This advanced internship is an individualized program whereby students acquire hands­on training experience and know­how in specific agricultural and food sectors. It provides students with knowledge of career opportunities and helps them to gain advanced experience and understanding of agriculture’s role in today’s society. This internship also provides opportunities to apply skills, concepts and theories in a practical context.

This seminar course helps students to develop the analytical skills required to evaluate scientific work. It teaches students to organize, design, and deliver formal presentations, to formulate research questions and an hypothesis, to use appropriate research design and methods and to write a literature review and a thesis proposal in agricultural, nutritional and food sciences disciplines.

The purpose of this course is to strengthen the knowledge of students in the field of applied statistics by minimizing the mathematical approach and developing practical and methodological aspects. It presents the main techniques of most known statistical tests (descriptive and inferential statistics, explanatory methods, and data analysis). The course provides an overview and practical main methods available in software, with an aid to the interpretation of the results and through fully processed examples using the statistical software SPSS. Most of the themes will be covered by this course including the analysis of Variance (ANOVA test), comparisons of samples (t­test and Chi-square), single and multiple regression.

This course describes the different chemical compounds present in musts and wine. It deals with the influence of different natural and technical conditions on the base material, and the evolution reactions affecting the final product. Laboratory sessions will be conducted to provide students with a hands­on experience in the analysis of wine.

This course details the microbial ecosystem from grapes to wines, the biology and growth of yeasts and bacteria. It covers alcoholic and malolactic fermentation processes as well as the conditions for better progress of these fermentations. This course also addresses the spoilage microorganisms, in addition to the selected productive microorganisms. It discusses the techniques and means for monitoring microbial stability: sulphuring, thermal destruction and filtration. The optimal conditions for wine packaging, conservation and storage will be discussed. Lab sessions will complete this course.

This course covers the current practices for establishing a vineyard and maintaining its vigor and productivity. Topics covered include soil analysis, varietal selection, rooting cuttings, grafting and planting. The course also details the cultural practices in viticulture such as irrigation, fertilization, leaf removal, plowing, pruning, trellising, and phytosanitary treatments.

The aim of this course is to consolidate the students’ knowledge about the Lebanese and the worldwide terroirs. In this course, presentations will be made about the terroir characteristic (soil, climate, grape variety), the relationship between wine and terroir, the specific oenological practices, as well as the appellations of each wine region. The regions covered in this course are: Lebanon (as one appellation), the appellations of Bordeaux, Bourgogne, Rhône Valley, Languedoc Roussillon, South-west of France, Champagne, Douro valley (Portugal), La Rioja (Spain) and Nappa Valley (USA).

This course provides students with insights into the nature, structure, functional mechanisms, and the complexities of the world's wine market, with emphasis on markets that are of strategic importance. Also, it examines key drivers in the world wine market and their impact on wine export dynamics and characteristics. In addition, the course highlights wine consumer behavioral aspects and successful marketing strategies employed in the wine consuming markets.

This course identifies and describes basic tastes, aromas and flavors in wines using reference standards as well as a variety of types and styles of commercial wine. Through lectures and guided tastings and discussions, students will evaluate the sensory properties of wine using methods explained in class. In addition, students will come away with an objective and analytical approach to sensory evaluation. They will also gain an appreciation of the importance of sensory evaluation to a successful winemaking business.

This course covers the practical aspects imposed in the processing of red wines (traditional and technological), white wines (dry and soft) and rosé wines (bleeding and press). This course details the preparation of juice / must, maceration steps, briefly the alcoholic and malolactic fermentation, aging in barrels, clarification, assemblies and the storage of finished product. The course also includes visits to wineries in Lebanon.

This course covers the production of sparkling wines and the main types of spirits including Arak, Vodka, Whisky, Gin, Rum, Brandy and Tequila. It includes detailed information on regions of production, methods of production, commercial considerations and legal and business issues.

The Masters thesis is a contribution work to applied or fundamental research that includes the research and findings of the students about a selected topic in enology. It defines the problem and working hypotheses, the general approach, methods and techniques employed. It also includes the statistical analysis, results and discussions, recommendations for future research and a bibliography. The thesis should be prepared according to the guidelines provided by the department and presented to an examining committee for defense.