Food and Nutritional Sciences
FOSC 301 - SLO # 3

Intended Outcome: students will explain the principal understanding of technologies applied to food industry to improve food quality, minimize food spoilage, and develop new food products.

Related Course Objectives:

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Assessment Measures and Techniques: FOSC 301 students will complete a final comprehensive examination, in which questions related to the basic scientific principles in food and nutritional sciences have been embedded.

Assessment Criteria: at least 80 percent of students will answer each embedded question correctly on the final examination.