Master in Food Science and Technology

The program includes following courses:

Physiochemical aspect of foods

Explanation of physical and chemical interactions between various constituents resulting from processing operations often lead to physical sensory and nutritional changes in foods. Combination of important information on processing and food quality. This course describes the effects of various processing technologies on quality changes of different major foods in an integrative manner

Advanced Food Engineering

Discuss the modeling, design, and simulation of the most important food processes mainly the heat and mass transfer processes. This is done by explaining the fundamental engineering and economics relationships, and literature data on physical and transport properties of food.


An in-depth research conducted performed under the supervision of the student's adviser. It includes training and practicing experimental techniques, experimental design, running experiments, collecting and analyzing data, and preparation, writing and submitting the thesis.

Entry Requirements

If you are thinking of pursuing your graduate degree at LIU and you are a new student, the below are the papers needed.

  1. Certified copy of the BACC II or its equivalent.
  2. Official university transcript.
  3. Copy of undergraduate diploma or a letter of completion.
  4. Two copies of identification card. (1st page of passport for non-Lebanese)
  5. Two copies of the recent family civil status record.
  6. Four recent Passport sized colored photographs.
  7. TOEFL score, if available.
  8. Three letters of recommendation.
  9. $50 non-refundable application fee
  10. All applicants must submit their social security papers (DAMAN), if available, or must fill the appropriate papers at the social security office (Non-Lebanese students are exempted from the Social Security)
Program taught in:
  • English

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This course is Campus based
Start Date
Oct 2019
1 - 2 years
180 USD
per credit
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Oct 2019
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