MS in Nutrition
The Master of Science (MS) in the Nutrition program allows students to gain an advanced understanding of nutritional epidemiology, pathophysiology, therapy and policy, as well as food security, safety and quality in both Lebanon and globally. The program prepares students to become technically competent in the fields of clinical, public health nutrition and/or food sciences. It provides graduates with opportunities for interdisciplinary research in the context of existing collaborative projects with educational, governmental and/or non-governmental organizations in Lebanon and the world. The MS in Nutrition can be integrated with the Coordinated Program that prepares students to acquire the Registered Dietitian credential from the Accreditation Council for Education in Nutrition and Dietetics in the United States.
What Will I Learn?
Upon successful completion of the program, you should be able to:
- Design, implement, evaluate and monitor programs in acute care settings, communities, food and/or educational institutions.
- Apply professional and inter-professional teamwork skills and ethical standards in the application of nutrition care.
- Demonstrate continuous active learning and awareness of current trends in nutrition and food science through relevant information sources.
- Design and implement research protocols and use validated and reliable methodology in the fields of nutrition and food science.
- Interpret statistical analysis results in areas related to health and food science.
Scholarship and Assistantship Opportunities
MS students can benefit from Graduate Assistantships (GA) against a commitment to GA work. Additional forms of support can be accessed here.
Curriculum
A minimum of 30 credits are required to graduate, distributed as follows:
- Required Program Courses (12 credits)
- Elective Courses (12 credits)
- Thesis (6 credits)
I. Required Program Courses (12 credits)
|
Number |
Course |
Cr |
|---|---|---|
| NUT601 | Advanced Biostatistics | 3 |
| NUT602 | Research Methods for Nutrition and Food Science | 2 |
| NUT651 | Advanced Nutrient Metabolism I | 3 |
| NUT652 | Advanced Nutrient Metabolism II | 3 |
| NUT691 | Graduate Seminar | 1 |
II. Elective Courses (12 credits)
Students must choose four of the following courses:
|
Number |
Course |
Cr |
|---|---|---|
| NUT612 | Advanced Quality Systems | 3 |
| NUT613 | Food Product Development | 3 |
| NUT614 | Food Packaging | 3 |
| NUT620 | Advanced Nutrition Assessment | 3 |
| NUT622 | Drug and Nutrient Interactions | 3 |
| NUT623 | Advanced Therapeutic Nutrition | 3 |
| NUT631 | International Nutrition/Nutrition in Emergencies | 3 |
| NUT641 | Sports Nutrition | 3 |
| NUT661 | Nutritional Epidemiology | 3 |
| NUT681 | Special Topics in Nutrition and Food Science | 3 |
III. Thesis (6 credits)
|
Number |
Course |
Cr |
|---|---|---|
| NUT699 | MS in Nutrition Thesis | 6 |