B.Sc. Degree in 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.
Credit Hours 142
Theory credits 102
Practice Hours 40
Goals & Outcomes
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 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.
Job Opportunities
Graduates may work in governmental ministries and public institutions (such as Ministries of Economy, Health, Education, Agriculture, and standards authorities) as food safety inspectors, standards auditors, or nutrition and food processing advisors; in food manufacturing industries locally and internationally—including dairy, meat, fruit and vegetable processing, beverages, confectionery, oils, pasta, and traditional food production—as food processing technicians, quality auditors, equipment operators, or production supervisors; in quality control and food safety laboratories as food analysis technicians; in academic institutions as laboratory technicians or teaching assistants; in establishing and managing private food enterprises; in providing consultancy services in food quality, safety, processing, and equipment calibration; in process control and product formulation development; as well as pursuing postgraduate studies (Master’s and PhD) and engaging in academic and research careers.