Bachelor of Food Technology and Quality
The idea of the Food Technology and Quality Program originated from the necessity to align education with the labor market in Palestine. This academic program in Food Industry Science and Technology was developed following a series of consultations and meetings with stakeholders in the food industry sector and the Federation of Food Industries.
The concept of establishing this academic program, the Food Technology and Quality Program, was generated by adopting the “Dual Studies” approach. This system combines theoretical education with practical training, which is subject to academic supervision by the university as well as technical supervision by company staff. The aim is to produce competitive graduates who possess the necessary skills and abilities in the field of food manufacturing, safety, and quality, in addition to managerial skills that enable the graduate to integrate directly into the labor market upon graduation.
The curriculum of the Food Technology and Quality Program is distinguished from other specialized food industry programs by its adoption of the Dual Studies system, which emphasizes a comprehensive understanding of quality control systems and Total Quality Management and their critical role in shaping the future of the food industry. Furthermore, the program focuses on understanding consumer needs and achieving customer satisfaction as fundamental pillars of sustainable industrial success.
Throughout the years of study, students will acquire advanced competencies in food production, quality assurance, and food safety through a balanced integration of academic instruction and professional education at the University, alongside structured practical training within food companies across their various departments. The training program is carefully designed to ensure progressive development of expertise and professional skills throughout the academic journey.
This integrated approach aims to achieve an optimal balance between theoretical knowledge and practical application. The incorporation of training periods within academic semesters contributes to reducing the time required to acquire theoretical knowledge while significantly increasing opportunities for hands-on experience and real-world professional application.
The program aims to develop the scientific competencies required in the field of Food Technology and Quality to establish, support, and advance the food and agricultural industries within the context of global competitiveness.
Upon completion of the program, graduates will possess the professional skills required by the labor market, as well as a solid understanding of the structural and technological framework of the food industry sector. Graduates are expected to be capable of conducting analytical assessments, formulating strategies, implementing operational plans, and effectively managing strategic change within professional environments.
The Food Technology and Quality program graduates will be:
- Distinguished and competent specialists with comprehensive knowledge in Food Science.
- Innovative professionals capable of developing solutions and keeping pace with advancements in food technology.
- Skilled practitioners equipped with expertise in food manufacturing, leadership, and professional ethics.
- Qualified graduates prepared to pursue postgraduate studies and conduct advanced specialized research.
Program Outcomes – Graduate Profile and Competencies
The program aims to graduate students equipped with the following qualifications and professional competencies:
- Comprehensive and up-to-date knowledge of the principles and foundations of Food Technology and Quality.
- Expertise in applying agricultural, industrial, and commercial sciences within agricultural and food systems, encompassing inputs, processes, and final products.
- Distinguished research capabilities, enabling graduates to develop innovative solutions and keep pace with advancements in agricultural enterprises, food technology, and quality management.
- Academic preparedness to pursue Master’s and Doctoral degrees and to conduct advanced specialized research.
- Professional capacity to organize and develop food industries in alignment with the needs of the Palestinian market, thereby ensuring sustainable economic returns for farmers and manufacturers.
- Advanced problem-solving expertise to address challenges facing farmers, marketers, regulators, manufacturers, and exporters within the food sector.
- Strong capabilities in research and development, including the application of innovative productivity concepts not typically addressed in conventional food science curricula.
Graduates of this program will possess the competencies required to serve as experts within institutions operating in the food industry sector. The program places particular emphasis on developing skills in management, collaboration, professional presentation, research, innovation, organization, self-management, entrepreneurship, and sustainable professional conduct.
New students can apply for admission to the program upon obtaining a minimum average of 75% in the General Secondary Examination (Tawjihi) for the Scientific, Industrial, Technological, or Agricultural streams, or their equivalents. Admission applications to the program are accepted or rejected based on criteria and conditions set by the Faculty of Science and Technology for the Dual Studies system, in coordination with the Admissions and Registration Department at the beginning of each new academic year.
Graduates of the Food Technology and Quality program may pursue employment in the following sectors:
- Governmental entities and ministries, including the Ministries of National Economy, Trade, Industry, Health, Education, and Agriculture, as well as the Palestinian Standards Institution, under job titles such as Food Safety Inspector, Standards and Specifications Auditor, Nutrition and Food Processing Advisor.
- Food manufacturing industries in Palestine or worldwide, including dairy and dairy products factories; meat processing plants; fruit and vegetable processing companies; juice and soft drink manufacturers; biscuit and confectionery producers; chocolate manufacturers; vegetable oil processing plants; pasta production facilities; salad production units; and other related industries. Relevant job titles include Food Processing Technician, Food Quality Auditor, Manufacturing Equipment Operator, Production Line Supervisor, Food Safety Inspector.
- Quality control and food safety laboratories, as well as institutions specializing in chemical and microbiological food analysis, under the job title Food Analysis Technician.
- Academic institutions, serving as Laboratory Technician, Teaching Assistant, or working in the field of teaching within various schools.
- Establishment and management of private enterprises focused on the development and production of food products, enabling graduates to manage their own food manufacturing businesses or contribute to the management of private ventures in the sector (such as dairy processing units, olive pressing and bottling units, production of traditional food products such as jams and pickles, and providing technical support to women’s associations and similar organizations).
- Pursuit of postgraduate studies, leading to Master’s and Doctoral degrees and engagement in the academic field.
- Provision of technical and advisory services to manufacturers of food processing equipment and machinery, under the title Food Quality, Safety, and Processing Consultant.
- Calibration, configuration, and operational adjustment services for equipment used on food production lines, under the job title Quality Control Technician.
- Process control and formulation optimization services, ensuring alignment between product formulation and production line requirements during manufacturing operations, under the title Food Processing Technician and Formulation Development Specialist
First Year – First Semester
|
Course Number |
Course Title |
Credit Hours |
|---|---|---|
|
1800012 |
Communication and Interpersonal Skills |
2 |
|
1800002 |
English Language (Pre-Intermediate Level) |
2 |
|
1860111 |
Introduction to Food Technology |
3 |
|
1860101 |
Fundamentals of Organic Chemistry |
3 |
|
1860103 |
Fundamentals of Organic Chemistry Laboratory |
1 |
|
1860100 |
General Biology for Food Technology |
3 |
|
1860190 |
Training Period I |
5 |
|
Total Credit Hours |
19 |
|
First Year – Second Semester
|
Course Number |
Course Title |
Credit Hours |
|---|---|---|
|
1800003 |
English Language (Intermediate Level) |
2 |
|
1860099 |
Computer Applications in Food Technology |
3 |
|
1860123 |
Analytical Chemistry |
4 |
|
1860098 |
General Mathematics for Food Technology |
3 |
|
1860191 |
Training Period II |
5 |
|
Total Credit Hours |
17 |
|
Second Year – First Semester
|
Course Number |
Course Title |
Credit Hours |
|---|---|---|
|
1800004 |
English Language (Upper-Intermediate Level) |
2 |
|
1800001 |
Fundamentals of Business Administration |
2 |
|
1860221 |
Food Chemistry |
3 |
|
1860222 |
Food Chemistry Laboratory |
1 |
|
1860212 |
Food Engineering |
3 |
|
1860231 |
Fundamentals of Food Microbiology |
3 |
|
1860232 |
Fundamentals of Food Microbiology Laboratory |
1 |
|
1820290 |
Training Period III |
5 |
|
Total Credit Hours |
18 |
|
Second Year – Second Semester
|
Course Number |
Course Title |
Credit Hours |
|---|---|---|
|
1860333 |
Advanced Food Microbiology |
3 |
|
1860224 |
Food Analysis |
3 |
|
1860225 |
Food Analysis Laboratory |
1 |
|
1860213 |
Food Processing Technology |
3 |
|
1860334 |
Advanced Food Microbiology Laboratory |
2 |
|
1860291 |
Training Period IV |
5 |
|
Total Credit Hours |
19 |
|
Third Year – First Semester
|
Course Code |
Course Title |
Credit Hours |
|---|---|---|
|
1800010 |
Advanced English Language |
2 |
|
1860352 |
Food Quality Control |
3 |
|
1860314 |
Food Processing Technology II |
3 |
|
1860315 |
Food Processing Technology Laboratory |
1 |
|
1860335 |
Principles of Applied Statistics |
3 |
|
180007X |
University Mandatory Requirement I |
2 |
|
1820390 |
Training Period V |
5 |
|
Total Credit Hours |
19 |
|
Third Year – Second Semester
|
Course Code |
Course Title |
Credit Hours |
|---|---|---|
|
18603xx |
Department Elective |
3 |
|
18603xx |
Department Elective |
1 |
|
1800011 |
Entrepreneurship |
2 |
|
1860353 |
Supply Chain Management |
3 |
|
1800006 |
Faculty Elective (German Language) |
2 |
|
1800005 |
Faculty Elective (German Language) |
2 |
|
1820391 |
Training Period VI |
5 |
|
Total Credit Hours |
18 |
|
Fourth Year – First Semester
|
Course Code |
Course Title |
Credit Hours |
|---|---|---|
|
1860456 |
Food Quality Management |
3 |
|
18604xx |
Department Elective |
3 |
|
18604xx |
Department Elective |
1 |
|
1860449 |
Research Methods |
2 |
|
180007x |
University Mandatory Requirement II |
2 |
|
1860490 |
Training Period VII – Graduation Project I |
5 |
|
Total Credit Hours |
16 |
|
Fourth Year – Second Semester
|
Course Code |
Course Title |
Credit Hours |
|---|---|---|
|
1860416 |
Food Packaging |
2 |
|
180007X |
University Mandatory Requirement III |
2 |
|
1860454 |
Food Product Development |
3 |
|
1860455 |
Food Plant Sanitation |
2 |
|
1860451 |
Food Laws and Regulations |
2 |
|
1860491 |
Training Period VIII – Graduation Project II |
5 |
|
Total Credit Hours |
16 |
|
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