Undergraduate Program Outcomes

Program outcomes

Program outcomes are stated as general program objectives for students graduating with a B.S. in Food Science with either option and are described below.

Program Objectives for the Food Science Undergraduate Curriculum

  1. Develop effective communication skills. Graduates will be able to:
    • Write clear and concise technical reports
    • Read for content and quality of literature in the field
    • Communicate clear and concise technical presentations and data
    • Improve work based on constructive criticism
  2. Develop higher cognitive skills. Graduates will be able to:
    • Apply the scientific method to food science problems
    • Apply quantitative reasoning skills to food science data
    • Apply critical thinking and analytical evaluation to contemporary food science information and literature
    • Apply principles from general chemistry, biology, physics, statistics, and mathematics to food science problems
  3. Cultivate the virtues as outlined in the UC Davis Principles of Community. Graduates will be able to:
    • Value diversity of backgrounds and opinions.
    • Understand the importance of responsibility, dependability, punctuality, courtesy, sensitivity, respect for others, and effort in the work place.
    • Commit to the highest standards of professional integrity and ethical values.
  4. Develop focus and depth in the food science discipline through competency in the following core knowledge areas:
    1. Food chemistry and analysis. Graduates will be able to:
      • Know the chemistry underlying the properties and reactions of various food components
      • Have sufficient knowledge of food chemistry to control reactions in foods.
      • Know the major chemical reactions that limit shelf life of foods.
      • Use the laboratory techniques common to basic and applied food chemistry.
      • Know the principles behind analytical techniques associated with food.
      • Be able to select the appropriate analytical technique when presented with a practical problem.
      • Demonstrate practical proficiency in a food analysis laboratory.
    2. Food safety and microbiology. Graduates will be able to:
      • Identify the important pathogens and spoilage microorganisms in foods and the conditions under which they will grow.
      • Identify the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods.
      • Utilize laboratory techniques to identify microorganisms in food.
      • Know the principles involving food preservation via fermentation processes.
      • Know the role and significance of microbial inactivation, adaptation and environmental factors (i.e., aW, pH, temperature) on growth and response of microorganisms in various environments.
      • Identify the conditions, including sanitation practices, under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods.
    3. Food Processing. Graduates will be able to:
      • Describe the source and variability of raw food material and their impact on food processing operations.
      • Explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage.
      • List the principles that make a food product safe for consumption.
      • Describe the transport processes and unit operations in food processing as demonstrated both conceptually and in practical laboratory settings.
      • Operate the mass and energy balances for a given food process.
      • Describe the unit operations required to produce a given food product.
      • Explain the principles and current practices of processing techniques and the effects of processing parameters on product quality.
      • Explain the properties and uses of various packaging materials.
      • Describe the basic principles and practices of cleaning and sanitation in food processing operations.
      • Identify the requirements for water utilization and waste management in food and food processing.
    4. Applied Food Science. Graduates will be able to:
      • Apply and incorporate the principles of food science in practical, real- world situations and problems.
      • Demonstrate ability to use computers to solve food science problems.
      • Apply statistical principles to food science applications.
      • Apply the principles of food science to control and assure the quality of food products.
      • Explain the basic principles of sensory analysis.
      • Give examples of current topics of importance to the food industry.
      • Identify government regulations required for the manufacture and sale of food products.
    5. Develop leadership skills. Graduates will be able to:
      • Engage in collaborative learning
      • Facilitate group projects
      • Demonstrate the ability to work independently, as well as the ability to work cooperatively in teams.
      • Provide leadership in a variety of situations with sensitivity to diverse backgrounds.
      • Appropriately manage individual and/or group conflict.
    6. Prepare for lifelong learning. Graduates will be able to:
      • Appreciate that information, knowledge, and technology are always evolving
      • Think independently to solve problems
      • Explain the skills necessary to continually educate oneself.
      • Participate in ongoing, voluntary and self-motivated pursuits that supplement food science knowledge.

The Food Science major is an outcome-based curriculum. Learning outcomes are given on the pages identified by course number on the left.