PLOs and PEOs
Introduction PLOs and PEOs Road Map Fall 2021 Road Map Fall 2023 Roadmap F2025
Program Educational Objectives (PEOs)
The BS Food Science and Technology program has following key objectives:
- PEO 1: To provide students with in-depth knowledge of food science and technology and its relationship with the allied fields of study
- PEO 2: To train the students in conducting the applied research that can provide comprehensive knowledge about food science and technology, and address the needs of all the stakeholders
- PEO 3: To provide training to the students in attaining high-level competencies and abilities including multiple task operations and communication skills
- PEO 4: To equip students with competencies in organization and teamwork, and thoughts of ethical,social issues and respect for diversity
- PEO 5: To provide the graduates with thorough understanding about the dynamics of local and global food sector and prepare them to work effectively in the diversified environment of food sector
- PEO 6: To train students with competencies in critical thinking, problem solving, outcome-based learning and leadership
Program Learning Outcomes (PLOs)
Students graduating with a BS Food Science and Technology degree would be able to:
- PLO 1: Explain the basic concepts of food safety and quality, and its multidisciplinary scope
- PLO 2: Describe the physical, chemical, and biological properties of food and their effects on food safety, sensory and nutritional quality
- PLO 3: Apply analytical techniques to characterize composition and to identify physical, chemical and biological changes in foods
- PLO 4: Explain the effects of food processing, engineering, preservation, packaging, and storage on food safety and quality
- PLO 5: Identify the importance of food laws and regulations in ensuring safety and quality of foods
- PLO 6: Conduct applied research and use statistical tools in experimental design and data analysis
- PLO 7: Apply acquired knowledge to real world situations in food systems, components, products and processes
- PLO 8: Apply critical thinking to professional problems.
- PLO 9: Communicate effectively in both oral and written communication forms.
- PLO 10: Develop organizational, teamwork, professional and leadership skills.
- PLO 11: Demonstrate professional skills and thoughts of ethical, society, integrity, and respect for diversity.
- PLO 12: Demonstrate preparedness for continued reflective practice and lifelong learning relevant to careers in food science.