Engineer of Stat on Technology of Agri-food Industry

Program Overview

The Engineer on Technology of Agri-food Industry program offers a cutting-edge education in food quality control, safety, and processing. With a strong focus on applied sciences, this program equips students with the expertise needed to ensure food safety, compliance with international standards, and innovation in food processing technologies.

Why Choose This Program?

✔ Industry-Relevant Training:

Learn advanced food analysis techniques, quality management, and production processes.

✔ Hands-on Learning:

Gain practical skills through laboratory experiments, case studies, and industrial partnerships.

✔ Global Career Opportunities:

Graduates are highly sought-after in the food industry, regulatory agencies, and research institutions.

✔ Possibility of pursuing postgraduate studies: The program allows students to pursue training at the third level (post-graduate level) to obtain a doctorate degree and deepen their research in the field of food industry technology.

Career Prospects

Graduates can work in food quality control, research and development, food safety auditing, and regulatory compliance. Employment opportunities exist in agriculture ministries, food manufacturing industries, hygiene and quality control agencies, and research institutions.

Teaching Language : English

Curriculum Highlights

Core Courses

Food Microbiology 1 – Introduction to microorganisms in food, their roles, and impact on food safety and spoilage.
Food Biochemistry 1 – Study of biochemical compounds in food, including proteins, lipids, and carbohydrates.
Enzymology – Understanding enzymes, their kinetics, and their role in food processing and preservation.
Physicochemical Analysis Methods 1 – Basic analytical techniques to determine food composition and quality.
Process Control in the Agri-food Industries – Introduction to quality control and process optimization in food production.
Physicochemical Properties of Food – Study of physical and chemical characteristics affecting food structure and stability.
Food Unitary Operation 1 – Basic food processing operations such as drying, grinding, and mixing.
Basic Industrial Equipment – Overview of essential machinery used in food production and processing.
Technology of Agro-food Industry 1 – Introduction to food transformation techniques and manufacturing processes.
Industrial Microbiology – Application of microorganisms in food production, fermentation, and biotechnology.
Food Microbiological Analysis – Methods for detecting and identifying foodborne microorganisms.
Conservation and Packaging of Food – Methods for food preservation and packaging to extend shelf life.
Nutrition and Health – The relationship between diet, nutrition, and human health.
Saharan Environment – Study of the climatic and ecological conditions of the Saharan region.
Legislation and Repression of Fraud – Food laws and regulations to prevent fraud and ensure consumer protection.
Sensorial Analysis – Evaluation of food properties through human senses (taste, texture, aroma, appearance).
Introduction to Research Projects – Methodologies for conducting scientific research in food and agriculture.
English for Agronomists (Beginner & Elementary) – Development of English language skills specific to the agri-food sector.
Ethics and Deontology – Ethical considerations in agricultural research and food production.

Advanced Topics

Food Microbiology 2 – Advanced study of foodborne pathogens, fermentation, and microbial control methods.
Food Biochemistry 2 – Deeper exploration of metabolic pathways and biochemical transformations in food.
Physicochemical Analysis Methods 2 – Advanced food analysis techniques including spectroscopy.
Food Unitary Operation 2 – Advanced processing techniques including thermal and mechanical operations.
Quality Control and Food Analysis – Techniques for ensuring compliance with food safety and quality standards.
Enzymatic Engineering – Application of enzymes in food processing, bioengineering, and industrial applications.
Saharan Bioresources – Exploration of natural resources from the Sahara for food and industrial applications.
Fundamentals of Artificial Intelligence Applied to Agriculture – Use of AI technologies in precision agriculture and food production.
Food Biotechnology – Application of genetic and microbial engineering in food production.
Advanced Physicochemical Analysis 1 – In-depth study of advanced analytical techniques in food chemistry.
Advanced Physicochemical Analysis 2 – Advanced food analysis techniques including chromatography
Saharan Agriculture and Sustainable Development – Strategies for sustainable farming in arid and desert regions.
Valorization of Saharan Bioresources – Enhancing the economic and nutritional value of Saharan natural products.
Biodiversity – Study of genetic diversity and conservation strategies in food and agriculture.
Food Formulations and Regulatory Monitoring – Development of new food products while ensuring regulatory compliance.
Water and Waste Treatment – Techniques for managing water quality and reducing waste in food industries.
Marketing and Entrepreneurial – Strategies for launching and managing businesses in the agri-food sector.

View Full Curriculum

Admissions Information

The Higher School of Saharan Agriculture in Adrar annually organizes a national competition for admission to the second cycle of higher education in the field of natural and life sciences, in accordance with Ministerial Decree No. 227 of February 20, 2023, which determines the procedures for organizing this competition.

Students accepted into the National Competition (NSL) and who meet the minimum required average are eligible to enroll in the available specializations.

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