Courses description

Principles of organic agriculture, biodiversity and agro-ecology (3 CH).

 

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

Soil fertility management in organic farming (3 CH).

 

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.

Plant pests management under organic production (3 CH).

 

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.

Plant disease management under organic production (3 CH).

 

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.

Organic standards and legislation (3 CH).

 

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.

Quality, safety and post-harvest handling of organic crops (3 CH).

 

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.

Global markets and marketing for organic agro-food products (3 CH).

 

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.

Organic Mediterranean commodities production (3 CH).

 

Main Mediterranean crops: olive groves, vegetable crops, fruits trees, viticulture in terms of production, management, protection and processing.

Organic fruit production (3 CH).

 

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.

Organic vegetable production (3 CH).

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.

Natural medicinal and aromatic plants (3 CH).

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

Special topics in organic agriculture (3 CH).

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

Organic dairy production (3CH).

 

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.

Organic poultry production (3 CH).

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

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

Greenhouse and protected crop production (3 CH).

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

Good agricultural practices in greenhouse (3 CH).

 

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.

Vegetable production in protected agriculture (3 CH).

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.

Fruit and flower production in protected agriculture (3 CH).

 

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.

Plant pests management under greenhouse production (3 CH).

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

Plant disease management under greenhouse production (3 CH).

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

Postharvest technology (3 CH).

 

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).

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.

Soilless cultivation systems (3 CH).

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.

Special topics in greenhouse management (3 CH).

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

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.