Undergraduate Program Outcomes

The Student Outcomes for the Food Engineering undergraduate program are related to the following skills and attributes:

a.    the ability to apply knowledge of mathematics, science and engineering

b.    the ability to design and conduct experiments, as well as to analyze and interpret data

c.    the ability to design a system, component, or process to meet desired needs within realistic constrains  such as economics, environmental, social, political, ethical, health and safety, manufacturability and sustainability.

d.    the ability to function on multi-disciplinary teams

e.    the ability  to identify, formulate and solve engineering problems

f.     the understanding of professional and ethical responsibility

g.    the ability to communicate effectively

h.    the education necessary to understand the impact of engineering solutions in a global, economic, environmental and societal context

i.     a recognition of the need for, and an ability to engage in life-long learning

j.     a knowledge of contemporary issues

k.    the ability to use the techniques, skills and modern engineering tools necessary for engineering practice