Food Science Minor
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Program learning outcomes
The Undergraduate Food Science program uses the Learning outcomes established by the Institute of Food Technologists Higher Education Review Board. The outcomes are part of a 5-year plan. The minor also uses the same assessment methods.
Students will demonstrate and apply knowledge of food processing and engineering principles to understand, evaluate, and improve food manufacturing systems that ensure food safety, quality, efficiency, and sustainability.
Students will demonstrate proficiency in food chemistry and food analysis, including the composition, structure, and reactions of food components, and the analytical techniques used to characterize food quality and functionality.
Students will build competencies in food microbiology and food safety, including the identification, control, and prevention of foodborne hazards across food systems.
Students will demonstrate critical thinking, quantitative reasoning, and regulatory awareness to evaluate data, interpret evidence, and solve technical and applied problems in food science.
Students will understand foundational food science principles and their connections to diet, health, and society, enabling informed decision-making in personal, professional, and societal contexts.
Students will demonstrate professional, ethical, and leadership skills necessary for effective participation in the food science profession and related multidisciplinary environments.