The School of Arts & Sciences

Department of Natural Sciences

Minor in Food Science & Management (Fall 2016)

Rationale

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.

Program requirements

For a Minor in Food  Science and Management , students must complete a minimum of 20 credits as follows:

Core Courses (14 Credits)

NUT201 Fundamentals of Human Nutrition  3 credits
NUT345 Industrial Food Production  2 credits
NUT335 Food Service and Safety Management  3 credits
HOM250 Food Preparation I  3 credits
HOM203 Food and Beverage Concept Development 3 credits

Elective Courses (6 Credits)

HOM306 Quantity Food Production/Catering  3 Credits
NUT312 Food Chemistry  3 Credits
MKT201 Introduction to Marketing  3 Credits
MGT201 Introduction to Management  3 Credits

 


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