Rami Harkouss

Previous Courses

Courses taught in France and other lebanese universities:

• Drilling techniques and Production Engineering
• Refining Techniques
• Separation Processes Engineering 
• Oil and Gas Production
• Petroleum Geology and Reservoir Engineering
• Unit Operations

Courses taught in BAU:

• Drilling Technology
• Petroleum Production Engineering
• Refining Operations
• Well Testing
• Reservoir Fluids
• Research Methodology
• Process Control

• Petrochemical products in refineries by studying their physical properties:

              Skills in a distillation unit:

                  - Evaluation of effluents of a desalter unit

                   - Studying the rheological properties of these effluents (viscosity)

• Improvement of the “drilling operations” concept in petroleum engineering (Rate of penetration, drilling mud specifications…)
• Environmental Impacts of the Natural Resources: Focus on the drilling waste coming from the offshore drilling operations in the Lebanese Case
• Enhancing the petro-physical properties of the drilling mud by using different chemicals.

• Simulation in 3D combining mass and heat transfers and phenomenological models

  Journal Publications

1. Harkouss, R. (2020). ESSENTIAL CONTROL TO ENVIRONMENTAL REGULATIONS FOR OIL AND GAS INDUSTRY: SPOTLIGHT ON DRILLING PROCESSES IN LEBANON. BAU Journal-Science and Technology: Vol. 2: Iss. 1, Article 1

2. Abou Alfa, Khaled; Harkouss, Rami; and Khatib, Jamal (2019) "SIDERITE AS A WEIGHTING MATERIAL IN DRILLING MUD," BAU Journal - Science and Technology: Vol. 1: Iss. 1, Article 1

3. Harkouss, R. et al., (2018). Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages. Journal of Food Engineering, 218, 69-79

4. Harkouss, R. et al., (2015). Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process. Food Chemistry, 166, 522-530

5. Harkouss, R. et al., (2014). Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content. Food Chemistry, 151, 7-14

6. Harkouss, R. et al., (2014). Development of a "Numerical ham" model that couples water and salt transfers to proteolysis during the dry-cured ham process

7. Harkouss, R, et al., (2012). Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index. Meat Science, 92, 84–88

8.       Conference Proceedings

9. 1 - Harkouss et al., (2015). Primary guidance to environmental legislations for upstream petroleum industry: focus on drilling operations.  Proceedings of the Mediterranean Gas and Oil International Conference 2015 (MedGO'15), Beirut, Lebanon, pp. 21-24.  April 16-18, 2015. (4 pages + oral)

   2 – Bou Hamdan, k., Harkouss, R., Abou Chakra, H. (2015). An overview of extended reach drilling: focus on design considerations and drag analysis. Proceedings of the Mediterranean Gas and Oil International Conference 2015 (MedGO'15), Beirut, Lebanon.  April 16-18, 2015. (4 pages + oral)

   3 – Harkouss et al., (2012). A new method and index for quantifying proteolysis intensity in dry-cured ham. In 58th International Congress of Meat Science and Technology, Montreal, Canada, 12-17 August 2012 (4 pages + oral).

   4 – Harkouss et al., (2012). Evolution of proteolysis in pork muscles as a function of temperature and water and sodium chloride contents. In 14èmes Journées des Sciences du Muscle et Technologies des Viandes, Caen, France, 13-14 Novembre 2012 (2 pages + oral).

   5 – Harkouss et al., (2012). Effect of temperature, salt and water content on the proteolysis activity in small laboratory pork meat samples. In 2012 European Federation of Food Science and Technology (EFFoST) Annual Meeting, Montpellier, France, 20-23 November 2012 (2 pages + oral).        

   6 – Harkouss et al., (2013). Towards building of a “numerical ham” for simulating proteolysis and salt and water transfers during the dry-cured ham elaboration process. In 59th International Congress of Meat Science and Technology, Izmir, Turkey, 18-24 August 2013 (4 pages + oral).

   7 – Harkouss et al., (2013). Phenomenological models relating proteolytic evolution of small pork meat samples to temperature and water and salt contents. In 59th International Congress of Meat Science and Technology, Izmir, Turkey, 18-24 August 2013 (4 pages + poster).

   8 – Harkouss et al., (2013). Time-course evolution of protein degradation velocity in pork meat samples: integration in a model simulating dry-cured ham manufacture. In 14ème Congrès de la Société Française de Génie des Procédés, Lyon, France, 8-10 Octobre 2013 (8 pages + oral).

Besides to other accepted and submitted journal publications and conferences papers in concerned domains.