Explore the programs and courses offered by Agri-Food Technology and Quality Management
Browse Programs Admission InformationThe academic Bachelor’s degree in " Agri-Food Technology and Quality Management", offered by the Department of Agronomy at Amar Telidji University (Laghouat), provides specialized training in food processing, preservation, and packaging technologies. Students gain expertise in food production, storage, transportation, and commercialization, alongside rigorous quality control methods for raw materials and finished products. The curriculum covers food microbiology, biochemical analysis, and Algerian food safety regulations to ensure compliance with national standards. Practical training includes lab work, field visits, and internships with industry partners. The program addresses critical challenges in southern Algeria, such as food spoilage risks due to climate and logistics, filling a regional gap in food science education. Graduates acquire skills in risk assessment, nutritional safety, and food quality evaluation, preparing them for roles in public and private sectors (e.g., food labs, agri-industries, and regulatory agencies). The degree also grants access to a related Master’s program at the same institution. With no similar programs in southern Algeria, this training enhances employability in sectors like oilfield catering, public health labs, and food manufacturing.
Semester 1 (Fundamentals):
Introductory courses in General Chemistry, Cell Biology, Mathematics, and Physics. Basics of Food Composition and Microbiology. Methodological training in Scientific Communication, IT Skills, and University Methodology.
Semester 2:
Fundamental subjects include Thermodynamics and Solution Chemistry, Plant Biology, and Animal Biology. Methodological courses cover Physics and Communication Techniques in English. Discovery units focus on Life Sciences' socio-economic impacts.
Semester 3:
Core subjects: Plant Physiology, Food Systems, Biochemistry, and Genetics. Methodological training includes English Communication and Biophysics. Additional courses on Environment/Sustainable Development and University Ethics.
Semester 4:
Key subjects: Animal Physiology, Microbiology, and Food Technology Fundamentals. Methodological courses: Applied Immunology and Biostatistics. Includes Plant/Environment relationships and IT Tools.
Semester 5:
Specialization in Food Microbiology, Food Biochemistry, Food Processing Technology 1, and Food Hygiene/Safety. Quality Standards, Sampling Methods, and Human Nutrition.
Semester 6:
Food Toxicology, Analytical Techniques, and Food Processing Technology 2. Professional skills: Food Marketing, Bibliographic Research, and Biostatistics. Concludes with an Internship Report and Scientific English.
This program covers advanced topics including food microbiology, food biochemistry and agro-food processing technologies. It also addresses quality standards, toxicological analysis methods and modern preservation techniques. Students explore food safety management systems and Algerian food hygiene regulations. The curriculum includes food risk assessment and sampling methodologies. Innovative aspects like smart packaging and product traceability are also examined.
For high school graduates (baccalaureate holders) wishing to enroll in Bachelor's or Engineering programs:
Please refer to the annual notice regarding preliminary registrations and guidance for baccalaureate holders issued by the Ministry of Higher Education and Scientific Research.
For students seeking to enroll in Master's programs:
Selection is conducted by pedagogical committees based on:
· Available program capacity
· Relevance of the applicant's Bachelor's degree to the chosen specialization (Consult training offers on the university website).
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