Health-Sciences - Food-Analysis-and-Safety

  • Degree: Master
  • Campus: Beirut
  • Faculty: Health Sciences
  • Department: Nutrition and Dietetics

Program Description

The aims of the program include the following:

a. Ensure that students have an extensive knowledge and critical understanding of the basic theoretical principles of modern biological and chemical methods toward solving problems in food analysis and food safety issues.

b. Provide opportunities for students to develop academic and subject specific skills of relevance to employment in the field of food analysis and safety.

c. Enable students to evaluate national, international and sector specific frameworks for the prevention and management of food safety risks.

d. Support the development of reflective practitioners who have the knowledge and skills to appraise, evaluate and develop responses to food safety hazards.

Graduates in this program, can pursue careers in the following areas:

  • Nutritionist at the Ministry of Public Health
  • Dietetic management in hospital setting
  • Nutrition services in private clinics
  • Food service management
  • Personal trainers and health coach for sports and wellbeing
  • Research assistant in academic settings
  • Nutrition counselors in various institutions, government agencies and pharmaceutical companies
  • Community nutrition educators
  • Nutrition services through humanitarian assistance agencies/NGO’s
  • Teaching in academia at undergraduate level
  • Junior Researcher
  • Food Safety Consultant
  • Food Safety Inspector
  • Quality Control Technician
  • Regulatory Affairs Specialist
  • HACCP Coordinator
  • Food Microbiologist
  • Compliance Officer

Study Plan:

Course Code Course Title Credits Hours Distribution Course Type
First Semester
FAAS601 Food Chemistry 3 (3 Cr.: 3 Lec.) MCC
FAAS603 Food Microbiology  3 (3crs.: 3lec.) MCC
FAAS603L Food Microbiology Laboratory 1 (1 Cr.: 3 Lab.)  MCC
FAAS605 Food Manufacturing 3 (3 Cr.: 3 Lec.) MCC
FAAS613 Technical Writing and Research Skills 1 (1 Cr.: 1 Lec.) MCC
------- Elective 3 (3crs.: 3lec.) EC
Second Semester
FAAS602 Food Laws and Regulations 2 (2 Cr.: 2 Lec.) MCC
FAAS604 Food Analysis 3 3Lec, 0Lab, 0Cln MCC
FAAS604L Food Analysis Laboratory 2 0Lec, 4Lab, 0Cln MCC
FAAS606 Risk analysis in food safety 3 3Lec, 0Lab, 0Cln MCC
FAAS608 Food Safety & Quality Management 3 3Lec, 0Lab, 0Cln MCC
Third Semester
FAAS699 Thesis 6 6 Crs. MCC

Major Elective Courses (MEC)

Course Code Course Title Credits Hours Distribution Course Type
FAAS607 Chemical Contamination of Food 3 3Lec, 0Lab, 0Cln MEC
FAAS609 Food Technology 3 3Lec, 0Lab, 0Cln MEC
FAAS610 Nutrition 3 3Lec, 0Lab, 0Cln MEC
FAAS611 Special Topics in Food Science 3 3Lec, 0Lab, 0Cln MEC
FAAS612 Sensory Evaluation of the Food 3 3Lec, 0Lab, 0Cln MEC
FAAS614 Food Packaging 3 3Lec, 0Lab, 0Cln MEC
MATH645 Applied Statistics 3 3Lec, 0Lab, 0Cln MEC