Academic Catalog 2019–2020

jump to navigation

Minor in Food Science and Management


The Minor in Food Science & Management strives to promote active learning and develop students’ understanding of this particular field.

The Minor in Food Science & 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 management. The minor responds to the increasing demand for food experts in Lebanon and the region.


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 & Management aims to:

  1. produce competent graduates who demonstrate a general knowledge of business, concept development, food science, food safety and management, and quality assurance systems,
  2. produce graduates who are able to incorporate evidence-based knowledge to formulate possible solutions to emerging food-related 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 & Management will:

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


For a Minor in Food Science & Management, students must complete a minimum of 20 credits, distributed as follows:

  • Core Courses (14 credits)
  • Elective Courses (6 credits)

Core Courses (14 credits)

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

Elective Courses (6 credits)

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