Officers of the Faculty
Fadlo R. Khuri
| President of the University
|
Zaher Dawy
| Provost
|
Ammar Olabi
| Interim Dean
|
Yaser Abunnasr
| Associate Dean
|
Bradley Jon Tucker
| Registrar
|
Antoine Sabbagh
| Director of Admissions
|
Lokman Meho
| University Librarian
|
Faculty Administrative Support
Nadine Abdelkhalek
| Career Services Officer
|
Alhan Shamseddine
| Assistant to the Dean for Operations
|
Caroline Rajeh
| Research Support Officer
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Tharwat Haddad
| Student Record Officer
|
Laila Houri
| Financial and Facilities Manager
|
Wafa Khoury
| Executive Officer
|
Maya Nabhani Zeidan
| Director of Continuous Academic Improvement
|
Coordinators of Undergraduate Programs
Mohamad Ghassan Abiad
| Coordinator of Undergraduate Studies
Program, Food Science and Management
Program
|
Ali Chalak
| Coordinator of Undergraduate Studies
Program, Agribusiness Program
|
Mohamad Talal Farran
| Coordinator of Undergraduate Studies
|
Historical Background
Basic university-level courses in agriculture were offered by the School of Arts and Sciences at AUB as early as 1914. Between the 1930s and 1940s, the university fulfilled its commitment to improving the livelihood of the less fortunate through the creation of the Institute of Rural Life. The Institute brought together students and faculty from various university schools and departments to implement improvement projects in rural health, education, and farming. The School of Agriculture was established in 1952, along with the Advancing Research, Enabling Communities (AREC), a 100-hectare facility located in the Bekaa region 80 km away from the main AUB campus. The School offered a four-year program leading to a BS degree in Agriculture and the Diploma of Ingénieur Agricole and offered a one-year Technical Vocational Training (TVT) course, offered to government extension agents from 1956 to 1971. These programs contributed greatly to building the capacity of agricultural scientists and technicians from the Middle East region. A graduate program leading to the MS in Agriculture was initiated in 1956.
The importance of food and nutrition and their linkage to agriculture at AUB was recognized in the late 1970s. The school, which had become the Faculty of Agricultural Sciences in 1958, was renamed the Faculty of Agricultural and Food Sciences (FAFS) in 1979, and a threeyear BS program in Nutrition and Dietetics (NTDT) was initiated in 1980. An eleven-month Dietary Internship program was established at the AUB Medical Center in 1983. The program proved very successful and grew rapidly to become a significant component of FAFS. Global and regional changes in the role and functions of agriculture, nutrition and food created a demand for new courses. FAFS responded by launching several new programs. In 2012, a Bachelor of Landscape Architecture was introduced to replace the BS program in Landscape Design and Eco-Management, which started in 2000. The BS program in Food Sciences and Management was launched in October 2002 in response to the rapid expansion of the agrifood industry in Lebanon and the region. Lastly, the importance of entrepreneurship and the need to develop efficient and effective food value chains in the region led to the initiation of the Agribusiness program in February 2009.
Mission
The mission of FAFS is to foster sustainable enhancement of the health and well-being of people and nature throughout Lebanon and the region. To achieve its goals, the faculty uses basic and applied research as well as student-centered learning to prepare leaders and agents of change to address issues of local and global relevance at the nexus of human nutrition, food security and the sustainable use of resources.
Vision
FAFS is a reference academic center specialized in issues of relevance to the Middle East related to agriculture, food, nutrition, and the environment for the enhancement of livelihoods, human health, and well-being.
Undergraduate Programs
Six undergraduate programs are offered by FAFS:
BS in Agriculture and the Diploma of Ingénieur Agricole
The BS in Agriculture and the Diploma of Ingenieur Agricole is a four-year multidisciplinary program with the objective of producing graduates who become:
- Agricultural Engineers and professionals with central positions, who create sustainable and ethical solutions and enhance knowledge in various sub-disciplines of Agriculture in local, regional, and global practices.
- Graduates who attend and complete advanced degrees at top universities worldwide.
- Leaders and innovators in their profession and serving their community.
The program trains students in the various theoretical and practical aspects of agricultural sciences. It prepares students to address current agricultural issues at the regional and global levels. It prepares students to address current agricultural issues at the regional and global levels using their scientific knowledge to improve production and protect the environment. Specifically, the program aims to develop students’ understanding of the principles and practices of sustainable agriculture and its role in food production, environmental conservation, and community development. Students will build the necessary skills to design, implement, and evaluate agricultural systems and technologies that are technically and scientifically effective, but also economically, socially, and environmentally sustainable. Through critical thinking and problem-solving, students will analyze and address the complex challenges facing agriculture and food systems, against a backdrop of mounting climate change and food security vulnerabilities. Additionally, students will gain an understanding of the political, economic, and social factors that shape agricultural policies and practices and be able to advocate for sustainable and climate-smart solutions. The program emphasizes the importance of hands-on experience through internships, research projects, or other field-based learning opportunities, and the use of technology to improve the performance of agriculture and food systems. Students will gain an understanding of the relationship between agriculture and the environment, human health and economic development. In addition, the program enhances the ability of its graduates to manage farming operations and agricultural businesses.
BS in Nutrition and Dietetics (NTDT)
This is a three-year program, which will lead to a BS degree in Nutrition and Dietetics (NTDT). The NTDT’s mission statement is to enhance the nutritional well-being and health of individuals, families, and populations through the promotion of scholarship in human nutrition and dietetics. The program is science-oriented, student-centered, and committed to excellence in teaching, training, research, and outreach service. The core values encompass the development of human potential and provide a collegial environment that fosters the professional growth of students for a career in nutrition and dietetics. This diverse and dynamic profession integrates human nutrition, food service administration, food science, biology, chemistry, physiology, and interpersonal skills.
BS in Nutrition and Dietetics Coordinated Program (NDCP)
This is a four-year program that leads to a BS degree in Nutrition and Dietetics Coordinated Program (NDCP). The program has a concentration in Medical Nutrition Therapy (MNT) and combines theoretical and experiential learning in Nutrition and Dietetics with at least 1200 hours of supervised practice in affiliated medical facilities. The proposed educational framework is based on the knowledge, skills, and core competencies established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) for entry-level dietitians. Students are first admitted to the didactic Nutrition and Dietetics program and then apply to the NDCP towards the end of their sophomore year in Nutrition and Dietetics after the completion of at least 30 credits. AUB’s NDCP has been granted candidacy for full accreditation status by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, (120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-0040 ext. 5400. Website:
http://www.eatright.org/ACEND).
This verifies that the program is equivalent and comparable in content and experience to United States-based programs meeting the ACEND accreditation standards. The accreditation makes students eligible to sit for the Commission on Dietetic Registration (CDR) examination for dietitians in the United States in order to obtain the Registered Dietitian (RD) status. The mission of the NDCP is to equip graduates with the knowledge, expanded skills and intellectual maturity to become progressive, innovative and inter-professional practitioners in the dietetic profession, capable of serving the public through the promotion of optimal nutrition, health and well-being and to serve the profession and larger community through public service and leadership.
More specifically, the program involves several interrelated dimensions and is:
- dedicated to providing quality education that prepares students for competent practice and current and future roles in the dietetic profession;
- committed to facilitating the intellectual, personal, and professional growth and lifelong learning of students;
- committed to developing critical thinking, problem-solving and leadership skills to prepare students for the challenges of an evolving diverse community and workplace;
- committed to providing integration of theory with the application of learning through a sequence of supervised practice experiences that encourage student self-evaluation and self-direction;
- dedicated to preparing students with added proficiency in providing nutrition education to a variety of clients;
- committed to providing an environment for students to conduct research and develop professional attitudes, maturity, and an ethical understanding of professional practice, thereby improving the dietetics practice; and
- committed to preparing competent nutrition professionals who perform in adherence to the Code of Ethics for the Profession of Dietetics.
Goals and Expected Outcomes of the NDCP
The goals of the NDCP are listed below; each is followed by supporting program objectives.
- NDCP provides quality didactic and supervised practice learning experiences that prepare graduates to be competent entry-level dietitians: At least 80 percent of students (with GPA 3.3) who enter the NDCP will successfully complete the program and receive a verification statement within four and a half years of enrolment.
- Over a period of five years, at least 80 percent of all graduates of the NDCP who sit for the colloquium/RD exam will pass the first time they take it.
- At least 90 percent of responses that evaluate the competencies attained from the NDCP will meet or exceed a rating of 3 on a 1–5 scale.
- At least 90 percent of ratings of professional preparation from the NDCP graduate’s perspective will reach a rating of at least 3 on a 1–5 scale.
- At least 90 percent of ratings of professional knowledge from the employer’s perspective will reach a rating of at least 3 on a 1–5 scale.
- NDCP prepares graduates who will commit to improving the quality of life of the community through improved health and well-being.
- Within five years of graduation from the NDCP, employment data will demonstrate that at least 70 percent of all graduates who sought employment will be employed in Lebanon or the Middle East region in a health-related position that requires nutrition expertise.
- NDCP prepares graduates who will be successfully employed in their fields, attend graduate school or pursue other career options: At least 80 percent of NDCP graduates who have sought higher education will pursue an advanced degree within 12 months of graduation.
- At least 80 percent of NDCP graduates who have sought employment in dietetics will be employed within 12 months of program completion.
- At least 80 percent of employers will indicate that they would hire a graduate of the American University of Beirut NDCP in Nutrition and Dietetics.
Program outcome data are available from the program director upon request.
BS in Food Science and Management
This is a specialized three-year program offered by FAFS to prepare graduates to satisfy the needs of food industries and establishments in the region. Graduates of this program do not receive the Diploma of Ingénieur Agricole.
BS in Agribusiness
The BS in Agribusiness is a three-year cross-disciplinary program designed to provide students with comprehensive knowledge in the decision-making processes of business and the technical aspects of modern agriculture and food systems. Graduates of this program do not receive the Diploma of Ingénieur Agricole.
Admission
AUB admits students from a twelve-year schooling system, starting with elementary 1. Students holding diplomas from a twelve-year secondary school system may gain admission to the Faculty of Agricultural and Food Sciences by completing the freshman program at AUB or its equivalent elsewhere. Those coming from the freshman program should follow the below table:
Major Requirements / Useful Electives
|
Agribusiness Completion of MATH 101, any combination of science courses totaling 9 credits, CHEM 200, MATH 204, and courses in the humanities and a cumulative GPA of at least 2.3 in the freshman year
|
| Agriculture Completion of MATH 101, CHEM 101, CHEM 101L, and BIOL 101, CHEM 200, MATH 204 and courses in the humanities and a cumulative GPA of at least 2.3 in the freshman year |
Food Science and Management Completion of MATH 101, CHEM 101, CHEM 101L, and BIOL 101, CHEM 200, MATH 204, and courses in the humanities and a cumulative GPA of 2.7 in the freshman year
|
| Nutrition and Dietetics Completion of MATH 101, CHEM 101, CHEM 101L, and BIOL 101 CHEM 200, SOAN 201, and courses in humanities and a cumulative GPA of at least 3.0 in the freshman year. (Admission is by selection of the most promising eligible applicants) |
Students from a twelve-year secondary school system must hold the Lebanese Baccalaureate Part II in general sciences, life sciences, or sociology and economics, or the equivalent if they come from another country. Holders of Baccalaureate Part II in Humanities may be considered for admission provided they take an additional course, MATH 203. To be considered for admission, students applying for transfer from another faculty or university must have a minimum grade point average of GPA: 2.3 for Agriculture and Agribusiness, and GPA: 3.0 for Nutrition, and GPA: 2.7 for Food Sciences and Management. Admission is by selection of the most promising eligible applicants. For complete and detailed information regarding admission to the university, including recognized certificates, see the Admissions section in this catalogue.
Requirements for BS in Nutrition and Dietetics Coordinated Program (NDCP)
Students are first admitted to the three-year Nutrition and Dietetics program. In addition, a separate application for the NDCP must be submitted during the second term of the sophomore year (upon completion of at least 30 credits). The selection of students for the NDCP is based on the cumulative average of the sophomore year GPA 3.3 or above, unless stated otherwise by the department) and completion of the prerequisite courses. Individuals interested in applying to the NDCP must contact the department for application details towards the end of the sophomore year.
A maximum of 20 students are admitted each year depending on practicum site availability. Students applying to the NFSC department for a second BS in Nutrition and Dietetics are not eligible for the NDCP.
Transfer to the Nutrition and Dietetics Coordinated Program (NDCP)
In order to be eligible for transfer into the Nutrition and Dietetics Coordinated Program (NDCP), students should first apply for transfer and be accepted into the Nutrition and Dietetics (NTDT) 3-year program. Upon being accepted into NTDT, interested students should fill out a separate application in order to apply for the Nutrition and Dietetics Coordinated Program (NDCP) and will then be considered based on the cumulative average of credits completed at AUB as well as the availability of spots in the NDCP.
Transfer into the NTDT Program
a) Transfer from Other Faculties at AUB to the Nutrition and Dietetics Program
Students enrolled at other faculties at AUB may apply for a transfer to the NTDT Program. To be eligible for an internal transfer, the applicant must:
- have completed at least 24 sophomore credits,
- not be on probation,
- and have achieved a minimum overall cumulative GPA of 3.0.
Applications of transfer students are evaluated and approved by the department of Nutrition and Food Sciences (NFSC) and the Admission Committee of the faculty. Admission into the program is by selection of the most promising eligible applicants. Top ranking students of the applying pool of students will be selected based on the number of available places in the NTDT for the term in question.
Upon approval of transfer, the student’s complete program of study and course requirement is determined by the department.
b) Transfer from Other Universities to the Nutrition and Dietetics Program
Students currently pursuing an undergraduate degree at another university in Lebanon or abroad may apply for transfer to the NTDT Program. To be eligible for admission to AUB and the NTDT Program, the applicant must:
- be transferring from an appropriately accredited university or institution of higher education recognized by AUB,
- have successfully completed at least 30 sophomore credits,
- and have achieved a minimum overall cumulative average equivalent to the AUB GPA of 3.0.
Applications of transfer students from other universities are evaluated and approved by the Department of Nutrition and Food Sciences (NFSC) and the Admission Committee of the faculty. Admission into the program is by selection of the most promising eligible applicants. Top ranking students of the applying pool of students will be selected based on the number of available places in the NTDT for the term in question.
As stated in the General University Academic Information section of the catalogue, applicants should meet the Readiness for University Studies in English before registration.
Upon approval of transfer, the student’s complete program of study and course requirement is determined by the department. Transfer of courses from other universities is the prerogative of the NFSC department.
Applying to the NDCP After Transfer into the NTDT
a) Transfer students from other faculties within AUB
Transfer students from other faculties within AUB who are accepted into the Nutrition and Dietetics 3-year program should apply separately to the NDCP and may be considered for acceptance into the program based on the number of available places in the NDCP for the term in question after they:
- have successfully completed at least 30 credits at AUB,
- and have achieved a minimum overall cumulative GPA of 3.3 in courses taken at AUB.
Admission into the program is by selection of the most promising eligible applicants. Top ranking students of the applying pool of students will be selected based on the number of available places in the NDCP for the term in question.
b) Transfer students from other universities
Transfer students from other universities who are accepted into the Nutrition and Dietetics 3-year program should apply separately to the NDCP. These students may be considered for acceptance on the waiting list of the program based on the number of available places in the NDCP for the term in question after they:
- have successfully completed at least 30 sophomore credits,
- and have achieved a minimum overall cumulative average equivalent to the AUB GPA of 3.3.
It is important to note that credits/courses completed at another institution will not be granted equivalency credits/courses for the NDCP’s core courses. Please refer to the appropriate section of the catalogue for the list of the program’s core courses and their descriptions.
Requirements for Premedical Study
Students entering the Faculty of Agricultural and Food Sciences and who ultimately intend to enter the Faculty of Medicine must complete the premedical requirements as outlined in the Admissions section under the Faculty of Medicine in the Graduate Catalogue, page 550.
Graduation Requirements
Eligibility for Graduation
To be eligible for graduation with the degree of BS in Agriculture (AGRI), and the Diploma of Ingénieur Agricole, a student must:
- complete a minimum of 128 term credit hours (AGRI)
- complete a minimum of eight terms of residency (AGRI),
- achieve an overall minimum grade average of C+ (GPA 2.3), and
- be approved for graduation by the faculty.
To be eligible for graduation with the degree of BS in Nutrition and Dietetics (NTDT), BS in Food Sciences and Management (FSMT) or BS in Agribusiness (AGBU), a student must:
- complete a minimum of 97 term credit hours for the NTDT program: 97 term credit hours for the FSMT program and 96 term credit hours for the AGBU,
- complete a minimum of six terms of residency,
- achieve an overall minimum average grade of C+ (GPA 2.3), and
- be approved for graduation by the faculty.
To be eligible for graduation with the degree of BS in Nutrition and Dietetics Coordinated Program (NDCP), a student must:
- complete a minimum of 133 credits hours,
- complete a minimum of eight terms of residency,
- complete a minimum of 1200 hours of supervised practice in an affiliated hospital,
- achieve an overall minimum average grade of B+ (GPA 3.3) in each of the three years of NDCP,
- achieve an overall minimum average grade of B+ (GPA 3.3) in the supervised practice, and
- complete the program within four and a half years of enrolment in NDCP.
Failure to meet the above NDCP graduate requirements will result in dismissal from the NDCP program in which case students will graduate with a BS in Nutrition and Dietetics (NTDT).
Minors
Minors in Nutrition and Dietetics and Food Science and Management
The Nutrition and Food Sciences Department offers two minors: a minor in Nutrition and Dietetics and a minor in Food Sciences and Management with a minimum of 16 credits/ program.
Students already working on a bachelor’s degree outside Nutrition and Dietetics (NTDT) or Food Sciences and Management (FSMT) and who wish to obtain a minor in NTDT or FSMT must apply to the relevant minor before taking any course in the requested minor. The Department of Nutrition and Food Sciences evaluates all applicants for a minor and makes recommendations to the Academic and Curriculum Committee (ACC).
A student is eligible to be considered for a minor in either program (major) after completing 24 credit hours in her/his major with a cumulative grade average of B, a GPA of 3.0. The courses required for a minor in Nutrition and Dietetics are NFSC 221, NFSC 222, NFSC 240, NFSC 265, NFSC 274, NFSC 285, and NFSC 281. Additional courses may be required from Agriculture and Food Sciences and Management students to replace required courses common to the major and minor and/or to fulfill pre-requisite courses.
The courses required for a minor in Food Sciences and Management are NFSC 265, NFSC 278, NFSC 282, NFSC 288, MNGT 215, and MKTG 210. Additional courses may be required from Agriculture and Nutrition and Dietetics students to replace required courses common to the major and minor and/or to fulfill prerequisite courses.
Minor in Agribusiness
The courses required for a minor in Agribusiness are AGBU 210/MKTG 210, AGBU 213, AGBU 229 or AGBU 236, AGBU 239, AGBU 240, AGBU 248/INFO 200, and AGBU 292.
Minor in Food Systems
Food security, climate change, and depletion of natural resources are now major concerns at the national and global levels. The vital need for sustainable production techniques able to reconcile economic profitability and environmental preservation is exerting increasing pressure on public policies and agendas. The interdependence of these concerns requires the development of a comprehensive and multidisciplinary approach to food systems.
Goal
This interdisciplinary minor in Food Systems equips students with the knowledge and skills required to develop a comprehensive view and understanding of the different yet interdependent stages of food systems including food production, processing, marketing, distribution, and consumption. 18 credit hours are required; 3 credits of each of the majors listed below.
List of Courses for the Minor in Food Systems
NFSC 220, NFSC 252, LDEM 211, AVSC 220, AGSC 203 and AGBU 210.
Learning Outcomes
- Identify key stages of food-product development
- Acquire knowledge and practical skills in land preparation, farm irrigation methods and water measurement techniques
- Develop an awareness of safe working environment and monitoring sustainable practices in livestock and field crop production
- Determine the usefulness and limitations of various techniques in food production and processing practices and assessing their impact on human health
- Understand concepts of environmental horticulture and their role in promoting nature conservation
- Develop marketing and distribution strategies to promote food products
For more information regarding Minors, please refer to the General University Academic
Information section of the catalogue.
Second BS Degree
To obtain a second BS in Agriculture and the Diploma of Ingénieur Agricole, a student must:
- Complete all AGRL III and AGRL IV courses, including all FAFS electives and Cultures and Histories courses. Applicants who have a BS degree in Food Science and Management, Agribusiness, Biology, Chemistry, or Environmental Health do not need to take any additional prerequisite courses.
Holders of BS degrees from other majors will be required to:
- Complete additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee for holders of BS degrees other than the above-mentioned majors.
- Complete at least five terms of residency at FAFS.
To obtain a second BS in Agribusiness, a student must complete:
- A minimum of 54 credits while registered in FAFS, including all AGBU II and AGBU III required core courses listed in this catalogue (of which up to 15 credits can be from transferred course credits).
- Additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee.
To obtain a second BS in Nutrition and Dietetics, a student must complete:
- A minimum of 52 credits while registered at FAFS, including all NTDT II and NTDT III required core courses listed in this catalogue (of which 15 credits can be transferred course credits).
- Additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee.
- At least three terms of residency at FAFS.
To obtain a second BS in Food Science and Management, a student must complete:
- A minimum of 53 credits while registered in FAFS, including all FSMT II and FSMT III required core courses listed in this catalogue (of which up to 15 credits can be from transferred course credits).
- Additional prerequisite courses as recommended by the Admissions Committee and approved by the Academic and Curriculum Committee.
- At least three terms of residency at FAFS.
Second BS Degree in Agriculture for Agribusiness Students
A candidate with a bachelor’s degree in Agribusiness or Food Science and Management wishing to obtain a second degree in Agriculture and the Diploma of Ingénieur Agricole must complete a minimum of 53 credit hours with a minimum residency period of two semesters and the following course requirements with a minimum GPA of 2.3.
List of Courses for Second BS Degree in Agriculture for Agribusiness Students:
Semester
| Credit hours
| Courses
|
Fall
| 15
| AGSC 220 (Principles of Plant Physiology), AGSC 230
(Crop Systems), AGSC 233 (Plant Health I), AVSC 243
(Genetics and Biotechnology), AVSC 275 (Anatomy and
Physiology of Farm Animals)
|
| Spring
AREC | 16
| AGSC 222 (Farm Practices,) AVSC 223 (Livestock Systems), AGSC 244 (Agricultural Water Technologies), AGSC
245 (Plant Health II), AGSC 246 (Intensive Agriculture),
AGSC 250 (Organic Farming)
|
Summer
AREC
| 7
| AGSC 223 (Agricultural Project and Entrepreneurship),
AGSC 247 (Farm Power and Alternative Energy), AGSC
235 (Agricultural Extension in Development)
|
Fall
| 15
| AGSC 249 (GIS for Agriculture), AGSC 265 (Soil Fertility),
AGSC 234 (Chemicals in Agriculture) + two concentration
courses in AGSC or AVSC
|
Total
| 53
|
Second BS Degree in Agriculture for Food
Science and Management Students
A candidate with a bachelor’s degree in Agribusiness or Food Science and Management
wishing to obtain a second degree in Agriculture and the Diploma of Ingénieur Agricole
must complete a minimum of 53 credit hours with a minimum residency period of two
semesters and the following course requirements with a minimum GPA of 2.3
List of Courses for Second BS Degree in Agriculture for FSMT Students:
Semester
| Credit hours
| Courses
|
Fall
| 15
| AGSC 207 (Land and Water Resources), AGSC 220 (Principles of Plant Physiology), AGSC 230 (Crop Systems),
AGSC 233 (Plant Health I), AVSC 275 (Anatomy and Physiology of Farm Animals)
|
| Spring AREC | 16
| AAGSC 222 (Farm Practices,) AVSC 223 (Livestock Systems), AGSC 244 (Agricultural Water Technologies), AGSC
245 (Plant Health II), AGSC 246 (Intensive Agriculture),
AGSC 250 (Organic Farming)
|
Summer AREC
| 7
| AGSC 223 (Agricultural Project and Entrepreneurship),
AGSC 247 (Farm Power and Alternative Energy), AGSC
235 (Agricultural Extension in Development)
|
Fall
| 15
| AGSC 249 (GIS for Agriculture), AGSC 265 (Soil Fertility),
AGSC 234 (Chemicals in Agriculture), AVSC 271 (Animal
Nutrition), 1 concentration course in AGSC or AVSC
|
Total
| 53
|
Double Major
Students may, upon approval of the faculty concerned, earn a double major if the two majors
fall within the same degree structure (that is, both are BS majors) and if the graduation
requirements for both majors are met simultaneously. The student must also satisfy the
requirements of both majors and complete at least 15 credit hours over and above the
requirements of the first major. Note that both majors must lead to the same bachelor’s
degree and one diploma will be issued indicating both majors.
For more information, please refer to the General University Academic Information section
of the catalogue.
Dual Degree
Students may, upon approval of the faculty concerned, complete the requirements for a
second degree while registered in another faculty at AUB. In such a case, a student will be
granted two degrees at the same time of graduation. If tuition fees differ, students will pay
the higher of the two fees.
For more information, please refer to the General University Academic Information section
of the catalogue.
Transfers
To transfer to the Faculty of Agricultural and Food Sciences from another faculty or university,
course credits pertinent to the agricultural curriculum may be transferred at the discretion of
the Academic and Curriculum Committee. However, advanced standing can be considered
only for students who transfer from an agriculture program of another recognized institution
of higher learning. Transfer students from faculties within AUB to FAFS are allowed to transfer a maximum of two terms toward the residency requirements at FAFS based on the rate of
equating each 12 credits of transferable courses taken at AUB to one residency term. For
purposes of residency requirements, two summer sessions are equivalent to one term.
Students wanting to transfer to another faculty must take at least 50 percent of their courses
at FAFS including one FAFS course (2 or 3 cr.) in the corresponding major per term. Students
who do not register for at least 50 percent of courses required by their major in the first
term will automatically be given the status of majorless in the second term. A student should
transfer after two terms; if s/he fails to secure acceptance to the desired major by the end of
the second term, s/he will be dropped from the faculty.
Transfer of Courses
Transfer of basic science courses taken at AUB with a minimum grade of (D or 1.0) is allowed
if these are also required courses in the core programs of FAFS. A minimum grade of (C+
or 2.3) is required for transfer of elective courses. Students wishing to transfer one or more
required or elective courses should submit a written request to the Academic and Curriculum
Committee.
Elective Courses
Candidates for the degree of BS in Agriculture must complete 21 credits of elective courses:
9 credits of concentration courses in FAFS, 6 credits in the Cultures and Histories, 3 credits
in Human Values, and 3 credits in Societies and Individuals.
Candidates for the degrees of BS in Nutrition and Dietetics and BS in Food Sciences and
Management must complete a minimum of 9 credits in Cultures and Histories and 3 credits
in Human Values.
Candidates for the degree of BS in Agribusiness must also complete 9 credits in Cultures
and Histories and 3 credits in Human Values.
One elective for all majors should cover the theme of Social Inequalities.
Academic Rules and Regulations
Changes made after the publication of this catalogue will be available through academic
advisors or coordinators.
Refer to General University Academic Information in this catalogue for information on
the following: maximum course loads (under Credit Loads), dismissal from the faculty
and readmission, classes and laboratories (under Attendance), incomplete grades (under
Incompletes), examinations and quizzes (under Attendance), withdrawal from courses,
students not working for a degree (under Categories of Students), repeating courses,
placement on academic probation and removal from academic probation.
Students enrolled in the BS in Nutrition and Dietetics (Coordinated Program) should refer
to the Nutrition and Dietetics Coordinated Program Student Handbook for specific program
policies and procedures that is provided by the NDCP program director to the student.
Classification and Promotion
BS in Agriculture and Diploma of Ingénieur
Agricole
For clear promotion from year I to year II, a student must complete a minimum of 27 credits.
For promotion from year II to year III, a student must complete a minimum of 58 credits. For
promotion from year III to year IV, a student must complete a minimum of 98 credits. All such
credits should be from courses specified in the regular program.
BS in Nutrition and Dietetics or in Food Science
and Management
For clear promotion from year I to year II, a student must complete a minimum of 30 credits.
For promotion from year II to year III, a student must complete a minimum of 63 credits. All
such credits should be from courses specified in the regular program.
BS in Nutrition and Dietetics-Coordinated
Program
For clear promotion from year I to year II, a student must complete a minimum of 30
credits. For promotion from year II to year III, a student must complete a minimum of 63.
For promotion from year III to year IV, a student must complete a minimum of 97 credits. All
such credits should be from courses specified in the regular program.
BS in Agribusiness
For clear promotion from year I to year II, a student must complete a minimum of 30 credits.
For promotion from year II to year III, a student must complete a minimum of 60 credits. All
such credits should be from courses specified in the regular program.
Eligibility for the Regular AREC Program
To be eligible to enroll in the regular program at AREC during the third year of Agriculture, a
student must:
- Complete a minimum of 58 credits by the end of the first term of Agriculture III with a
cumulative GPA of 2.3 or higher and must not have accumulated more than 12 credits
of failed and/or missed courses (of which no more than 6 credits are failed courses)
specified in the regular program.
- Be approved for such action by the Academic and Curriculum Committee.
Curricula
Curriculum for the BS Degree in Agriculture and
Diploma of Ingénieur Agricole
A minimum of 128 credits are required for graduation.
Year I
First Term
| Credits
|
AGSC 205
| The Food Odyssey (Cultures and Histories)
| 3
|
BIOL 200
| Diversity of Life (Understanding the World)
| 4
|
CHEM 208
| Brief Survey of Organic Chemistry
| 3
|
ENGL 203
| Academic English
| 3
|
CMPS 209
| Computers and Programming for the Sciences
| 3
|
| | | Total 16
|
|
Second Term
| Credits
|
ARAB
| Understanding Communication - Arabic
| 3
|
NFSC 261
| Introductory Biochemistry
| 3
|
AGSC 206
| Agriculture and the Environment
| 3
|
MATH 204
or 201
| Mathematics for Social Sciences II (Quantitative Reasoning)
| 3
|
ENGL 204
| Advanced Academic English
| 3
|
| |
| Total 15
|
Year II
| First term | Credits
|
AGSC 212
| Microeconomic Theory of Food and Farming (Societies
and Individuals)
| 3
|
AGSC 207
| Land and Water Resources
| 3
|
AVSC 275
| Anatomy and Physiology of Farm Animals
| 3
|
AVSC 243
| Genetics and Biotechnology
| 3
|
AGSC 220
| Principles of Plant Physiology
| 3
|
| | Total 15
|
| |
| Second term | Credits
|
STAT 210/
NFSC 210
| Elementary Statistics for the Sciences/ Statistics in Nutrition and Food Sciences
| 3
|
AVSC 224
| Agricultural Microbiology
| 3
|
AGBU 213
| Legal and Policy Aspects of the Agriculture Sector
| 3
|
AGSC 225
| Rural Community Development
| 3
|
| Cultures and Histories Elective (History of Ideas) | 3
|
| | Total 15
|
Year III
| First term | Credits
|
AGSC 230
| Crop Systems
| 3
|
AGSC 233
| Plant Health-I
| 3
|
AGSC 234
| Chemicals in Agriculture
| 3
|
AVSC 252
| Conservation Agriculture
| 3
|
AGBU 240
| Career Planning Workshop for Agribusiness
| 0
|
| Human Values Elective | 3
|
| | Total 15
|
| |
| Second term (AREC) | Credits
|
AGSC 222
| Farm Practices
| 1
|
AGSC 244
| Agricultural Water Technologies
| 3
|
AGSC 245
| Plant Health II
| 3
|
AGSC /
AVSC 250
| Organic Farming
| 3
|
AVSC 223
| Livestock Systems
| 3
|
AGSC 246
| Intensive Agriculture
| 3
|
AGBU 256
| Summer Internship
| 1 |
| | Total 17 |
|
| Summer Session (AREC) | Credits
|
AGSC 223
| Agricultural Project and Entrepreneurship
| 2
|
AGSC 247
| Farm Power and Alternative Energy
| 3
|
AGSC 235
| Agricultural Extension in Development
| 2 |
| | Total 7
|
Year IV
| First term | Credits
|
AGSC 249
| GIS for Agriculture
| 3
|
AGSC 257
| Emerging Issues in Agriculture: Networking with the
Private Sector
| 1
|
AVSC 271
| Animal Nutrition
| 3
|
AGSC 265
| Soil Fertility
| 3
|
Societies and Individuals Elective
| 3
|
| | Total 13
|
| |
| Second term | Credits
|
AGSC/AVSC
| Concentration Courses Sciences
| 9
|
AGSC 298
| Capstone Course: From Seed to Table
| 3
|
Cultures and Histories Elective
| 3
|
| | Total 15 |
Curriculum for the BS Degree in Nutrition and
Dietetics (NTDT)
A minimum of 97 credits are required for Graduation.
NTDT I
| First term | Credits
|
BIOL 201
| General Biology I
| 4
|
CHEM 200
| Basic Chemistry and Applications (Understanding the World)
| 3
|
CHEM 205
| Introductory Chemistry Laboratory
| 2
|
ENGL 203
| Academic English
| 3
|
NFSC 221
| Basic Nutrition | 3
|
| | Total 15
|
| |
| Second term | Credits
|
CHEM 208
| Brief Survey of Organic Chemistry (Understanding the World)
| 3
|
CHEM 209
| Introductory Organic Laboratory
| 2
|
ENGL 204
| Advanced Academic English
| 3
|
PHYL 246
| Physiology for Nursing Degree Students and Undergraduates
| 4 |
PSYC 201
| Introduction to Psychological Science
| 3
|
| | Total 15 |
NTDT II
| First term | Credits
|
AGSC 212
| Microeconomics Theory of Food and Farming (Societies
and Individuals)
| 3
|
NFSC 274
| Human Nutrition and Metabolism
| 3
|
NFSC 290
| Food Service Management
| 3
|
NFSC 261
| Introductory Biochemistry
| 3
|
NFSC 240
| Nutrition Status Assessment
| 2
|
MNGT 215
| Fundamentals of Management and Organizational
Behaviors (Societies and Individuals)
| 3
|
| | Total 17
|
| |
| Second term | Credits
|
ARAB 201 or
higher
| Understanding Communication - Arabic
| 3
|
NFSC 285
| Nutrition in the Life Cycle
| 2
|
NFSC 281
| Nutrition in the Life Cycle Lab for NTDT
| 1 |
NFSC 265
| Food Chemistry
| 3
|
NFSC 267
| Food Analysis
| 2 |
NFSC 229
| Menu Planning
| 1
|
Cultures and Histories (History of Ideas)
| 3
|
| Total 15 |
NTDT III
| First term | Credits
|
NFSC 210
| Statistics in Nutrition and Food Sciences
| 3
|
NFSC 222
| Community Nutrition (Community-Engaged Learning)
| 3
|
NFSC 277
| Food Microbiology
| 3
|
NFSC 292
| Medical Nutrition Therapy I
| 3 |
NFSC 294
| Medical Nutrition Therapy Lab I for NTDT
| 1
|
NFSC 299A
| Projects in Nutrition and Food Sciences
| 0
|
Cultures and Histories Elective
| 3
|
| | Total 16
|
| |
| Second term | Credits
|
CMPS 209
| Computers and Programming for the Sciences (Quantitative
Reasoning)
| 3
|
NFSC 287
| Food Processing
| 2 |
NFSC 289
| Food Processing Lab
| 1
|
NFSC 293
| Medical Nutrition Therapy II
| 3
|
NFSC 295
| Medical Nutrition Therapy Lab II for NTDT
| 1
|
NFSC 296
| Current Topics in Food Sciences and Nutrition
| 1
|
NFSC 299B
| Projects in Nutrition and Food Sciences
| 2
|
Human Values Elective
| 3
|
Cultures and Histories Elective
| 3
|
| | Total 19 |
Curriculum for the BS Degree in Nutrition and
Dietetics Coordinated Program (NDCP)
A minimum of 133 credits are required for Graduation.
NDCP I
First Term
| Credits
|
BIOL 201
| General Biology I
| 4
|
CHEM 200
| Basic Chemistry and Applications (Understanding the World)
| 3
|
CHEM 205
| Introductory Chemistry Laboratory
| 2
|
ENGL 203
| Academic English
| 3
|
NFSC 221
| Basic Nutrition
| 3
|
| | | Total 15
|
|
Second Term
| Credits
|
CHEM 208
| Brief Survey of Organic Chemistry (Understanding the World)
| 3
|
CHEM 209
| Introductory Organic Laboratory
| 2
|
ENGL 204
| Advanced Academic English
| 3
|
PHYL 246
| Physiology for Nursing Degree Students and Undergraduates
| 4
|
PSYC 201
| Introduction to Psychological Science
| 3
|
| |
| Total 15
|
NDCP II (Juniors)
| First term | Credits
|
AGSC 212
| Microeconomics Theory of Food and Farming (Societies
and Individuals)
| 3
|
NFSC 240
| Nutrition Status Assessment
| 2
|
NFSC 261
| Introductory Biochemistry
| 3
|
NFSC 274
| Human Nutrition and Metabolism
| 3
|
MNGT 215
| Fundamentals of Management and Organizational Behavior (Societies and Individuals)
| 3 |
Cultures and Histories (History of Ideas)
| 3
|
| | Total 17
|
|
Winter Session
| Credits |
NFSC 225A
| Job Shadowing
| 0
|
| Total 0
|
|
| Second term | Credits
|
ARAB 201 or
higher
| Understanding Communication – Arabic
| 3
|
NFSC 285
| Nutrition in the Life Cycle
| 2
|
NFSC 265
| Food Chemistry
| 3
|
NFSC 267
| Food Analysis
| 2
|
NFSC 286
| Nutrition in the Life Cycle Lab for NDCP
| 1
|
NFSC 290
| Food Service Management
| 3
|
NFSC 229
| Menu Planning
| 1
|
| Total 15
|
|
Summer Session
| Credits
|
CMPS 209
| Computers and Programming for the Sciences
| 3
|
NFSC 225B
| Job Shadowing
| 0
|
Cultures and Histories Elective
| 3
|
NDCP III (Seniors)
| First term | Credits
|
NFSC 210
| Statistics in Nutrition and Food Sciences
| 3
|
NFSC 222
| Community Nutrition (Community-Engaged)
| 3
|
NFSC 277
| Food Microbiology
| 3
|
NFSC 292
| Medical Nutrition Therapy I
| 3
|
NFSC 279
| Medical Nutrition Therapy Lab I for NDCP
| 1
|
NFSC 299A
| Projects in Nutrition and Food Sciences
| 0
|
Human Values Elective
| 3
|
| | Total 16
|
|
Winter Session
| Credits |
NFSC 298W
| Dietetic Practicum | 1
|
| Total 1 |
|
| Second term | Credits
|
NFSC 287
| Food Processing
| 2
|
NFSC 289
| Food Processing Lab
| 1
|
NFSC 293
| Medical Nutrition Therapy II
| 3
|
NFSC 297
| Medical Nutrition Therapy Lab II for NDCP
| 1
|
NFSC 224
| Advanced Nutrition Principles and Practices
| 1
|
NFSC 296
| Current Topics in Food Sciences and Nutrition
| 1
|
NFSC 299B
| Projects in Nutrition and Food Sciences
| 2
|
NFSC 275
| Quantity Food Production
| 2 |
| Cultures and Histories Elective | 3
|
| | Total 16 |
|
| Summer Session (May-June) | Credits
|
NFSC
298SU
| Dietetic Practicum
| 1 |
| Total 1
|
NDCP IV
| First term | Credits
|
NFSC 283
| Nutrition Education and Communication
| 3
|
NFSC 284A
| Seminar in Clinical Dietetics
| 1
|
NFSC 298F
| Dietetic Practicum
| 13
|
| Total 17
|
| |
| Second term | Credits
|
NFSC 284B
| Seminar in Clinical Dietetics
| 1
|
NFSC 298S
| Dietetic Practicum
| 13
|
| Total 14 |
Curriculum for the BS Degree in Food Science
and Management
A minimum of 97 credits are required for Graduation.
Food Science and Management I
First Term
| Credits
|
BIOL 200
| Diversity of Life
| 4
|
CHEM 200
| Basic Chemistry and Applications (Understanding the World)
| 3
|
CHEM 205
| Introductory Chemistry Laboratory
| 2
|
ENGL 203
| Academic English
| 3
|
MATH 204
| Mathematics for Social Sciences II (Quantitative Reasoning)
| 3
|
| | | Total 15
|
|
Second Term
| Credits
|
CHEM 208
| Brief Survey of Organic Chemistry (Understanding the World)
| 3
|
CHEM 209
| Introductory Organic Laboratory
| 2
|
ENGL 204
| Advanced Academic English
| 3
|
AGSC 212
| Microeconomics Theory of Food and Farming (Societies
and Individuals)
| 3
|
NFSC 221
| Basic Nutrition
| 3
|
| Cultures and Histories (History of Ideas) | 3 |
|
| Total 17
|
Food Science and Management II
| First term | Credits
|
NFSC 210
| Statistics in Nutrition and Food Sciences
| 3
|
NFSC 291
| Elements of Food Engineering
| 3
|
NFSC 261
| Introductory Biochemistry
| 3
|
NFSC 265
| Food Chemistry
| 3
|
NFSC 267
| Food Analysis
| 2
|
NFSC 277
| Food Microbiology I
| 3
|
| | Total 17
|
| |
| Second term | Credits
|
ACCT 210
| Financial Accounting
| 3
|
ARAB 201 or
higher
| Understanding Communication - Arabic
| 3
|
CMPS 209
| Computers and Programming for the Sciences
| 3
|
NFSC 272
| Introduction to Food Service and Industries (Community-Engaged Learning)
| 2
|
NFSC 282
| Food Quality Management
| 3 |
Human Values Elective
| 3
|
| Total 17
|
| |
Summer Session
| Credits
|
NFSC 280
| Summer Training in Food Establishments
| 1
|
Food Science and Management III
| First term | Credits
|
ACCT 215
| Management Accounting
| 3
|
NFSC 278
| Food Microbiology II
| 3
|
NFSC 288
| Technology of Food Products
| 3
|
FINA 210
| Business Finance
| 3
|
NFSC 299A
| Projects in Nutrition and Food Sciences
| 0
|
| Cultures and Histories Elective | 3 |
| Total 15
|
| |
| Second term | Credits
|
MKTG 210
| Principles of Marketing
| 3
|
NFSC 287
| Food Processing
| 2
|
NFSC 289
| Food Processing Lab
| 1
|
MNGT 215
| Fundamentals of Management and Organizational Behavior
| 3
|
NFSC 296
| Current Topics in Food Sciences and Nutrition
| 1
|
NFSC 299B
| Projects in Nutrition and Food Sciences
| 2
|
Cultures and Histories Elective
| 3
|
| Total 15 |
Curriculum for the BS Degree in Agribusiness
A minimum of 96 credits are required for graduation.
Agribusiness I
First Term
| Credits
|
AGSC 204
| Natural Sciences for Agribusiness (Understanding the World)
| 3
|
AGBU 211
| Introduction to Agricultural Issues and Policies
| 3
|
CMPS 209
| Computers and Programming for the Sciences (Quantitative Reasoning)
| 3
|
ENGL 203
| Academic English
| 3
|
MATH 204
| Mathematics for Social Sciences II (Quantitative Reasoning)
| 3
|
| | | Total 15
|
|
Second Term
| Credits
|
ACCT 210
| Financial Accounting
| 3
|
AGSC 207
| Land and Water Resources
| 3
|
AGSC 203
| Crop Production and Protection
| 3
|
ARAB 201 or
higher
| Understanding Communication - Arabic
| 3
|
ENGL 204
| Advanced Academic English
| 3
|
|
| Total 15
|
Agribusiness II
| First term | Credits
|
ACCT 215
| Management Accounting
| 3
|
AGSC 212
| Microeconomics Theory of Food and Farming (Societies and
Individuals)
| 3
|
AGBU 239
| Agribusiness Communication Skills Workshop
| 0
|
NFSC 252
| Food Processing
| 3
|
NFSC 210
| Statistics in Nutrition and Food Sciences
| 3
|
Human
Values
Elective
| To be chosen from PHIL 206 or PHIL 209
| 3
|
| | Total 15
|
| |
| Second term | Credits
|
AGBU 210
| Marketing in Agribusiness
| 3
|
ECON 212
| Elementary Macroeconomic Theory (Societies and Individuals)
| 3
|
AGSC 253
| Harvest and Post-harvest Issues and Strategies
| 3
|
AGBU 255
| Field Study of the Rural Agro-economy (Community-Engaged Learning)
| 3
|
AVSC 220
| Livestock Production (Understanding the World)
| 3 |
| Total 15
|
| |
Summer Session
| Credits
|
AGBU 229
| Entrepreneurship in Agriculture (Theory + Project)
| 3
|
AGBU 256
| Summer Internship
| 1
|
Agribusiness III
| First term | Credits
|
AGBU 236
| New Trends in Agricultural and Food Systems
| 3
|
AGBU 240
| Career Planning Workshop for Agribusiness
| 0
|
FINA 210
| Business Finance
| 3
|
INFO 200
| Foundations of Information Systems
| 3
|
MNGT 215
| Fundamentals of Management and Organizational Behavior
| 3
|
Cultures and Histories (History of Ideas) Elective
| 3 |
| Total 15
|
| |
| Second term | Credits
|
AGBU 213
| Legal and Policy Aspects of the Agriculture Sector
| 3
|
AGBU 248
| Operation Management for Agribusiness
| 3
|
AGBU 292
| Agribusiness Final Year Project (capstone course)
| 5
|
Cultures and Histories Elective
| 3
|
Cultures and Histories Elective
| 3 |
| Total 17 |