Overview

In keeping with the mission and academic plan of the School of Arts and Sciences, the Minor in Food Science and Management strives to promote active learning and develop students’ understanding of food science, in addition to management and marketing.

The Minor in Food Science and Management complements the knowledge of students interested in nutrition, food science and business. Courses 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 responds to the increasing demand for food experts.

Mission

The Minor in Food Science and Management supports LAU’s core mission, vision and values through offering students in diverse majors the opportunity to advance their understanding of food science and management and to improve their career search. Additionally, the Minor in Food Science and Management corroborates LAU’s Strategic Plan to “develop academic majors, minors and areas of concentration that are responsive to workforce needs in the health services sector, particularly in supportive fields such as business, engineering and information technology, architecture, and natural and social sciences”.

Program Objectives

The Minor in Food Science and Management aims to

1. produce competent graduates who demonstrate a general knowledge in business, franchise, food science, food safety and quality assurance systems,
2. produce graduates who are able to incorporate evidence-based knowledge to formulate possible solutions to emerging food problems, and
3. produce competent graduates with inter-professional competencies engaged in the improvement of human well-being by providing safe and wholesome food products.

Learning Outcomes

Graduates with a Minor in Food Science and Management will

1. recognize the knowledge underlying business, when it comes to food service industry,
2. discuss the interrelationships between food, business, nutrition and disease prevention,
3. identify reliable food, business and nutrition information,
4. implement the acquired knowledge and skills to establish food establishments and to develop food safety systems, and
5. integrate scientific principles in the prevention of food spoilage and poisoning.

Curriculum

For a Minor in Food Science and Management, students must complete a minimum of 20 credits as per the following:

Core Courses (14 cr)

• NUT201 Fundamentals of Human Nutrition (3 cr)
• NUT345 Industrial Food Production (2 cr)
• NUT335 Food Service and Safety Management (3 cr)
• HOM250 Food Preparation I (3 cr)
• HOM203 Food and Beverage Concept Development (3 cr)

Elective Courses (6 cr)

• HOM306 Quantity Food Production/Catering (3 cr)
• NUT312 Food Chemistry (3 cr)
• MKT201 Introduction to Marketing (3 cr)
• MGT201 Introduction to Management (3 cr)

Recommended Study Plan

Year One

Fall

• NUT201 Fundamentals of Human Nutrition (3cr)

Spring

• HOM250 Food Preparation I (3cr)

Year Two

Fall

• HOM203 Food and Beverage Concept Development (3cr)

Spring

• NUT335 Food Service and Safety Management (3cr)
• NUT345 Industrial Food Production (2cr)

In addition to aforementioned core courses (14 cr.), the student must take 2 elective courses (6 cr.) as follows: 

Elective courses offered in the fall

• MKT201 Introduction to Marketing (3cr)
• MGT201 Introduction to Management (3cr)
• NUT312 Food Chemistry (3cr)