PROGRAM LEARNING OBJECTIVES
- 1. Communicate complex technical information relevant to the discipline.
- 2. Apply complex concepts relevant to the processing of food products.
- 3. Evaluate the chemical interactions of nutrients and food additives and their effects on food products.
- 4. Formulate methods to analyze nutrients and food additives in food products.
- 5. Identify major safety hazards related to food products.
The General Education Requirement
All students must satisfy a general education requirement consisting of ten (10) courses outside of the major department. The General Education Domain II-B (Natural Sciences) and laboratory requirement are satisfied through the completion of both Chemistry and Food Science majors.
Course Prerequisites
Courses may have specified conditions for enrollment, such as prior completion of less advanced courses, permission of the instructor, or appropriate placement test scores. Students should refer to course descriptions in the department listings for prerequisite requirements.
Concentrations
All students majoring in Food Science must choose one (1) of the two (2) concentrations: Applied Food Science of Food Science and Technology.
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