Academics | Faculties | FACULTY OF NURSING & HEALTH SCIENCES | Department of Nursing and Health Sciences | Bachelor of Science in Food Safety & Quality Management | NDU


The mission of the Bachelor program in Food Safety and Quality Management (FSQM) is to generate knowledgeable graduates capable of contributing to the supply of safe and wholesome foods. The program will provide a solid foundation in FSQM and supervised trainings to ensure that students will become competent and qualified food safety and quality professionals enabling them to efficiently manage the delivery of safe food in the Lebanese community from farm to fork. This is in the scope of the urgent need of this community for FSQM improvement.

Total Credits
Apply Before
August 2021
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Program Educational Objectives

The objectives of the B.S. in FSQM program are to:

  1. a.Equip students with adequate theoretical and practical knowledge on quality management systems;
  2. b.Translate learned theories into practice through extensive supervised trainings and hands-on experience;
  3. c.Provide students with knowledge on food safety standards, laws and regulations;
  4. d.Prepare the students to work as managers/leaders in different food-related work environments;
  5. e.Foster the acquisition of leadership, managerial and teamwork skills required in success in different professional settings;
  6. f.Integrate ethical principles and lifelong learning in future professional practice.


Program Learning Outcomes

Upon completion of the B.S. program in FSQM, graduates will be able to:

  1. 1.Implement preventive food safety systems such as HACCP, and ISO 22000 in a particular food service establishment or a food industry using risk-based thinking. (POb d W, POb e H, POb a H);
  2. 2.Assess the different managerial functions and processes and how they relate to customer satisfaction and continuous improvement. (POb b H, POb d H, POb e H);
  3. 3.Interpret and apply the national and international food-related laws and regulations as well as different labeling requirements. (POb c H);
  4. 4.Demonstrate managerial and leadership skills that allow them to contribute to an efficient and positive food culture. (POb d H, POb e H);
  5. 5.Analyze and assess physical, chemical and biological risks present in a food establishment (POb b H);
  6. 6.List the advantages and disadvantages of various food processing and preservation techniques and evaluate their impact on nutrient retention (POb b H);
  7. 7.Translate professionalism and ethics during implementation and operation of the quality management system. (POb f H, POb d W);
  8. 8.Understand the physical properties of food and the different reasons behind its deterioration. (POb a H, POb b H);
  9. 9.Conduct scientific research on a selected food safety or quality-related current topic and present challenges and findings in relation to a practical setup. (POb a H, POb c W, POb f H);
  10. 10.Evaluate various local food industries and food service establishments though field trips and on-site observations. (POb e H, POb b H, POb a W).

Admission Requirements

For Admission requirements to the degree of BS in Food Safety and Quality Management, refer to the section entitled “Undergraduate Admission” of the university catalog.

Graduation Requirements

To graduate, a student must fulfill all requirements of the undergraduate degree program, with an overall GPA of at least 2.0/4.0, and a minimum GPA of 2.0/4.0 in both the core and major requirements, and clear all accounts with the University. Candidates for degrees are reminded that grades of “l” assigned during the last semester to courses required for graduation will result in delaying of graduation.


Liberal Arts Curriculum (27cr.)

Free Electives (3cr.)

Suggested Program

Fall Semester Year I (16cr.)
BIO 211 General Biology I 4 cr.
CHM 205 Basic Chemistry
3 cr.
ENL 213 Sophomore English Rhetoric (LAC) 3 cr.
201 Fundamentals of Management (LAC) 3 cr.
NTR 210 Human Nutrition  3 cr.
Spring Semester Year I (13cr.)
CHM 213 Basic Organic Chemistry 3 cr.
CHM 273 Organic Chemistry Lab
1 cr.
ENL 223/230 English in the Work Place (LAC) 3 cr.
NTR 313 Foodservice Management 3 cr.
    LAC 3 cr.
Summer Semester Year I (1cr.)
FQM 280 Training in Food Establishments I 1 cr.
Fall Semester Year II (16cr.)
NHS 203 Principles of Epidemiology 3 cr.
NTR 227 Nutritional Biochemistry 3 cr.
NTR 320 Food chemistry 2 cr.
NTR 325 Food Analysis 2 cr.
LAC     3 cr.
LAC     3 cr.
spring Semester Year II (16cr.)
NTR 321 Food Microbiology 4 cr.
FQM 322 Food Quality Management I 3 cr.
FQM 324 Technology of Food Products 3 cr.
LAC     3 cr.
LAC     3 cr.
Summer Session Year II (1cr.)
FQM 380 Training in Food Establishments II 1 cr.
Fall Semester Year III (14cr.)
BAD 429 Operations Management 3 cr.
FQM 423 Principles of Food Product Development
2 cr.
FQM 420 Food Quality Management II
3 cr.
FQM 496 Project in Food Safety and Quality Management 3 cr.

  LAC 3 cr.
Spring Semester Year III (16cr.)
FQM 422 Food Toxins and Contaminants 3 cr.
FQM 470 Methods and Techniques Used to Assess Food Quality 2 cr.
FQM 427 Food Laws and Regulations 3 cr.
FQM 480 Selected Topics in Food Safety and Quality Management 1 cr.
NTR 425 Food Processing 3 cr.
FQM 475 Food Processing Laboratory 1 cr.
Free Elective     3 cr.


Total 93 Credits
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