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.

This course covers the mathematical modeling of food engineering processes used in the industry in order to reduce the number of experiments, and optimize and improve the automation and control capabilities. It includes topics such as: the roles and applications of modeling in agricultural and food processes based on conservation principles of momentum, heat and mass; a systematic approach to model building; and formulation of a differential equation for modeling, applied to various agricultural and food engineering problems.

Students will gain in-depth knowledge and practical skills in designing research studies, organizing, and presenting data, and conducting comprehensive statistical analyses. The curriculum includes a thorough exploration of descriptive statistics, parametric tests (with a special focus on ANOVA), principal component analysis, and regression analysis. Emphasis is placed on applying these methods to real-world food engineering data sets, enabling students to interpret and critically assess findings from nutrition research effectively. Additionally, students will learn to use statistical software proficiently, ensuring they are well-equipped for future research and professional practice in the field of food engineering.

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

This advanced internship is an individualized program whereby students acquire hands-on training experience and know¬how in specific food sectors. It provides students with knowledge of career opportunities and helps them to gain advanced experience and understanding of food technology in today’s society. This internship also provides opportunities to apply skills, concepts and theories in a practical context.

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 day-to-day 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 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 hands-­on experience in the analysis of wine.

This course initiates the Master's thesis process, guiding students to formulate a research topic relevant to Food engineering. Building upon prior coursework, students will develop a comprehensive research proposal, including a literature review, detailed methodology, and ethical considerations. Emphasis will be placed on project management, research techniques, and effective scientific communication.

Building on GAA695A, this course supports students in executing their research plan. Students will conduct experiments, gather, and analyze data, and ultimately produce a thesis of professional quality. The course culminates in a formal thesis defense, where students present their findings and engage in critical discussion with a faculty committee.