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:



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.