Minor in Food Science & Management
In keeping with the mission and academic plan of the School of Arts and Sciences, the Minor in Food Science and Management strives to promote active learning and develop students’ understanding of food science, in addition to management and marketing.
The minor in Food Science and Management will complement the knowledge of students interested in nutrition, food science and business. The courses will provide a foundation in the applied science of food science and business that incorporates elements of basic and nutritional sciences, food production and preparation, concept development, food safety, and franchise. The minor will meet the increasingly need for food experts.
For a Minor in Food Science and Management, students must complete a minimum of 20 credits, as follows:
Required Courses (14 credits)
|NUT201||Fundamentals of Human Nutrition||3||Fall/spring/summer|
|HOM250||Food Preparation I||3||Fall/spring/summer|
|HOM203||Food and Beverage Concept Development||3||Fall, spring|
|NUT335||Food Service and Safety Management||3||Spring|
|NUT345 or NUT346||Industrial Food Production or Quantity Food Production||2||Spring|
Elective Courses (6 credits)
|MKT201||Introduction to Marketing||3||Fall/spring/summer|
|MGT201||Introduction to Management||3||
This minor requires 20 credits.
This program is offered in Beirut and Byblos.
More about the program
- Dr. Hussein Hassan, firstname.lastname@example.org, Block A, room 818, ext. 1609 (Byblos)/Nicol Hall, room 527, ext. 1609 (Beirut)