48 monthsProgramme duration
SepStarting Month
Programme overview
Main Subject
Food Science
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
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 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.
Programme overview
Main Subject
Food Science
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
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 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.
Admission Requirements
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.
4 Years
Sep
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