This course examines the mathematical modeling of industrial food engineering processes. It deals with methods of reducing the number of experiments, optimizing, and improving process automation and capabilities control. Topics covered include roles and applications of modeling, building models, and formulation of differential equations for modeling.

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 business and economics of the agriculture and food industries including the agricultural producer, consumer and food systems. It examines the management principles encountered in the day­to­day operation of an agricultural enterprise and their influence on the decision- making process. Topics also covered include preparation of feasibility studies, balance sheets, tracking systems, consumption and marketing of agricultural products, policies designed to achieve efficiency and welfare goals in agriculture.

This course highlights the advanced topics and concepts in agri­ food engineering. Topics include: thermal properties, heat and mass transfer in food systems, packaging and distribution of food products, traditional and advanced thermal and non­thermal processing (UHT, ohmic heating, microwave, infrared, and radio frequency radiation, high hydrostatic pressure, pulsed electric field, shock­waves, etc.), supercritical fluid extraction, extrusion, rheology and kinetics of food transformations, and membrane processes.

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 course deals with the aspects needed by any modern agri­ food business to remain competitive by developing new products. It introduces the students to the successive stages of innovation with a focus on the link that should be strengthened between science, technology and business sectors. The course also highlights the legal and social aspects, in addition to the market study and business plan, needed to establish new firms. Also, it covers some technical details for development of new products.

This course highlights the major food ingredients and their physico­chemical roles in foods. The food formulation is discussed in terms of developing a commercial product that is characterized by its added value and that meets pre­determined specifications. Also, the concepts of food texture, including the physiological processes of texture perception, the importance of the mechanical properties and structure of foods, in addition to the different methods of sensory analysis, are included.

This course develops the concepts of industrial automation and control of food industrial process. The first part of the course, industrial automation, covers modeling of industrial processes through physical principles and identifying these processes using time and frequency domain techniques. The second part, process modeling and control, involves Programmable Logic Controllers (PLC) with an explanation of their hardware and software and special attention to Ladder Programming.

This course will include a description of the latest techniques for the detection of microorganisms. Another aspect of this course will be a detailed examination of engineering fermentation processes, with a component on the selection of ferments. The theoretical part will be associated with functional examples of the production of ferments in the laboratory on a pilot scale with the optimization of physico­ chemical parameters in flask and fermenter. The last part will include methods of cultivation of microorganisms, biosynthesis and purification of molecules of industrial interest, bioconversion and biodegradation, and strategies of genetic engineering for the production of proteins of interest and the construction of GMOs.

This course highlights the importance of quality assurance on the health of consumers in the face of increasing demands for food quality and fast changing regulations. It emphasizes the fact that food quality assurance is not an option but rather an imperative. Also, it provides agri­food engineers with knowledge and skills for developing a coherent and comprehensive food management system (SOPs, GMPs, HACCP, ISO22000) that reflects their organization's professional standards, ethics, philosophy and values.

This course is designed for food engineering students in order to initiate group discussions on current topics in their areas of study. Also, it includes critical analysis and evaluation of selected published scientific articles, in addition to presentations given by guest speakers from the public and private sectors on the emerging issues and challenges facing today’s food industry. The course also includes mock job interviews and helpful tips to write a professional curriculum vitae.

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.

Food control includes all business activities to ensure the quality, safety and authenticity of food at all stages from primary production, processing, storage, to marketing and consumption. The course details the quality systems with aspects of food labeling and certification of products, the ISO 22000 which will be compared with other quality systems, and HACCP for integrated management of the sanitary quality.

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.

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.

The final thesis is an original endeavor in applied or fundamental research. It serves to synthesize, integrate and apply knowledge from earlier relevant courses in the program and to tackle significant genuine topics in agricultural engineering. The thesis demonstrates knowledge of the field and makes an innovative contribution to new theories and practices. It is designed and completed under the direction of a thesis supervisor according to Faculty guidelines and presented to an examining panel for defense.