Food Science BS
Program Purpose
The Food Science Program develops informed and productive scientists who utilize multiple disciplines to study food and to develop new food products, and to assure quality and safety during processing, packaging, storage and utilization. Food science addresses the conversion of raw food commodities into nutritious, convenient and economical products readily available to consumers. Students graduating in the Food Science Program are prepared for ample, well-paid employment opportunities in the food industry as well as acceptance into professional schools, including the health professions, business and law, and graduate programs in food science or related fields. They are disciple-scholars who can integrate gospel-centered truths in a Christ-like way to better serve the profession and God's children.
Curricular Structure
Learning Outcomes
Food Chemistry and Analysis
Evaluate and explain the chemical changes occurring during food processing and storage, including reactions involving carbohydrates, protein and fats, and demonstrate proficiency in using laboratory techniques common to basic and applied food chemistry.
Assess and differentiate the role of microorganisms in food processing, food preservation, and food safety with respect to pathogenic, spoilage, and fermentative microorganisms, and apply the basic elements of sanitation and quality assurance programs to understand and control microbial effects in food to ensure the safety of food.
Strengthen students testimonies in God's understanding of microbiology and the role it plays in our overall health and well-being.
Describe and apply principles of engineering as they relate to converting agricultural commodities to the finished products seen on the grocery store shelf.
Apply the principles and various facets of food science, including quality assurance and sensory evaluation, in practical situations, problem solving, and product development.
Demonstrate the skills that lead to success in a food science career, including oral and written communication, problem solving, use of library resources, evaluating information, time management, leadership, ethical decision making, and life-long learning.
Appreciate food science knowledge that is bathed in the light of the restored gospel of Jesus Christ.
Cultivate integrity, ethical problem-solving, and an attitude of stewardship over the earth's edible resources, looking to Jesus Christ as the perfect example.
Develop a commitment among the next generation of food science professionals to serve in our family and communities.
Have students present solutions to improve food safety and sustainability in an underserved area (nation, community, etc).
Evidence of Learning
Direct Measures
- Scores of exams, quizzes, field trip reports, and laboratory reports.
- Ethical case studies and signed commitment to ethical conduct.
- Capstone product development project reports, sensory report written to the client.
- Microbiology laboratory research project oral and written reports.
- Hazard Analysis Critical Control Point project report.
Assessment Tools: Indirect Measures
- Online student ratings reports with comments
- Post graduate alumni survey
- Graduating students exit survey
- Job placement data for graduates seeking employment
- Acceptance into graduate and professional schools
Learning and Teaching Assessment and Improvement
Once each year during the fall University Conference, the Food Science faculty reviews all of the data generated from the assessment tools listed above. Recommendations for changes in course purpose, goals, or learning outcomes are agreed upon by Food Science faculty. Recommendations requiring curricular changes are submitted to the Department Curriculum Committee, which forwards them to the College Curriculum Committee and then the University Curriculum Committee for approval.