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Food Science
Program Graduate Outcomes
Upon completion of this program, the graduate will:
- Demonstrate an understanding of the principles of food safety, security and the basics of industrial and commercial food preparation and production.
- Demonstrate the application of the principles of Hazard Analysis and Critical Control Point to the safe preparation, storing, and serving of food, including safe food handling procedures and product flow, equipment and sanitization procedures.
- Identify and explain the roles of state and federal regulatory agencies involved in ensuring a safe food supply including the importance and relevance of Title III in the Bioterrorism Act of 2002 as it pertains to the nation’s food supply and safe handling, production, and transport of food.
- List and explain the characteristics of the biological, chemical, and physical agents that cause food-borne illness and spoilage and explain the most likely food sources and forms of control for each of these agents.
- Identify and explain the most commonly used methods of food preservation.
- Demonstrate an understanding of general food processing methods applied to dairy, egg, meat, and poultry, fats, sugars, beverages, cereals, fruits and vegetables, soybeans and chocolate.
- Identify and explain the processes used by the food industry to take a new product from concept to consumer.
- Examine current research trends and innovation in food development and demonstrate how qualitative and quantitative research is used in the development of new foods.