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Core PLOs |
| BS |
Demonstrate and apply knowledge of the basic sciences to food science and technology |
| BS.1 |
Understand and apply knowledge of basic sciences to food science and technology |
| FCA |
Demonstrate and apply knowledge of the core competencies in Food Chemistry and analysis |
| FCA.1 |
Explain the physical, chemical and biochemical properties of raw materials and foods. |
| FCA.2 |
Discuss the major chemical reactions that limit the shelf life of foods. |
| FCA.3 |
Apply food chemistry principles to control reactions in foods. |
| FCA.4 |
Use the laboratory techniques common to basic and applied food chemistry. |
| FCA.5 |
Describe the effects of food process operations on physico-chemical properties of foods. |
| FCA.6 |
Describe the main constituents of foods and their role in nutrition and health. |
| FCA.7 |
Explain the principles behind analytical techniques associated with food. |
| FCA.8 |
Evaluate the appropriate analytical technique when presented with a practical problem. |
| FMS |
Demonstrate and apply knowledge of the core competencies of Food Microbiology and Safety |
| FMS.1 |
Identify pathogenic, spoilage and industrially beneficial microorganisms, as well as the conditions for their growth, in foodstuffs and in industrial and biotechnological processes. |
| FMS.2 |
Describe the conditions under which relevant pathogens are destroyed or controlled in foods. |
| FMS.3 |
Apply laboratory techniques to identify microorganisms in foods. |
| FMS.4 |
Select relevant laboratory techniques to identify microorganisms in foods. |
| FMS.5 |
Discuss the principles and limitations of food preservation. |
| FMS.6 |
Identify food hazards, their nature, their sources and suitable methods for controlling them throughout the food supply chain. |
| FMS.7 |
Demonstrate a practical understanding of health and safety in the laboratory. |
| FPE |
Demonstrate and apply knowledge of the core competencies in Food Processing and Engineering |
| FEP.1 |
Define principles of food engineering (mass, heat and momentum transfer). |
| FEP.2 |
Formulate mass and energy balances for a general food process. |
| FEP.3 |
Explain the unit operations required to preserve or produce a given food product. |
| FEP.4 |
Explain the source and variability of raw food materials and their impact on food processing operations. |
| FEP.5 |
Know the principles and current practices of processing techniques and the effects of processing parameters on product quality. |
| FEP.6 |
List properties and uses of various packaging materials. |
| SS |
Demonstrate and apply knowledge of the core competencies of Food Sensory Science |
| SS.2 |
Apply experimental designs and statistical methods to sensory studies. |
| SS.3 |
Select sensory methodologies to solve specific problems in food. |
| QML |
Demonstrate and apply knowledge of the core competencies in quality management and food laws and regulations |
| QML.1 |
Demonstrate a comprehensive understanding of quality management principles and their application in the food industry. |
| QML.2 |
Describe the key organizations responsible for overseeing quality management in the food industry |
| QML.3 |
Apply the principles of metrology to ensure the accuracy, precision and traceability of measurements |
| QML.4 |
Describe the principles of food legislation, identify and analyze issues associated with food laws and regulations. |
| DSA |
Apply statistical principles to food science applications |
| DSA.1 |
Analyze problems in a quantitative way, using basic mathematical and statistical principles |
| DSA.2 |
Use appropriate data collection and analysis technologies |
| CTS |
Demonstrate critical thinking skills to solve technical and applied problems in Food Science and technology |
| CTS.1 |
Locate, evaluate and utilize information |
| CTS.2 |
Apply critical thinking skills to solve problems |
| CTS.3 |
Apply principles of discipline in practical, real-world situations and problems. |
| CTS.4 |
Select appropriate analytical techniques when presented with a practical problem |
| CMS |
Communicate effectively with the scientific community and the society as a whole |
| CMS.1 |
Produce comprehensive scientific and technical reports. |
| CMS.2 |
Utilize technological and creative media to create formal and informal presentations |
| CMS.3 |
Assemble food science information for various audiences |
| PES |
Demonstrate effective professional and entrepreneurship skills. |
| PES.1 |
Demonstrate the ability to work independently and cooperatively in cross-disciplinary teams. |
| PES.2 |
Demonstrate entrepreneurial skills and creativity to identify opportunities within the food industry |
| PES.3 |
Discuss examples of ethical issues in food science and technology |
| Specialization-Specific competences |
| FQC |
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| FCA.9. |
Demonstrate practical proficiency in a food analysis laboratory. |
| SS.1 |
Discuss the physiological and psychological basis for sensory evaluation. |
| QML.5 |
Apply traceability techniques to ensure the quality and safety of food products. |
| QML.6 |
Apply the principles of food science to control and assure the quality of food products. |
| QML.7 |
Be familiar with the processes of normalization, standardization and certification, ensuring compliance with regulations related to food quality control. |
| QML.8 |
Identify, investigate and address sources of non-compliance or product defects. |