To introduce students to the analytical techniques and technologies for the isolation, purification and structural identification of the major chemical classes and pharmacologically important compounds (eg alkaloids, terpenoids, phenolics).

This course focuses on individual laboratory and library research in selected area related to food processing techniques. The student must give an oral presentation to an assembly of his colleagues and the academic staff of the department; Discussion and critical evaluation by faculty members.

This course gives detailed ideas on meat industry from different aspects that include transportation of animals to slaughter places. Effects induced during transportation and pre-slaughter handling of animals. Food-borne infections & intoxications. Slaughter slabs and abattoir sitting, hygiene and operations in disease control. Ante mortem & Post mortem inspection procedures of slaughter animals. General abnormal conditions important in meat hygiene, (icterus, imperfect bleeding, pyemia, septicemia, toxemia, degenerations, etc.). Important bacterial diseases in meat hygiene. Important parasitic diseases in meat hygiene. Meat processing - water binding, salt and phosphate, marinating, emulsions, cooking loss, forming, curing, cooking, smoking, gel-type products and deterioration during storage. Color chemistry of cured and uncured products. Microbiological aspects.

This course teaches the students about the composition, structure and properties of milk and dairy products, the basic Unit Operations in milk handling and processing, dairy technology involves processing, storage, packaging, distribution and transportation of dairy products by applying microbiology, nutrition, biochemistry and engineering science. Integration of chemical, microbiological and physical principles involved in manufacturing and storage of pasteurized and sterilized drinking milk, cheeses and fermented milks, ice cream, butter and cream

Definition and scope of financial management; relationship between finance and other disciplines; economics and accounting; finance and management functions and sources of finance to agribusiness enterprises; importance of financial management to an agribusiness enterprise; need for financial records and basic accounting procedures; preparation of financial statements and ratio analysis; preparation of manufacturing accounts; budgeting and budgetary control; types of budgets; budget preparation and administration;break-even analysis and inventory control management; preparation of business plans and feasibility studies for an agribusiness enterprise; introduction to the capital and money markets; types of shares, bonds and debentures; dividend decisions; issues in dividend policy; valuation of bonds and shares; stock exchange; nature of investment decisions; net present value, internal rate of return, benefit - cost ratios.

The course will focus on expanding the learners? understanding of the underlying economic theory of agribusiness marketing strategies as well as their application to various agribusiness situations. An overview of the agribusiness sector and agribusiness marketing; economic theory of agribusiness marketing strategies: demand and supply, economic market structures and effect on agribusiness marketing strategies, measuring market concentration, market structure of the agribusiness sector; development of agribusiness marketing strategies: developing an agribusiness marketing plan, understanding consumer behavior, importance of agribusiness product characteristics; agribusiness marketing strategies: agribusiness pricing strategies, monopoly and oligopoly pricing, processor pricing strategies, retail pricing strategies, pricediscrimination; agribusiness products: product differentiation, research and development; agribusiness packaging/labeling, branding; agribusiness promotion and advertising; agribusiness pricing strategies; agribusiness merchandizing; agribusiness location/transportation; evaluating the agribusiness pricing strategies; agribusiness merchandizing; agribusiness performance; marketing audit.

The course aims at providing learners with leadership skills for managing small, medium and large agribusinesses. Introduction to agribusiness management, basic concepts of business, management and agribusiness; legal forms of business; role and organization of agribusiness, financial management and control, marketing, operations, and human esources management: placement to exit. Orientation to the agribusiness sector of agriculture, an overview of the breadth, size, scope and management aspects of the agricultural business complex. Emerging trends in production and changing dimensions of agribusiness.

This course involves the study of the structure of major and minor chemical constituents of food: carbohydrates, lipids, proteins, vitamins, minerals and water, The study of the physical and chemical properties of food related to its composition, The effects of changes in the chemical properties of food components on their functional, nutritional and physical properties, Complex enzymatic and chemical reactions involving food components and the effect of these reactions on the properties of food systems.

This course is designed to provide students with a basic understanding of the product development process in the commercial food industry. Through lectures, field trips, and hands-on formulation activities, students will learn how to successfully initiate, organize, and carry out a product development project.

The purpose of this course is to develop an understanding of the various business management decisions involved in the organization and operation of a farm firm for continuous profit and production cost efficiency. Each farm, like any other agribusiness firm, is a complex business. Most farms are organized as sole proprietorships or as family businesses, like many other small businesses, but farmers must understand a broader array of management activities including, managing biological productive processes, evaluating and adopting new technology, devising and carrying out marketing strategies, arranging financing, dealing with personnel, and using communication technology to their advantage. The rapid pace of new institutional developments and of evolving government programs, of changing market environments brought about by more open and competitive markets, and of new technology place, the modern producer is under constant pressure to adapt and change.

This course deals with the concepts and techniques used in the design and analysis of experiments. The concepts and different models of an experimental design will be studied, leading to their statistical analysis based on linear models and appropriate graphical methods. This course will provide knowledge and technical competence: an understanding of appropriate and relevant, fundamental and applied mathematical knowledge, methodologies and modern computational tools. In addition, the course will deal with Problem-solving in agriculture sectors

The content of the course is to introduce the knowledge of the applying the terms of WTO either from SPS or TBT concept. Students will learn how to apply the required elements of both SPS and TBT for any food shipping container. The elements of this course are the critical elements for allowing or prohibiting an import

This course will covered specific topics include the Deming Quality philosophy (and that of other Quality theorists), Understanding variability of processes through statistical thinking the role of management and leadership in a TQM organization, the role of quality improvement teams and how to organize them, the "seven simple tools”, data collection through surveys and experimental design, basic statistical methods, more advanced statistical techniques such as control charts, statistical process control and experimental design, quality standards (ISO9000), complementary quality techniques such as benchmarking.

This course covers key systems, practices and skills required by quality management, Students have the opportunity to explore the design, implementation and review of quality management systems, and examine the legislative, customer and business expectations to be incorporated within such systems. This track also considers the foundations and frameworks upon which quality management systems are developed. Students have the opportunity to develop an in-depth understanding of how to practically apply QA, QC, HACCP, TQM training systems and document control systems (ISO).

This course will present an overview of the basic principles of toxicology and food additives and how to incorporate the food additives in the processed food to prolong its shelf life without exceeding the recommended dose according to the international agencies (CODEX, WHO, PSI).

systems, risk analysis, resource management, logic gates of records management, combinational logic of policies. Upon completion of this course, a student will be able to manage risk management, safety goals and objectives and regulation polices managements, define business needs strategic planning and business analysis.

This course covers the structure, composition, chemical and physical properties and utilization of wheat, rice, and other cereal grains for the production of extruder, flours and oil?based human food products; extruder processing technologies such as handling, storage, forming dough, baking, extrusion, cooking, and frying with respect to the Quality/Sanitary Control and Quality Assurance aspects of production; practical exercises.

This course provides the students with the basic knowledge regarding food packaging materials and properties. Public health problems associated with packaging; Food packaging interactions of major commodities and their control. Emphasis on container product interactions in canned foods; and study of how those interactions affects the wholesomeness of canned foods.

This course teaches the Relationship of microorganisms to foods, Characteristics of predominant microorganisms in foods, Indices of food sanitary quality and microbiological standards, Archaea, Role of Microorganisms in the Environment, Food-borne illnesses and responsible bacteria, Presence of viruses in foods, The study of Microbial Activity, Growth parameters of microorganisms and their control, The Influence of Environmental Factors on Microbial Activity, Food Irradiation, Sources and distribution of microorganisms in food, Spore-forming bacteria in foods, Examples of fermented products and some specialized fermentations.

This course provides the student with a critical review of the production and manufacturing factors that affect the quality, safety, efficacy and legal status of medicinal plant products and functional foods; to equip students with the knowledge of a range of skills and methods used in the pharmacological evaluation and standardization of these products and extraction techniques influence chemical composition and biological activity