Sustainable Agribusiness
Courses description
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58710 Principals and applications Agribusiness
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.
58711 Farm production and management
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
58712 Agricultural finance
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
58713 Agribusiness marketing
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
58714 Experimental design and analysis
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
58799 Thesis
The course emphasizes the application of research methods, data collection, and analysis techniques tailored to the agribusiness sector. Students are required to synthesize their findings into a comprehensive thesis that demonstrates their ability to apply theoretical knowledge to practical challenges. By the end of the course, students will present their research outcomes in both written and oral formats, showcasing their expertise in addressing complex agribusiness management problems. This thesis will reflect their analytical, strategic, and managerial skills, preparing them for leadership roles or further academic pursuits.
58715 World trade organization regulations for food
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 import
58716 Total quality management
This course will covered specific topics include the Deming Quality philosophy (and that of other Quality theorists), Understanding variability of processes through statistical thinking the role of management and leadership in a TQM organization, the role of quality improvement teams and how to organize them, the "seven simple tools”, data collection through surveys and experimental design, basic statistical methods, more advanced statistical techniques such as control charts, statistical process control and experimental design, quality standards (ISO9000), complementary quality techniques such as benchmarking
58717 Gap analysis
This course covers topics include introductory concepts, financial systems, risk analysis, resource management, logic gates of records management, combinational logic of policies. Upon completion of this course, a student will be able to manage risk management, safety goals and objectives and regulation polices managements, define business needs strategic planning and business analysis
58721 Management strategies in Agribusiness firms
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
58722 Project planning and management in Agribusiness
This course aims to define 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
58723 Special problems in Agribusiness
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
58724 Farming systems
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).
58728 Agricultural marketing
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.
58729 Agribusiness finance and risk management
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 risk analysis
58730 Agribusiness policy analysis
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
58731 Supply chain management
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
58732 Monitoring and evaluation of Agribusiness projects
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.
58733 Agricultural marketing and price analysis
This course is to provide 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
58734 International market and agricultural trade
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
58735 Special topics in management and marketing
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
58740 Total quality management and food safety
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 track 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).
58741 Advanced meat processing
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, pyemia, septicemia, toxemia, degenerations, etc.). Important bacterial diseases in meat hygiene. Important parasitic diseases in meat hygiene. Meat processing - water binding, salt and phosphate, marinating, emulsions, cooking loss, forming, curing, cooking, smoking, gel-type products and deterioration during storage. Color chemistry of cured and uncured products. Microbiological aspects.
58742 Advanced dairy processing
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
58743 Extrusion and complementary technology
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
58744 Food chemistry
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.
58745 Food additives and legislation
This course will present an overview of the basic 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).
58746 Food packaging technology and shelf-life examination
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
58747 Innovation and food product development
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
58748 Advanced food microbiology
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, The study of 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.
58750 Functional foods
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; to equip students with the knowledge of a range of skills and methods used in the pharmacological evaluation and standardization of these products and extraction techniques influence chemical composition and biological activity
58751 Special topics in food processing
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
58760 Principles of organic agriculture, biodiversity and agro-ecology
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 agro ecology, 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
58761 Soil fertility management in organic farming
This course encompasses 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
58762 Plant pests management under organic production
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, semi chemicals, 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
58763 Plant disease management under organic production
The course should include major plant diseases that are expected to threaten organic crops including airborne, soil borne 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
58764 Organic standards and legislation
The course should include topics related to 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
58765 Quality, safety and post-harvest handling of organic crops
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
58766 Global markets and marketing for organic agro-food products
This course should include topics related to 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
58767 Organic Mediterranean commodities production
This course should include main Mediterranean crops: olive groves, vegetable crops, fruits trees, viticulture in terms of production, management, protection and processing
58768 Organic fruit production
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
58769 Organic vegetable production
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
58770 Organic dairy production
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 introducing economics, certification and marketing of dairy products, biological controls, hormones, gene modification and nutrient quality of organic milk.
58771 Organic poultry production
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
58772 Active ingredients in medicinal and aromatic plants
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
58773 Assessing policy and socio-economic impacts of organic farming
Agricultural Policies: specific focus on Organic farming support policies in developed and developing countries. socio-economic aspects of organic farming: multiple linkages between organic farming and rural/local development
58774 Farm economics and management
Principles of farm economics and management: planning: economic and environmental accounting of gains and losses of different cultivation options, access to production factors, The role of ruminants in animal-soil-plant system; The Agro ecological basic for the whole farm planning, design and management
58775 Special topics in organic agriculture
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.
58780 Greenhouse and protected crop production
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
58781 Good agricultural practices in greenhouses
Definitions (Conventional Agriculture, sustainable agriculture, ICM, IFS, IPP, etc), Comparative samples from EU countries, Good Agricultural Practices (Europe GAP/Global GAP), Why GAP in greenhouses?, GAP in greenhouses, Risk analyses, Preparation of instructions & recording forms, Matters need not 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.
58782 Vegetable production in protected agriculture
The course includes the importance of vegetable production, methods of controlling the environmental factors inside the protected houses for best vegetable growing. Moreover, the different cultural practices and the newly developed techniques and their effects in increasing the vegetable productivity and quality. Finally, the cultural practices under protected conditions for the most important crops (tomato, cucumber, and others) will be included.
58783 Fruit and flower production in protected agriculture
The course includes the importance of fruit and flower production, methods of controlling the environmental factors inside the protected houses for best fruit and flower growing. Moreover, the different cultural practices and the newly developed techniques and their effects in increasing fruit 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
58784 Postharvest technology
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
58785 Applications in vegetable breeding
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
58786 Soilless cultivation systems
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 rock wool. Methods of nutrient solutions disinfecting
58797 Special topics in greenhouse management
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
