American University of Beirut

Basic university-level courses in agriculture were offered by the School of Arts and Sciences at AUB as early as 1914. Between the 1930s and 1940s, the university fulfilled its commitment to improving the livelihood of the less fortunate through the creation of the Institute of Rural Life. The institute brought together students and faculty from various university schools and departments to implement improvement projects in rural health, education, and farming. The School of Agriculture was established in 1952, along with the Advancing Research, enabling communities (AREC), a 100-hectare facility located in the Bekaa region 80 km away from the main AUB campus. The school offered a four-year program leading to a BS degree in agriculture and the diploma of ingénieur agricole and offered a one-year Technical Vocational Training (TVT) course, offered to government extension agents from 1956 to 1971. These programs contributed greatly to building the capacity of agricultural scientists and technicians from the Middle East region. A graduate program leading to the MS in agriculture was initiated in 1956.

The importance of food and nutrition and their linkage to agriculture at AUB was recognized in the late 1970s. The school, which had become the Faculty of Agricultural Sciences in 1958, was renamed the Faculty of Agricultural and Food Sciences (FAFS) in 1979, and a three-year BS program in nutrition and dietetics (NTDT) was initiated in 1980. An eleven-month dietary internship program was established at the AUB Medical Center in 1983. The program proved very successful and grew rapidly to become a significant component of FAFS. Global and regional changes in the role and functions of agriculture, nutrition and food created a demand for new courses. FAFS responded by launching several new programs. In 2012, a bachelor of landscape architecture was introduced to replace the BS program in landscape design and eco-management, which started in 2000. The BS program in food sciences and management was launched in October 2002 in response to the rapid expansion of the agri-food industry in Lebanon and the region. Lastly, the importance of entrepreneurship and the need to develop efficient and effective food value chains in the region led to the initiation of the agribusiness program in February 2009.

The mission of FAFS is to foster sustainable enhancement of the health and well-being of people and nature throughout Lebanon and the region. To achieve its goals, the faculty uses basic and applied research as well as student-centered learning to prepare leaders and agents of change to address issues of local and global relevance at the nexus of human nutrition, food security and the sustainable use of resources.

FAFS is a reference academic center specialized in issues of relevance to the Middle East related to agriculture, food, nutrition, and the environment for the enhancement of livelihoods, human health, and well-being.

The Faculty of Agricultural and Food Sciences (FAFS) consists of two departments:

The Department of Agriculture offers two bachelor’s degrees: 

The Department of Nutrition and Food Sciences offers two bachelor’s degrees: 

​This structure clearly outlines the programs available within each department.

AUB admits students from a twelve-year schooling system, starting with elementary 1. Students holding diplomas from a twelve-year secondary school system may gain admission to the Faculty of Agricultural and Food Sciences by completing the freshman program at AUB or its equivalent elsewhere. Those coming from the freshman program should follow the below table:​

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Students from a twelve-year secondary school system must hold the Lebanese Baccalaureate Part II in general sciences, life sciences, or sociology and economics, or the equivalent if they come from another country. Holders of Baccalaureate Part II in humanities may be considered for admission provided they take an additional course, MATH 203. To be considered for admission, students applying for transfer from another faculty or university must have a minimum grade point average of GPA: 2.3 for agriculture and agribusiness, and GPA: 3.0 for nutrition, and GPA: 2.7 for food sciences and management. Admission is by selection of the most promising eligible applicants. For complete and detailed information regarding admission to the university, including recognized certificates, see the Office of Admissions section in this catalogue.

Students entering the Faculty of Agricultural and Food Sciences and who ultimately intend to enter the Faculty of Medicine must complete the premedical requirements as outlined in the Admissions section under the Faculty of Medicine in the Graduate Catalogue.

To transfer to the Faculty of Agricultural and Food Sciences from another faculty or university, course credits pertinent to the agricultural curriculum may be transferred at the discretion of the Academic and Curriculum Committee. However, advanced standing can be considered only for students who transfer from an agriculture program of another recognized institution of higher learning. Transfer students from faculties within AUB to FAFS are allowed to transfer a maximum of two terms towards the residency requirements at FAFS based on the rate of equating each 12 credits of transferable courses taken at AUB to one residency term. For purposes of residency requirements, two summer terms are equivalent to one term.

Students wanting to transfer to another faculty must take at least 50 percent of their courses at FAFS including one FAFS course (2 or 3 cr.) in the corresponding major per term. Students who do not register for at least 50 percent of courses required by their major in the first term will automatically be given the status of majorless in the second term. Students should transfer after two terms; if they fail to secure acceptance to the desired major by the end of the second term, they will be dropped from the faculty.

Transfer of courses taken at AUB with a minimum grade of (D or 1.0) or taken at another university with a minimum grade of (C+ or 2.3) is transferable to FAFS. Students should submit a written request to the Academic and Curriculum Committee.

The Faculty of Agricultural and Food Sciences offers four minors: 

​Students can find more detailed information about these minors in their respective departments.

Food security, climate change, and depletion of natural resources are now major concerns at the national and global levels. The vital need for sustainable production techniques able to reconcile economic profitability and environmental preservation is exerting increasing pressure on public policies and agendas. The interdependence of these concerns requires the development of a comprehensive and multidisciplinary approach to food systems.

This interdisciplinary minor in food systems equips students with the knowledge and skills required to develop a comprehensive view and understanding of the different yet interdependent stages of food systems including food production, processing, marketing, distribution, and consumption. 18 credit hours are required; 3 credits of each of the majors listed below.

NFSC 220, NFSC 252, LDEM 211, AVSC 220, AGSC 203, and AGBU 210.

For more information regarding minors, please refer to the General University Academic Information section of the catalogue.​