Food Engineering (FE) started in 2017 and it applies modern science and engineering to the manufacture and distribution of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health, must be coupled with the ability to apply this knowledge to food processing and preservation as well as to marketing. Food engineers are concerned with the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the ultimate utilization of products by consumers. The curriculum balances fundamental principles and useful applications of the theory. Food engineers should be prepared to meet challenges of work in such areas as: cereals, dairy products, fruits and vegetables, meat, poultry or minimal processed foods.
The program food Engineering is a nationally recognized leader in the education of students at the undergraduate level in the field of Food Engineering. Its graduates attain prominence in industry, government service, and academia. Its faculty are national experts who nationally and internationally recognized for scholarship in both instruction and discovery.
Our goal is to take advantage of our strengths, and to attract the competencies, human resources and other resources necessary to develop the college, and keep pace with all modern and technological developments in engineering sciences and their applications. The Faculty of Engineering, in all its programs, focuses on the effectiveness of using technology, information sources, engineering tools, and research of causes. The mission of the Department of food Engineering is to develop and disseminate understanding of structure-property-processing-performance relationships through instruction and research.
The educational objectives of the Food Engineering program at Al-Quds University are to produce graduate who :
- Is problem-solvers and innovators, having a solid foundation in Food Engineering.
- Functions effectively in a professional environment, having the necessary communication and leadership skills.
- Can pursue research and advanced studies in on advance areas and engage in graduate studies.
- Can integrate professional responsibilities and ethical codes in their professional careers.
- Can identify contemporary issues in Food Engineering.
The ILO’s of the Food Engineering program adhere to the American Accreditation Board for Engineering and Technology (ABET). Thus, upon completion of this program, students will have :
- An ability to apply knowledge of mathematics, science, and engineering.
- An ability to design and conduct experiments, to analyze and interpret data.
- An ability to design a system, component, or process to meet desired needs.
- An ability to function on multidisciplinary teams.
- An ability to identify, formulate, and solve engineering problems.
- An understanding of professional and ethical responsibility.
- An ability to communicate effectively.
- The broad education necessary to understand the impact of engineering solutions in a global and societal context.
- A recognition of the need for, and an ability to engage in life-long learning.
- A knowledge of contemporary issues.
- An ability to use the techniques, skills, and modern engineering tools necessary for engineering practice.
The conditions announced by the Admission Department before each new academic year.
Food engineering graduates work in several fields, including:
- Various food factories in Palestine such as dairy factories and its derivatives, meat products, vegetable and fruit products, juices, soft drinks, biscuits, chocolate, vegetable oils, macaroons, salads, and others.
- Various governmental departments, ministries (National Economy, Commerce, Industry, Health, Education and Agriculture), and the Palestinian Standards Institution.
- Public health laboratories or any other departments or institutions in the field of chemical and microbial food analysis.
- The university community, as a laboratory technician and assistant teacher, and in the field of teaching in different schools.
- Establish special projects for the development and production of different foodstuffs, so that the graduate can manage his own project in the field of food processing, or contribute to the management of special projects in this field (such as a small-scale dairy manufacturing unit, olive pressing and packing unit, the manufacture of local food products such as Jams, pickles, etc.).
- Pursue postgraduate studies to obtain a master’s degree and a doctorate degree and engage in the academic field.
- Provide technical and information services to factories producing food factory equipment and tools.
- Provide calibration, tuning and adjusting services for machines on food production lines.
- Provide interim maintenance services related to the relationship of the mixture to the production line during the manufacturing process.