Minor in Food Science & Management
The Minor in Food Science and Management promotes active learning and develops your understanding of food science, in addition to management and marketing.
This program will complement your knowledge 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 |
Duration
This minor requires 20 credits.
Location
This program is offered in Beirut and Byblos.
More about the program
Contact
- Dr. Hussein Hassan, hussein.hassan@lau.edu.lb, Block A, room 818, ext. 1609 (Byblos)/Nicol Hall, room 527, ext. 1609 (Beirut)
