The School of Arts & Sciences

Department of Natural Sciences

Minor in Food Science & Management

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.

Curriculum

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

Required Courses (14 credits)

Number Course Cr Semester
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)

Number Course Cr Semester
NUT312 Food Chemistry 3 Fall
MKT201 Introduction to Marketing 3 Fall/spring/summer
MGT201 Introduction to Management 3 Fall/spring/summer
 

 


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