Student Learning Outcomes
SLO 1: Demonstrate knowledge of the scientific basis of nutrition and food science
for entry level professionals.
SLO 2: Use knowledge of food principles of product development to create healthier food products for individuals and populations.
SLO 3: Demonstrate knowledge of scientific principles of food preparation, safety, and quality.
SLO 4: Demonstrate an understanding of scientific research methodology.
SLO 5: Demonstrate how to locate, interpret, evaluate and use scientific literature.