American University of Beirut

The Department of Nutrition and Food Sciences is committed to creative and high-quality education, innovative research, and effective outreach programs in nutrition, dietetics, and food science. The department strives to produce skilled graduates poised to assume leadership in professional settings and dedicated to the welfare and advancement of the quality of life of citizens in Lebanon, the Middle East, and the World.

The Department of Nutrition and Food Sciences offers four graduate programs of study leading to the MS degree in food safety, food technology, nutrition, nutrition and dietetics coordinated program, and a joint MS degree in public health nutrition with the Faculty of Health Sciences (FHS). For more detailed information, see the interdisciplinary section of the graduate catalogue. Students can follow either a thesis or a non-thesis program of study. The department also offers a Ph.D. in biomedical sciences-nutrition track in collaboration with the Faculty of Medicine (FM). The department conducts quality research in the following areas: community nutrition, public health nutrition, clinical nutrition, nutritional biochemistry, nutrition epidemiology, food chemistry, food microbiology, food safety, food packaging, and sensory evaluation of food.

For more information about the graduate programs, please refer to the NFSC website: https://www.aub.edu.lb/fafs/nfsc/Pages/Default.aspx.​

Students in the thesis track are expected to complete a 9-credit thesis under the supervision of a thesis adviser and to defend their thesis as per AUB policies concerning graduate programs. Students should complete a comprehensive exam prior to the thesis defense. After the satisfactory defense of the research work, the thesis should be approved by the supervisory committee members and deposited at the AUB Library.

Students in the non-thesis track are expected to complete a 3-6 credit project (tutorial). Students can choose elective courses from within or outside FAFS, upon the approval of their supervisor.

Students may pursue a master of science in food safety with either a thesis track or a non-thesis track. Completion of the M.Sc. degree - thesis track requires a total of 31 credit hours. The non-thesis tracks require a total of 33 credit hours.​

The M.Sc. in food technology program offers both thesis (31 cr.) and non-thesis (33 cr.) options and is normally completed over two years on a full-time basis. The program provides training in food biochemistry, food safety, food engineering and rheology, sensory evolution, and food product development.

The MS in nutrition program offers both thesis and non-thesis options and is normally completed over two years on a full-time basis. The program provides students with an advanced understanding of human nutrition at the individual and community levels, and applies current research information and methods to nutrition practice.

The master of science in nutrition and dietetics coordinated program (MS-NDCP) is mainly designed for students who wish to obtain the Registered Dietitian Nutritionist (RDN) credential and work as professionals in the various fields of nutrition and dietetics. The MS-NDCP is a two-year program that integrates the practicum and didactic courses during each term. It consists of 40 Credits: 29 credits of didactic coursework; and 11 credits of integrated supervised practice (1035 hours of supervised practice) at affiliated hospital sites, community centers, and NGOs.

The mission of the master of science in nutrition and dietetics coordinated program (MS-NDCP) is to prepare graduates with the knowledge, expanded skills, and intellectual maturity to become progressive, innovative, and inter-professional dietetic practitioners. Graduates will be capable of applying ethical research practices when reviewing, evaluating, and conducting research. They will utilize evidence-based practice effectively to manage diet-related diseases and promote optimal nutritional status and well-being of culturally diverse individuals and groups. Graduates of the program are expected to serve the profession and larger community through public service and leadership. 

The MS-NDCP graduate program is US-accredited, under the International Coordinated Program (ICP) 2022 standards, by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND), 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 899-0040 ext. 5400. 

To be eligible for graduation with the degree of MS-NDCP, students must:

Failure to meet the above MS-NDCP graduation requirements will result in dismissal from the program.

Lebanese citizens who hold a bachelor of science in nutrition and dietetics, or a second degree in nutrition and dietetics, are eligible to become licensed dietitians upon completing the Lebanese colloquium exam for dietitians.

 

 

 

 

 

 

The master of science in public health nutrition is a new graduate program offered jointly by the Faculty of Agricultural and Food Sciences (FAFS) and the Faculty of Health Sciences (FHS) at AUB. Students may pursue the master of science in public health nutrition in either a thesis or a non-thesis track. The successful completion of the degree will require 40 credit hours for both tracks. Credits must be earned within the Faculty of Agricultural and Food Sciences and the Faculty of Health Sciences.

For the non-thesis track, 39 credits out of the required 40 credits should be earned as core program courses, including a culminating experience and a practicum. One credit must be earned by completing an elective course within either of the two faculties. For the thesis track, students must complete a total of 34 credits as core courses and must work on a 6-credit thesis under the supervision of a thesis advisor and thesis committee and defend their thesis as per AUB graduate program policies.

Credit requirements for both the thesis and non-thesis options for the master of science in public health nutrition are tabulated below:​