Department Program Goals

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Student Learning Outcomes

  1. To describe the chemistry underlying the properties and reactions of various food components.
  2. To describe the principles behind analytical techniques associated with food.
  3. To describe the principles which make a food product safe for consumption.
  4. To identify the basic principles and practices of cleaning and sanitation in food processing operations.
  5. To describe the source and variability of raw food material and their impact on food processing operations.
  6. To identify the conditions, including sanitation practices, under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods.
  7. To identify the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods.
  8. To describe the important pathogens and spoilage microorganisms in foods and the conditions under which they will grow.
  9. To apply and incorporate the principles of food science in practical, real world situations and problems.
  10. To apply the principles of food science to control and assure the quality of food products.
  11. To use computers to solve food science problems.