Learning Outcomes: 1. Describe the basic scientific concepts regarding food composition, processing, additives, regulations, and safety
Audience: Undergraduate

2. Explain how the functionality of food can influence food processing and quality
Audience: Undergraduate

3. Identify and analyze current issues and their implications for food processing additional learning objectives provided for each module
Audience: Undergraduate

Learning Outcomes: 1. Explore the history of cocoa and chocolate, and worldwide cultivation practices.
Audience: Undergraduate

2. Describe the cocoa production process, including microbiological and biochemical aspects of cocoa fermentation.
Audience: Undergraduate

3. Outline and analyze the production of chocolate from the cleaning of cocoa beans to final chocolate products (from bean to bar).
Audience: Undergraduate

4. Examine the nutritional and health impact of chocolate consumption.
Audience: Undergraduate

5. Scrutinize and critique the socioeconomic impact of cocoa and chocolate production in fair trade, international politics, social justice, and sustainability.
Audience: Undergraduate

Learning Outcomes: 1. Define fermentations in the context of foods and beverages
Audience: Undergraduate

2. Identify and apply basic principles of chemistry, processing and microbiology to the manufacturing of fermented foods and beverages.
Audience: Undergraduate

3. Identify and describe the human health implications resulting from the consumption of fermented foods and beverages.
Audience: Undergraduate

4. Describe the social, economic, and environmental dimensions of agricultural inputs and production of fermented food and beverages and identify potential tradeoffs and interrelationships among these dimensions at a level appropriate to the course.
Audience: Undergraduate

5. Analyze the causes of and solutions for the sustainability challenge of producing fermented foods and beverages
Audience: Undergraduate

Learning Outcomes: 1. Describe the depth and scope of food science as a profession
Audience: Undergraduate

2. Explain and discuss career options for food science graduates
Audience: Undergraduate

3. Recommend personal initiatives that will enhance career success
Audience: Undergraduate

4. Relate courses in food science curricula to job responsibilities of food scientist
Audience: Undergraduate

Learning Outcomes: 1. Develop critical, analytical, and independent thinking skills
Audience: Undergraduate

2. Apply the scientific method and engage in constructive problem solving
Audience: Undergraduate

3. Demonstrate application of research skills and methodologies 
Audience: Undergraduate

4. Effectively communicate findings
Audience: Undergraduate

Learning Outcomes: 1. Develop critical, analytical, and independent thinking skills
Audience: Undergraduate

2. Apply the scientific method and engage in constructive problem solving
Audience: Undergraduate

3. Demonstrate application of research skills and methodologies
Audience: Undergraduate

4. Effectively communicate findings
Audience: Undergraduate

Learning Outcomes: 1. Apply core knowledge in chemistry, physics, mathematics and biology to the understanding of food systems including quantitative problem-solving skills
Audience: Undergraduate

2. Identify the chemical composition of the main components in foods and describe how the composition influences functionality and material properties
Audience: Undergraduate

3. Explain relationships of mass-balance in food processing and be able to do simple mass-balance calculations 
Audience: Undergraduate

4. Apply the basic principles of microbiology in relation to food safety and food processing/preservation
Audience: Undergraduate

5. Outline key technical information/terminology related to food science
Audience: Undergraduate

6. Describe the way in which food handling and processing operations impact food composition and human health
Audience: Undergraduate

7. Discuss regulations and market forces that govern our food supply
Audience: Undergraduate

8. Outline emerging trends in food production, processing, and handling
Audience: Undergraduate

Learning Outcomes: 1. Discuss the nutritional value of fresh and processed meats in addition to addressing diet/health issues and food safety of these products
Audience: Both Grad & Undergrad

2. Describe the processes associated with animal harvest and explain the differences among different livestock species
Audience: Both Grad & Undergrad

3. Demonstrate where carcass fabrication cuts are made to produce the major carcass primal cuts and the ability to separate out and identify major muscles of economic importance
Audience: Both Grad & Undergrad

4. Describe how the biochemical properties of meat proteins relate to muscle function
Audience: Both Grad & Undergrad

5. Explain of the chemical and physical properties of fresh meat and how these properties can be evaluated and analyzed
Audience: Both Grad & Undergrad

6. Collect carcass data and determine USDA quality and yield grades
Audience: Both Grad & Undergrad

7. Calculate the appropriate amounts of non-meat ingredients and explain the applicable manufacturing procedures to produce various types of processed meats including whole muscle products and finely comminuted sausages
Audience: Both Grad & Undergrad

8. Explain how an understanding of muscle microstructure ultrastructure, and changes in postmortem biochemistry can be used to predict ultimate meat quality characteristics
Audience: Graduate

Learning Outcomes: 1. Identify major food laws, their authoritative departments and enforcement agencies (regulatory framework)
Audience: Undergraduate

2. Identify, examine and analyze the implications of laws and regulations required for the manufacture and sale of food products
Audience: Undergraduate

3. Discuss current topics of importance to the food industry that have the potential to generate new or refine existing regulations on food laws and regulations that apply to specific segments of the food industry
Audience: Undergraduate

4. Find pertinent information on food laws and regulations that apply to specific segments of the food industry
Audience: Undergraduate

Learning Outcomes: 1. Utilize laboratory techniques to identify microorganisms in food.
Audience: Undergraduate

2. Describe the principles involving food preservation via fermentation processes.
Audience: Undergraduate

3. Demonstrate understanding of the role and significance of microbial inactivation, adaptation, and environmental factors (i.e., water activity, pH, temperature) on growth and response of microorganisms in various environments.
Audience: Undergraduate

4. Identify the conditions, including sanitation practices, under which important pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods.
Audience: Undergraduate

Learning Outcomes: 1. Identify and summarize the impacts of intrinsic and extrinsic factors on microorganisms.
Audience: Undergraduate

2. Calculate and apply thermal processing parameters to reductions in microbial numbers.
Audience: Undergraduate

3. Apply Hazard Analysis Critical Control Point (HACCP) concepts and principles to food production processes.
Audience: Undergraduate

4. Demonstrate knowledge of foodborne microbial pathogens.
Audience: Undergraduate

5. Describe methods and principles of sampling and testing food for microorganisms.
Audience: Undergraduate

6. Compare and contrast the principles, practices, and pathways of food fermentations.
Audience: Undergraduate

7. Analyze and use microbiological data sets.
Audience: Undergraduate

8. Evaluate the benefits and hazards of modern food production, organic foods, and genetically-engineered foods.
Audience: Undergraduate

Learning Outcomes: 1. Recall key vocabulary terms and facts relevant to introductory sensory science, dairy product evaluation, and the US dairy industry
Audience: Undergraduate

2. Evaluate, compare and rank products depending on multiple quality characteristics
Audience: Undergraduate

3. Compare similar nondairy products
Audience: Undergraduate

4. Communicate results of product analysis and evaluation in a professional setting
Audience: Undergraduate

Learning Outcomes: 1. Explain concepts relating to a special topic outlined in the title
Audience: Undergraduate

Learning Outcomes: 1. Describe the concept of precision fermentation.
Audience: Undergraduate

2. List and explain examples of precision fermentation.
Audience: Undergraduate

3. Outline and analyze the tools used to manipulate the microorganisms used in precision fermentation.
Audience: Undergraduate

4. Describe the processes deployed to produce foods and non-food products derived by precision fermentation.
Audience: Undergraduate

5. Outline the sustainability aspects of precision fermentation and the feedstocks used.
Audience: Undergraduate

6. Compare and contrast traditional and precision fermentations.
Audience: Undergraduate

Learning Outcomes: 1. Apply concepts learned in coursework to authentic professional situations
Audience: Undergraduate

2. Demonstrate professional skills appropriate for the industry
Audience: Undergraduate

3. Identify and reflect on how concepts learned in coursework apply to specific work settings and situations
Audience: Undergraduate

Learning Outcomes: 1. Clarify the physical and chemical principles of water, proteins, carbohydrates, and lipids in foods
Audience: Undergraduate

2. Use the principles of food chemistry to describe and alter the behavior of foods
Audience: Undergraduate

3. Hypothesize how chemical reactivity affects food properties
Audience: Undergraduate

Learning Outcomes: 1. Choose appropriate analytical techniques to determine the composition of foods
Audience: Undergraduate

2. Clarify the underlying principles of food analytical methods
Audience: Undergraduate

3. Integrate basic statistical methods into experimental data analysis
Audience: Undergraduate

4. Assemble effective written and oral communications regarding composition of food
Audience: Undergraduate

Learning Outcomes: 1. Clarify the mechanisms of food spoilage and how to inhibit them
Audience: Undergraduate

2. Predict how food quality is affected throughout product lifecycle
Audience: Undergraduate

3. Differentiate preservation methods appropriate for foods, including “natural” foods
Audience: Undergraduate

4. Critique relevant scientific literature to explain food preservation principles
Audience: Undergraduate

5. Assemble effective written and oral communications regarding food preservation
Audience: Undergraduate

Learning Outcomes: 1. Assess the impact of a public policy position on the nutrition and dietetics profession
Audience: Undergraduate

2. Explain the process involved in delivering quality food and nutrition services
Audience: Undergraduate

3. Apply management theories to the development of programs or services
Audience: Undergraduate

4. Evaluate a budget/financial management plan and interpret financial data
Audience: Undergraduate

5. Apply principles of human resource management to different situations
Audience: Undergraduate

6. Apply safety and sanitation principles related to food, personnel and consumers
Audience: Undergraduate

Learning Outcomes: 1. Apply the conservation equations (mass, energy, momentum) to food processes including those with reactions and unsteady state operation
Audience: Undergraduate

2. Apply the transport equations (mass, energy, and momentum, including food rheology) to food processes
Audience: Undergraduate

3. Apply concepts of thermodynamics to food systems: 1st law, 2nd law, gas laws, and psychometrics
Audience: Undergraduate

4. Explain the theoretical basis for rheology and use rheological approaches to solve problems in food processing and product quality evaluation
Audience: Undergraduate

Learning Outcomes: 1. Apply sustainability principles and/or framework to addressing the challenge of feeding an increasing world population sustainably.
Audience: Undergraduate

2. Define and characterize sustainability, sustainable agriculture and Sustainable Development
Audience: Undergraduate

3. Analyze the contributions of animal agriculture to the Sustainable Development Goals both in developing and developed countries.
Audience: Undergraduate

4. Explain the social, economic, and/or environmental dimensions of the sustainability challenges of diverse animal agricultural systems both in developing and developed countries.
Audience: Undergraduate

5. Evaluate the role of livestock in communities where poverty, hunger and marginalization are embedded as a way of life.
Audience: Undergraduate

6. Critically evaluate the causes of —and ways to break— the chains of hunger and poverty among the poorest of the poor.
Audience: Undergraduate

Learning Outcomes: 1. Improve communication and interpersonal skills associated with participating in team-based intercultural experiences
Audience: Undergraduate

2. Be better prepared for professional success in an interconnected world by navigating unfamiliar cultural norms and societal differences
Audience: Undergraduate

3. Reflect on US-centric personal and cultural values while building an appreciation and respect for the Latin America culture.
Audience: Undergraduate

4. Explain the social, economic, and/or environmental dimensions of the sustainability challenge of alleviating poverty and malnutrition in Mexico
Audience: Undergraduate

5. Apply sustainability principles and/or framework to addressing the challenge of fostering prosperity in marginalized indigenous communities
Audience: Undergraduate

6. Analyze both from their own disciplinary lens and from an interdisciplinary lens the contributions of dairy farming to the Sustainable Development Goals
Audience: Undergraduate

7. Evaluate the sustainability of subsistence, market-oriented, and industrial-scale farming systems
Audience: Undergraduate

Learning Outcomes: 1. Describe the composition of milk and identify the approximate content, individual types present and main features of the main components
Audience: Undergraduate

2. Integrate their knowledge of food chemistry, physical properties and microbiology to understand the processing of dairy products
Audience: Undergraduate

3. Use knowledge of the chemistry of dairy components (proteins, fats, lactose, salts) to evaluate the impact of processing conditions (e.g. heat, pH) on milk and dairy products
Audience: Undergraduate

4. Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles
Audience: Undergraduate

5. Explain how dairy products (such as fluid milk, yogurt, butter, powder, cheese) are made and the key functions of the processing steps involved
Audience: Undergraduate

Learning Outcomes: 1. Explain the chemical and physical basis for interactions taking place between food components and how these influence the properties of food structures
Audience: Undergraduate

2. Relate the quality of foods to the chemical composition, processing and potential for changes or reactions to occur during storage (includes physical, chemical, biochemical, and microbial reactions/changes)
Audience: Undergraduate

3. Select food ingredients that give specific functional benefits for use in product development, product reformulation, or problem-solving situations
Audience: Undergraduate

4. Apply sensory and rheological methods of evaluation in analysis of foods (e.g., Quality Control), product development, or reformulation of existing products
Audience: Undergraduate

5. Design and perform a shelf-life test (including normal storage conditions and accelerated tests) and be able to apply statistical approaches to determine acceptable shelf-life of products made with different ingredients/processing conditions/storage situations
Audience: Undergraduate

6. Assemble effective written and oral communications regarding food structure and functionality
Audience: Undergraduate

Learning Outcomes: 1. Summarize the various chemical and physical properties of meat and non-meat ingredients used to manufacture processed meats
Audience: Both Grad & Undergrad

2. Formulate various processed meats in compliance with governmental regulations
Audience: Both Grad & Undergrad

3. Identify basic meat processing principles
Audience: Both Grad & Undergrad

4. Demonstrate the ability to determine if a thermal processing procedure will produce a safe product
Audience: Graduate

5. Recognize how various types of meat processing equipment operate
Audience: Both Grad & Undergrad

6. Summarize proper cleaning and sanitation procedures
Audience: Both Grad & Undergrad

Learning Outcomes: 1. Explain the unit operations of food processing technologies (concentration, dehydration, extrusion, etc.) and various ancillary food equipment (pumps, heat exchangers, etc.), including performing engineering calculations as appropriate
Audience: Undergraduate

2. Apply the key elements of food quality assurance, including analyzing and, writing and implementing Hazard Analysis and Critical Control Points plans in a food processing situation (includes prerequisite programs like Good Manufacturing Practice and Sanitation Standard Operating Procedure)
Audience: Undergraduate

3. Set up and maintain a process control chart, design an effective sampling plan for a food processing/distribution environment, and effectively evaluate whether a process is in control
Audience: Undergraduate

4. Identify weaknesses (and solutions) in existing Sanitation Standard Operating Procedure plans and design defensible new plans for cleaning and sanitation protocols in food processing operation, analyze existing plans and design new plans for cleaning and sanitation protocols in food processing operations
Audience: Undergraduate

5. Explain the effects of processing operations on shelf stability and be able to calculate shelf life of foods based on kinetics of microbial, chemical and physical changes during storage
Audience: Undergraduate

6. Explain the main steps in water and waste treatment as important to food processing operations
Audience: Undergraduate

7. Apply basic concepts of reaction engineering and reaction kinetics to food processing systems
Audience: Undergraduate

Learning Outcomes: 1. Describe processing methods for confectionery production
Audience: Undergraduate

2. Describe the typical ingredients used in confections 
Audience: Undergraduate

3. Explain how ingredients and processing conditions interact to create quality confections with adequate shelf stability
Audience: Undergraduate

4. Apply scientific principles to confectionery production and storage
Audience: Undergraduate

5. Explain effects of processing and storage conditions on shelf life of confections 
Audience: Undergraduate

6. Analyze, diagnose, and propose solutions for problems in production and shelf life of confections based on the appropriate scientific principles
Audience: Undergraduate

7. Communicate scientific results clearly and concisely
Audience: Undergraduate

Learning Outcomes: 1. Identify important biochemical pathways in the production of fermented foods and beverages
Audience: Undergraduate

2. Identify factors contributing to sensory qualities of fermented foods and beverages
Audience: Undergraduate

3. Evaluate the importance of chemical constituents for fermentation substrates and ingredients in fermentation
Audience: Undergraduate

4. Explain how starting ingredients are processed and how processing impacts fermentation and the final product
Audience: Undergraduate

5. Describe the production process of fermented vegetables, cheese, beer and wine
Audience: Undergraduate

6. Demonstrate knowledge about microbial species, biochemical pathways, and fermentation factors in the production of fermented foods and beverages by reviewing current research
Audience: Undergraduate

7. Discuss and explain how a wide variety of fermented foods and beverages are produced from a few basic ingredients
Audience: Undergraduate

Learning Outcomes: 1. Utilize laboratory tools to evaluate chemical constituents of fermented foods and beverages
Audience: Undergraduate

2. Apply knowledge of yeast and bacteria fermentations to the production of foods and beverages
Audience: Undergraduate

3. Communicate research results and knowledge of fermented foods to a scientific audience
Audience: Undergraduate

Learning Outcomes: 1. Define a hypothesis or project objective(s); identify appropriate testing and analysis methodology, generate or collect original data, critically analyze results, provide a thorough explanation of results and a clear and concise research paper
Audience: Undergraduate

2. Communicate project work in written format
Audience: Undergraduate

3. Provide effective feedback of project progress
Audience: Undergraduate

4. Conduct independent projects with guidance
Audience: Undergraduate

Learning Outcomes: 1. Describe the composition of milk and identify the approx. content, individual types present and main features of the main components
Audience: Both Grad & Undergrad

2. Integrate knowledge of food chemistry, physical properties. and microbiology to describe the processing of dairy products
Audience: Both Grad & Undergrad

3. Use knowledge of the chemistry of dairy components (proteins, fats, lactose, salts) to evaluate the impact of processing conditions (e.g. heat, pH) on milk and dairy products
Audience: Both Grad & Undergrad

4. Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles
Audience: Both Grad & Undergrad

5. Explain how dairy products (such as fluid milk, yogurt, butter, powder, cheese) are made and the key functions of the processing steps involved
Audience: Both Grad & Undergrad

6. Discuss hot topics related to dairy foods
Audience: Graduate

7. Evaluate the scientific status of dairy’s role or contribution to nutrition, sustainability, and functionality with reference to current scientific literature on these topics
Audience: Graduate

Learning Outcomes: 1. Review and analyze scientific literature
Audience: Undergraduate

2. Identify and use appropriate research methodologies to address a research question
Audience: Undergraduate

3. Begin structuring and writing a thesis based on original research
Audience: Undergraduate

Learning Outcomes: 1. Review and analyze scientific literature
Audience: Undergraduate

2. Identify and use appropriate research methodologies to address a research question
Audience: Undergraduate

3. Write a thesis based on original research
Audience: Undergraduate

Learning Outcomes: 1. Develop critical, analytical, and independent thinking skills
Audience: Undergraduate

2. Apply the scientific method and engage in constructive problem solving
Audience: Undergraduate

3. Demonstrate application of research skills and methodologies
Audience: Undergraduate

4. Effectively communicate findings
Audience: Undergraduate

Learning Outcomes: 1. Write a clear and concise research paper
Audience: Graduate

2. Improve oral communication by presenting major points of the research paper
Audience: Graduate

3. Utilize software to illustrate a protein containing a bound lipid at atomic resolution.
Audience: Graduate

4. Explain lipid functions in relation to varying environmental conditions and electron transfer reactions
Audience: Graduate

5. Develop a detailed understanding of lipid analysis, lipid synthesis as well as digestion and transport of dietary lipids in different vertebrates.
Audience: Graduate

6. Derive the likely volatiles to be generated during storage of any unsaturated fatty acid using the beta-scission of a linoleic acid hydro peroxide as a template
Audience: Graduate

7. Determine if a given reaction is thermodynamically favorable based on standard one-electron reduction potentials and concentrations of reactants (oxidized/reduced couples)
Audience: Graduate

Learning Outcomes: 1. Critically evaluate recent literature in the field of food chemistry
Audience: Graduate

2. Illustrate the interactions between food molecules (lipids, protein, carbohydrates, bioactive) at atomic resolution using software.
Audience: Graduate

3. Analyze and differentiate the molecular composition of a food or ingredient using HPLC-MS/MS data; fluorescence spectroscopy; and microscopy
Audience: Graduate

4. Propose and analyze how reactions and physical changes affect food microstructure and composition
Audience: Graduate

Learning Outcomes: 1. Analyze common mechanisms of foodborne microbial pathogenesis and immune responses to foodborne infections
Audience: Graduate

2. Critically evaluate treatment, control, and detection strategies for foodborne pathogens
Audience: Graduate

3. Evaluate primary research articles, identify problems related to the experimental approach, (interpretation of) data and/or discussion, and develop solutions to the identified problems
Audience: Graduate

4. Describe emerging trends, drivers and impacts of sustainable food systems
Audience: Graduate

5. Explain the process of fermentation and probiotic mechanism of action
Audience: Graduate

Learning Outcomes: 1. Explain current manufacturing practices through experiential learning
Audience: Graduate

Learning Outcomes: 1. Explain concepts relating to a special advanced topic outlined in the title
Audience: Graduate

Learning Outcomes: 1. Identify and summarize key aspects of scientific rigor and reproducibility, including determination of sample size, statistical significance, measures of outliers, and experimental replicates
Audience: Graduate

2. Describe the features of high-quality presentations and best practices in scientific data/information interpretation
Audience: Graduate

3. Apply and demonstrate best practices in the effective presentation of complex data/information to diverse scientific audience
Audience: Graduate

Learning Outcomes: 1. Devise an engaging overview of a research area
Audience: Graduate

2. Explain background, methods, results, and a discussion of experimental data
Audience: Graduate

3. Design charts/tables that effectively communicate data
Audience: Graduate

4. Assess peers on the effectiveness of a scientific presentation
Audience: Graduate

5. Generate goals to improve presentation skills
Audience: Graduate