Chairperson
| Obeid, Omar |
Professors
| Abiad, Mohammad; Hwalla, Nahla; Kharroubi, Samer (Associate Dean of Student Affairs); Nasreddine, Lara; Obeid, Omar; Olabi, Ammar; Toufeili, Imad |
| Adjunct Professor | Naja, Farah |
| Adjunct Associate Professor | Jomaa, Lamis |
| Assistant Professors | Fares, Elie Jacques; Iskandar, Christelle |
| Assistant Professor of Practice | Chamieh, Marie Claire |
| Visiting Assistant Professor | Ouaijan, Krystel |
| Assistant Research Professor | Habib Mourad, Carla |
| Instructors | Daroub, Hamza; Hamzeh, Reem
|
The mission of the Department of Nutrition and Food Sciences is to produce qualified graduates capable of serving the region in various areas of food science, nutrition, and dietetics. The department participates in offering courses within the Faculty of Agricultural and Food Sciences (FAFS) undergraduate core program and additionally offers junior and senior courses that cover areas of major importance in food science, nutrition, and dietetics. The department offers two three-year programs, one leading to a BS degree in nutrition and dietetics (NTDT) and the other leading to a BS degree in food science and management. Graduates wishing to qualify as licensed dietitians should complete an internship for a minimum of six months in a recognized medical setting.
BS in Food Science and Management
This is a specialized three-year program offered by FAFS to prepare graduates to satisfy the needs of food industries and establishments in the region. Graduates of this program do not receive the diploma of ingénieur agricole.
Graduation Requirements
To be eligible for graduation with the degree of BS in food sciences and management (FSMT), students must:
- complete a minimum of 97 term credit hours for the FSMT program.
- complete a minimum of six terms of residency.
- achieve an overall minimum average grade of C+ (GPA 2.3).
- be approved for graduation by the faculty.
Classification and Promotion
For clear promotion from year I to year II, students must complete a minimum of 30 credits. For promotion from year II to year III, students must complete a minimum of 63 credits. All such credits should be from courses specified in the regular program.
Second BS Degree
To obtain a second BS in food science and management, students must complete:
- a minimum of 53 credits while registered in FAFS, including all FSMT II and FSMT III required core courses listed in this catalogue (of which up to 15 credits can be from transferred course credits).
- additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee.
- at least three terms of residency at FAFS.
Minor in Food Science and Management
Students already working on a bachelor’s degree outside food science and management (FSMT) and who wish to obtain a minor in FSMT must apply to the relevant minor before taking any course in the requested minor. The Department of Nutrition and Food Sciences evaluates all applicants for a minor and makes recommendations to the Academic and Curriculum Committee (ACC).
Students are eligible to be considered for a minor in food science and management after completing 24 credit hours in their major with a cumulative grade average of B, a GPA of 3.0. Students are required to complete a minimum of 16 credits for the minor. The courses are: NFSC 265, NFSC 278, NFSC 282, NFSC 288, MNGT 215, and MKTG 210. Additional courses may be required from agriculture and nutrition and dietetics students to replace required courses common to the major and minor and/or to fulfill prerequisite courses.
Elective Courses
Candidates for the degrees of BS in food sciences and management must complete a minimum of 9 credits in Cultures and Histories and 3 credits in Human Values. One elective should cover the theme of Social Inequalities.
Curriculum for the BS Degree in Food Science and Management
A minimum of 97 credits are required for Graduation.
Food Science and Management I
First Term
| Credits |
| BIOL 200 | Diversity of Life | 4 |
| CHEM 200 | Basic Chemistry and Applications (Understanding the World) | 3 |
| CHEM 205 | Introductory Chemistry Laboratory | 2 |
| ENGL 203 | Academic English | 3 |
| MATH 204 | Mathematics for Social Sciences II (Quantitative Reasoning) | 3 |
| | Total 15 |
Second Term
| Credits |
| CHEM 208 | Brief Survey of Organic Chemistry (Understanding the World) | 3 |
| CHEM 209 | Introductory Organic Laboratory | 2 |
| ENGL 204 | Advanced Academic English | 3 |
AGSC 212
| Microeconomics Theory of Food and Farming (Societies and Individuals)
| 3
|
| NFSC 221 | Basic Nutrition | 3 |
| Cultures and Histories (History of Ideas) | 3 |
| | Total 17 |
Food Science and Management II
First term
| Credits |
| NFSC 210 | Statistics in Nutrition and Food Sciences | 3 |
| NFSC 291 | Elements of Food Engineering | 3 |
| NFSC 261 | Introductory Biochemistry | 3 |
| NFSC 265 | Food Chemistry | 3 |
| NFSC 267 | Food Analysis | 2 |
| NFSC 277 | Food Microbiology I | 3 |
| | Total 17 |
Second term
| Credits |
| ACCT 210 | Financial Accounting | 3 |
| ARAB | Understanding Communication - Arabic | 3 |
| CMPS 209 | Computers and Programming for the Sciences | 3 |
NFSC 272
| Introduction to Food Service and Industries (Community Engaged Learning) | 2
|
| NFSC 282 | Food Quality Management | 3 |
| Human Values Elective | 3 |
| | Total 17 |
Summer term
| Credits |
| NFSC 280 | Summer Training in Food Establishments | 1 |
| | Total 1 |
Food Science and Management III
First term
| Credits |
| ACCT 215 | Management Accounting | 3 |
| NFSC 278 | Food Microbiology II | 3 |
| NFSC 288 | Technology of Food Products | 3 |
| FINA 210 | Business Finance | 3 |
| NFSC 299A | Projects in Nutrition and Food Sciences | 0 |
| Cultures and Histories Elective | 3 |
| | Total 15 |
Second term
| Credits |
| MKTG 210 | Principles of Marketing | 3 |
| NFSC 287 | Food Processing | 2 |
| NFSC 289 | Food Processing Lab | 1 |
| MNGT 215 | Fundamentals of Management and Organizational Behavior | 3 |
| NFSC 296 | Current Topics in Food Sciences and Nutrition | 1 |
| NFSC 299B | Projects in Nutrition and Food Sciences | 2 |
| Cultures and Histories Elective | 3 |
| Total 15 |
Core Courses for the BS Degree in Food Science and Management (FSMT)
BS in Nutrition and Dietetics (NTDT)
This is a three-year program, which will lead to a BS degree in nutrition and dietetics (NTDT). The NTDT’s mission statement is to enhance the nutritional well-being and health of individuals, families, and populations through the promotion of scholarship in human nutrition and dietetics. The program is science-oriented, student-centered, and committed to excellence in teaching, training, research, and outreach service. The core values encompass the development of human potential and provide a collegial environment that fosters the professional growth of students for a career in nutrition and dietetics. This diverse and dynamic profession integrates human nutrition, food service administration, food science, biology, chemistry, physiology, and interpersonal skills.
Graduation Requirements
To be eligible for graduation with the degree of BS in nutrition and dietetics (NTDT), students must:
- complete a minimum of 97 term credit hours for the NTDT program.
- complete a minimum of six terms of residency.
- achieve an overall minimum average grade of C+ (GPA 2.3).
- be approved for graduation by the faculty.
Classification and Promotion
For clear promotion from year I to year II, students must complete a minimum of 30 credits. For promotion from year II to year III, students must complete a minimum of 63 credits. All such credits should be from courses specified in the regular program.
Second BS Degree
To obtain a second BS in nutrition and dietetics, students must complete:
- a minimum of 52 credits while registered at FAFS, including all NTDT II and NTDT III required core courses listed in this catalogue (of which 15 credits can be transferred course credits).
- additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee.
- at least three terms of residency at FAFS.
Minor in Nutrition and Dietetics
Students already working on a bachelor’s degree outside nutrition and dietetics (NTDT) and who wish to obtain a minor in NTDT must apply to the relevant minor before taking any course in the requested minor. The Department of Nutrition and Food Sciences evaluates all applicants for a minor and makes recommendations to the Academic and Curriculum Committee (ACC).
Students are eligible to be considered for a minor in nutrition and dietetics major after completing 24 credit hours in their major with a cumulative grade average of B, a GPA of 3.0. Students are required to complete a minimum of 16 credits for the minor. The courses are: NFSC 221, NFSC 222, NFSC 240, NFSC 265, NFSC 274, NFSC 285, and NFSC 281. Additional courses may be required from agriculture and food Sciences and management students to replace required courses common to the major and minor and/or to fulfill prerequisite courses.
Transfers
Transfer from Other Faculties at AUB to NTDT
Students enrolled at other faculties at AUB may apply for a transfer to the NTDT Program. To be eligible for an internal transfer, applicants must:
- have completed at least 24 sophomore credits.
- not be on probation.
- have achieved a minimum overall cumulative GPA of 3.0.
Applications of transfer students are evaluated and approved by the Department of Nutrition and Food Sciences (NFSC) and the Admission Committee of the faculty. Admission into the program is by selection of the most promising eligible applicants. Top ranking students of the applying pool of students will be selected based on the number of available places in the NTDT for the term in question.
Upon approval of transfer, the student’s complete program of study and course requirements are determined by the department.
Transfer from Other Universities to NTDT
Students currently pursuing an undergraduate degree at another university in Lebanon or abroad may apply for transfer to the NTDT Program. To be eligible for admission to AUB and the NTDT Program, applicants must:
- be transferring from an appropriately accredited university or institution of higher education recognized by AUB.
- have successfully completed at least 30 sophomore credits.
- have achieved a minimum overall cumulative average equivalent to the AUB GPA of 3.0.
Applications of transfer students from other universities are evaluated and approved by the Department of Nutrition and Food Sciences (NFSC) and the Admission Committee of the faculty. Admission into the program is by selection of the most promising eligible applicants. Top ranking students of the applying pool of students will be selected based on the number of available places in the NTDT for the term in question.
As stated in the General University Academic Information section of the catalogue, applicants should meet the Readiness for University Studies in English before registration.
Upon approval of transfer, the students’ complete program of study and course requirement is determined by the department. Transfer of courses from other universities is the prerogative of the NFSC department.
Elective Courses
Candidates for the degrees of BS in nutrition and dietetics must complete a minimum of 9 credits in Cultures and Histories and 3 credits in Human Values.
Curriculum for the BS Degree in Nutrition and Dietetics (NTDT)
A minimum of 97 credits are required for Graduation.
NTDT I
First term
| Credits |
| BIOL 201 | General Biology I | 4 |
| CHEM 200 | Basic Chemistry and Applications (Understanding the World) | 3 |
| CHEM 205 | Introductory Chemistry Laboratory | 2 |
| ENGL 203 | Academic English | 3 |
| NFSC 221 | Basic Nutrition | 3 |
| | Total 15 |
Second term
| Credits |
| CHEM 208 | Brief Survey of Organic Chemistry (Understanding the World) | 3 |
| CHEM 209 | Introductory Organic Laboratory | 2 |
| ENGL 204 | Advanced Academic English | 3 |
| PHYL 246 | Physiology for Nursing Degree Students and Undergraduates | 4 |
| PSYC 201 | Introduction to Psychological Science | 3 |
| | Total 15 |
NTDT II
First term
| Credits |
AGSC 212
| Microeconomics Theory of Food and Farming (Societies and Individuals)
| 3
|
| NFSC 274 | Human Nutrition and Metabolism | 3 |
| NFSC 290 | Food Service Management | 3 |
| NFSC 261 | Introductory Biochemistry | 3 |
| NFSC 240 | Nutrition Status Assessment | 2 |
MNGT 215
| Fundamentals of Management and Organizational Behaviors
(Societies and Individuals)
| 3
|
| | Total 17 |
Second term
| Credits |
| ARAB | Understanding Communication - Arabic | 3 |
| NFSC 285 | Nutrition in the Life Cycle | 2 |
| NFSC 281 | Nutrition in the Life Cycle Lab for NTDT | 1 |
| NFSC 265 | Food Chemistry | 3 |
| NFSC 267 | Food Analysis | 2 |
| NFSC 229 | Menu Planning | 1 |
| Cultures and Histories (History of Ideas) | 3 |
| | Total 15 |
NTDT III
First term
| Credits |
| NFSC 210 | Statistics in Nutrition and Food Sciences | 3 |
| NFSC 222 | Community Nutrition (Community Engaged Learning) | 3 |
| NFSC 277 | Food Microbiology | 3 |
| NFSC 292 | Medical Nutrition Therapy I | 3 |
| NFSC 294 | Medical Nutrition Therapy Lab I for NTDT | 1 |
| NFSC 299A | Projects in Nutrition and Food Sciences | 0 |
| Cultures and Histories Elective | 3 |
| | Total 16 |
Second term
| Credits |
CMPS 209
| Computers and Programming for the Sciences (Quantitative Reasoning) | 3
|
| NFSC 287 | Food Processing | 2 |
| NFSC 289 | Food Processing Lab | 1 |
| NFSC 293 | Medical Nutrition Therapy II | 3 |
| NFSC 295 | Medical Nutrition Therapy Lab II for NTDT | 1 |
| NFSC 296 | Current Topics in Food Sciences and Nutrition | 1 |
| NFSC 299B | Projects in Nutrition and Food Sciences | 2 |
| Human Values Elective | 3 |
| Cultures and Histories Elective | 3 |
| | Total 19 |
Core Courses for the BS Degree in Nutrition and Dietetics (NTDT)
BS in Nutrition and Dietetics Coordinated Program (NDCP)
This is a four-year program that leads to a BS degree in nutrition and dietetics coordinated program (NDCP). The program has a concentration in Medical Nutrition Therapy (MNT) and combines theoretical and experiential learning in nutrition and dietetics with at least 1035 hours of supervised practice in affiliated medical facilities. The proposed educational framework is based on the knowledge, skills, and core competencies established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) for entry-level dietitians. Students are first admitted to the didactic nutrition and dietetics program and then apply to the NDCP towards the end of their sophomore year in nutrition and dietetics after the completion of at least 30 credits. AUB’s NDCP has been granted candidacy for full accreditation status by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-0040 ext. 5400.
This verifies that the program is equivalent and comparable in content and experience to United States-based programs meeting the ACEND accreditation standards. The accreditation makes students eligible to sit for the Commission on Dietetic Registration (CDR) examination for dietitians in the United States to obtain the Registered Dietitian (RD) status after they earn a master’s degree. The accreditation also allows students, who successfully complete the curriculum within the NDCP program to become eligible for the national colloquium exam to become licensed dietitians in Lebanon. The mission of the NDCP is to equip graduates with the knowledge, expanded skills, and intellectual maturity to become progressive, innovative, and inter-professional practitioners in the dietetic profession, capable of serving the public through the promotion of optimal nutrition, health, and well-being and to serve the profession and larger community through public service and leadership.
More specifically, the program involves several interrelated dimensions and is:
- dedicated to providing quality education that prepares students for competent practice and current and future roles in the dietetic profession.
- committed to facilitating the intellectual, personal, professional growth, and lifelong learning of students.
- committed to developing critical thinking, problem-solving, and leadership skills to prepare students for the challenges of an evolving diverse community and workplace.
- committed to providing integration of theory with the application of learning through a sequence of supervised practice experiences that encourage students’ self-evaluation and self-direction.
- dedicated to preparing students with added proficiency in providing nutrition education to a variety of clients.
- committed to providing an environment for students to conduct research and develop professional attitudes, maturity, and an ethical understanding of professional practice, thereby improving the dietetics practice.
- committed to preparing competent nutrition professionals who perform in adherence to the code of ethics for the profession of dietetics.
Requirements for BS in Nutrition and Dietetics Coordinated Program (NDCP)
Students are first admitted to the three-year nutrition and dietetics program. In addition, a separate application for the NDCP must be submitted during the second term of the sophomore year (upon completion of at least 30 credits). The selection of students for the NDCP is based on the cumulative average of the sophomore year GPA 3.3 or above, unless stated otherwise by the department) and completion of the prerequisite courses. Individuals interested in applying to the NDCP must contact the department for application details towards the end of the sophomore year.
A maximum of 20 students are admitted each year depending on practicum site availability. Students applying to the NFSC department for a second BS in nutrition and dietetics are not eligible for the NDCP.
Graduation Requirements
To be eligible for graduation with the degree of BS in nutrition and dietetics coordinated program (NDCP), students must:
- complete a minimum of 133 credits hours.
- complete a minimum of 1035 hours of supervised practice in an affiliated hospital.
- achieve an overall minimum average grade of B+ (GPA 3.3) in each of the three years of NDCP.
- achieve an overall minimum average grade of B+ (GPA 3.3) in the supervised practice.
- complete the program within four and a half years of enrolment in NDCP.
Failure to meet the above NDCP graduate requirements will result in dismissal from the NDCP program in which case students will graduate with a BS in nutrition and dietetics (NTDT).
Classification and Promotion
For clear promotion from year I to year II, students must complete a minimum of 30 credits. For promotion from year II to year III, students must complete a minimum of 63. For promotion from year III to year IV, students must complete a minimum of 97 credits. All such credits should be from courses specified in the regular program.
Transfer
Applying to the NDCP after Transfer into the NTDT
Transfer from Other Faculties at AUB to NDCP
Transfer students from other faculties within AUB who are accepted into the nutrition and dietetics 3-year program should apply separately to the NDCP and may be considered for acceptance into the program based on the number of available places in the NDCP for the term in question after they:
- have successfully completed at least 30 sophomore credits.
- have achieved a minimum overall cumulative GPA of 3.3.
Admission into the program is by selection of the most promising eligible applicants. Top ranking students of the applying pool of students will be selected based on the number of available places in the NDCP for the term in question.
Transfer from Other Universities to NDCP
Transfer students from other universities who are accepted into the nutrition and dietetics 3-year program should apply separately to the NDCP. These students may be considered for acceptance on the waiting list of the program based on the number of available places in the NDCP for the term in question after they:
- have successfully completed at least 30 credits at AUB.
- and have achieved a minimum overall cumulative GPA of 3.3 in courses taken at AUB.
These students may be considered for acceptance into the NDCP as regular students based on the number of available places for the term in question.
It is important to note that credits/courses completed at another institution will not be granted equivalency credits/courses for the NDCP’s core courses. Please refer to the appropriate section of the catalogue for the list of the program’s core courses and their descriptions.
Elective Courses
Candidates for the degrees of BS in nutrition and dietetics coordinated program must complete a minimum of 9 credits in Cultures and Histories and 3 credits in Human Values.
Curriculum for the BS Degree in Nutrition and Dietetics Coordinated Program (NDCP)
A minimum of 133 credits are required for graduation.
NDCP I
First term
| Credits |
| BIOL 201 | General Biology I | 4 |
| CHEM 200 | Basic Chemistry and Applications (Understanding the World) | 3 |
| CHEM 205 | Introductory Chemistry Laboratory | 2 |
| ENGL 203 | Academic English | 3 |
| NFSC 221 | Basic Nutrition | 3 |
| | Total 15 |
Second Term
| Credits |
| CHEM 208 | Brief Survey of Organic Chemistry (Understanding the World) | 3 |
| CHEM 209 | Introductory Organic Laboratory | 2 |
| ENGL 204 | Advanced Academic English | 3 |
| PHYL 246 | Physiology for Nursing Degree Students and Undergraduates | 4 |
| PSYC 201 | Introduction to Psychological Science | 3 |
| | Total 15 |
NDCP II (Juniors)
First term
| Credits |
AGSC 212
| Microeconomics Theory of Food and Farming (Societies and Individuals) | 3
|
| NFSC 240 | Nutrition Status Assessment | 2 |
| NFSC 261 | Introductory Biochemistry | 3 |
| NFSC 274 | Human Nutrition and Metabolism | 3 |
MNGT 215
| Fundamentals of Management and Organizational
Behavior (Societies and Individuals)
| 3
|
| Cultures and Histories (History of Ideas) | 3 |
| | Total 17 |
Winter Term
| Credits |
| NFSC 225A | Job Shadowing | 0 |
| | Total 0 |
Second term
| Credits |
| ARAB 201 or higher | Understanding Communication – Arabic | 3 |
| NFSC 285 | Nutrition in the Life Cycle | 2 |
| NFSC 265 | Food Chemistry | 3 |
| NFSC 267 | Food Analysis | 2 |
| NFSC 286 | Nutrition in the Life Cycle Lab for NDCP | 1 |
| NFSC 290 | Food Service Management | 3 |
| NFSC 229 | Menu Planning | 1 |
| | Total 15 |
Summer Term
| Credits |
| CMPS 209 | Computers and Programming for the Sciences | 3 |
| NFSC 225B | Job Shadowing | 0 |
| Cultures and Histories Elective | 3 |
| | Total 6 |
NDCP III (Seniors)
First term
| Credits |
| NFSC 210 | Statistics in Nutrition and Food Sciences | 3 |
| NFSC 222 | Community Nutrition (Community-Engaged) | 3 |
| NFSC 277 | Food Microbiology | 3 |
| NFSC 292 | Medical Nutrition Therapy I | 3 |
| NFSC 279 | Medical Nutrition Therapy Lab I for NDCP | 1 |
| NFSC 299A | Projects in Nutrition and Food Sciences | 0 |
| Human Values Elective | 3 |
| | Total 16 |
Winter Term
| Credits |
| NFSC 298W | Dietetic Practicum | 1 |
| | Total 1 |
Second term
| Credits |
| NFSC 287 | Food Processing | 2 |
| NFSC 289 | Food Processing Lab | 1 |
| NFSC 293 | Medical Nutrition Therapy II | 3 |
| NFSC 297 | Medical Nutrition Therapy Lab II for NDCP | 1 |
| NFSC 224 | Advanced Nutrition Principles and Practices | 1 |
| NFSC 296 | Current Topics in Food Sciences and Nutrition | 1 |
| NFSC 299B | Projects in Nutrition and Food Sciences | 2 |
| NFSC 275 | Quantity Food Production | 2 |
| Cultures and Histories Elective | 3 |
| | Total 16 |
Summer Term (May-June)
| Credits |
| NFSC 298SU | Dietetic Practicum | 1 |
| | Total 1 |
NDCP IV
First term
| Credits |
| NFSC 283 | Nutrition Education and Communication | 3 |
| NFSC 284A | Seminar in Clinical Dietetics | 1 |
| NFSC 298F | Dietetic Practicum | 13 |
| | Total 17 |
Second Term
| Credits |
| NFSC 284B | Seminar in Clinical Dietetics | 1 |
| NFSC 298S | Dietetic Practicum | 13 |
| | Total 14 |
Core Courses for the BS Degree in Nutrition and Dietetics Coordinated Program (NDCP)