Undergraduate Learning Objectives

Obtain the following:

1. A strong understanding of basic science, including math, chemistry, physics, and biology.
2. A thorough knowledge of food processing, food microbiology, and food chemistry principles and techniques.
3. Appreciating the need for an integrated, multidisciplinary approach to Food Science.
4. The following critical thinking skills to solve complex problems in Food Science.
   • Ability to identify and characterize problems.
   • Ability to develop a rational and systematic approach to solving problems.
   • Skills to identify, collect, and analyze relevant data.
   • Ability to utilize the above skills and abilities and apply them for creative solutions to complex problems.
   • Ability to identify and critically evaluate appropriate resources to guide scientific and regulatory decisions.
   • Competence and confidence to generate conclusions, implement solutions and evaluate new outcomes.
   • Strong verbal and written communication skills.
   • Ability to work independently and in teams.