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University of Balamand > Academics > Faculties > Faculty of Engineering > Academics > Course Description

Course Description

The following courses are the core courses of the Programme:

FSCT 500: Introduction to Food Science and Technology
FSCT 501: Food Processing and Preservation
FSCT 502: Food Commodities
FSCT 520: Physical Food Analysis
FSCT 530: Nutrition Through the Life Cycle
FSCT 540: Industrial Physical Methods
FSCT 570: Principle of Management in Food Industry
FSCT 590: Research Methods
FSCT 600: Food Microbiology
FSCT 601: Food Allergies and Toxicology
FSCT 602: Food Quality and Legislations
FSCT 640: Measurement Chain and Signal Acquisition
FSCT 641: Non Destructive Testing and Instrumentation
FSCT 642: Processing and Exploitation of Signals
FSCT 643: Food Process Development


FSCT 500: Introduction to Food Science and Technology
The aim of the course is to take a multidisciplinary approach by integrating advances in food science and food processing in order to introduce students to the main principles of science and technology and their implementation in the food industry. The course covers the basic principles and practices of the major techniques used in food processing and preservation along with critical issues in food regulations and nutrition.

Learning Outcomes:
At the end of the course the student:

  1. Will have developed an understanding of the principles, practices and recent advancements in food preservation and in food processing techniques.
  2. Will have developed a comprehensive understanding of the properties and relationships (chemical/ physical) of major food constituents and of   the biohazards that are important in food processing with regard to product quality in the food industry.
  3. Will have developed a comprehensive understanding of the nutritional properties of food constituents.
  4. Will have developed a comprehensive understanding and critical awareness of the principles and importance of cleaning and sanitation in food process operations.
  5. Will be able to recognize the impact of water and waste management in the Food Industry and become familiar with laws and regulations and costs regarding water and waste management.
  6. Will have developed self-learning and practical proficiency and team work in food processing techniques to specific commodities and industrial plant unit operations.
  7. Will be able to discuss and justify the ethical considerations in food production, processing and marketing in relation to the consumer.
  8. Will be able to communicate current issues and trends in the food industry and appreciate the dynamics and continued evolution of the Food Industry.

FSCT 501: Food Processing and Preservation
To introduce the principles of the manufacturing processes and technologies used in the production of food products and the preservation issues associated with food quality and safety in food production.

Learning Outcomes:
At the end of the course the student:

  1. Will have an in depth understanding of the principles underlying the food processing methods and technologies used.
  2. Will have a comprehensive understanding of the aspects required to be controlled during food processing.
  3. Will have developed an increased awareness of emerging technologies for processing, packaging and preservation of foods and beverages and its relevance to the future food industry.
  4. Will have problem evaluation and problem solving skills regarding food processing operations that can affect the quality of foods.
  5. Will have the necessary technical knowledge, skills and attitudes required to successfully contribute to solving problems related to food safety during food processing.
  6. Will be able to apply scientific principles in solving food processing problems and improving product quality and safety.
  7. Will be able to know and implement good manufacturing practices.
  8. Will have developed long-life learning skills, and communication skills.

FSCT 502: Food Commodities
The main objective of the course is to teach the categories and properties of food commodities and food products, and to outline their health, social and market relations surrounding their production, distribution, preparation and consumption.

Learning Outcomes:
At the end of the course the student:

  1. Will have developed an in depth understanding of knowledge of the properties of food commodities and products.
  2. Will have developed a comprehensive awareness of the parameters that will affect food nutritional value/quality and the ability to consider/apply these in purchasing and/or marketing food commodities and products.
  3. Will be able to analyze data and make informed decisions in tracing food product physical and social transformation.
  4. Will be able to demonstrate critical thinking, informed decision making and effective communication in relating government policies on health safety and consumer issues vs. food commodities availability and trade.
  5. Will be able to discuss and justify the ethical considerations in food production, processing and marketing.
  6. Will have developed long-life learning skills, and be capable to undertake research tasks independently.

FSCT 520: Physical Food Analysis
This course is intended to introduce the application of physical, chemical and biological methods and techniques of analysis used for in-line and off-line quality control laboratory measurement for process optimization and product quality assurance in the food industry.

Learning Outcomes:
At the end of the course the student:

  1. Have an in depth knowledge of the principle of a variety of analytical and instrumental techniques and methods used for measuring the biological, chemical and physical properties of food during food processing,
  2. Be able to determine when specific techniques are required and to evaluate and discuss data generated using these techniques
  3. Be critically aware of the methods of calibration in the installation and testing of sensor instruments
  4. Understand the link between the product properties or characteristics and the sensors used in the food industrial environment
  5. Be able to sample and compare off-line and in-line measurement differences for decision making during food production
  6. Develop self-learning and the skills to analyze physicochemical data
  7. Be able to discuss and justify the ethical considerations related to quality control measurements.

FSCT 530: Nutrition Through the Life Cycle
The objectives of this course are to introduce nutrition and nutritional requirements in relation to human growth and development (pregnancy, lactation, infancy, childhood, adolescence, adulthood and ageing) and the regulations and legislation associated with nutrition and healthy living.

Learning Outcomes:
At the end of the course the student:

  1. Have a comprehensive understanding of the nutrition needs and recommendations for groups and individuals for each phase cycle of the life span.
  2. Be able to recognize the importance of food and nutrition in the maintenance of health and prevention of disease.
  3. Be able to identify national and international nutritional recommendations, policies and monitoring processes.
  4. Be able to critically discuss the implications of socioeconomic status, food availability and food access.
  5. Be able to identify social issues and opposing ideologies that relate to the nutritional values of commercially available food.
  6. Have developed life-long learning skills, communication skills and research skills on issues related to food nutrition.
  7. Will be able to discuss and justify the ethical considerations in food nutrition in relation to the consumer.

FSCT 540: Industrial Physical Methods
The course deals with the physical and engineering principles which are important in the food processing industry and with the measurements and computations required in analyzing the performance of food process equipment and related quality control activities in unit operations.

Learning Outcomes:
At the end of the course the student:

  1. In depth understanding of the fundamental principles and theories underlying bioprocess engineering in the Food Industry.
  2. A comprehensive understanding of the engineering aspects of the instrumentation used in unit operations in the Food Industry
  3. The skills to apply material and energy balances to the field of food engineering
  4. The skills to measure and analyze the performance of food processing equipment
  5. Problem solving abilities  and  sound decision making concerning problems related to processing equipment
  6. The ability to engage in professional communication with engineers

FSCT 570: Principle of Management in Food Industry
This course aims to provide students a comprehensive coverage of the management of food and agribusiness firms from a managerial perspective by covering the areas of expertise that a manager must master (finance, marketing, operations principles and concepts, business ownership, organizational management and human resources) as well as a number of unique issues which confront the food industry (nature and weather, politics and international trade, food safety risks, environmental risks and emerging technologies).

Learning Outcomes:
At the end of the course the student will be able to:

  1. Acquire core knowledge of the functions and processes underlying effective and efficient management of organizations and firms in the food industry.
  2. Gain full appreciation of the management issues concerning food production in the context of food producers, processors, consumers and policy makers
  3. Get advanced understanding of quality issues within the management of the food industry
  4. Develop management skills towards contributing to the food industry.
  5. Develop skills in the presentation of ideas, communication and team-building
  6. Reflect on the nature and impact of social responsibility and managerial ethics in the food industry.

FSCT 590: Research Methods
The course offers a framework for conducting applied research in a scientific manner. Students, within the context of Food Science and Technology learn to develop practical knowledge and skills to design, undertake and report research projects in a systematic way using statistical methods for the qualitative/quantitative analysis of data and references to the scientific literature available.

Learning Outcomes:
At the end of the course the student will:

  1. Have an understanding of the philosophies and approaches used in research related to the food industry
  2. Be able to formulate and clarify research questions
  3. Be able to design a research protocol
  4. Acquire the skills to negotiate access to data and know the techniques to obtain primary and secondary data
  5. Be able to make informed decision on the statistical analysis to be used
  6. Have developed long-life learning skills in research report presentation
  7. Be able to discuss and justify ethical consideration regarding research.

FSCT 600: Food Microbiology
To provide modern knowledge and skills of food microbiology with regard to food quality and health safety as it applies in the various sectors of the food chain, including food production, processing, storage and transport and as it relates to food systems monitoring within the food industry or other sectors.

Learning Outcomes:
At the end of the course the student:

  1. Will have developed knowledge and a comprehensive understanding of the methods used to determine microorganisms and their products in foods.
  2. Will be able to analyze data and determine how microorganisms impact on the quality and safety of food and operations across the total chain of production.
  3. Will be able to critically evaluate the causes of food-borne microbial diseases, predict the pathogens responsible and the source and time of contamination.
  4. Will be able to plan strategies to improve the safety, maintain and monitor the quality of foods through the use of microbiological criteria.
  5. Will have developed skills to apply information concerning a food and its environment to the analysis of the microbiological hazard associated with that food.
  6. Will have developed long-life learning and be able to identify current research in food microbiology
  7. Will have improved his/her ability to work and communicate within a team
  8. Will be able to discuss and justify the ethical considerations regarding food contamination.

FSCT 601: Food Allergies and Toxicology
The main objective of the course is to introduce the principal concepts and techniques in the toxicological evaluation of foods, allergen evaluation of food components, and of intentional or incidental additives and to develop the knowledge and skills needed for the identification, assessment, and management of health hazards in foods.

Learning Outcomes:
At the end of the course the student:

  1. Will have acquired an in-depth understanding of toxicology related to food and the human food chain and health.
  2. Will have developed a comprehensive awareness of the main categories of toxicants and food allergens and where they occur in relation to fresh and processed foods.
  3. Will have reflected upon how food handling, processing, and packaging can introduce foodborne toxicants into the food chain.
  4. Will be able to explain the mechanism(s) of action of a toxicant and understand the biological responses to foodborne toxicants and allergens, and their impact on human health.
  5. Will have developed an understanding for the mechanisms of interactions between multiple food components and chemicals, drugs, or bacterial toxins.
  6. Will be able to identify food allergens and where they occur in relation to fresh and processed foods.
  7. Will be able to critically analyze, assess, control, and communicate the risks associated with foodborne toxicants.
  8. Will have developed an understanding for the strategies used for the evaluation of food safety problems through toxicological criteria.
  9. Will be able to interpret and formulate guidelines and/or recommendations for safe production and handling of food.
  10. Will be aware of the current Food Law Regulations on toxic substances.

FSCT 602: Food Quality and Legislations
This course will introduce the concepts of food safety management in the food processing industry through the ISO system and it will provide the standard occupational skills for the use of HACCP (Hazard Analysis and Critical Control Points) in the management of food quality and safety.

Learning Outcomes:
At the end of the course the student will:

  1. Have a comprehensive understanding of the fundamental purpose of a food safety management system and their importance in the food industry.
  2. Have a comprehensive knowledge and be able to explain the principles, processes and techniques for the assessment and management of food management or food safety hazards and their significance in FSMS auditing
  3. Be able to critically evaluate how the food safety management systems can be applied in the food industry in order to comply with international legal requirements.
  4. Be able to compare major food safety management systems as to similarities/differences and strengths/weaknesses.
  5. Be able to apply HACCP for food safety management.
  6. Be able to research and communicate problems and solutions within food safety management.

FSCT 640: Measurement Chain and Signal Acquisition
The main objectives of the course are to introduce the underlying principles for the generation of data imprecision and the implications of imprecision in signal data acquisition and interpretation with regard to effectively control a physical, chemical, or biological process in food chain industrial applications.

Learning Outcomes:
At the end of the course the student will:

  1. Have an in depth understanding of the importance of the role of sensor in food food processing.
  2. Have a comprehensive understanding of the different elements constituting the sensor environment in food chain processing
  3. Be able to make informed decision regarding the choice of sensor and its installation
  4. Be able to use mathematical analysis in signal interpretation for the estimation of error source and to give corrective solutions.
  5. Have obtained skills in the use of computer software manipulation in signal acquisition and processing
  6. Develop life-long learning skills.

FSCT 641: Non Destructive Testing and Instrumentation
The main objectives of the course are to present the principles and approaches for Nondestructive Testing (NDT) used to control food quality with particular emphasis to provide the knowledge and skills relating to the use of the selected non-destructive testing techniques in the food manufacturing environment.

Learning Outcomes:
At the end of the course the student will be able to:

  1. Get acquainted with NDT&C in general.
  2. Learn about state of the art testing methods.
  3. Get familiar with a wide range of applications.
  4. Gain hands-on testing experience.
  5. Understand the role of each component in the measurement process.
  6. Understand the physical or chemical behavior of the product under test.
  7. Leave the logic of a destructive measurement per sampling.
  8. Develop the electrical concepts needed for the NDT application.
  9. Adapt protocol to reduce the influence of industrial environment.

FSCT 642: Processing and Exploitation of Signals
The objectives of the course are to introduce the students to the signal processing and signal generation concepts necessary to understand multimedia systems, which use input/output in the human/system interface in the food industry. The signal processing concepts are emphasized in relation to applications in basic signal generation and the use of optimal and adaptive filtering.

Learning Outcomes:
At the end of the course the student will:

  1. Have in depth knowledge of the fundamental concepts of analogical and numerical signal processing, conversion and generation.
  2. Have a comprehensive understanding of the linear systems theory and Fourier transformation theory used in the analysis of signal processing systems.
  3. Have a comprehensive understanding of the types and function of signal filtering applications.
  4. Be able to critically apply the theories and concepts of signal processing analysis to optimal and adoptive filtering.
  5. Be able to make informed decisions upon analysis of output to adopt signal generations appropriate to the process control required.
  6. Be able to discuss an appropriate approach in the analysis of problem complication in signal output.
  7. Develop life-long learning skills.

FSCT 643: Food Process Development
The objectives of the course are to introduce in a systematic way the most common food engineering unit operations required to design food processes and the equipment needed to carry them out as well as the economic, sanitation and safety design aspects in food plant operations to successfully produce food products with maximum quality.

Learning Outcomes:
At the end of the course the student will:

  1. Have a comprehensive knowledge of the requirement in designing the food engineering unit operations for on line production, to product specifications
  2. Be critically aware of the environmental aspects of designing unit operations for food production
  3. Be able to identify the needs for material and energy balances and the needs to control and adopt the technological parameters for optimal unit operations in on line production.
  4. Identify and discuss the equipment required in unit operations to product transformation specifications and general plant operations.
  5. Be able to evaluate the hygienic and safety aspects of unit operations during food processing.
  6. Be critically aware of the integration of unit operations across the process of food production.
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University of Balamand,
Balamand Al Kurah,
Lebanon

Tel:  +961-6-930250
Fax: +961-6-930278