MS in Nutrition

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.

What Will I Learn?

Upon successful completion of the program, you should be able to:

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

A- Thesis Option

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

Required Program Courses (12 credits)

Track Courses (12 credits)

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

Clinical and Behavioral Nutrition Track

Nutrition for Public Health Track

Food Innovation, Quality, and Sustainability Track

Thesis (6 credits)

B- Project Option

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

Required Program Courses (12 credits)

Track Courses (15 credits)

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

Clinical and Behavioral Nutrition Track

Nutrition for Public Health Track

Food Innovation, Quality, and Sustainability Track

Project (3 credits)