Learning Goals
Institute of Food Technologists (IFT), USA Program Goals (2020-2025)
1. Graduates are competent in core areas of food science.
2. Graduates can integrate and apply their knowledge.
3. Graduates are proficient communicators.
4. Graduates demonstrate professionalism and leadership skills.
RUTGERS UNDERGRADUATE FOOD SCIENCE PROGRAM LEARNING GOALS (LG)
Graduates will demonstrate and apply knowledge of the core competencies in Food Processing and Engineering.
- Food Processing Technologies 11:400:301 (4)
- Food Process Engineering 11:400:302 (3)
1.1: Understand the concepts and principles of processing techniques and the effects of processing parameters on product quality.
1.2: Apply principles of food processing and engineering to various food industry operations.
Graduates will gain expertise in the core concepts of Food Chemistry and analysis.
- Principles of Food Science 11:400:201 (3) and Lab 11:400:202 (2)
- Food Chemistry 11:400:411 (3) and Lab 11:400:413 (1)
- Food Analysis 11:400:304 (3) and Lab 11:400:305 (1)
- Food Physical Systems 11:400:419 (3)
2.1: Understand the chemistry involved in the properties and reactions of various foods and its components.
2.2: Understand and effectively applies the principles behind analytical techniques associated with food.
2.3: Understand and effectively applies food chemistry and analysis methods.
Graduates will build competencies in the core area of Food Microbiology and Food Safety.
- Food Microbiology 11:400:423 (3) and Lab 11:400:424 (1)
3.1: Demonstrate ability to identify the causes of food spoilage and predict the specific microorganisms that can spoil a given food when prepared, processed, and stored under given conditions.
3.2: Demonstrate ability to identify important pathogens, the conditions under which they grow, related detection techniques, and methods for inactivation and control.
3.3: Demonstrate knowledge of food preservation techniques to reduce and/or inhibit the growth of microorganisms.
Graduates will demonstrate critical thinking and quantitative reasoning skills to solve technical and applied problems in Food Science.
- Current Issues in Food Science & Food Law 11:400:314 (2)
- Sensory Evaluation of Foods 11:400:405 (3)
4.1: Critically evaluate information and reports related to Food Science.
4.2: Apply quantitative, sensory, and Food Science principles to solve practical problems, including product development.
4.3: Understand and follow government laws and regulations for the manufacture and sale of food products.
Graduates will understand the basic principles and key concepts of food science to make informed decisions about foods, diet, and health.
- Science of Food 11:400:103 (3) OR Food and Health 11:400:104 (3)
Elective courses - Food as Medicine 11:400:106
- Foods: from Field to Table 11:400:107
- Nutrigenomics 11:400:410
- Food Safety: Fads, Facts and Politics 11:400:422
5.1: Understand basic scientific principles in biology and chemistry that influence what we eat.
5.2: Interpret and explain food and nutrition information to make informed decisions about diet, health, and food-related issues.
5.3: Analyze personal dietary data and communicate findings, including identifying nutritional gaps and potential health implications.
Graduates will demonstrate effective professional and leadership skills.
- Food Product Development 11:400:412 (3)
- Experiential Learning- Research-Based Learning (11:400:493) and Internship-Based Learning (11:400:494).
6.1: Demonstrate the ability to work independently as well as to work cooperatively in cross-disciplinary teams.
6.2: Understand the importance of and is committed to professional integrity and ethical values within the workplace.
6.3: Demonstrate ability to work and/or interact with individuals from diverse cultures.