Concerns about Food and Nutrition
The Nutrition and Food Science Department at the Faculty of Agricultural
and Food Sciences has been designated as a World Health Organization (WHO)
Collaborating Center for Research, Training, and Outreach in food and
nutrition. The designation is testimony of recognition for the department's
continuing contributions to concerns in that field.
The designation by WHO is given to an institution for the following attributes:
scientific and technical standing at the national and international levels,
with particular reference to its recent record of achievement and ongoing
the quality of the institution's scientific and technical leadership;
the working relationship that the institution has developed with other
institutions in the country, as well as at the intercountry, regional,
and global levels; and
the ability and readiness of the institution to provide services over
a sufficient period of time and not only for a single, limited task.
The new WHO Collaborating Center will address issues related to the health
and well-being of the people of Lebanon by addressing important nutritional
problems in the community. Through its integrated structure in research,
teaching, resources, and outreach, the center will serve in achieving
the University's goals and those of WHO. It will assist in the collection
and dissemination of information on health, illness, and risk factors
and will enhance the abilities of the University to better serve the country
in the areas of food and nutrition.