M.S. Students
A student in the M.S. degree program will be knowledgeable about the field of food science in general. This knowledge will be acquired primarily through satisfactory completion of required coursework and attendance at departmental seminars. Additionally, our students will develop the ability to learn independently by determining, finding, and using necessary resources. Our students will also develop the ability to make decisions and judgments based on their knowledge. Furthermore, the student will be capable of addressing a research problem through a series of sustained, logical experiments and bring their research work to a satisfactory conclusion in the form of a M.S. thesis. Finally, it is expected that the thesis research will be of publishable quality and, as a minimum, will be communicated through at least one oral presentation or poster session at a scientific meeting.
The learning outcomes for the M.S. degree in the Department of Food Science are:
- Know. Graduates will develop a deep conceptual understanding of food chemistry, microbiology, engineering, and nutrition.
- Critical thinking. Graduates will be able to solve practical problems in the food science field.
- Research. Graduates will demonstrate the ability to design scientific approaches to solve practical problems and to select appropriate methods of data analysis.
- Communicate. Graduates will be able to accurately report the results of research data in the field of food science through written and oral presentations.
- Professional practice. Graduates will conduct themselves in an ethical and professional manner.
Ph.D. Students
In addition to the expectations described above for our M.S. students, a student in the Ph.D. degree program will develop the ability to determine and conceptualize a research problem, design the scientific approaches and experiments to address it and bring their research work to a satisfactory conclusion in the form of a Ph.D. dissertation. Finally, it is expected that the dissertation research will be of publishable quality and, as a minimum, will be communicated through an oral presentation or poster session at a regional or national scientific meeting and through at least one publication in a peer-reviewed journal.
The learning outcomes for the Ph.D. degree in the Department of Food Science are:
- Know. Graduates will develop a deep conceptual understanding of food chemistry, microbiology, engineering, and nutrition.
- Critical thinking. Graduates will be able to apply their knowledge to independently identify and define original research problems.
- Research. Graduates will demonstrate the ability to design scientific approaches to solve unanswered questions and to select appropriate methods of data analysis.
- Communicate. Graduates will be able to accurately report the results of research data in the field of food science through written and oral presentations.
Professional practice. Graduates will conduct themselves in an ethical and professional manner.
