Skip Ribbon Commands Skip to main content
Help (new window)
University of Balamand > Academics > Faculties > Faculty of Engineering > Academics > Academic Program

Academic Program

The Programme is organized in semesters that span across two years. The first year is dedicated to common core and basic courses in Food Sciences and Technologies. In the second year, the Programme splits into two concentrations:

  • Food Quality Assurance
  • Food Processing Control
The following table provides the main structure of the FOST Masters. The course name, number of credits (Balamand and ECTS), and semester in which it should be registered are shown. In addition, the table indicates whether the course is a core course or an elective and whether or not a laboratory course is associated. Courses are given in the first semester of the second year (semester III) and the last semester is dedicated to a final project, placement or thesis.
   
Course Title Credits ECTS Semester LAB Core / Elective
1st Year Core Courses          
FSCT 500: Introduction to Food Science and Technology 3 8 I Y C
FSCT 540: Industrial Physical Methods 3 8 I Y C
FSCT 570: Principles of Management in Food Industry 3 6 I N C
FSCT xxx: Elective Course 3 I    E
Semester I Total 12  28      
FSCT 501: Food Processing and Preservation 3 7 II N C
FSCT 502: Food Commodities 2 6 II N C
FSCT 520: Physical Food Analysis 3 8 II Y C
FSCT 590: Research Methods 1 5 II N C
FSCT xxx: Elective Course 3 4.5.6       E
Semester II Total 12 32       
1st Year Total Credits 24 60      

Concentration I - Food Quality Assurance          
FSCT 600: Food Microbiology 3 7 III Y C
FSCT 601: Food Allergies and Toxicology 3 6 III N C
FSCT 602: Functional Quality and Legislations 3 5 III N C
FSCT 530: Nutrition 3 6 III Y C
FSCT xxx: Elective Course 3  6      E
Total Core Credits 15 30      

Concentration II - Food Processing Control          
FSCT 640: Measurement Chain and Signal Acquisition 3 6 III Y C
FSCT 641: Non Destructive Testing and Instrumentation 3 6 III N C
FSCT 642: Processing and Exploitation of Signals 3 7 III Y C
FSCT 643: Food Process Development 3 5 III N C
FSCT xxx: Elective Course 3  6      E
Total Core Credits 15 30      

Placement and Thesis 3 30 IV - C
2nd Year Total Credits 18 60
TOTAL REQUIRED 42 120      

Elective Courses          
FSCT 670: Organization and Methods in Project Management 3 6 - N E
FSCT 671: Food Marketing 3 6 - N E
FSCT 672: Business Communication 3 6 - N E
FSCT 673: Case Studies in General Management 3 6 - N E
FSCT 674: Managing Food Industry Waste 3 6 - N E
FSCT 700: Microbial Fermentation in Food Technology 3 6 - N E
FSCT 701: Biotechnology and the Food Industry 3 6 - N E
FSCT 702: Food Product Development 3 6 - N E
FSCT 703: Food Packaging Technology 3 6 - N E
3 elective courses from above or the other concentrations 9 18      


A description of each course can be found in the section Course Descriptions
facebook    LinkedIn    youTube    Social Media
University of Balamand,
Balamand Al Kurah,
Lebanon

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