Skip Ribbon Commands
Skip to main content
Department of Nutrition and Food Sciences
 
B.S. in Food Science and Management

The mission of the program is to educate students from the Middle East through courses, laboratory sessions and internships, on the fundamental skills, knowledge and practice of food science and management. The program prepares students for technical and managerial positions in food processing and/or service industries and for post graduate degrees in food science and management. The program includes supervised summer training at food service institutions or food industries. FAFS awards this degree upon the completion of 97 credits in a minimum of five semesters. Course topics include food chemistry, food analysis, food microbiology, food processing, food quality and food service management, and food engineering.

Degree Curriculum:

Food Science and Management I

First Semester

Credits

BIOL

200

Diversity of Life

4

CHEM

200

Basic Chemistry

3

CHEM

205

Introductory Chemistry Laboratory

2

ENGL

203

Academic English

3

MATH

204

Mathematics for Social Sciences II

3

Total

15

Second Semester

Credits

AGSC

212

Agricultural Economics, Principles, and Policy

3

CHEM

208

Brief Survey of Organic Chem

3

CHEM

209

Introductory Organic Laboratory

2

ENGL

204

Advanced Academic English

3

NFSC

221

Basic Nutrition2

3

Humanities

Elective

3

Total

17


Food Science and Management II

First Semester

Credits

NFSC

210 

Statistics in Nutrition and Food Sciences

3

MNGT

215

Management of Organizations

3

NFSC

261

Introductory Biochemistry2

3

NFSC

265

Food Chemistry

3

NFSC

267

Food Analysis2

2

NFSC

277

Food Microbiology I

3

Total

17

Second Semester

Credits

ACCT

210

Financial Accounting

3

ARAB

201A, 201B, or higher3

3

CMPS

209

Computers and Programming for the Sciences

3

NFSC

272

Introduction to Food Service and Industries

2

NFSC

278

Food Microbiology II

3

Humanities

Elective

3

Total

17

Summer Session

Credits

NFSC

280

Summer Training in Food Establishments

1

Total

1

Food Science and Management III

First Semester

Credits

ACCT

215

Management Accounting

3

FINA

210

Business Finance

3

NFSC

282

Food Quality Management

3

NFSC

288

Technology of Food Products

3

Humanities

Elective

3

Total

15

Second Semester

Credits

MKTG

210

The Marketing Function

3

NFSC

287

Food Processing

2

NFSC

289

Food Processing Lab

1

NFSC

291

Elements of Food Engineering

3

NFSC

296

Current Topics in Food Science and Nutrition2

1

NFSC

299

Projects in Nutrition and Food Science

2

Humanities

Elective

3

Total

15

1 A minimum of 97 credits are required for graduation.
2 Course offered in fall and spring.
3 Dependent on Arabic Placement Test.

[more]

Contact us Jobs Disclaimer Copyright Non-Discrimination/Title IX