GAA425Agri-Food Economy
2 credits
This course examines tools of the economics discipline applied in agricultural and food sectors. It details the roles and functions of economic factors and their interaction. Topics covered include: theory of consumer behavior, market demand, economics of input and product substitution, market equilibrium and product price, government intervention in agriculture, impacts of macroeconomic policy and trade actions and feasibility studies.
GAA434Agri-Food Marketing
3 credits
This course provides an experimental-based approach to theoretical and practical applications of food and agricultural marketing. It also deals with the analysis of the agricultural market, supply, demand, modeling and prices of products. Topics covered include: the evolution of marketing, the significance and use of marketing research, marketing segmentation, product and/or service positioning, case studies, distribution, pricing and a variety of structures, and policies and strategies for agrifood products marketing communication and promotion.
GAA444Beverages and Enology
2 credits
This course describes the production methods of both alcoholic and nonalcoholic beverages with respect to formulations, processes and equipment. It highlights the basics of juice processing including quality assurance and control, extraction, pigments and pigment preservation, a regulatory overview, research standards and regulations. The course also emphasizes the enzymes used in juice production, the degradative chemistry of juice, advanced processing technologies, and the pros and cons of antioxidants. It finally covers the different enology aspects from selecting grapes to bottling the finished product, wine aging, preservatives, and storage and laboratory tests.
GAA474Beverages and Enology Laboratory
1 credits
These laboratory sessions, which accompany GAA 444, enable students to measure the different quality attributes of drinking water, juice drinks and alcoholic beverages. It allows them to actually produce a beverage out of raw materials using conventional and emerging processing technologies. A field trip to a winery or brewing facility is organized as well.
GAG432Field Trips S1
1 credits
This course involves visiting agricultural, animal and food manufacturing facilities. It provides an enriching experience and an opportunity for students to explore agricultural, animal and food sector operations. The course improves students’ professional capabilities and communication skills. A special linkage is created between students and stakeholders, enhancing a significant professional discussion.
GAA334Food Composition and Transformation
3 credits | Pre-requisite: CHM212
This course describes food as a complex system defined by an aqueous phase, a three dimensional matrix of a protein, fat and/or carbohydrate nature, in addition to dispersed elements. It deals with foods obtained from the primary processing of agricultural products, and their composition. The principles of extraction and characterization of some food biomolecules resulting from these products are developed, as well as the chemical and/or enzymatic methods used in order to develop new food products.
GAA374Food Composition and Transformation Laboratory
1 credits | Pre-requisite: CHM212
These laboratory sessions, which accompany GAA 334, enable students to evaluate the composition of various food products through different techniques used in the laboratories. Experiments include moisture and water activity, carbohydrate and protein analysis, fat analysis and characterization, rheology, and nitrite determination.
GAA277Food Microbiological Laboratory
1 credits | Pre-requisite: BIO211
These laboratory sessions, which accompany GAA 227, provide students with a technical experience of the preparation of liquid and solid culture media (differential, enriched, specific and selective). They deal with inoculation, incubation and enumeration of microorganisms found in liquid and solid food products. Staining procedures and biochemical tests such as ELISA and AGID are also performed.
GAA227Food Microbiology
2 credits | Pre-requisite: BIO211
This course is a study of the fundamentals of food microbiology, including its history, classifications, spores and their importance, and the most common and serious pathogenic food microorganisms. Fermentation, spoilage and control methodology are also discussed.
GAA342Food Packaging and Handling
2 credits
This course covers three parts: materials, systems and their applications. The first part describes the properties, manufacture and function of metal, glass, paper and plastic packaging. The second part covers food packaging systems and equipment, including cleaning, forming, filling and assembly of packaging materials. The final part of the course focuses on the food packaging applications including aseptic packaging, food/packing interactions, sealing integrity, active packaging, studies on shelf life and packets handling.
GAA420Food Processing Technology
2 credits | Pre-requisite: GAA334
This course highlights different aspects of the processing of food commodities, of plant and animal origin. It deals with extraction and refining of different edible oils, fruits, vegetables, meat and dairy processing, and the technology of bread making. The course also covers the general procedures used in food preservation, auxiliary raw materials, specific processing technologies and packaging materials.
GAA476Food Processing Technology Laboratory
1 credits
These laboratory sessions, which accompany GAA 416, introduce students to the equipment used in food processing and allow them to gain a handson experience in the manufacturing of major food commodities of plant and animal origin. In the pilot plant, students prepare canned food products, fruit jams, bread, yogurt and different types of cheese.
GAA333Food Production Management
3 credits
This course helps students to understand strategic issues related to the management of a food chain, and to consider the elements of management that make up this chain. It also aims to train responsible staff for the production units as well as decision-makers in terms of cost, time, quantity and quality. The course provides students with an ability to lead a team and a capacity for analysis and synthesis.
GAA338Food Quality Management
3 credits
This course introduces the importance of quality management for an organization and the necessity for orientation towards total quality. It deals with the main tools of quality assurance which are used both at the product design and operational levels of the firm, such as HACCP (Hazard Analysis Critical Control Points) and ISO series (International Standard Organization). The course also covers preliminary strategies, risks, internal control and the responsibilities of auditors.
GAA436Food Toxicology
3 credits
This course provides a general review of toxicology related to food and the human food chain. Fundamental concepts are covered, including dose‐response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. The course also examines the chemicals of interest to food, such as food additives, natural products, mycotoxins, and pesticides.
GAG260AInternship I
1 credits
This introductory internship is an individualized program whereby students are apprenticed to proper officials to gain practical experience in agricultural and/or food facilities. It provides opportunities to apply skills, concepts and theories in a practical context.
GAA337Legislation and Standardization
3 credits
This course provides in detail knowledge of national and international legislation, the integration of concepts of hygiene and food safety in production procedures, and the standards applied to each food product. It is concerned with traceability and specifically highlights the role of traceability in food safety. The course deals with the importance and development of food related legislation, standards and the Codex Alimentarius among others.
GAA357Molecular Gastronomy
2 credits
This course deals with introductory concepts in the culinary arts (formulation, food habits of consumers), and is a midway between gastronomy and food science. It enables students to understand the physicochemical principles of culinary processes and the main interactions with ingredients, in order to acquire analytical thinking on culinary innovation.
GAA377Molecular Gastronomy Laboratory
1 credits
These laboratory sessions, which accompany GAA 357, give students the opportunity to understand the functional properties of ingredients and the mechanical changes taking place in them. Stability of emulsions, particle shaping using substances such as sodium alginate and proteolytic enzymes are covered as well. At the end of the course, the students are expected to present an innovative culinary project.
GAA312Physical Chemistry and Sensorial Properties of Foods
3 credits | Pre-requisite: CHM 212
This course deals with the concepts and principles of physicochemical experiments and analysis, in addition to the analytical techniques and instruments used in this type of analysis. It includes all the theoretical and practical information related to the implementation of sensory sessions and tests, and the collection and interpretation of sensory information, including statistical treatments. This course also emphasizes the industrial approach to follow in order to design a new food product and the sensory analysis involved in this step.
GAA372Physical Chemistry and Sensorial Properties of Foods Laboratory
1 credits | Pre-requisite: CHM212
These laboratory sessions, which accompany GAA 312, give students a handson experience of the laboratory tests performed to assay the vitamins and minerals in selected food products. Determination of lipids, carbohydrates and ethanol using chromatography is carried out as well. Furthermore, sensory analysis sessions are organized and statistical analysis of sensory data is performed.
GAG447Special Topics in Agriculture and Food Sciences
This course is designed to provide students with key concepts, current issues, research and new trends that are pertinent to professionals working in agricultural sectors, food industries, academia, government and NGOs. This seminar course is given by invited national and international speakers.
GAG445Special Topics in Agriculture and Food Sciences
This course is designed to provide students with key concepts, current issues, research and new trends that are pertinent to professionals working in agricultural sectors, food industries, academia, government and NGOs. This seminar course is given by invited national and international speakers.
GAA445Special Topics in Agriculture and Food Sciences
2 credits | Pre-requisite: GAA334
This course is designed to provide students with key concepts, current issues, research and new trends that are pertinent to professionals working in agricultural sectors, food industries, academia, government and NGOs. This seminar course is given by invited national and international speakers.
GAG360ASpecialized Internship
1 credits
This specialized internship involves offcampus work providing training opportunities for the practicum experiences with specific handson training and knowhow in almost every discipline of agricultural and food sectors. It allows students to apply skills, concepts and theories in a practical context.
GAA475Techno-functionality of Ingredients and Additives
2 credits | Pre-requisite: GAA334
These laboratory sessions, which accompany GAA 443, provide students with the technical aspects related to the use of emulsifying agents and stabilizers in foams. In addition, extractions and characterization of food colors and aromatic compounds are carried out. Testing several types of additives in order to find the optimal formulation is covered as well.
GAA412Unit Operations in Food Engineering
2 credits
This course introduces the concept of process engineering applied to food engineering. The first part deals with the control of unit operations and processes. The second part covers the unit operations in the food industry taking place at room temperature, such as preparation of the raw material, size adjustment, membrane separation techniques and concentration, and mixing and biological processes.
GAA422Unit Operations in Food Engineering II
2 credits | Pre-requisite: GAA412
This course covers the unit operations in the food industry taking place at variable temperature. It includes thermal processes by adding heat (bleaching, sterilization, cooking, extrusion cooking, pasteurization, drying, evaporation, distillation, and spraydrying) and thermal processes by subtracting heat (cooling, freezing, freezedrying, and crystallization). The last part of the course will present examples of production lines of some foods which include the different processes involved in product development.