USEK - Holy Spirit University of Kaslik
Master of Science in Food EngineeringDURATION
2 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Oct 2025
STUDY FORMAT
Blended
Key Summary
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Introduction
The mission of the School of Engineering at USEK is to provide an inspiring and supportive environment for high-quality and effective education, develop students’ creative and critical thinking, and graduate lifelong leaders capable of addressing emerging problems in light of the changes and new challenges in engineering careers. We seek to nurture in our students a drive for entrepreneurship and leadership and a commitment to ethical and professional standards, always fostering their humanity so they may work for a better world while focusing on the needs of Lebanon.
Mission
The Master of Science in Food Engineering supports the mission statements of both the Department of Agri-Food Sciences and the School of Engineering through multidisciplinary teaching, learning and research activities in food science. The mission of the program is to produce socially and ethically responsible graduates who are leaders in dealing successfully with national and global food and health challenges and who will have a positive impact on their communities and the food industries for the betterment of the quality of human life.
Curriculum
| Code | Subject | Cr. | Pre-requisite |
| First Year | |||
| GAA 511 | Food Structure and Formulation | 3 | |
| GAA 513 | Microbiological and Enzymatic Engineering | 3 | |
| STA 515 | Statistical Analysis Methods | 3 | |
| Elective | 3 | ||
| GAA 520 | Workshop in Food Engineering | 1 | |
| GAA 523 | Food Innovation and Development | 3 | |
| GAA 529 | Advanced Food Engineering | 3 | |
| GAA 527 | Machinery & Food Industrial Control | 3 | |
| GAG 560 | Advanced Specialized Internship | 1 | |
| 2nd Year | |||
| GAA 615 | Seminar | 3 | STA 515 GAA 511 |
| GAA 617 | Modeling of Food Systems | 3 | |
| GAA 619 | Quality Insurance and Health Consumer | 3 | |
| GAG 645 | Accounting and Management of Agricultural Businesses | 3 | |
| Elective | 3 | ||
| GAA 690 | Final Year Project | 6 | STA 515, GAA 615, 511, 513, 520, 523 |
| Pick 6 Credits: 2 Courses | |||
| ENO 523 | Microbiology and Fermentation | 3 | |
| ENO 525 | Wine Tasting and Sensory Evaluation | 3 | |
| ENO 527 | Chemical composition of musts and wines | 3 | |
| ENO 611 | Winemaking Technologies | 3 | |
| NTR 512 | Specialized Food Service Management | 3 | |
| NTR 623 | Leadership et Ethiques | 3 | |
| MGT 501 | Management | 3 | |
| Preapproved 500 level Elective Course | 3 |
Program Outcome
Program Educational Objectives
Graduates will:
- Invest the scientific and engineering skills acquired throughout their studies to meet the emerging challenges in the food industry.
- Develop selflearning, practical proficiency, and teamwork in food processing techniques and contribute effectively in multidisciplinary exploratory and production teams.
- Produce safe food of high quality and nutritional values according to the latest national and international standards.
- Innovate and design new products through the development of new processing techniques while considering their environmental effects and recycle food wastes.
Program Outcomes
Students will:
- Apply knowledge of mathematics, science, and engineering.
- Design and conduct experiments, as well as analyze and interpret data.
- Design a system, component, or process to meet desired needs within realistic constraints such as economic, environmental, social, political, ethical, health and safety, manufacturability, and sustainability.
- Identify, formulate, and solve engineering problems.
- Communicate effectively.
- Acquire the broad education necessary to understand the impact of engineering solutions in a global, economic, environmental, and societal context.
- Recognize the need for, and an ability to engage in lifelong learning.
- Acquire knowledge of contemporary issues.
- Use the techniques, skills, and modern engineering tools necessary for engineering practice.