{"id":130,"date":"2021-10-29T22:33:07","date_gmt":"2021-10-29T19:33:07","guid":{"rendered":"https:\/\/hu.edu.ye\/envfac\/en\/?page_id=130"},"modified":"2025-09-02T10:00:47","modified_gmt":"2025-09-02T07:00:47","slug":"food-fish-tech","status":"publish","type":"page","link":"https:\/\/hu.edu.ye\/envfac\/en\/food-fish-tech\/","title":{"rendered":"Food Science and Technology Department"},"content":{"rendered":"

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Food Science & Fish Technology Department<\/strong><\/span><\/p>\n<\/div>_<\/span><\/div><\/div>[vc_column_text]<\/p>\n

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Overview Of Food & Fish Processing Technology<\/span><\/h2>\n

Food and Fish Processing Technology Department (FFPT) was established in 2002 as a part of the department stages of the Faculty and because of the increasing number of companies and fish factories as well as the need for more competent individuals in the field of fish packing and manufacturing, particularly, in Hadhramout and the neighboring governorates. 2002\/2003 was the first academic year. Taking into consideration the need of the labor market, the University Board issued the Decree No.(91) in 2010 to rename the Department into Food and Fish Processing Technology.
\nThe Department is regarded as one of the most unique scientific departments as it characterizes a qualitative field in the country that is related to food sciences and as it is considered one of the scientific resources that contributes to the development through the heavy burden of tasks in studying all the aspects related to food sciences and manufacturing methods.
\nFFPT Department grants Bachelor degree. 11 batches graduated in the past years most of whom have joined governmental and non-governmental institutions related to the department .
\nArabic language is the medium of instruction at the Department. The program depends on the regular method and the system of semesters. The academic year is divided into two semesters: the first semester and the second semester at the rate of 16 weeks per semester, while the full duration to finish the program is four years ( 8 semesters ). The total credit hours of the program is 130 hours.
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Vision<\/h3>
The Department aims at offering a qualitative program in fish & food processing technology that seeks pioneering nationally, regionally and globally.<\/div>\n<\/div><\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]
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Mision<\/h3>
To qualify competent individuals in the fields of food technology and fish industries to meet the needs of the community, and capable of competing regionally and globally.<\/div>\n<\/div><\/div><\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1634061188914{margin-top: 20px !important;}”][vc_column_inner]
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Objectives<\/h3>
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  1. To provide the students with sufficient knowledge and concepts in the field of Fish and Food Processing science and technology.<\/li>\n
  2. To provide the students with technical skills to work in the fields of fish & food processing science and technology with respect to the rules and ethics of the profession.<\/li>\n
  3. To develop the graduates ‘ abilities and skills in order to solve problems related to fish and food industries.<\/li>\n
  4. To provide the graduates with the necessary skills that enable them to collect and present data, communicate and work with others, and cope with modern development in fish and food processing technology.<\/li>\n<\/ol>\n<\/div><\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/3″][vc_widget_sidebar sidebar_id=”secondary”][\/vc_column][\/vc_row][vc_row][vc_column]
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    _<\/span>

    Faculty\u2019s Programs<\/span> <\/strong><\/span><\/p>\n<\/div>_<\/span><\/div><\/div>

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    <\/i>Master Program<\/span><\/a>
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    Curriculum For Food Technology Department<\/strong><\/span><\/p>\n

    Master’s Program in Food Technology<\/strong><\/p>\n<\/div>_<\/span><\/div><\/div><\/div><\/div><\/i>Bachelor Program<\/span><\/a>

    _<\/span>

    Description of Courses :<\/strong><\/span><\/p>\n<\/div>_<\/span><\/div><\/div>

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    <\/i>Download Program<\/strong><\/span><\/i>Download Program<\/strong><\/b><\/a><\/div><\/div>
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    [vc_row][vc_column][\/vc_column][\/vc_row][vc_row content_placement=”top”][vc_column width=”2\/3″][vc_column_text] Overview Of Food & Fish Processing Technology Food … <\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-130","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/pages\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/comments?post=130"}],"version-history":[{"count":15,"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/pages\/130\/revisions"}],"predecessor-version":[{"id":817,"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/pages\/130\/revisions\/817"}],"wp:attachment":[{"href":"https:\/\/hu.edu.ye\/envfac\/en\/wp-json\/wp\/v2\/media?parent=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}