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Academic Units
DEPARTMENT OF NUTRITION AND FOOD SCIENCE (NFSC)
Chairperson: Toufeili, I.
Professors: Hwalla, N.; PTannous, R.; Toufeili, I.
Associate Professor: Obeid, O.
Assistant Professors: Kassaify, Z.; Olabi,
A.; Naja, F.; Nasreddine, L.
Instructors: Chamieh, M.C., PHabib-Mrad, C.; Hamadeh,
B.
Lecturer: PZeidan, M.
Research Associate:
Adra, N.
Departmental R.A.: Bilal,
L.
The mission of the Department of Nutrition and
Food Science is to produce qualified graduates capable of serving
the region in various areas of food science, nutrition, and
dietetics. The department participates in offering courses within
the FAFS undergraduate core program and, in addition, offers junior
and senior courses that cover areas of major importance in food
science, nutrition, and dietetics.
The department offers two three-year programs,
one leading to a BS degree in Nutrition and Dietetics, and the other
leading to a BS degree in Food Science and Management. Graduates
wishing to qualify as professional dietitians must complete the
“Dietetics Internship 01936” program by spending 11 months in the
dietary department of the AUB Medical Center or at another qualified
and approved hospital to acquire practical training in
administrative and therapeutic dietetics. Students who intend
ultimately to enter the Faculty of Medicine must complete the
premedical requirements as outlined in the AUB catalogue Faculty of
Arts and Sciences section titled Premedical Study. Graduates of
these programs do not receive the Diploma of
Ingénieur Agricole.
The following courses are offered by the department:
Course Descriptions
Core Courses for the BS Degree in Food Science and Management
NFSC 261 Introductory Biochemistry 3.0; 3 cr.
Chemistry of biological compounds, their enzymatic degradation,
and intermediary metabolism. Prerequisite: CHEM 208. Course
offered in fall and spring.
NFSC 265 Food Chemistry 3.0; 3 cr.
Chemical composition, physical and sensory properties of foods.
Prerequisite: CHEM 208.
NFSC 267 Food Analysis 1.3; 2 cr.
Laboratory methods for chemical analysis of nutrients and chemicals
in food products. Prerequisites: CHEM 205, CHEM 209; Pre- or
Co-requisite: NFSC 265. Course offered in fall and spring.
NFSC 272 Introduction to Food Service and Industries 1.3; 2 cr.
An introduction to food service and the food industry. This course
explains the food chain system and describes the food service institutions
and the different food industries; also includes visits to different
institutions in the food chain.
NFSC 277 Food Microbiology I 3.0; 3 cr.
A survey of microorganisms and their role in causing food spoilage
and food poisoning, and the control of microbial spoilage and pathogenic
microorganisms in foods.
NFSC 278 Food Microbiology II 2.3; 3 cr.
Microbiological aspects of food preservation; beneficial utilization
of microorganisms in food applications; detection of microbial contamination
and hazards of importance to public health. Prerequisite: AGRL
224 or NFSC 277.
NFSC 280 Summer Training in Food Establishments 0 cr.
Involves students in supervised training in one of the food service
institutions or food industries.
NFSC 282 Food Quality Management 3.0; 3 cr.
Basic principles of food quality control, quality assurance, and
quality management in food service establishments and food industries;
emphasis on modern concepts such as HACCP, ISO 9000, and Good Manufacturing
Practices.
NFSC 287 Food Processing 2.0; 2 cr.
Technology and processing of foods; includes processing food products
in the Pilot Plant. Prerequisites: NFSC 265, ND III or FSM III.
NFSC 288 Technology of Food Products 2.3; 3 cr.
Principle of food spoilage, food preservation, and the different
methods of food processing. Prerequisites: NFSC 261, ND III,
FSM III or AGR IV.
NFSC 289 Food Processing Laboratory 0.3; 1 cr.
Laboratory exercises in the Pilot Plant in food preservation and
processing. Co-requisite: NFSC 287, ND III or FSM III.
NFSC 291 Elements of Food Engineering 3.0; 3 cr.
Basic concepts and principles of food engineering; emphasis on food
handling and unit operations utilized in food processing.
NFSC 296 Seminar Presentation in Food Sciences and Nutrition
1 cr.
Prerequisite: ND III or FSM III. Course offered in fall and
spring.
NFSC 299 Special Topics in Nutrition and Food Sciences 2 cr.
Directed study. Prerequisite: ND III or FSM III.
P Part-time
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