Welcome to the Nutrition and Food Sciences (NFSC) Department Website. NFSC is a leader in nutritional and food science research and education in Lebanon and the region. It fosters a multidisciplinary approach to basic, clinical, and translational research with an emphasis on food consumption practices, nutritional assessment, food safety, quality of traditional foods, consumer studies, community nutrition in underprivileged groups, diet-related non-communicable diseases, and associated genetic traits underlying nutrition and obesity-related health problems. The Department has a distinguished and accomplished history in the area of nutrition that began in conjunction with the establishment of FAFS.
From its early days, in the 1960s, the NFSC Department had focused on enhancing social well-being and health by addressing nutritional problems within communities. The Department also sponsors a dietetic internship at the internationally accredited AUB Medical Center. In 2007, the World Health Organization (WHO) formally recognized this excellence and designated NFSC as a collaborating center for research, training, and outreach in nutrition and food science. In 2009, the Department housed the first Associated Research Unit for Undernutrition and Obesity in Lebanon under the support of the Lebanese National Council for Scientific Research (LNCSR). In 2010, the Department was granted $750,000 by Nestle M.E. for advocating for better "food, nutrition, health and wellness" for the children of Lebanon and the region.
The Department has hosted numerous internationally renowned scientists as visiting professors and lecturers. It has also established cooperation with international Universities from France and Britain where a sizeable number of Ph.D. candidates have partially conducted their research at AUB and with NFSC faculty members serving on their supervisory committees.
I encourage you to browse our Web Site for further information and details.
Imad Toufeili, PhD
Chair and Professor
Nutrition and Food Sciences Department