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Degree: Master
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Campus: Beirut
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Faculty: Health Sciences
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Department: Nutrition and Dietetics
Program Description
The aims of the program include the following:
a. Ensure that students have an extensive knowledge and critical understanding of the basic theoretical principles of modern biological and chemical methods toward solving problems in food analysis and food safety issues.
b. Provide opportunities for students to develop academic and subject specific skills of relevance to employment in the field of food analysis and safety.
c. Enable students to evaluate national, international and sector specific frameworks for the prevention and management of food safety risks.
d. Support the development of reflective practitioners who have the knowledge and skills to appraise, evaluate and develop responses to food safety hazards.
Graduates in this program, can pursue careers in the following areas:
- Nutritionist at the Ministry of Public Health
- Dietetic management in hospital setting
- Nutrition services in private clinics
- Food service management
- Personal trainers and health coach for sports and wellbeing
- Research assistant in academic settings
- Nutrition counselors in various institutions, government agencies and pharmaceutical companies
- Community nutrition educators
- Nutrition services through humanitarian assistance agencies/NGO’s
- Teaching in academia at undergraduate level
- Junior Researcher
- Food Safety Consultant
- Food Safety Inspector
- Quality Control Technician
- Regulatory Affairs Specialist
- HACCP Coordinator
- Food Microbiologist
- Compliance Officer
Study Plan:
| Course Code |
Course Title |
Credits |
Hours Distribution |
Course Type |
| First Semester |
| FAAS601 |
Food Chemistry |
3 |
(3 Cr.: 3 Lec.) |
MCC |
| FAAS603 |
Food Microbiology |
3 |
(3crs.: 3lec.) |
MCC |
| FAAS603L |
Food Microbiology Laboratory |
1 |
(1 Cr.: 3 Lab.) |
MCC |
| FAAS605 |
Food Manufacturing |
3 |
(3 Cr.: 3 Lec.) |
MCC |
| FAAS613 |
Technical Writing and Research Skills |
1 |
(1 Cr.: 1 Lec.) |
MCC |
| ------- |
Elective |
3 |
(3crs.: 3lec.) |
EC |
| Second Semester |
| FAAS602 |
Food Laws and Regulations |
2 |
(2 Cr.: 2 Lec.) |
MCC |
| FAAS604 |
Food Analysis |
3 |
3Lec, 0Lab, 0Cln |
MCC |
| FAAS604L |
Food Analysis Laboratory |
2 |
0Lec, 4Lab, 0Cln |
MCC |
| FAAS606 |
Risk analysis in food safety |
3 |
3Lec, 0Lab, 0Cln |
MCC |
| FAAS608 |
Food Safety & Quality Management |
3 |
3Lec, 0Lab, 0Cln |
MCC |
| Third Semester |
| FAAS699 |
Thesis |
6 |
6 Crs. |
MCC |
Major Elective Courses (MEC)
| Course Code |
Course Title |
Credits |
Hours Distribution |
Course Type |
| FAAS607 |
Chemical Contamination of Food |
3 |
3Lec, 0Lab, 0Cln |
MEC |
| FAAS609 |
Food Technology |
3 |
3Lec, 0Lab, 0Cln |
MEC |
| FAAS610 |
Nutrition |
3 |
3Lec, 0Lab, 0Cln |
MEC |
| FAAS611 |
Special Topics in Food Science |
3 |
3Lec, 0Lab, 0Cln |
MEC |
| FAAS612 |
Sensory Evaluation of the Food |
3 |
3Lec, 0Lab, 0Cln |
MEC |
| FAAS614 |
Food Packaging |
3 |
3Lec, 0Lab, 0Cln |
MEC |
| MATH645 |
Applied Statistics |
3 |
3Lec, 0Lab, 0Cln |
MEC |
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