Food Chemistry and Analysis
Evaluate and explain the chemical changes occurring during food processing and storage, including reactions involving carbohydrates, protein and fats, and demonstrate proficiency in using laboratory techniques common to basic and applied food chemistry.
Food Safety and Microbiology
Assess and differentiate the role of microorganisms in food processing, food preservation, and food safety with respect to pathogenic, spoilage, and fermentative microorganisms, and apply the basic elements of sanitation and quality assurance programs to understand and control microbial effects in food.
Food Processing and Engineering
Describe and apply principles of engineering as they relate to converting agricultural commodities to the finished products seen on the grocery store shelf.
Applied Food Science
Apply the principles and various facets of food science, including quality assurance and sensory evaluation, in practical situations, problem solving, and product development.
Demonstrate the skills that lead to success in a food science career, including oral and written communication, problem solving, use of library resources, evaluating information, time management, leadership, ethical decision making, and life-long learning.