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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.
Graduate Programs
Graduate study programs leading to the MS degree thesis and
non-thesis options are offered in two majors: Nutrition and Food
Technology. The specific areas of research in Nutrition include
clinical nutrition, community nutrition, and food service
management. Areas of emphasis for research within the Food
Technology major include food processing, sensory and food analysis,
food microbiology, and food safety.
MS in Food Technology
Core Courses for the MS Degree in Food Technology (Thesis)
AGSC 301 Statistical Methods in Agriculture 2.3; 3 cr.
An investigation of the statistical techniques needed to design
experiments and analyze and interpret agricultural research data.
Prerequisites: STAT 210 and CMPS 209. Fall and spring.
NFSC 305 Sensory Evaluation of Food 3.0; 3 cr.
Designed to help the food scientist solve typical sensory problems;
select appropriate panelists for specific sensory tests; and conduct
such tests, analyze and interpret the results, and write a report.
Prerequisite: STAT 210 or EDUC 227.
NFSC 310 Advanced Food Biochemistry 3.0; 3 cr.
Study of food enzymes, lipid oxidation in foods and biological
systems, and genetically modified food. Prerequisite: NFSC 261.
NFSC 351 Food Safety: Contaminants and Toxins 3.0; 3 cr.
General principles of food toxicology with emphasis on toxic
constituents in plant, animal, marine, and fungal origin,
contaminants and food processing induced toxins. Risk
characterization and laws and regulation of food safety.
NFSC 370 Food Product Development 3.0; 3 cr.
To learn the chemical and physical properties of food ingredients.
To apply the product development process from idea generation to
marketing. Prerequisite: NFSC 287.
NFSC 395 Graduate Seminar in Nutrition and Food Science 1.0; 1
cr.
NFSC 399 MS Thesis
Core Courses for the MS Degree in Food Technology (Non-Thesis)
AGSC 301 Statistical Methods in Agriculture 2.3; 3 cr.
An investigation of the statistical techniques needed to design
experiments and analyze and interpret agricultural research data.
Prerequisites: STAT 210 and CMPS 209. Fall and spring.
NFSC 300 Graduate Tutorial 1-3 cr.
Directed study.
NFSC 304 Traditional Methods of Food Processing 2.3; 3 cr.
Scientific basis of common traditional processing and preservation
methods used in the Middle East. Prerequisite: NFSC 287 or NFSC
288.
NFSC 305 Sensory Evaluation of Food 3.0; 3 cr.
Designed to help the food scientist solve typical sensory problems;
select appropriate panelists for specific sensory tests; and conduct
such tests, analyze and interpret the results, and write a report.
Prerequisite: STAT 210 or EDUC 227.
NFSC 310 Advanced Food Biochemistry 3.0; 3 cr.
Study of food enzymes, lipid oxidation in foods and biological
systems, and genetically modified food. Prerequisite: NFSC 261.
NFSC 351 Food Safety: Contaminants and Toxins 3.0; 3 cr.
General principles of food toxicology with emphasis on toxic
constituents in plant, animal, marine, and fungal origin,
contaminants and food processing induced toxins. Risk
characterization and laws and regulation of food safety.
NFSC 370 Food Product Development 3.0; 3 cr.
To learn the chemical and physical properties of food ingredients.
To apply the product development process from idea generation to
marketing. Prerequisite: NFSC 287.
NFSC 395 Graduate Seminar in Nutrition and Food Science 1.0; 1
cr.
Elective Courses for the MS Degree in Food Technology
Any course approved by Supervisory Committee
NFSC 302 Dairy Technology 2.3; 3 cr.
The chemistry, technology, and processing of milk and milk products.
Prerequisite: NFSC 288.
NFSC 306 Community Nutrition: Research and Intervention 3.0; 3
cr.
Identification and assessment of nutritional status in the
community, nutritional surveys, program development, nutritional
education planning policies, and nutritional ecology.
Prerequisite: NFSC 221 or NFSC 274.
NFSC 308 Advanced Therapeutic Nutrition 3.0; 3 cr.
Advances in nutritional care, metabolic changes, and dietary
management of diseases. Prerequisite: NFSC 274.
NFSC 312 Sports Nutrition 3.0; 3 cr.
Nutritional needs for the various types of athletic performance, and
selected ergogenic and ergolytic supplements as related to physical
performance.
NFSC 314 Advanced Nutrition: Minerals 3.0; 3 cr.
Advanced nutritional, biochemical, and physiological aspects of
macro- and micro-mineral elements, and toxic elements in humans.
Prerequisite: NFSC 274.
NFSC 315 Advanced Nutrition: Vitamins 3.0; 3 cr.
Advanced nutritional, biochemical, and physiological aspects of
vitamins and vitamin-like substances in humans. Prerequisite:
NFSC 274.
NFSC 371 Food Engineering 3.0; 3 cr.
Basic concepts and principles of food engineering and their
applications; focus on engineering design and analysis of unit
operations common to food processing. Prerequisite: NFSC 291.
NFSC 391 Laboratory Methods in Nutrition and Food Science 1.6;
3 cr.
Principles of animal experiments, analytical techniques, and
instrumentation used in nutrition and food science research studies.
Prerequisite: NFSC 267.
P Part-time
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