Mission

The Master of Science (MS) in Nutrition program aims to prepare highly competent graduates with advanced scientific, professional, and research skills to address contemporary nutrition challenges at the individual, community, and systems levels. The program includes two options: thesis and project, and offers specialized tracks in:

• Clinical and Behavioral Nutrition
• Nutrition for Public Health
• Food Innovation, Quality, and Sustainability

The program provides students with advanced knowledge and skills tailored to their chosen track allowing students to tailor their training to diverse career pathways. Across all tracks, the program emphasizes evidence-based and contextually relevant solutions and enable students to engage in interdisciplinary learning and research through collaborations with various schools, institutes, and research centers at the Lebanese American University, as well as with governmental, non-governmental, and industry partners.

Overall, the mission of the MS in Nutrition program is to advance knowledge, innovation, and leadership in nutrition, by preparing graduates to make a meaningful impact within their area of expertise while contributing to the broader goals of population health and societal well-being.

To graduate, students are required to complete 30 credits:

• Thesis option: 12 for required program courses, 12 for track courses, and 6 for the thesis
• Project option: 12 for required program courses, 15 for track courses, and 3 for the project)

The MS in Nutrition can be integrated with the Combined Program that prepares students to acquire the Registered Dietitian certification from the United States.

Program Educational Objectives

The MS in Nutrition aims to:

1. Prepare professionals who integrate evidence-based nutrition knowledge and interdisciplinary skills to promote individual, community, or population health, and enhance food system sustainability.
2. Produce leaders who are able to design and evaluate programs and interventions across diverse settings, including care settings, communities, and industry.
3. Produce investigators with the required competencies to design, implement, analyze, and interpret scholarly or applied inquiry in nutrition and food science.

Student Learning Outcomes

Upon completion of the MS in Nutrition program, graduates will be able to:

1. Design, implement, evaluate and monitor nutrition strategies to promote individual, community, or population health, and enhance food system sustainability (PEO1 and PEO2).
2. Apply professional and inter-professional teamwork skills and ethical standards in the practice, leadership, and management of nutrition initiatives (PEO1 and PEO2).
3. Demonstrate lifelong learning in nutrition and food science through relevant information sources (PEO1).
4. Critically evaluate current trends, policies, and innovations in nutrition, public health, and food systems to inform practice and policy (PEO1 and PEO2).
5. Design and conduct original or applied research using validated methodologies in the fields of nutrition and food science (PEO2 and PEO3).

Curriculum

A minimum of 30 credits are required to graduate, distributed as follows:

A- Thesis Option

• Required Program Courses (12 credits)
• Track Courses (12 credits)
• Thesis (6 credits)

Required Program Courses (12 credits)

• NUT601 Advanced Biostatistics (3 cr.)
• NUT602 Research Methods for Nutrition and Food Science (3 cr.)
• NUT625 Artificial Intelligence in Nutrition and Food Science (3 cr.)
• NUT681 Special Topics in Nutrition and Food Sciences (3 cr.)
• NUT691 Graduate Seminar (0 cr.)

Track Courses (12 credits)

Students must choose four of the following courses depending on the selected track:

Clinical and Behavioral Nutrition Track

• NUT620 Advanced Nutrition Assessment (3 cr.)
• NUT622 Drug and Nutrient Interactions (3 cr.)
• NUT623 Advanced Therapeutic Nutrition (3 cr.)
• NUT624 Nutrition Counseling for Behavior Change (3 cr.)
• NUT641 Sports Nutrition (3 cr.)
• NUT651 Advanced Nutrient Metabolism I (3 cr.)
• NUT652 Advanced Nutrient Metabolism II (3 cr.)

Nutrition for Public Health Track

• NUT627 Maternal and Child Nutrition (3 cr.)
• NUT628 Nutrition Health Promotion (3 cr.)
• NUT631 International Nutrition/Nutrition in Emergencies (3 cr.)
• NUT632 Nutrition Project Design and Evaluation (3 cr.)
• NUT633 Nutrition Policy and Governance (3 cr.)
• NUT634 Nutrition and Food Economics (3 cr.)
• NUT661 Nutritional Epidemiology (3 cr.)

Food Innovation, Quality, and Sustainability Track

• NUT612 Advanced Quality Systems (3 cr.)
• NUT613 Food Product Development (3 cr.)
• NUT615 Advanced Food Processing and Packaging (3 cr.)
• NUT626 Consumer Behavior and Food Trends (3 cr.)
• MGT851 Leadership, Ethics & Team Management (3 cr.)
• MGT839 Organizational Behavior (3 cr.)
• MGT880F Special Topics in Innovation and Entrepreneurship (3 cr.)

Thesis (6 credits)

• NUT699  Thesis (6 cr.)

B- Project Option

• Required Program Courses (12 credits)
• Track Courses (15 credits)
• Project (3 credits)

Required Program Courses (12 credits)

• NUT601 Advanced Biostatistics (3 cr.)
• NUT602 Research Methods for Nutrition and Food Science (3 cr.)
• NUT625 Artificial Intelligence in Nutrition and Food Science (3 cr.)
• NUT681 Special Topics in Nutrition and Food Sciences (3 cr.)
• NUT691 Graduate Seminar (0 cr.)

Track Courses (15 credits)

Students must choose five of the following courses depending on the selected track:

Clinical and Behavioral Nutrition Track

• NUT620 Advanced Nutrition Assessment (3 cr.)
• NUT622 Drug and Nutrient Interactions (3 cr.)
• NUT623 Advanced Therapeutic Nutrition (3 cr.)
• NUT624 Nutrition Counseling for Behavior Change (3 cr.)
• NUT641 Sports Nutrition (3 cr.)
• NUT651 Advanced Nutrient Metabolism I (3 cr.)
• NUT652 Advanced Nutrient Metabolism II (3 cr.)

Nutrition for Public Health Track

• NUT627 Maternal and Child Nutrition (3 cr.)
• NUT628 Nutrition Health Promotion (3 cr.)
• NUT631 International Nutrition/Nutrition in Emergencies (3 cr.)
• NUT632 Nutrition Project Design and Evaluation (3 cr.)
• NUT633 Nutrition Policy and Governance (3 cr.)
• NUT634 Nutrition and Food Economics (3 cr.)
• NUT661 Nutritional Epidemiology (3 cr.)

Food Innovation, Quality, and Sustainability Track

• NUT612 Advanced Quality Systems (3 cr.)
• NUT613 Food Product Development (3 cr.)
• NUT615 Advanced Food Processing and Packaging (3 cr.)
• NUT626 Consumer Behavior and Food Trends (3 cr.)
• MGT851 Leadership, Ethics & Team Management (3 cr.)
• MGT839 Organizational Behavior (3 cr.)
• MGT880F Special Topics in Innovation and Entrepreneurship (3 cr.)

Project (3 credits)

• NUT698 Project (3 cr.)

Recommended Study Plan

A- Thesis Option

Year One

Fall (9 credits)

• NUT602 Research Methods for Nutrition and Food Science (3 cr.)
• NUT625 Artificial Intelligence in Nutrition and Food Science (3 cr.)
• NUT681 Special Topics in Nutrition and Food Sciences (3 cr.)

Spring (6 credits)

• NUT691 Graduate Seminar (0 cr.)
• NUT601 Advanced Biostatistics (3 cr.)
• Track course (3 cr.)

Year Two

Fall (9 credits)

• Track course (3 cr.)
• NUT699 Thesis (6 cr.)

Spring (6 credits)

• Track course (3 cr.)
• Track course (3 cr.)

B- Project Option

Year One

Fall (9 credits)

• NUT602 Research Methods for Nutrition and Food Science (3 cr.)
• NUT625 Artificial Intelligence in Nutrition and Food Science (3 cr.)
• NUT681 Special Topics in Nutrition and Food Sciences (3 cr.)

Spring (6 credits)

• NUT691 Graduate Seminar (0 cr.)
• NUT601 Advanced Biostatistics (3 cr.)
• Track course (3 cr.)

Year Two

Fall (9 credits)

• Track course (3 cr.)
• Track course (3 cr.)
• NUT699 Project (3 cr.)

Spring (6 credits)

• Track course (3 cr.)
• Track course (3 cr.)