Students majoring in Biology, Chemistry, Engineering sciences, computer sciences, and Pre-Med are required to take the general chemistry course. This course serves as a foundational knowledge base, providing a comprehensive understanding of essential concepts, principles, and theories in chemistry. Through this course, students will delve into various topics including: - Atomic structure: Understanding the composition and arrangement of atoms, the periodic table, and the behavior of elements. - Chemical bonding: Exploring the formation and properties of chemical bonds between atoms and molecules. - Kinetics and thermodynamics: Studying the rates of chemical reactions and the principles of energy transfer in chemical systems. - Chemical equilibrium and solubility product: Analyzing the balance between reactants and products in reversible reactions, as well as the solubility of compounds in solution. - Acid-base equilibrium: Investigating the behavior of acids and bases, pH, and the principles of acid-base reactions. - Electrochemistry: Examining the relationship between chemical reactions and electricity, including redox reactions and electrochemical cells. By covering these topics, students will develop a strong foundation in general chemistry, which will be beneficial for further studies in their respective fields and provide a solid understanding of the fundamental principles of chemistry.

In this course students will study the structures and functions of prokaryotic and eukaryotic cells. We will focus on eukaryotic cells by examining different areas of cell biology including: the plasma membrane and organelles structures and functions, cellular communication, the cell cycle and its regulation, as well as synthesis and function of macromolecules such as DNA, RNA, and proteins.

This course aims to provide the basic mathematical tools necessary for modeling, analysis, and use of quantitative data in the field of life sciences in general. Topics covered: Matrix algebra; Numerical sequences; integral calculus; Real functions (logarithms, exponential and Trigonometric functions); Taylor expansion; Functions of several variables, Double integrals, Multivariate functions optimization with and without constraints, Lagrange multipliers; Differential equations; Sequences and Series.

The general chemistry laboratory aims to develop different skills for the practical application of theoretical knowledge of general chemistry. Techniques to be learned: preparation and dilution of solutions, experimental verification of the Nernst equation, realization of different types of acid­base and redox titration by volumetric, calorimetric, pH­metric or potentiometric monitoring, and the study of solubility and precipitation reactions and characterization of ions present in a given matrix. The goal of the lab course is to ensure that students are capable of understanding the chemical concepts and to carry out experiments safely and carefully in the laboratory, to obtain data accurately and to manipulate the data correctly.

This course introduces the role of information systems in business organizations with a focus on their application. It also emphasizes the fundamentals of database development and provides hands­on experience in designing and developing databases to meet organizational goals through instruction in database management and design. The scope of instruction will include database concepts, data modeling, relational and database development.

The objective of this course is the introduction of various laws, principles and physical mechanisms, whose understanding is essential to students pursuing studies in various branches of science. This course consists of several independent parts. The first one deals with dynamics, the different types of motion, Newton's laws, and conservation of energy. The second part deals with hydrostatics and fluid dynamics. The third part deals with thermodynamics, calorimeters, the first principle and the basic transformations, the ideal gas, and thermodynamic cycles. The fourth part concerns the analysis of simple electrical circuits using Kirchhoff laws and the movement of a particle in an electromagnetic field. In the fifth part we talk about relativity, the theory of photons, and the photoelectric effect. Upon completion of this course the students will have acquired sufficient knowledge of several basic principles in physics and be familiar with these various topics.

This course prepares students for the practical use of probability and statistics in the biomedical field (agronomy, chemistry, biochemistry, nutrition, medicine, etc.). Topics covered are: elements of descriptive statistics, population, statistical unit, frequency distribution characteristic of central tendency and dispersion; concepts of probability and combinatorics, conditional probability and Bayes' formula, applications, discrete and continuous random variables, expectation and moments, weak law of large numbers, empirical frequencies and probabilities customary laws (Binomial, Multinomial, Poisson, Normal) and asymptotic behavior, the law of large numbers, sampling and estimation, introduction to the use of hypothesis tests, and the Chi­2 contingency table.

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.

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 performed as well.

This course deals with the structure and properties of nucleic acids, the basic principles involved in the transmission and the repair of genetic material, as well as gene expression and its regulation. It also discusses the most common techniques of molecular biology applied to research or exploration of genetic material.

These laboratory sessions, which accompany GAA 225, enable students to extract, quantify and qualify DNA in a bacterial culture using electrophoresis. PCR using specific and non­ specific primers, in addition to RAPD and SDS­PAGE protein extraction techniques, are performed. Methods of data interpretation and basic principles of bioinformatics are explained as well.

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.

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.

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.

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.

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.

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.

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.

This course provides fundamentals of energy systems and renewable energy resources related to social, economicand environmental issues. It emphasizes alternative energy sources and their technology and application. The course explores society’s present needs and future energy demands. Topics covered include conventional energy sources and systems (fossil fuels and nuclear energy) as well as alternative and renewable energy sources (biomass, hydro, geothermal, wind, solar and tidal powers).

This course examines the economical, ecological, and social dimensions of sustainable agriculture. It covers the influence of specific agricultural technologies, organic farming and land use practices on the productivity of agricultural ecosystems, environmental quality, and human health. The course also develops problem­solving skills for seeking eco­friendly alternatives in environmental and production issues.

This course focuses on the nutrition and food patterns of individuals and cluster of individuals constituting a community. Topics will include specificity of models of food consumption in different communities in the world and will highpoint differences in socio-economic, cultural and psychological factors which impact on the individual’s and the community’s food consumption. It will emphasize elaborating evaluation programs and the planning of nutritional interventions that could protect the community’s health. Basic education for community groups will be discussed and applied.

This course gives students the opportunity to understand nutritional public health, in addition to the tasks of nutrition professionals and the programs used to promote nutritional public health in the community. De facto, this course deals with public health problems with emphasis on alimentation and primary prevention of these problems by nutrition. Moreover, this course shows the different type of foods linked to public health, together with the global strategies of preventive nutrition at an international level, adopted by the Organization of the United Nations.

An introductory course explaining the definition of management as a set of activities, including: planning and decision-making, organizing, leading, and controlling, directed at an organization’s resources, including the human, financial, physical, and informational, with the aim of achieving organizational goals in an efficient and effective manner.

This course covers the basics of project management where students learn what project management involves and how to approach it successfully and why a plan is so important to the success of a project and how to implement risk management successfully in each phase of the project. We define all tools and techniques for planning and controlling. We cover the major subject areas of the topic of quality of project management and provide valuable information. This course is essential for future engineers working in industrial environments needing to gain a recognized qualification within project management. This course prepares students to apply proven methodologies to projects within their individual fields.