4.

 

Table 3 Compulsory courses for Major in chemistry (50 Hours)Table 2:

Course Name

Course Number

Credit hours

Prerequisite

 

 

Theory

Practical

Total

 

Chemistry principles

0304102

3

-

3

0304101

Chemistry principles Lab.

0304104

-

1

1

 

Principles of Food Science

0309101

3

-

3

 

Organic Chemistry

0309220

3

-

3

0304102

Analytical chemistry

0304241

3

1

4

0304102

Food Chemistry 1

0309221

3

_

3

0304214

Food Chemistry Lab

0309222

_

1

1

0309221 or concurrent

General Microbiology

0309231

3

_

3

0309101

General Microbiology Lab

0309232

_

1

1

0309231 or concurrent

Biochemistry

0309233

3

_

3

0304214

Biochemistry Lab

0309234

_

1

1

0304233 or concurrent

Food Microbiology

0309235

3

_

3

0309231

Food Microbiology Lab.

0309236

_

2

2

0309235

Food Properties

0309241

3

_

3

0309101

Food Engineering

0309242

3

_

3

0309101

Food Processing I

0309343

3

_

3

0309101

Food Processing II

0309344

3

_

3

0309343

Food Processing Lab.

0309345

_

1

1

0309344 or concurrent

Quality Control

0309451

3

_

3

0309236

Graduation Project

0309481

1

_

1

Fourth year level

Professional Training

0309482

-

2

2

 

 

All students must Complete 59 credit hours ,9 elective hours from table 4.

 

Table 4:

Course Name

Course Number

Credit hours

Prerequisite

 

 

Theory

Practical

Total

 

Nutrition Principles

0309337

3

_

3

0309233

Food Chemistry 2

0309324

3

_

3

0309221

Cereal Science

0309360

3

_

3

0309221

Cereal Science lab

0309361

-

1

1

0309360 or concurrent

Fats and Oil Technology

0309362

3

_

3

0309221

Fats and Oils Technology Lab.

0309363

_

1

1

0309362 or concurrent

Food Additives

0309452

3

_

3

0309221

Food Toxicology

0309453

3

_

3

0309233

Functional Foods

0309454

3

_

3

0309221

Fruits and Vegetables technology

0309464

3

_

3

0309343

Fruits and Vegetables Technology Lab.

0309465

_

1

1

0309464 or concurrent

Dairy Technology

0309466

3

_

3

0309343

DairyTechnology  Lab.

0309467

_

1

1

0309466 or concurrent

Meat Technology

0309468

3

_

3

0309343

Meat Technology Lab.

0309469

_

1

1

0309468 or concurrent

Special Topics

0309471

3

_

3

Department Accordance

Food Colloids

0309472

3

_

3

0309221

Industrial Microbiology

0309473

3

-

3

0309213

Food Packaging

0309475

3

_

3

0309343

 

Minor in chemistry for students from other department

All students from other departments registered for minor in chemistry must complete 27 credit hours, 18 compulsory credit hours from table 5 and  9 elective credit hours from  table 6

 

Table 5 Compulsory courses for Minor in chemistry (18 credit hours)Table 5:

Course Name

Course Number

Credit hours

Prerequisite

 

 

Theory

Practical

Total

 

Principles of Food Science

0309101

3

-

3

 

General Microbiology

0309231

3

_

3

0309101

General Microbiology Lab

0309232

_

1

1

0309231 or concurrent

Food Microbiology

0309235

3

_

3

0309231

Food Microbiology Lab.

0309236

_

2

2

0309235

Food Engineering

0309242

3

_

3

0309101

Food Processing I

0309343

3

_

3

0309101

 

Table 6 Elective courses for Minor in chemistry (select 9 credit hours):

Course Name

Course Number

Credit hours

Prerequisite

 

 

Theory

Practical

Total

 

Food Toxicology

0309453

3

_

3

0309233

Functional Foods

0309454

3

_

3

0309221

Fruits and Vegetables technology

0309464

3

_

3

0309343

Fruits and Vegetables Technology Lab.

0309465

_

1

1

0309464 or concurrent

Dairy Technology

0309466

3

_

3

0309343

Dairy Technology  Lab.

0309467

_

1

1

0309466 or concurrent

Meat Technology

0309468

3

_

3

0309343

Meat Technology Lab.

0309469

_

1

1

0309468 or concurrent

Food Packaging

0309475

3

_

3

0309343

 

Plan of Study

Major in Food Technology

 

First year / Fall Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

 

Arabic Language Skills

0400101

2

-

2

 

English Langue Skills 1

0400108

3

-

2

 

Introduction to Chemistry

0304101

3

-

3

 

Introduction  to Practical Chemistry

0304103

-

1

1

 

Introduction to Biological sciences

0305101

3

1

4

 

Introduction to Mathematics

0306101

3

-

3

 

Total

15 hours

 

 

First year / Spring Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

Introduction to Computer Science

0303101

3

1

4

English Language Skills 2

0400109

2

-

2

Chemistry principles

0304102

3

-

3

Principles of Food Science

0309101

3

-

3

Introduction to Environmental sciences

0316101

3

-

3

Total

16 hours

 

Second year / Fall Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

Organic Chemistry

0309220

3

-

3

Analytical chemistry

0304241

3

1

4

General Microbiology

0309231

3

-

3

General Microbiology Lab

0309232

-

1

1

Food Properties

0309241

3

-

3

Introduction to Physics

0302101

3

-

3

Introduction to Practical Physics

0302111

-

1

1

Total

18 hours

 

Second year / Spring Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

Logical Thinking

0400124

3

-

3

Food Chemistry 1

0309221

3

-

3

Food Chemistry Lab

0309222

-

1

1

Biochemistry

0309233

3

-

3

Biochemistry Lab

0309234

-

1

1

Food Microbiology

0309235

3

-

3

Food Engineering

0309242

3

-

3

Total

17 hours

 

Third Year / Fall Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

World Civilizations

0400128

3

-

3

Food Microbiology Lab.

0309236

-

2

2

Food Analysis

0309322

3

-

3

Food Analysis Lab.

0309322

-

1

1

Food Processing I

0309343

3

-

3

Nutrition Principles

0309337

3

-

3

Geography and Climate of Palestine

0400121

2

-

2

Total

17 hours

 

Third Year / Spring Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

Food Processing II

0309344

3

-

3

Food Processing Lab.

0309345

-

1

1

Fats and Oils Technology

0309362

3

-

3

Fats and Oils Technology Lab.

0309363

-

1

1

Jerusalem Through History

0400120

2

-

2

Islamic Studies

0400122

2

-

2

Free Course

 

3

-

3

Total

15 hours

 

Fourth Year / Fall Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

Fruits and Vegetables technology

0309464

3

-

3

Fruits and Vegetables Technology Lab.

0309465

-

1

1

Cultural Studies

 

3

-

3

Food Additives

0309452

3

-

3

Quality Control

0309451

3

-

3

Free Course

 

3

-

3

Total

16 hours

 

Fourth Year / Spring Semester

Course

Number

Credit Hours

 

Theoretical

Practical

Total

Dairy Technology

0309466

3

-

3

Dairy Technology  Lab.

0309467

-

1

1

Meat Technology

0309468

3

-

3

Meat Technology Lab.

0309469

-

1

1

Cereal Technology

0309360

3

-

3

Graduation Project

0309481

1

-

1

Cultural Studies

 

3

-

3

Professional Training

0309482

-

2

2

Total

17 hours

 

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