This course introduces graduated nutritionist to the principles of statistics in research nutrition. This course will give students all the tools to determine and analyse data present in research projects and thesis. It also contributes to a better understanding of research scientific articles and thesis.

This course introduces graduated nutritionist to the principles of research methodology, mainly qualitative and quantitative research. This course will give students all the tools to write a research proposal, research projects and thesis. It also contributes to the development of a research proposal necessary for any research study or the elaboration of an end of year thesis.

This course is designed to provide students with an overview of the principles and practices of epidemiology with focus on how the presence and control of communicable and non-communicable diseases affects public health locally, nationally, and internationally. This course aims at describing the importance of various types of epidemiology and forms of research study protocols in the maintenance of public health. Epidemiology’s scope, types, methods, applications, and issues will thus be discussed.

This course addresses an overview of the chemicals in food and their route that leading to adverse effect on health. After a brief recall of the digestive tract physiology, metabolism and excretion of food chemicals, the different class of toxicants found in foods will be covered in details. Risk assessment tools to abide to food safety regulation will be also discussed.

Exploration of current applications and controversies in nutrition and Food Sciences. Students read scientific journal articles and write summaries, as well as give brief oral presentations. Topics change to reflect current interests and issues.

This is a master course shedding a more in depth look at the metabolism of certain nutrients as well as a practical course that allows students to research and present the recent literature on main topics. They will understand the nutritional aspects of diseases and its effect on the body, as well as the role of nutrition/lifestyle in the etiology, prevention, and treatment of non-communicable/communicable diseases via the modulation of inflammation, body composition and gut microbiota health/profile.

This master course gives a more in-depth look at how nutrition is a perpetually evolving science where some advice is yet to be proven and deemed conventional medicine such as the intake of diet supplements. Students will further grasp how to screen the nutritional status and advise the patient on the best course of action to take through oral / enteral / parenteral feeding. Students will also be asked to research and present the recent literature on main topics.

This course is designed to cover in depth all the aspects of physiology and nutritional requirements throughout the human life cycle, which includes the following life stages: infancy, childhood, adolescence, adulthood, older adult, and the specific needs related to pregnancy and lactation.

This graduate course introduces the notions adapted to sports and related nutrition, and balances the evidence-based information with practical application. It includes a comprehensive overview of the major core topics, such as sports physiology, nutrition assessment, energy balance, macronutrient and micronutrient basics, and body composition, and it also includes specific nutrition information covering competition nutrition, masters and elite athletes, sports-specific nutrition guidelines, and the most recent considerations in weight management.

The thesis study is a research project on a topic chosen in agreement with the tutor and approved by the thesis topics evaluation committee of the department of nutrition. The proposal must include the subject's background, purpose, research questions, and methods, preparation of the study, time, statistical analysis, and bibliography. The paper includes a literature review and research practice. It measures the level of students' knowledge, their capacity for analysis and presentation. The student must submit a final written report with a theoretical part, a practical study, followed by an analytical part, conclusion and recommendations. He defends his thesis before a jury. It must then also write an article based on his thesis and present a Poster. The time allowed for this study is 2 semesters, renewable.

Determine Food security, indicators, and progress towards ending hunger as well as highlight food agriculture mechanisms and policies. Another objective is to focus on International Humanitarian System and Reform Measures such as food insecurity and the food assistance program (FAO, WHO, UNDP visions).

Health programs are usually implemented to achieve specific outcomes by performing some type of intervention or service. While evaluation may be performed for a variety of reasons, most are conducted to answer two fundamental questions: is the program working as intended? And second, why is this case? This course will be of added value for students registered in the master’s program of Nutrition and Public Health. This course will provide nutritionists an overview for planning, implementing, and evaluating public health programs in nutrition and services to address the most important health issues related to nutrition affecting our communities at local, national, and international levels. Students will learn the process of public health programming including design, planning, implementation, and evaluation. The course covers a variety of evaluation approaches and discusses standards of practice, ethical considerations, supporting evaluation use, and continuous learning in evaluation. By the end of the course, students will have been exposed to an assortment of resources and tools that they can draw on to design programs, implementation strategies, and evaluations that best meet stakeholder needs and contexts.

This course allows students to apply and put into practice their knowledge and critical-thinking skills about health contemporary issues arising in the Middle East. Therefore, topics and discussion will be adapted each year in regard to the local situation. This course implies a thorough participation and dedication of students in searching reliable information, reading material, and discussing data. This course will also allow distinguished guest to discuss important health issues in the Eat Mediterranean area.

Identify the different causes of common nutrition problems encountered in emergency situations and implement appropriate nutrition interventions of individuals and populations affected by emergency situations such as micronutrients and macronutrients deficiencies, Kwashiorkor and Marasmus. Implement appropriate nutrition interventions in response to emergency situations mainly in pregnant and breast-feeding woman, infant, young children, and elderly. Another objective is to focus on the International Humanitarian System and Reform Measures such as food insecurity and the food assistance program.

The thesis study is a research project on a topic chosen in agreement with the tutor and approved by the thesis topics evaluation committee of the department of nutrition. The proposal must include the subject's background, purpose, research questions, and methods, preparation of the study, time, statistical analysis, and bibliography. The paper includes a literature review and research practice. It measures the level of students' knowledge, their capacity for analysis and presentation. The student must submit a final written report with a theoretical part, a practical study, followed by an analytical part, conclusion and recommendations. He defends his thesis before a jury. It must then also write an article based on his thesis and present a Poster. The time allowed for this study is 2 semesters, renewable.

This is an advanced course of food management to complement undergraduate training .It encloses all necessary management notions to effectively direct food establishments (hotels, restaurants, diet centers…). This course details managerial and operational concepts essentials to food service management i.e. Marketing, finance, human resources and Leadership.

This course covers the principles of the development of food legislation, food standards, codes of practice and specification (Codex Alimentarius), formulation of legal food standards (national and international) as well as labeling requirements. Different food legislation frameworks will be presented, internationally and at the national level. It also teaches students how to interpret the content of regulations and use them to support the professional needs in the food industry.

This course aims to deepen the students’ knowledge in food safety and to guide them throughout the proper development of a food safety management system (FSMS), from building the culture of food safety, and attending/conducting the proper food safety trainings as part of staff building capacity, until the establishment, implementation and maintenance of the FSMS, whether HACCP, ISO 22000:2018, or FSSC 22000 v5.1. Moreover, this course provides the students with the necessary information and skills to handle and/or conduct an inspection and/or audit. It also offers them the ability to closely look into the principal food safety regulations and standards and understand how they can make use of them at workplace. Finally, this course will equip the students with the necessary knowledge on food preservation techniques and shelf-life determination methods and will allow them to develop statistical quality control programs that will enable a strong data analysis at workplace.

This course provides a general overview of epidemiologic principles, methods, and approaches as they relate to food safety and risk assessment. It will present the basic principles of risk assessment, risk management, and risk communication. It will provide the opportunity for hands-on experience with a wide variety of food safety risk assessment models while working with food safety professionals from various food commodities.

The master’s thesis should addresses market and institution needs. It is based on research methods, trend projections, feasibility, evaluation strategies, capital budgets, and financing for development of food business projects. It should contain a feasibility study for a food business that includes market and site evaluation, estimate of the costs, financing alternatives and outcomes to industry ratios and standards. The work is culminated by a presentation at the end from which conclusions and recommendations should be drawn.

Share the strategies that can be used to assess and treat eating disorders in a clinical setting. The course will first describe the main eating disorder psychopathology, consequences: key in order to understand whether the patient is at risk or not and treatment with an overview of enhanced cognitive behavioral therapy (CBT-E). Worthy to note that CBT-E is an evidence-based treatment recommended for all eating disorder categories both in adults and adolescents that can be used by clinicians who adhere to different theoretical models.

This course covers principles of sensory consumer evaluation based on science including different test methods. It will tackle examination of foods through experiments and projects.

Better health, the aim of clinicians and patients alike, is a difficult task to achieve and maintain seeing that it requires the adoption of behaviors, habits, and lifestyles that are challenging for a variety of reasons. Perhaps the most vital tool in the delivery of healthcare, despite its low-tech nature, is communication--it plays an important role in informing, motivating, and ultimately achieving optimal health behaviors. If individuals are to engage in health-promoting behaviors, they must be informed and know what they should do and how to do it. But information is not enough--individuals must want to carry out those behaviors, they must be motivated to do so. Finally, people must have the resources to do those things that they know are good and that they desire to do--barriers must be minimized or removed, and effective strategies and support systems put into place.