1Have sufficient knowledge of food chemistry to control reactions in foods.

2Understand the major chemical reactions that limit shelf-life of foods.

3Identify the conditions under which the important pathogens are commonly inactivated, killed, or made harmless in foods.

4Understand the principles involving food preservation via fermentation processes.

5Be able to identify the conditions, including sanitation practices under which the important pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods.

6Explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage.

7Understand the principles that make a food product safe for consumption.

8Be able to use mass and energy balances for a given food process.

9Explain the unit operation required to produce a given food product.

10Understand the principles and current practices of processing techniques and the effects of processing parameters on product quality.

11Be able to apply and incorporate the principles of food science in practical, real-world situations.

12Define a problem, identify causes and possible solutions, and make thoughtful recommendations.

13Work effectively on a team project.