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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 Nutrition
Core Courses for the MS Degree in MS Degree in Nutrition
(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 311 Advanced Nutrition: Macro Nutrients 3.0; 3 cr.
Advances in carbohydrate, protein, lipid, fiber and ethanol
nutrition, and metabolism. Prerequisite: NFSC 274.
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 395 Graduate Seminar in Nutrition and Food Science 1.0; 1
cr.
NFSC 399 MS Thesis
Core Courses for the MS Degree in Nutrition (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 311 Advanced Nutrition: Macro Nutrients 3.0; 3 cr.
Advances in carbohydrate, protein, lipid, fiber and ethanol
nutrition, and metabolism. Prerequisite: NFSC 274.
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 395 Graduate Seminar in Nutrition and Food Science 1.0; 1
cr.
Elective Courses for the MS Degree in Nutrition
NFSC 300 Graduate Tutorial 1-3 cr.
Directed study.
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 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 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 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.
P Part-time
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