Big-Conversion 3.0 Cr. – 2 Lec. 2 Labs

This course is designed to introduce students to practices that can be adopted in the management of environmental pollutants such as wastes from agricultural operations, food processing firms, and other commercial establishments. The focus will be on environmental sustainability. Students will be also be exposed to methods use to sample and characterize waste, waste sampling techniques, water quality and waste water treatment systems, methods of treating solid waste in food systems operation and process redesign to eliminate or reduce waste. Concepts dealing with international standards such as ISO 14000 will also be introduced.

Management Information Systems 4.0 Cr. -2 Lec 4

Labs Information systems are merely tools. Improper utilization, as with any tool, can spell disaster for an organization. This course is designed to be an introduction to the use of information systems in organizations for all functional areas of the organization for all functional areas of the organization. Material presented is selected to increase the student’s literacy in this rapidly changing field, including commonly used acronyms and emerging technologies. In this course participants will learn, by lecture, the key elements of information systems management. Sessions will also cover some of the leading edge technologies, studying the ways that these technologies can be incorporated into an organization.

Introduction to Human Nutrition 3.0 Cr. – 2 Lec. 2 Labs

This course is intended to expose students to the major nutrients in foods and their impact on the human body. It gives an understanding of the chemistry or macro and micro nutrients, their metabolic and physiological roles in the body in promoting good health; conditions that result in excess or deficiency, dietary sources and requirements.

Food Chemistry and Lab Methods 3.0 Cr. -2 Lec. 2 Labs

This course examines the major naturally occurring components in food products. Included will be sections on water, carbohydrates, proteins, lipids, vitamins and minerals. Students will do proximate analysis as well as an individual lab-based project in which they will learn sampling techniques for food products, the identification of appropriate methods of analysis. The students will perform these analyses and interpret the results with reference to expected food composition data.

Food Processing Technology 3.0 Cr. – 2 Lec. 2 Labs

The objective of this course is to provide an overall understanding of food processing techniques, principles of food preservation and current industrial products. Topics include basic food chemistry, heating and canning, fermentation and sanitation practices.

Food Microbiology and Sanitation 3.0 Cr. -2 Lec. 2

Labs A study of the beneficial and pathogenic organisms (Listeria, Salmonella, E. coIl 01 57:H7) associated with food products will be featured. An examination of the methods used to prepare a variety of fermented food products using beneficial organisms will be studied. In addition HACCP (Hazard Analysis Critical Control Point) will be studied from a microbiological hazard perspective. The course will also include a section on sanitation and techniques used to monitor microbial contamination.

Financial Management 3.0 Cr. – 3 Lec. 0 Lab

This course introduces students to the basic principles and procedures of financial accounting relevant to any business. Topics discussed in this class include, cash and accrual accounting, recording transactions, adjusting entries, preparation of financial statements capital budgeting, accounts payable, accounts receivable, inventories, cost of goods sold, investments and internal control.

Integrated Production Systems Management  4.0 Cr. – 2 Lec. 4 Labs

This course represents a capstone course in the production area. This course will concentrate on sustainable farming systems. There will be some attempt to compare farming systems used in Jamaica to those used in other tropical countries. Some topics suggested for this course are:
Complementary animal production systems, integrated bio systems (farming systems and how it relates to biosystems), animal and crop interactions (mixed farming), organic farming, subsistence versus commercial farming, non-traditional crops, genetic improvement, soils, and post harvest management and its relationship to quality.

Management Accounting  3.0 Cr. – 3 Lec. 0 Lab

This course introduces management accounting principles, techniques and procedures. Topics necessary for management planning, control and decision making are examined. Areas of concentration will include: Cost terms and behaviour, Cost-volume-profit relationships, Variable costing, Standard costing, Capital budgeting, and Profit planning.

Agro-forestry 3.0 Cr. – 2 Lec. 2 Labs

Agro forestry refers to the spatial or temporal integration of multipurpose woody plants (trees and/or shrubs) with annual or perennial crop and/or with livestock. Agro forestry has been widely advocated for small farms, particularly in the topics, as an environmentally and economically sustainable land use systems, arising from more or less positive tree-crop interactions. Evidence supporting these expectations will be critically examined. This course will provide students with scientific, theoretical information and practical hands on skills in the following topics: Course introduction, International and Domestic agro forestry systems, Fundamental Process, Extension techniques for introducing agro forestry, International and Domestic case studies, Community forestry, Future of agro forestry, student presentations.

Research Design & Statistics 3.0 Cr. – 3 Lec. 0 Lab

The course is a study of procedures employed in executing research across academic disciplines and the methods of gathering and analyzing data with special emphasis on non-experimental research.

Food Quality Assurance 3.0 Cr. – 2 Lec. 2 Labs

This course is designed to teach students the various lab functions; manufacturing processes and microbiological, chemical and statistical techniques used to provide complete quality assurance for the modern food industries. It will integrate the knowledge learned in the foundation courses of Food Microbiology, Food Chemistry and Food Processing. A focus on the safety and quality of food preparation systems will be maintained throughout
the course.

Food Security 3.0 Cr. – 3 Lec. 0 Lab

No society is insulated from food security problems. In this course students are introduced to global, regional, and local food security issues and systems. Students will learn through a comparative approach the local food security issues in both a developing and developed country context. In fact, a comparison of the Caribbean to other regions around the world will be pursued. Students will study the availability, accessibility, affordability and adequacy of food in determining food security situations around the world. Students will also study past successes and failures in enhancing food security from the various country perspectives. The interaction between international trade and food security will also be studied.

International Marketing 3.0 Cr. – 3 Lec. 0 Lab

International Marketing is a survey course which introduces the student to the international trading system and applies the principles of marketing to a global perspective. Areas of concentration include: The international trading system, Institutions involved in the regulation and promotion of trade, The international financial system, Preparing for export, Issues in product development for export, Promotion and culture in international marketing, Export logistics.

Integrated Pest Management 3.0 Cr. – 2 Lec. 2 Labs

This course provides student with theoretical and practical in integrated Pest control. Topics to be covered include plant pathogen/dseases and insect pests of economic importance. Integrated Pest Management activities and their relevance; economics of 1PM in developing countries; effects on various crops, implications for international food trade, Integrated Pest Management Ecology and control of selective economically important insects of the world. IPM usage in storage, seeds, quarantine possibilities and problems of the utilization of natural and synthetic pesticides IPM/weeds, pathogens, nematodes and specific controls.

Business Law 3.0 Cr. – 3 Lec.  0 Lab

This course is designed to provide legal, ethical and social components to business management education. In using an interdisciplinary approach, the content of this course will explore the fundamental principles of law, the role of government, the legal systems, philosophical ethics and social relationships that or influence business activities in a global context. The Jamaican and Caribbean legal systems will be the major focus but references will be made to social and legal arrangements in North America namely: Canada and the United States of America.

Unit Processing Operations 3.0 Cr. – 2 Lec. 2 Labs

Unit processing iS designed to provide in depth knowledge to students regarding technologies used to preserve and process foods. Emphasis will be placed on thermal processing to include plant layout, thermal death curve, heat penetration study, food spoilage, sugar base product formulation and associated calculations, Packaging materials and Processing of local products – ackee, guava, otaheiti apple and jerk sauces.

Animal Products Technology 3.0 Cr. – 2 Lec. 2 Labs

This IS designed to teach students the various methods of technology used in processing and preservation of Animal Products. it is intended to expose students to the processing and preservation of meats, dairy products, poultry and eggs; applying modern techniques used in Food industries to create value added end products. It will embrace the theoretical knowledge learnt from the Science courses, and will combine this with practical hands on training.

Human Resource Management 3.0 Cr. – 3 Lec. 0 Lab

This course functions as an introduction to Human Resource Management, It includes a survey of personnel policies. The selection, placement, training and promotion of employees are topics that are fully treated. Emphasis in the course is on the roles, responsibilities and activities of Human Resource Managers. The course is designed to get students familiar with the modern role of Human Resource Manager since that role today is more technical, complex and of higher strategic importance than ever before.

Post Harvest Technology 3.0 Cr. – 2 Lec. 2 Labs

This course examines the principles and practices fundamental to good post-harvest management at all levels in the post-harvest system, applicable to perishable horticulture produce in tropical and sub-tropical climates. Students are provided with the skills needed to evaluate existing commodity management system design and introduce improvement and communicate effectively with producers, policy makers and with colleagues in multidisciplinary terms. The course also investigates the operational and managerial implications of rapidly changing technologies relevant to post-harvest technology.

Introduction to Food Engineering 3.0 Cr. – 2 Lec 2 Labs

This course is designed to introduce the students to the engineering aspects and principles as applied to food processing and equipment operation. It will focus on electrical and mechanical principles, operation of small equipment and maintenance, power, fluid handling and fluid flow, mass balance, heat transfer, water and water treatment, boilers, steam generation and maintenance of boilers, cooling and refrigeration and psychometry as used in food processing unit operations.

Entrepreneurship 3.0 Cr. – 3 Lec. 0 Lab

This course allows students to develop an understanding of the entrepreneurial process and the basic functional areas of business. Areas of concentration in the course includes, The role and characteristics of entrepreneurs, Developing a business plan, Evaluating a business opportunity, Financing the small business, Marketing for small business, Financial management for small business, and Operations and human resource management.

Managerial Economics 3.0 Cr. – 3 Lec. 0 Lab

This course is designed to introduce students to the economic theory of production, resource utilization, and technological innovation in the agricultural and agri-food sectors. Students will not only apply theoretical concepts to Caribbean applications but to problems faced by firm managers in many world economics.

Food Composition Science 3.0 Cr. – 2 Lec. 2 Labs

This course is a study of the functional and Chemical interactions of natural food components with food ingredients and food additives, Included will be a discussion on the selection of appropriate starches, emulsifiers, antioxidants, etc, for specific food systems.

AgriFood Research 3.0 Cr. – 3 Lec. 0 Lab

The course allows students to do independent research from its conception to completion, under the supervision of a member of faculty. Each student will choose a research project and a faculty advisor in consultation with the course coordinator.

Typical projects may include a trial of plant or animal growth based on fertilization/feeding, an analysis of environmental contamination, a study of disease prevalence in animal population, etc. In some circumstances students may complete a series of case studies by using primary scientific data collected by another scientist. In most cases statistical analysis of data is expected.

Project Development and Management 3.O Cr. – 3 Lec. 0 Lab

Systematic approach to project development and management proposal writing; the project cycle; skills, techniques, and methodologies related to concepts of planned change for effective management. Implementation of projects will also be discussed.