Objectives

The Faculty stresses the scientific side of agriculture, food technology and livestock production. The management of fields and natural resources, the improvement and the production of cattle offer a great service to the country, making the population much more attached to the land and less prone to emigration.
In brief, the Faculty helps:

• To enable future agricultural engineers to become leaders in the local, regional and Mediterranean markets.
• To supply the students with the professional skills necessary to develop a constructive engagement in the world of agricultural and food processing industries.
• To promote Lebanon, this country of various ecological climates; to enhance its potential and export markets.
• To reforest, and help diminish, catastrophic soil erosion.
• To protect the environment, embellish and preserve its inhabitants’ values.
• To protect and genetically improve plants, domestic animals and livestock.
• To introduce information technology into the agricultural sector.
• To enable future agricultural engineers to use chemicals and their derivatives, rationally.
• To initiate students in the uses of organic farming.

Opportunities

Agricultural engineers who have graduated from the Faculty are prepared for many tasks of service control and leadership and they are able to achieve higher positions in Agriculture, Livestock Production, Food-Processing Technologies, Environmental Issues, and many other related fields:

• Farm Management
• Plant and Animal Production
• Aquaculture
• Trade and Distribution
• Research and Development
• International Organizations (UNDP, UNEP, FAO, World Bank, ICARDA…)
• Governmental bodies.

Master of Plant Biodiversity and Biotechnologies

In the same vein as before, the Faculty of Agricultural and Food Sciences offers the degree of "Master of Plant Biodiversity and Biotechnologies." Indeed, biotechnologies are tools which help the selection of species without necessarily replacing the methods of selection. They help to conserve plant species in various forms such as: in vitro conservation, multiplication, characterization of these species at the molecular level, establishing their phylogeny and finally, by obtaining homozygous lines or transgenic plants.
Objectives

The Masters Degree in plant Biodiversity and Biotechnologies is an innovation in Lebanon; it was especially conceived for students who wish to pursue higher studies, in order to prepare for a Ph.D. or a career with a specialization in the fields of modern plant biology, methods of plants breeding and the use of biotechnological tools in different cases such as:

• Control productions, both qualitatively and quantitatively.
• Promote links between agriculture and transformation industries.
• Develop high potential markets revolving around new productions with a high added value.
• Characterize and develop the genetic diversity of potential and Underused species of Lebanese flora.

Opportunities

• Higher education and research institutes (CNRS, IRAL …)
• Firms of plant breeding and seeds production sectors.
• Bio-industries (agro-chemistry, pharmacy, cosmetics, food, decontamination, etc.)
• A counseling and development firm focused on biotechnologies.
• Creation of firms concerned in the field of biotechnologies.

Partnership

• The Holy Spirit University of Kaslik (USEK) – Faculty of Agricultural and Food Sciences – Lebanon
• “Paris Sud” University – France
• Faculty of Agricultural Sciences of Gembloux – Belgium
• The Institute of Agricultural Research – Lebanon
• The Center of Agricultural Research – Gembloux

Objectives

The objective of the Human Nutrition and Dietetics Department is to produce graduate professionals talented in:

• Elaborating diets adapted to the medical prescription and to the nutritional assessment performed by the dietician.
• Adapting nutritional intake to specific activities and life conditions.
• Elaborating menus for use in a Central Kitchen.
• Participating in multidisciplinary teams for performing nutritional surveys, epidemiological studies…
• Controlling quality and hygiene in the creation and distribution of specifically designed dietetic food.
• Managing quality of food production in agro-food industries, according to national and international standards.
• Managing purchases, stocks, production and personnel in food service organizations.
• Information transfer to a specific public by using the appropriate didactic methods.

Opportunities

The degree in Human Nutrition and Dietetics provides public institutions and private organizations with specialists who have a solid background in food technology, nutrition, and health.
The different career openings include:

• Hospitals.
• World Organizations (UN, FAO, UNICEF, WHO…)
• Private Clinics.
• Hotels and Restaurants.
• Food Service (institutions, universities, schools…)
• Food technology and pharmaco-dietetics industries
• Training and information structures
• Public organizations (Ministry of Health, Ministry of Agriculture…)

In addition, a professional partnership with major organizations in catering has been developed.
Degrees

The department of Human Nutrition and Dietetics issues two diplomas:

• Bachelor of Arts in Human Nutrition and Dietetics usually obtained after 3 years of studies. 96 credits should be completed, plus 6 to 9 cumulative months of training in a hospital linked to the University, along with a written report and thesis defense in front of a jury (7 credits in addition to the 96 credits).
• Master of Nutrition containing at least 10 courses and a thesis (36 credits), distributed as follows:
  - 15 core credits
  - 12 optional credits required for each option of the master
  - 3 elective credits
  - 6 credits for the Master thesis

Objectives

• To prepare students for leadership in a food-processing career path, from reception of the raw materials, to the processing industry and all the way to the consumer.

Graduates, thus, must have:

• 1. Technological and nutritional competence, enabling them to design new products.
• 2. Competence in production management, in order to undertake and carry out various projects.
• 3. Skills in economics and marketing to ensure the development of agro-food in an increasingly competitive context.
• 4. Professional skills through internships and training.

Opportunities

The various branches of activity are:

• Agro-food industries.
  -Quality Assessment.
  -Team leader.
  -Responsible for laboratory analysis.
  -New Products Designer.
  - Plan Manager.
• Laboratories.
  - Research and Development.
  - Control and Analysis.
• Public and Private Organizations.
  - Audit.
  - Consultation.
  - Quality.