Skip Ribbon Commands Skip to main content
Help (new window)
University of Balamand > Academics > Faculties > Faculty Of Health Sciences > Academic Programs > Undergraduate > Nutritional Sciences > Home

Nutritional Sciences

Nutritional Science Logo

Welcome to the Nutritional Sciences Program at the Faculty of Health Sciences, University of Balamand (UOB)!

Nutrition is an exciting and ever changing field. Our students become well-developed professionals who can be leading reference points in the fields of Nutrition, health, and food sciences in Lebanon and the region. The field of nutrition has a place for you whether you are interested in clinical nutrition, food and food systems, working in communities, in research centers, or if you have an entrepreneurial spirit. 

Since the establishment of the Nutritional Sciences Program in 2008, the Program has been engaged in a wide range of collaborative academic and research efforts with Faculty members and researchers in various departments within the UOB and other educational institutions in Lebanon and abroad.

As one of the FHS Programs, the Nutritional Sciences Program emphasizes the role of nutrition in the health and well-being of people and the need for collaboration between all members of the health team. The Nutritional Sciences Program offers two interdisciplinary Bachelor of Science (BS) degrees: BS in Nutritional Sciences and BS in Food Science and Quality Assurance.

The Nutritional Sciences Program is currently offered at the Main Campus (Al Kurah) and at the Achrafieh Campus (Beirut). The laboratories are progressively being equipped with educational and research materials that serve as means for students to acquire skills in practical assessment, counseling, and nutrition education, and become involved in research and community projects under the supervision of their faculty members.

Contact: Dr. Mireille Serhan Mouawad, Program Director
Tel: + 961-1-562108/9 ext.5135
+ 961-6-931952 ext. 5206

Bachelor of Science in Nutritional Sciences: Mission

The Nutritional Sciences Program is committed to graduating professionals holding a BS degree in Nutritional Sciences with multidisciplinary skills who would be capable of serving and improving the food, nutrition and health of the general population through their significant contributions within clinical, community, academic, and private industry settings. The Program aims to train its students to become leading practitioners in the fields of Nutrition and Food Sciences in Lebanon and the region.


Bachelor of Science in Nutritional Sciences: Values

The philosophy of the Nutritional Sciences Program emanates from the philosophy of the University of Balamand (UOB). Students and faculty members from all communities are welcomed without discrimination as to race, nationality, creed, or gender.

The following values inspire our work: academic integrity and excellence, ethical decision-making, confidentiality, responsibility, service to the community, teamwork, cross-cultural understanding, problem-solving skills, disciplinary spirit, compassion, critical and integrative thinking, quality learning, and effective communication.

Bachelor of Science in Nutritional Sciences: Objectives
The main objective of the Nutritional Sciences Program is to train and equip its graduates with pertinent and practical knowledge and skills to help them contribute to the improvement of food and to the promotion of nutrition, health, and wellness of individuals and communities. The educational objectives of the Nutritional Sciences Program converge into preparing young men and women to become effective professionals capable of providing scientific and appropriate quality care in various settings of nutrition: dietetics, community nutrition, Food sciences and quality assurance. 

In addition to the discipline-specific knowledge and skills, the Program aims at the following objectives:

  1. Provide students with didactic and practical learning opportunities, through classroom teaching and on-site training.
  2. Equip students with strong communication skills and train them on problem solving, critical thinking, and decision making skills to enable them to pursue successful careers.
  3. Reveal commitment to prepare life-long learner graduates who are ethically responsible and able to provide scientific and appropriate quality care in various public and private settings of Nutrition: Dietetics, community nutrition, and Food Science and Quality assurance.
  4. Reflect the proper image of a Dietitian/Nutritionist in the society.

Bachelor of Science in Nutritional Sciences: Learning outcomes
Upon completion of the program, students will be able to:

  1. Apply theories of management and marketing in food and nutrition services.
  2. Conduct research projects using the appropriate methodologies.
  3. Understand the basic principles of the analytical procedures commonly used to analyse foods.
  4. Apply the fundamental principles of food engineering, food preservation and processing technologies and recognize their effect on food product quality.
  5. Apply the food chemistry knowledge to understand the major food physico-chemical reactions and their mechanisms.
  6. Develop an advanced understanding of the microbiology of food and food-borne diseases through the application of modern microbial analytical techniques.
  7. Gain a better appreciation of the Nutritional Sciences academic and research field.
  8. Perform a thorough nutritional assessment evaluating the nutritional status of individuals.
  9. Demonstrate communication and counseling skills in delivering dietary information.
  10. Identify the scientific basis of nutritional standards (dietary reference intakes of nutrients) and dietary guidelines provided to the general population, taking into consideration differences in cultures, food preferences and dietary habits.
  11. Express a clear understanding of the basic biochemical, physiological, and metabolic aspects of nutrients in relation to human nutrition and health.
  12. Identify the role of nutrition in public health promotion and prevention of diseases through successful community nutrition programs and interventions.
  13. Learn major health behavioral change theories and demonstrate the practical skills in applying theoretical frameworks in nutrition counseling within clinical and community settings.
  14. Recognize the main principles of nutrition education and learn how to develop and evaluate nutrition lesson plans and various educational materials.
  15. Identify the nutritional needs and requirements of individuals based on their development levels and stage within the life cycle.
  16. Identify and evaluate pertinent diagnostic information to assess the nutritional status and needs of patients with diseases.
  17. Identify adequate interventions and recommended dietary and lifestyle behaviors to prevent or manage nutritional complications and diseases.
  18. Express a clear understanding of the etiology and pathophysiology of selected diseases and identify adequate medical nutrition therapy based on evidence-based guidelines and practice.
  19. Recognize and apply the four steps of the nutrition care process and the use of standardized nutrition language in writing nutrition plans for diseases.
  20. Use nutrition softwares to plan diets and menus compatible with the patient’s disease state, dietary habits and preferences.

facebook twitter LinkedIn



Social Media
University of Balamand,
Balamand Al Kurah,

Tel:  +961-6-930250
Fax: +961-6-930278