The Palestinian agricultural sector represents the basic productive sector of the Palestinian economy in addition to the industrial sector through its contribution to the GDP or through the percentage of the workforce in it. The agricultural sector contributes to achieving food security through the ability of the agricultural sector to absorb the workforce and its contribution to solving the problem of unemployment in the countryside in general. There is a reciprocal effect between the agricultural sector and the economic sector, as the revitalization of the agricultural trade movement will lead to the activation of all agricultural activities, which in turn will lead to the revitalization and growth of the movement of the economy, as the agricultural sector has been considered one of the pillars of the Palestinian economy since ancient times because it provides for the agricultural food needs of the citizens and job opportunities for them. In addition to the hard currency it provides from export returns, agriculture is an important national concern for the Palestinian citizen, because of its political importance that links him to his land and his livelihood.
With the tremendous development witnessed by the agricultural sector, there is an urgent need for competent specialists in this field who are able to advance the economic aspect of the Palestinian agricultural sector through the management and organization of agricultural operations and work on exporting or manufacturing and preserving the abundance of production. Therefore, it was necessary to develop a master’s program in profitable agricultural business at the national level, which will harness the agricultural expertise that already exists in Palestinian universities (Al-Quds University, Hebron University, An-Najah National University, and Palestine Technical University-Khadoori) to graduate cadres that are qualified to develop the agricultural sector and increase returns to the Palestinian treasury. Given the increasing demand for this specialization in the local, regional and global market, the introduction of this specialization jointly among universities will contribute significantly to supplying the market with its needs of qualified cadres, benefiting from the infrastructure in the four universities and the academic and research expertise in them.
The program consists of four tracks:
- Management and Marketing.
- Food Processing.
- Organic Agriculture.
- Agricultural greenhouse management.
The graduates will have the necessary skills in agribusiness as well as a sound knowledge of the structure and techniques of the profitable agribusiness sector. The graduates will be able to analyze the conditions of agro-industries, formulate strategies, implement plans and manage strategic change.
This specialization aims to prepare and qualify cadres to:
- Organize and develop agricultural operations (supply and demand) in line with the needs of the Palestinian market, as well as achieving a good return for the farms and the treasury.
- Contribute to solving the problems facing farmers and exporters through the management and development of agricultural work mechanisms to increase the national output of agricultural products.
- Open markets to Palestinian agricultural goods, and this requires the Palestinian farmer and factory to apply new production concepts that they have not previously experienced, and these concepts are not presented or derived, unfortunately, through the various study plans of agricultural colleges locally, which makes it imperative for us in Palestine to keep pace with this evolving need and to introduce an agricultural program – Economic-industrial at the master’s level, as the students’ research derived from agricultural, economic problems and developmental visions will work in the first place to provide specialists with practical solutions to these problems that are based on a scientific research basis.
- Collect human, research and laboratory resources through a joint program for four universities (Al-Quds University, Hebron University, An-Najah National University, and Palestine Technical University-Khadoori). The role of universities is focused on participating in the program by providing faculty members to teach the courses offered in the program and supervising scientific research, as well as providing research places and laboratories for the program.
The Agribusiness program is committed to the learning outcomes approved by the American Accreditation Board for Engineering and Technology (ABET), and therefore, upon completion of this program and in all tracks, the student possesses the following:
-
- The ability to apply the acquired knowledge in the fields of agriculture, management and production, as well as the ability to use decision-making tools such as records, budgeting, data analysis, and capital investment well through proper planning and control of the farm.
- The ability to design and conduct experiments and then analyze and translate results to meet specific needs.
- The ability to work in multidisciplinary teams.
- The ability to identify, formulate and solve agricultural problems, as well as design simulation methods for different crop growth conditions
- The ability to understand and assume ethical and professional responsibilities (quality) in addition to the student’s acquisition of the scientifically and practically accurate skill in the manufacture of products as well as the design and management of high-quality agricultural projects such as:
- Managing profitable agricultural businesses and making decisions on the farm or project.
- Analyze and develop the agricultural market to keep pace with global developments in manufacturing, marketing and fair trade of agricultural products.
- Acquire theoretical and analytical skills to know and develop basic financial management tools and systems for for-profit agricultural businesses.
- The ability to analyze and evaluate the financial position of agro-industrial facilities and the ability to build a set of integrated financial statements for an agricultural project
- The ability to analyze the financial position and general performance using financial standards and foundations and analyze financial information to take appropriate administrative decisions.
- The ability to understand the interrelationship between businessmen and financial risks and explain how to use risk management tools.
- Knowledge of contemporary and urgent issues that arise in the field of agricultural business, so that the student keeps pace with many of the new methods and potential and useful technology in the field of specialization, and increase the ability to know the effective means of technology transfer, with the aim of increasing the capacity of the agricultural sector to provide high-quality and fresh products in value chains agricultural.
- The ability to use the necessary modern techniques, skills and tools and to develop research skills to practice agricultural business professions, where the skill of interest in developing and transferring advanced agricultural and food technology, and process and support technology will be available to improve production efficiency and product tracking and marketing, as the program will provide full support for the rehabilitation of agricultural business Small businesses and organize them so that they are a tributary to agricultural institutions capable of marketing Palestinian agricultural production globally, as well as the ability to apply economic principles to make decisions in agricultural projects and implement strategic plans for marketing agricultural industries as well as stimulate critical and creative thinking of the student to solve problems related to agricultural business.
- The ability to describe the legal requirements of business and familiarity with the principles and rules of financial management and control in for-profit agricultural businesses
- Understand the basic principles of total quality management and choose appropriate statistical methods to improve production processes.
- The ability to write reports for project management, as well as describe operations and write the necessary recommendations.
- Define and identify architectural requirements and documents, including strategic plans, business models, and business rules necessary for a profitable agricultural business project and the ability to prepare the necessary components to conduct a feasibility study.
- Describe and develop the main components of a for-profit agribusiness case.
- The ability to evaluate and achieve various business objectives, as well as identify and evaluate a risk-sensing plan and prepare the necessary solutions to ward off risks, as well as strategic thinking about obstacles and opportunities offered by work developments.
Upon completion of the Management and Marketing track, the student possesses the following:
-
- The ability to identify the problem of profitable agricultural business and the possibility of solving it and following it up through the project and evaluating the economic motives that affect agriculture.
- The ability to understand the mechanisms of price discovery in light of different market structures and to assess and analyze the requirements and opportunities for marketing profitable agricultural businesses in the world
- The ability to discuss the principles of monitoring and evaluation of projects and to identify the common points between them, as well as to write and follow up reports and build on their results.
- The ability to evaluate the final product based on quality standards, in addition to building a quality program commensurate with the capabilities of the operating institution.
- The ability to identify and control key performance indicators in the context of the general control process by assessing food quality and safety requirements in the context of quality legislation, to manage processes that ensure the production of high-quality products.
Upon completion of the Food Processing track, the student possesses the following:
-
- The ability to understand food ingredients and manufacturing processes with product management and development.
- The ability to identify raw materials and packaging materials in addition to food additives suitable for manufactured products. Using international and local legislation.
- The ability to determine the microbiological quality of the product and to identify market needs in accordance with quality regulations.
- To provide students with the necessary expertise to understand plant extracts and be able to incorporate them into medicinal foodstuffs, and to verify food safety for the consumer.
Upon completion of the Organic Agriculture track, the student possesses the following:
-
- Analyzing how the farm functions as an agricultural ecosystem, and assessing the sustainability of agricultural operations.
- The ability to deal with and develop soil nutrients to produce sustainable organic crops and reduce environmental degradation.
- Familiarity with techniques for maintaining soil fertility and providing advice for fertilizing it using by-products from farm waste and understanding how to manage soil organic matter
- Knowing how to protect plants in organic production and choosing the best means to combat pathogens.
- Knowledge of control systems in organic trade and the necessary skills to work and familiarity with European standards in organic agriculture.
- The ability to deal with marketing operations and proper dealing with devices that would facilitate the marketing of organic products on international markets.
- The ability to plan organic farms, including the surrounding areas, in accordance with the basic principles of organic farming.
- The ability to use technical alternatives in fruit farms with regard to organic production.
- Familiarity with the basic principles of organic grape cultivation and its importance in the world as well as harvesting techniques and manufacturing processes.
- Learn the basic principles of biodiversity management, crop rotation and plant health.
- Understand the basics of animal husbandry and the integration of crops and animals on an organic farm.
Upon completion of the Agricultural Greenhouse Management track, the student possesses the following:
- Familiarity with the global warming phenomenon and its impact on protected agriculture, as well as comparing and evaluating the various protection methods used to produce crops and familiarity with the components of the agricultural greenhouse, production systems and their management.
- The ability to assess problems in the production of vegetables inside the greenhouse and work to improve educational materials for training farmers.
- The ability to solve problems in the growing season, and to plan, control and manage production in the greenhouse according to international standards.
- To develop knowledge about the protection of vegetables and to understand the work of these various facilities in the production of protected crops and the introduction of new crops of value as well as good management of production in the environment of protected plants and the successful handling of new technology for the protection and development of plants in greenhouses.
- Familiarity with the techniques of safe and effective use of agrochemicals in crop protection to produce crops free from the residues of these chemicals.
- Estimating losses in terms of quantity and quality of farms and agricultural crops in Palestine and determining the total impact of these losses and ways to avoid them.
- Familiarity with the appropriate systems and conditions for healthy storage of products in the medium and long term for the main crops in Palestine and to reduce waste.
- Apply advanced statistical analysis in vegetable production and understand techniques in vegetable production as well as assess the process of vegetable production from a morphological and molecular point of view.
- Understand the different techniques of soilless farming, their usefulness and general knowledge about irrigation and fertilization systems.
- The ability to collect and analyze samples and determine their chemical composition, as well as choose the optimal nutrient solution for the selected plant species.
- Familiarity with the achievements made in advanced technology in horticulture and its impact on the environment.
- The ability to understand how plants respond to different environmental conditions as well as to calculate and analyze energy losses in the greenhouse and to describe solutions to reduce energy losses.
The conditions announced by the Admission Department before each new academic year.
Graduates of the Master of Agribusiness for Profit Business can work in the following areas:
- Various governmental departments, ministries (national economy, trade, industry, health, education and agriculture), the Palestinian Standards Institution, international bodies working in the field of agriculture and food, various agricultural lending institutions, cooperative societies, fair trade institutions and private projects, where the graduate can occupy a number of jobs. Such as quality supervisor, laboratory analyst, project auditor, data analyst, field supervisor, product promoter, or any other title attributed to him within his field of study.
- Commercial plants in Palestine such as farms and markets based on agricultural products, vegetable and fruit products, juices, soft drinks, biscuits, chocolate, vegetable oils, pasta, salads, and others where one can occupy a number of jobs such as farm manager, labor supervisor, production manager or supervisor, assistant production supervisor, observer Quality, Laboratory Analyst, Laboratory Technician, Raw Material Receipt Supervisor, Research and Development Manager or any other titles within the graduate’s field of competence
- Public health laboratories and the Ministry of Agriculture or any other departments or institutions in the field of chemical and microbial food analysis, where a laboratory analyst or laboratory technician, laboratory manager, quality supervisor, results analyst, technical director, or within the staff of assistants for these jobs or under any others relevant ones in such institutions.
- Central Bureau of Statistics and statistical services related to agricultural business.
- Pursue postgraduate studies to obtain a doctorate degree and engaging in the academic field.
- Provide technical and information services to agriculture in its plant and animal sectors, where the graduate will be able to analyze the financial situation of the market and agricultural industries, and can provide the necessary assistance and consultations to finance agricultural business, such as matching suppliers and crops with farms, and the graduate can work in quality control units that focus on improving production, production quality and facility. The graduate can set up and manage own business (company manager, field supervisor, data auditor, data analyst, agricultural project consultant, research and development manager).
- Agricultural Planning Institutions: The graduate of the Master’s degree in Agribusiness will be an active element in these institutions that are concerned with developing and analyzing policies that affect profitable agricultural businesses as well as conducting research on arable lands. Where he can work under job titles such as: data analyst, project supervisor, manager or development supervisor, quality supervisor or quality manager, field supervisor or any job title that falls within the field of competence.
- Manage farms and agricultural facilities, which includes managing the daily operations of the agricultural facility, including field crops, livestock and others, where he can work as a project manager, project supervisor, project executive manager, labor supervisor, development manager or assistant, operations manager and other emerging jobs that fall within the field of expertise.
Program construction.
The program is constructed from two academic years. The first year is limited to courses. The research work is undertaken during the second year and in close cooperation with the private sector (firm, factory, farm, company…etc.).
Core Courses (15 CH)
| No. | Course Name | No. of CH |
| 1. | Principals and applications Agribusiness | 3 |
| 2. | Farm production and management | 3 |
| 3. | Agricultural finance | 3 |
| 4. | Agribusiness marketing | 3 |
| 5. | Experimental design and analysis | 3 |
| Total | 15 |
Courses that are electives and common to all tracks (last two course in each list of track courses): SPS and TBT and food safety (WTO), Total quality management, and Gap analysis.
Track courses (student selects only 15 CH from the chosen track)
Track (1) Agribusiness / Management and Marketing
| No. | Course Name | No. of CH | |
| 1. | Management strategies in Agribusiness firms | 3 | |
| 2. | Project planning and management in Agribusiness | 3 | |
| 3. | Special problems in Agribusiness | 3 | |
| 4. | Farming systems | 3 | |
| 5. | Agricultural marketing | 3 | |
| 6. | Agribusiness finance and risk management | 3 | |
| 7. | Agribusiness policy analysis | 3 | |
| 8. | Supply chain management | 3 | |
| 9. | Monitoring and evaluation of Agribusiness projects | 3 | |
| 10. | Agricultural marketing and price analysis | 3 | |
| 11. | International market and agricultural trade | 3 | |
| 12. | Special topics in management and marketing | 3 | |
| 13. | SPS and TBT for food safety (WTO) | 3 | |
| 14. | Total quality management | 3 | |
| 15. | Gap analysis | 3 | |
Track (2) Agribusiness / Food Processing
| No. | Course Name | No. of CH |
| 1. | TQM (total quality management) and food safety | 3 |
| 2. | Advanced meat processing | 3 |
| 3. | Advanced dairy processing | 3 |
| 4. | Extrusion and complementary technology | 3 |
| 5. | Food chemistry and biotechnology | 3 |
| 6. | Food additives and legislation | 3 |
| 7. | Food packaging technology and shelf-life examination | 3 |
| 8 | Innovation and food product development | 3 |
| 9 | Advanced food microbiology | 3 |
| 10 | Raw material alternatives | 3 |
| 11 | Functional foods | 3 |
| 12 | Special topics in food processing | 3 |
| 13 | SPS and TBT for food safety (WTO) | 3 |
| 14. | Total quality management | 3 |
| 15. | Gap analysis | 3 |
Track (3) Agribusiness / Organic Agriculture
| No. | Course Name | No. of CH |
| 1. | Principles of organic agriculture, biodiversity and agro-ecology | 3 |
| 2. | Soil fertility management in organic farming | 3 |
| 3. | Plant pests management under organic production | 3 |
| 4. | Plant desease management under organic production | 3 |
| 5. | Organic standards and legislation | 3 |
| 6. | Quality, safety and post-harvest handling of organic crops | 3 |
| 7. | Global markets and marketing for organic agro-food products | 3 |
| 8. | Organic Mediterranean commodities production | 3 |
| 9. | Organic fruit production | 3 |
| 10. | Organic vegetable production | 3 |
| 11. | Organic dairy production | 3 |
| 12. | Organic poultry production | 3 |
| 13. | Natural medicinal and aromatic plants | 3 |
| 14. | Assessing policy and socio-economic impacts of organic farming | 3 |
| 15. | Farm economics and management | 3 |
| 16. | Special topics in organic agriculture | 3 |
| 17. | SPS and TBT for food safety (WTO) | 3 |
| 18. | Total quality management | 3 |
| 19. | Gap analysis | 3 |
Track (4) Agribusiness / Greenhouse Management
| No. | Course Name | No. of CH |
| 1. | Greenhouse and protected crop production | 3 |
| 2. | Good agricultural practices in greenhouses | 3 |
| 3. | Vegetable production in protected agriculture | 3 |
| 4. | Fruit and flower production in protected agriculture | 3 |
| 5. | Plant pests management under greenhouse production | 3 |
| 6. | Plant disease management under greenhouse production | 3 |
| 7. | Postharvest technology | 3 |
| 8. | Applications in vegetable breeding | 3 |
| 9. | Soilless cultivation systems | 3 |
| 10. | Special topics in greenhouse management | 3 |
| 11. | SPS and TBT and food safety (WTO) | 3 |
| 12. | Total quality management | 3 |
| 13. | Gap analysis | 3 |
Plan of study:
Year 1, semester 1.
| No. | Course Name | CH | Period |
Working Days |
Teaching Hours |
| 1. | Principals and applications Agri-business | 3 |
September: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week | Examination & home-work | ||||
| 2. | Farm production and management | 3 |
October: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week | Examination & home-work | ||||
| 3. | Agricultural finance | 3 |
November: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week | Examination & home-work | ||||
| 4. | Agribusiness marketing | 3 |
December: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week | Examination & home-work | ||||
| Total credits (accumulated) | 12 | ||||
Year 1, semester 2.
| No. | Course Name | CH | Period |
Working Days |
Total Teaching Hours |
| 5. | Experimental design and analysis | 3 |
January: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week | Examination & home-work | ||||
| 6. | Track course 1 | 3 |
February: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week | Examination & home-work | ||||
| 7. | Track course 2 | 3 |
March: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week | Examination & home-work | ||||
|
Field assignment (Practical, farm, lab, etc.) |
0 | April 1st week – May 3rd week |
Field assignment (Practical, farm, lab, etc.) |
||
| Total credits (accumulated) | 21 | ||||
Year 1, summer course.
| No. | Course Name | CH | Period |
Working Days |
Total Teaching Hours |
| 8. | Track course 3 | 3 |
June: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week |
Examination and home-work period |
||||
| 9. | Track course 4 | 3 |
July: 1st & 2nd weeks |
8-10 | 45 |
| 3rd week |
Examination and home-work period |
||||
| Total credits (accumulated) | 27 | ||||
Year 2.
This year is measured to be 6 credit hours. Student will be placed in a firm/farm/lab for a year. Student has to submit a thesis and defend her/his work in front of a committee at the end of this placement year.
| Phase | Activity | Duration (weeks) | Date |
| 1. | Orientation | 1 | September: 1st week. |
| 2. | Daily work | 7 | September: 2nd week – October: 4th week. |
| 3. | Gap analysis | 2 | November: 1st & 2nd weeks. |
| 4. | Researching and solving problem | 24-28 |
Novermber: 3rd week – April 4th week (min.), up to May: 4th week (max.) |
| 5. | Thesis submission | 6-10 | July: 1st week (max.) |
| 6. | Thesis defense | 1 | July: 3rd week. |
This program is the outcome of a project funded by the Dutch Governement, administered by Nuffic, led by Maastricht School of Management and with the participation of AERES Groep.
Core courses: descriptions and learning outcomes.
|
Principals and applications Agribusiness (3 CH). Course description 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 resources 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 Learning outcomes By the end of the course, the learner should be able to:
|
|
Farm production and management (3 CH). Course description 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. Learning outcomes By the end of the course, the learner should be able to:
|
|
Agricultural finance (3 CH). Course Description 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 Learning Outcomes By the end of the course, the learner should be able to:
|
|
Agribusiness marketing (3 CH). Course description 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, price discrimination; 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. Learning outcomes By the end of the course, the learner should be able to:
|
|
Experimental design and analysis (3 CH) Course description 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, which includes:
Learning outcomes: By the end of the course, the learner should be able to:
|
The following three courses are electives common to all tracks (last three course in each list of track courses).
|
SPS and TBT for food safety (WTO) (3 CH). Purpose The course designed to introduce the required information needed to distinguish between food merchandized directed for importing And exporting. The course will allow the students to check the legibility of these products to be marketed and accepted according to the international standard (European version). Course description 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 imported food batches from being in the market. Learning outcomes By the end of the unit, the learner should be able to:
|
Tracks courses: descriptions and learning outcomes.
Track (1) Agribusiness / Management and Marketing
|
Management Strategies in Agribusiness Firms (3 CH). Purpose To stimulate learners understanding of how strategy influences the economic and financial value of an agribusiness firm. Course description Decision and decision management framework; problem solving and the decision making process; methods of decision making; strategy and strategic management; strategic planning, vision, mission, strategic objectives, strategy formulation process, strategy formulation models e.g. SWOT; Porter’s forces etc.; decision management for agribusiness; analysis of the competitive internal and external environment; the role of transaction cost theory and resources-based theory; strategy implementation and control. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Project Planning and Management in Agribusiness (3 CH). Purpose To provide advanced exposure to project management to enable the future manager successfully complete sophisticated projects within the constraints of capital, time, and other resources. Course description Project management, needs identification and analysis, project proposal writing, team work for project teams, planning activities; project planning matrix; network diagrams; critical paths; PERT (Program Evaluation Review Technique); GANTT diagrams and work breakdown structures; project appraisal; project plan; project scheduling; budget and scope; monitoring and evaluation techniques; project termination and reporting. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Special Problems in Agribusiness (3 CH). Purpose To enhance the learners’ ability of applying agribusiness theories and concepts in solving existing and emerging agricultural problems. Course description Adult education in agriculture, advanced issues in extension education, special problems in agriculture and extension education, issues and implications of agricultural biotechnology, experiential learning in agriculture, challenges of applying micro-economic and macroeconomic principles to practical situations. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Farming Systems (3 CH). Purpose To enable learners acquire skills and be able to advise on suitable farming systems for various agro-ecologies and management aspects required for maximization of profits. Course description Definition and importance, types of farming systems, the concept of sustainability in farming systems. Efficient farming system; natural resources (identification and management) production potential of different components of farming systems, interactions and mechanisms of different production factors; stability in different systems through research; eco-physiological approaches to intercropping; simulation models for intercropping; soil nutrients intercropping; preparation of different farming system models; evaluation of different farming systems; new concepts and approaches of farming systems, cropping systems, and organic farming; integrated pest management, integrated crop management (taking into account Good Agricultural Practices). Learning Outcomes By the end of the course, the learner should be able to:
|
|
Agricultural Marketing (3 CH). Purpose To provide learners with a theoretical and empirical basis for evaluating agricultural marketing organizations and actors for market performance and public policy decisions, and to enable them develop and use the tools of economic theory to analyze issues related to the marketing of agricultural commodities. This course unit also examines global agribusiness product pricing, distribution and promotion. Course description Review on the economic role of prices and approaches to the study of agricultural market organization and performance; theoretical models of market structures and performance; spatial and temporal analysis of agricultural markets for policy; horizontal and vertical integration of agricultural industries; market organizational forms unique to agriculture. Overview of trends in international agro-food systems; changing conditions in international industries and markets; international agribusiness marketing policies, international agribusiness marketing strategies and plans; the political economy of trade policies; exchange rates and balance of trade; international distribution challenges; models and patterns of international agribusiness marketing; international commodity agreements; multilateral negotiations, preferential trade areas, international finance, emerging issues in international agribusiness marketing, international marketing institutions. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Agribusiness Finance and Risk Management (3 CH). Purpose This course is meant to empower the learners on the field of project planning and management and assessing risks associated with them with a view to encouraging them to start their own ventures in agribusiness. Course description Definition a project, course concept and characteristics, of a projects, types of projects, project identification and initiation, project preparation, analysis and identification, project evaluation and selection, the scope of the project planning process and development, project control systems, negotiations and conflict resolution in projects, project implementation; monitoring and evaluation of projects. Project feasibility- market feasibility, technical feasibility, financial feasibility, and economic feasibility, social cost-benefit analysis, project sisk analysis. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Agribusiness Policy Analysis (3 CH). Purpose Analyze constraints and opportunities as a basis for agribusiness development. Course description PESTLE and SWOT analyses of agribusiness policy framework; design of medium-large agribusiness enterprises; principles and practices of agricultural and agribusiness policy; agricultural and agribusiness value chain policies; agribusiness investment policy; the policy setting process; agribusiness stakeholder analysis; agribusiness research policy; agribusiness and sustainable natural resource management policies; the agricultural and agribusiness trade; food and nutrition policy, food safety and food quality standards. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Supply chain management (3 CH). Purpose Optimize the supply chain of a firm in order to reduce costs and satisfy the market. Course description SCM concepts and methods, logistics, value chain, supply chain planning, support services in the supply chain, supply chain risk management; outsourcing, transactions costs and subcontracting; the role of information and IT in the coordination of actors. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Monitoring and Evaluation of Agribusiness Projects (3 CH). Purpose The course aims at equipping learners with the knowledge and expertise to monitor and evaluate agricultural projects. Course description Definitions and principles of monitoring, evaluation and reporting, uniqueness and challenges of agricultural and agribusiness projects; monitoring and evaluation approaches: traditional, modern, participatory, project effectiveness and efficiency, project quality, performance, measuring results and reporting progress, the MER (monitoring, evaluation, reporting) system; developing an MER system; results-based MER, M&E indicators: identifying, selecting and assessing indicators; monitoring tools, evaluation tools, M&E reporting. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Agricultural marketing and price analysis (3 CH). Course description This course provides students with a theoretical and empirical basis for evaluating agricultural marketing organization and actors for market performance and public policy decision, and to enable them develop and use the tools of economic theory to analyze issues related to the marketing of agricultural commodities analyze changes in marketing institutions resulting from problems and different production policies, prices and agricultural marketing. Learning outcomes By the end of the course, the learner should be able to:
|
|
International market and agricultural trade (3 CH). Course description International Markets and Agricultural Trade bridges the fundamental concepts of international trade with the practical analysis of trade policies. It seeks to develop a solid foundation for future practitioners at industry or public institutions and for those that will undertake more in-depth empirical research involving trade issues. Learning outcomes By the end of the course, the learner should be able to:
|
|
Special topics in management and marketing (3 CH). Purpose This course provides the student with the experience in research in service marketing and customer value management. By examining various points of view, students develop a better understanding of changes that are occurring in marketing theory and practice. Course description This course is to examine current topics in service marketing and customer value management. This course introduces contemporary issues in service marketing, as well as customer value management perspectives and examines applications in the business environment. Learning outcomes By the end of the course, the learner should be able to:
|
|
SPS and TBT for food safety (WTO) (3 CH). Description found after the descriptions of the core courses. |
|
Total quality management (3 CH). Description found after the descriptions of the core courses. |
|
Gap analysis (3 CH). Description found after the descriptions of the core courses. |
Track (2) Agribusiness / Food Processing
|
TQM (total quality management) and food safety (3 CH). Purpose To cover quality monitoring and quality improvement techniques, making decisions about product quality (weights and measures). It includes a review of the processes of complaints management, quarantined stock control and managing incidents with product withdrawal and recall procedures.
Course description This course covers key systems, practices and skills required by quality management. Students have the opportunity to explore the design, implementation and review of quality management systems, and examine the legislative, customer and business expectations to be incorporated within such systems. This course also considers the foundations and frameworks upon which quality management systems are developed. Students have the opportunity to develop an in-depth understanding of how to practically apply QA, QC, HACCP, TQM training systems and document control systems (ISO).
Learning Outcomes By the end of the course, the learner should be able to:
|
|
Advanced meat processing (3 CH). Purpose The student will be able to understand Meat processing and fabrication technology. Practical application of tenderization, restructuring, freezing, dehydration, flavor modification, composition control and quality control technology to manufactured and processed meat products. Course description This course gives detailed ideas on meat industry from different aspects that include transportation of animals to slaughter places. Effects induced during transportation and pre-slaughter handling of animals. Food-borne infections & intoxications. Slaughter slabs and abattoir sitting, hygiene and operations in disease control. Ante mortem & Post mortem inspection procedures of slaughter animals. General abnormal conditions important in meat hygiene, (icterus, imperfect bleeding, pyaemia, septicemia, toxemia, degenerations, etc). Important bacterial diseases in meat hygiene. Important parasitic diseases in meat hygiene. Meat processing – water binding, salt and phosphate, marinading, emulsions, cooking loss, forming, curing, cooking, smoking, gel-type products and deterioration during storage. Color chemistry of cured and uncured products. Microbiological aspects. Learning outcomes By the end of the course, the learner should be able to:
|
|
Advanced dairy processing (3 CH). Purpose To study and analysis of milk composition, physico-chemical properties of raw milk and the factors affecting its variation; Study of practices that affect milk quality; The technology of milk processing and dairy products manufacturing. Students gain hands-on experience with respect to the production of selected dairy foods and, through industry visits become familiar with raw materials handling, production procedures and process control, yield calculations. Course description This course teaches the students about the composition, structure and properties of milk and dairy products, the basic Unit Operations in milk handling and processing, dairy technology involves processing, storage, packaging, distribution and transportation of dairy products by applying microbiology, nutrition, biochemistry and engineering science. Integration of chemical, microbiological and physical principles involved in manufacturing and storage of pasteurized and sterilized drinking milk, cheeses and fermented milks, ice cream, butter and cream. Learning outcomes By the end of the course, the learner should be able to:
|
|
Extrusion and complementary technology (3 CH). Purpose Course introduces the students to the basic concepts of heat distribution science and technology with emphasis on fried products. It covers the major cereals with respect to their utilization, composition, and importance as foods. The course also deals with the chemical and physical properties of wheat. Course description This course covers the structure, composition, chemical and physical properties and utilization of wheat, rice, and other cereal grains for the production of extruder, flours and oil‐based human food products; extruder processing technologies such as handling, storage, forming dough, baking, extrusion,cooking, and frying with respect to the Quality/Sanitary Control and Quality Assurance aspects of production; practical exercises. Learning outcomes By the end of the course, the learner should be able to:
|
|
Food chemistry and biotechnology (3 CH). Purpose To involve the students on the major components of the food through emphasizing on carbohydrates, lipids, proteins, vitamins, minerals and water and how to modify them using biotechnology. Course description This course involves the study of the structure of major and minor chemical constituents of food: carbohydrates, lipids, proteins, vitamins, minerals and water, the study of the physical and chemical properties of food related to its composition, the effects of changes in the chemical properties of food components on their functional, nutritional and physical properties, complex enzymatic and chemical reactions involving food components and the effect of these reactions on the properties of food systems. Learning outcomes By the end of the course, the learner should be able to:
|
|
Food additives and legislation (3 CH). Purpose To use food additives, and give a description of the food additive functional classes, the labelling requirements for food additives, the legislation that governs food additives along with the current transitional arrangements, good manufacturing practices. Course description This course will present an overview of thebasic principles of toxicology and food additives and how to incorporate the food additives in the processed food to prolong its shelf life without exceeding the recommended dose according to the international agencies (CODEX, WHO, PSI). Learning outcomes By the end of the course, the learner should be able to:
|
|
Food packaging technology and shelf-life examination (3 CH). Purpose To study and discuss the variation among packaging materials applied in different food industries. Method of using and choosing the correct packaging materials according to food merchandized. How to study a food product shelf-life. How to solve product’s shelf-life associated problems. Course description This course provides the students with the basic knowledge regarding food packaging materials and properties. Public health problems associated with packaging; food packaging interactions of major commodities and their control. Emphasis on container product interactions in canned foods; and study of how those interactions affects the wholesomeness of canned foods. Learning outcomes By the end of the course, the learner should be able to:
|
|
Innovation and food product development (3 CH). Purposes To gain an understanding of the processes involved in the invention process, formulation, and development of new food products. To develop an appreciation of the food industry and how innovation is critical to the industry. To invest the food science principles to problem solve during product development. To develop and enhance team cooperation and communication skills. Course description This course is designed to provide students with a basic understanding of the product development process in the commercial food industry. Through lectures, field trips, and hands-on formulation activities, students will learn how to successfully initiate, organize, and carry out a product development project. Learning outcomes By the end of the course, the learner should be able to:
|
|
Advanced food microbiology (3 CH). Purpose This course helps prepare the student by having a good practical base through various experiments; such as, aseptic work techniques, observation of polluted water, application of microbiological techniques to food sampling & sample handling, microbiology of water, microbial examination of different microorganisms responsible in food spoilage (food-borne disease): total coliforms, fecal coliforms, Salmonella, Shigella, Staphylococcus aureus, Clostridium perfringens, Listeria monocytogenes in various food products, food fermentation. Course descriptions This course teaches the relationship of microorganisms to foods, characteristics of predominant microorganisms in foods, indices of food sanitary quality and microbiological standards, archaea, role of microorganisms in the environment, food-borne illnesses and responsible bacteria, presence of viruses in foods. Study microbial activity, growth parameters of microorganisms and their control, the Influence of environmental factors on microbial activity, food irradiation, sources and distribution of microorganisms in food, spore-forming bacteria in foods, examples of fermented products and some specialized fermentations. Learning outcomes By the end of the course, the learner should be able to:
|
| Raw material alternatives (3 CH). |
|
Functional food (3 CH). Purpose To introduce students to the analytical techniques and technologies for the isolation, purification and structural identification of the major chemical classes and pharmacologically important compounds (eg alkaloids, terpenoids, phenolics). Course description This course provides the student with a critical review of the production and manufacturing factors that affect the quality, safety, efficacy and legal status of medicinal plant products and functional foods; equip students with the knowledge of a range of skills and methods used in the pharmacological evaluation and standardization of these productsandextraction techniques influence chemical composition and biological activity. Learning outcomes By the end of the course, the learner should be able to:
|
|
Special topics in food processing (3 CH). Purpose Students will gain knowledge about safety of the food supply, causes of and remedies for food shortages throughout the world, and advanced food processing techniques. Course description This course focuses on individual laboratory and library research in selected area related to food processing techniques. The student must give an oral presentation to an assembly of his colleagues and the academic staff of the department; Discussion and critical evaluation by faculty members. Learning outcomes By the end of the course, the learner should be able to:
|
|
SPS and TBT for food safety (WTO) (3 CH). Description found after the descriptions of the core courses. |
|
Total quality management (3 CH). Description found after the descriptions of the core courses. |
|
Gap analysis (3 CH). Description found after the descriptions of the core courses. |
Track (3) Agribusiness / Organic Agriculture
Program Aims
This track program aims at preparing graduate to produce innovation in Mediterranean organic agriculture, creating and maintaining sustainability in the farming system, assisting and contributing to national development of organic legislations and regulatory framework.
Program Objectives:
The main objective of this track program is to train graduates for future professional careers in Organic Agriculture. Within this framework, the general learning aims are:
- To develop agronomic skills related to practices and techniques of Organic Agriculture production and management;
- To develop skills related to legislation, inspection, certification and labeling of organically-produced food and fibres;
- To build capacity in socio-economic analysis and market strategy for organic agriculture;
- To provide trainees with the necessary tools and expertise to assess the agricultural, environmental, and socio-economic opportunities and constraints of organic agriculture areas.
Courses description
|
Principles of organic agriculture, biodiversity and agro-ecology (3 CH). Course description 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 agroecology, 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. Learning outcomes By the end of the course, the learner should be able to:
|
|
Soil fertility management in organic farming (3 CH) Course description 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. Learning outcomes Students should become knowledgeable of the techniques to manage the soil by maintaining its fertility and advising strategies for the fertilisation using the farm by-products. Students will learn how to manage the soil organic matter through the basilar principles of organic agriculture and how to develop research activities. |
|
Plant pests management under organic production (3 CH). Course goals
Course Description 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, semiochemicals, 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. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Plant disease management under organic production (3 CH). Course description The course should include major plant diseases that are expected to threaten organic crops including airborne, soilborne 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. Learning outcomes Students will be exposed to major organic plant pathogens in terms of identification and epidemiology. They will gain knowledge and training in available management options and best practices under organic farming system. Students will learn how to enhance biodiversity under organic system including soil suppressiveness to soilborne diseases through cultural, biological and acceptable chemical practices. |
|
Organic standards and legislation (3 CH). Course description Legislation in the world, International standards and guidelines: IFOAM basic standards, organic regulation in Northern countries (EU, USA); organic regulation in developing countries (Palestine); Certification and accreditation schemes; mandatory and voluntary regulatory systems; procedures of organic product importation in the EU. Auditing in organic inspection: audit planning and conduct. Learning outcomes Students should understand how the Principles of Organic Agriculture are translated into regulatory frameworks. Students will become knowledgeable of the 3-tiered system of oversight in current use within the organic trade. Students gain a direct understanding of the knowledge and skills needed to work in an organic certification agency. Students will be familiar with the Mediterranean Organic Agriculture 6 European regulation on organic standards and how to implement it for certifying organic products or production processes and they will learn also the importing rules. They will know the landscape of European private Standards applied to natural and organic cosmetics. They will learn also how to breed aquaculture organically and under which conditions and standards to be certified.
|
|
Quality, safety and post-harvest handling of organic crops (3 CH). Course description International quality award systems, cost-effective quality management, quality improvement, ISO 9000, environmental management system, food safety and Hazard Analysis Critical Control Points (HACCP). Technologies applied to organic products in the post-harvest phases: storage, processing, cold storage, transportation and packaging. Re-use of organic by- products. Learning outcomes Students should become knowledgeable of the implementation of food quality control systems ISO 9001: 2000 and food safety issues HACCP. |
|
Global markets and marketing for organic agro-food products (3 CH). Course description 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. Learning outcomes Students should become familiar with the marketing concepts and instruments which could enhance a better positioning of organic products in the market. |
|
Organic Mediterranean commodities production (3 CH). Course description Main Mediterranean crops: olive groves, vegetable crops, fruits trees, viticulture in terms of production, management, protection and processing. Learning outcomes Students should become knowledgeable of the practices and techniques used in organic agriculture in both production and management of the main Mediterranean commodities. |
|
Organic fruit production (3 CH). Course description 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. Learning outcomes
|
|
Organic vegetable production (3 CH). Purpose 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. Course description This course will provide an overview of Principles, concepts, and techniques of organic and sustainable production of crops; and will cover cultural practices for vegetables, social, and economic components of organic and sustainable farming systems, organic agriculture policy and regulation, organic certification, natural enemies in organic farming systems, post-harvest handling for organic crops, approved chemicals for use in organic post-harvest systems and marketing of organic vegetables. Learning outcomes By the end of this course, students will understand that successful organic vegetable production relies on more than producing vegetables; it requires managing money, people, and natural resources effectively. The learner should be able to:
|
|
Natural medicinal and aromatic plants (3 CH). Purpose This Course provides introductory information in the production, processing, and marketing of medicinal and aromatic plants on the prairies. It also provides foundational information in the development of an herb enterprise. Course description 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. Learning outcomes By the end of the course, the learner should be able to:
|
|
Special topics in organic agriculture (3 CH). Purpose To help develop an understanding of the historical, biological and ecological basis for organic farming, and learn the basic principles of organic matter management to feed the soil through the use of cover crops, compost and other organic and mineral amendments. Course description 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. Learning outcomes By the end of the course, the learner should be able to:
|
|
Organic dairy production (3CH). Course Description 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 introduces economics, certification and marketing of dairy products, biological controls, hormones, gene modification and nutrient quality of organic milk. Learning outcomes By the end of the course, the learner should be able to:
|
|
Organic poultry production (3 CH). Course description 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. Learning outcomes By the end of the course, the learner should be able to:
|
|
SPS and TBT for food safety (WTO) (3 CH). Description found after the descriptions of the core courses. |
|
Total quality management (3 CH). Description found after the descriptions of the core courses. |
|
Gap analysis (3 CH). Description found after the descriptions of the core courses. |
Track (4) Agribusiness / Greenhouse Management
|
Greenhouse and protected crop production (3 CH). Course description This course will present an overview of the world and local greenhouse vegetable industry, greenhouse structures and plant growing systems, irrigation and fertilization management using containers and soilless media, pests and diseases management, production of selected greenhouse-grown vegetable crops, and economics, marketing, and global competition. Learning outcomes By the end of the course, the learner should be able to:
|
|
Good agricultural practices in greenhouse (3 CH). Course description Definitions (Conventional Agriculture, sustainable agriculture, ICM, IFS, IPP, etc), Comparative samples from EU countries, Good Agricultural Practices (EurepGAP/GlobalGAP), Why GAP in greenhouses?, GAP in greenhouses, Risk analyses, Preperation of instructions & recording forms, Matters need nota bene, Production Guidelines according to GAP, Selection of planting material, Cultural practices, Technology, Integrated Pest & Disease Management, Labelling (i.g. protocols), Farmer’s trainings, IPP cards, training at farm (farm field schools) etc. Learning outcomes By the end of the course, the learner should be able to:
|
|
Vegetable production in protected agriculture (3 CH). Course description The course includes the importance of vegetable production, methods of controlling the environmental factors inside the protectedhouses for best vegetable growing. Moreover, the different cultural practices and the newly developed techniques and their effects in increasingthe vegetable productivity and quality. Finally, the cultural practices under protected conditions for the most important crops (tomato, cucumber, and others) will be included. Learning outcomes Knowledge and understanding: a. Development of knowledge about facilities used in protecting vegetables b. Understanding the employment of these facilities in production of protectedcrops.
Intellectual skills: a. Improve the use of protective techniques in producing good vegetable quality products. b. Effectuating the use of protective techniques to produce crops efficiently duringthe off season period and to prolong the production period.
Subject specific skills: a. Utilization of input factors effectively as much as possible. b. Introduction of new valuable crops under protective structure.
TransferablesSkills: a. Well management of production under protective structures. b. Successful dealing with new technology involved in protective structures such as computers, thermo-regulators, heating, cooling and others. |
|
Fruit and flower production in protected agriculture (3 CH). Course description The course includes the importance of fruit and flower production, methods of controlling the environmental factors inside the protectedhouses for best fruit and flower growing. Moreover, the different cultural practices and the newly developed techniques and their effects in increasingfruit and flower productivity and quality. Finally, the cultural practices under protected conditions for the most important fruit crops (strawberries) and flowers (roses, carnation, gerbera, etc) will be included. Learning outcomes Knowledge and understanding: a. Development of knowledge about facilities used in protecting fruit crops and flowers. b. Understanding the employment of these facilities in production of fruit crops and flowers.
Intellectual Skills: a. Improve the use of protective techniques in producing good fruit and flower quality products. b. Effectuating the use of protective techniques to produce crops efficiently duringthe off season period and to prolong the production period.
Subject Specific Skills: a. Utilization of input factors effectively as much as possible. b. Introduction of new valuable crops under protective structures.
Transferable Skills: a. Well management of production under protective structures. b. Successful dealing with new technology involved in protective structures such as computers, thermo-regulators, heating, cooling and others. |
|
Plant pests management under greenhouse production (3 CH). Purpose
Course Description This course includes: The Plant Integrated Pest Management, Pest management Concept; Ecological Aspects of Pest management; Biological Control; Resistant in Pest control; Parasitoids and Predators in Pest Management; Insect pathogens as biological Control agents; Insecticides in Pest Management; Attractants; Repellants and Genetic Control in Pest Management; The Quantitative Basis of Pest Management; and IPM Programs. Learning Outcomes By the end of the course, the learner should be able to:
|
|
Plant disease management under greenhouse production (3 CH). Course description The course should include characteristic of protected cultivation and tools for sustainable plant protection. Major plant diseases that are expected to threaten greenhouse crops including airborne, soilborne and vector-borne diseases will be introduced in addition to management options including integrated control. Learning outcomes Students and trainees will be exposed to major greenhouse plant pathogens in terms of identification and epidemiology. They will be trained on available management options including cultural, biological, physical, chemical, and integrated tools. |
|
Postharvest technology (3 CH). Course description This course will give a deep understanding of many aspects of pre- and post-harvest technology and biology, including internal and external factors determining quality and post-harvest performance. It will discuss several technological and biological topics focusing on proper handling and reduction of postharvest losses. Important concepts such as maturity, harvesting, packing and packaging, cooling, storage, grading and transport will be addressed in some details to comprehend the nature of fresh produce for understanding of their proper handling conditions. Advanced and updated techniques in this area, e.g. sensors, will be explained. |
|
Applications in vegetable breeding (3 CH). Course description: Students who take the course are expected to increase their skills and knowledge and achieve an upper level in vegetable breeding. They will be able to create a breeding program and apply all types of breeding techniques to their work. Learning outcomes
|
|
Soilless cultivation systems (3 CH). Purpose To acquaint the student with the latest techniques of plant cultivation under cover. Student gets the knowledge about physical and chemical properties of growing medium for proper selection of plant cultivation techniques. Student acquires the ability to prepare nutrient solution and adjust its composition to a stage of growth of plant. Course description Overview of soilless cultivation methods. Types and selection of growing medium. The chemical properties of water intended for fertigation. Collecting of samples of water and nutrient solution for chemical analysis. Methods for chemical analysis of water and nutrient solutions. Water treatment methods. Cleaning of the irrigation system. Fertilizers used on crops with fertigation. Preparation of nutrient solution. Preparation of glasshouse for cultivation in rockwool. Methods of nutrient solutions disinfecting. Learning outcomes Knowledge and understanding: Student describes various techniques of soilless cultivation, indicates their usefulness. Differentiates between growing medium and assigns them specific properties. Demonstrates general knowledge about irrigation systems. Demonstrates knowledge of cultivation, fertilization and fertigation of selected plant species. Application: Student is able to collect nutrient solutions’ sample for analysis and is able to determine their chemical composition. Student can choose optimal nutrient solution for selected plant species. Student knows the rules for determining the composition of the nutrient solution and the rules of selection of fertilizers. Reflection: Students understand the need to formulate the views on achievements in advanced technologies in horticulture and their influence on the environment. Transferable skills – not tied to just one subject: Teamwork, ability to present and defend personal opinions, responsibility for team realized projects. |
|
Special topics in greenhouse management (3 CH). Purpose The importance of using greenhouses for production of plants or their food products. The establishment and administration of greenhouses. Study the control of the environment of greenhouses. Course description This course focuses on the various ways that greenhouse growers control the environment and growing conditions for plants (both ornamental and crop). Students will develop a solid understanding of the delicate greenhouse environment and the many factors that go into ensuring success in growing plants. Topics covered, include: greenhouse environment, water and irrigation, structures, fertility, insect control, diseases, heat loss, computer controls, greenhouse automation, and post-harvest horticulture. Learning outcomes By the end of the course, the learner should be able to:
|
|
SPS and TBT for food safety (WTO) (3 CH). Description found after the descriptions of the core courses. |
|
Total quality management (3 CH). Description found after the descriptions of the core courses. |
|
Gap analysis (3 CH). Description found after the descriptions of the core courses. |