ELO1

Mastering and applying the principles of food science (food chemistry and analysis, microbiology, food safety, food engineering and processing, food biochemistry, nutrition and health, and applied food science) in an integrated manner on an industrial scale to produce safe and quality food.

ELO1.FC

Food Chemistry (FC) and Food Analysis

ELO1.FC.1

Explain the chemical structure of food components, functions, and the main chemical reactions that involve them, as well as their relationship to the characteristics of food ingredients and products.

ELO1.FC.2

Applying the principles of food chemistry in controlling chemical reactions that occur in food.

ELO1.FC.3

Describe the main chemical reactions that affect breakdown and limit the shelf life of food materials and products.

ELO1.FC.4

Explain the technical principles and methods of chemical analysis of food components

ELO1.FC.5.

Skilled in performing basic chemical analysis techniques and applied chemistry on food ingredients.

ELO1.FC.6.

Choose a chemical analysis technique according to the characteristics of the material and the needs of the analysis objective.

ELO1.FM

Food Microbiology (FM)

ELO1.FM.1.

Identify types of microorganisms in food that are useful, are pathogenic and cause spoilage, and their growth conditions.

ELO1.FM.2.

Explain the effect of environmental conditions (eg water activity, pH, temperature, and oxygen) on the adaptability, growth and inactivation of microbes.

ELO1.FM.3.

Describe the conditions suitable for killing or controlling spoilage and pathogenic microbes in food.

ELO1.FM.4.

Applying the principles of food preservation and processing through a fermentation process.

ELO1.FM.5.

Applying microbiological analysis methods to identify microorganisms in food.

ELO1.FM.6.

Choose the suitable microbiological analysis method to identify microorganisms in food.

ELO1.FS

Food Safety (FS)

ELO1.FS.1.

Identify physical, chemical and biological contaminants that cause food safety problems in a food ingredient.

ELO1.FS.2

Describe suitable methods for controlling physical, chemical and biological hazards in food.

ELO1.FS.3

Evaluate suitable conditions (including sanitary practices) for controlling microbial pathogens in food production.

ELO1.FS.4

Evaluate suitable conditions (including sanitary practices) for controlling microbial pathogens in food production

ELO1.FS.5

Choose a sampling technique according to environmental conditions.

ELO1.FS.6

Designing a food safety system plan in the production process of a food ingredient.

ELO1.FE

Food Engineering (FE)

ELO1.FE.1

Explain the principles of food engineering (heat and mass transfer, fluid flow, and thermodynamics).

ELO1.FE.2

Formulating mass and energy balances in a food production process.

ELO1.FE.3

Explain the source and variety of food raw materials and their influence on food processing operations.

ELO1.FE.4

Designing production processes on an industrial scale to produce safe and quality food products.

ELO1.FE.5

Using operational units and food processing equipments to produce a food products on a laboratory or pilot plant scale.

ELO1.FE.6

Explain the effect of preservation and processing methods on the quality of food products.

ELO1.FE.7

Choose the type of food packaging and packaging method according to the nature of the food, processing and storage conditions.

ELO1.FE.8

Describe the principles and practices of cleaning and sanitizing food processing facilities.

ELO1.FE.9

Explains the principles and methods of treating water for food processing, as well as handling waste from food processing.

ELO1.FB

Food Biochemistry (FB), Nutrition and helath

ELO1.FB.1

Explains biochemical processes, basic concepts of nutrition and the relationship between food consumption and nutritional status.

ELO1.FB.2

Link the function of food (nutrients and bioactive components) to human health (excess or deficiency of nutrition).

ELO1.FB.3

Explain the biological role of food (nutrients and bioactive components), and the positive and negative effects of consuming food in natural and processed forms on health.

ELO1.FB.4

Explain the changes in nutrients during processing and storage.

ELO1.FB.5

Apply basic laboratory techniques in biochemical analysis and evaluation of the biological value of food components.

ELO1.SS

Sensory Science (SS) (Applied Food Science)

ELO1.SS.1

Explain the physiological and psychological basis of sensory testing.

ELO1.SS.2

Applying experimental design and statistical methods to be applied in sensory tests.

ELO1.SS.3

Choose the appropriate sensory test method to solve problems related to food products.

ELO1.QA

Quality Assurance (QA) (Applied Food Science)

ELO1.QA.1

Explain the terminology of quality, assurance and food quality control.

ELO1.QA.2

Applying the principles of quality assurance and control in the food industry.

ELO1.QA.3

Implementing standards and specifications for certain food products.

ELO1.QA.4

Evaluating the application of food quality control systems (Halal Assurance System, ISO, etc.)

ELO1.FL

Food Laws (FL) (Applied Food Science)

ELO1.FL.1

Describe the government regulatory framework required in the production and marketing of food products.

ELO1.FL.2

Describe the process of formulating policies and regulations in the field of food.

ELO1.FL.3

Implement food rules and regulations that apply according to the context.

ELO1.FL.4

Analyze specific cases and relate them to applicable food regulations and regulations.

ELO2

Able to communicate orally and in writing related to technical and non-technical aspects.

ELO2.1

Write technical papers that are appropriate to the context of the problem under study.

ELO2.2

Demonstrating oral presentations in scientific forums.

ELO2.3

Prepare visual information materials related to food science for a diverse audience.

ELO3

Able to think critically and analytically, solve problems, be responsible for work independently, and make appropriate decisions based on information that can be accounted for.

ELO3.1

Utilize sources of information and scientific evidence.

ELO3.2

Apply critical and analytical thinking skills to solve problems and make decisions.

ELO3.3

Applying the principles of food science in practical problems and real situations encountered.

ELO3.4

Choose the appropriate analysis technique when faced with a practical/real problem.

ELO3.5

Evaluate scientific evidence and process it into information to make conclusions or decisions.

ELO4

Able to work in a team, interact with other people from different backgrounds, be skilled in organizing and leading in various situations and have a commitment to ethical values as professionals in the food sector.

ELO4.1

Demonstrate the ability to work independently and in teams, as well as lead in groups.

ELO4.2

Carry out tasks/projects with good time management to achieve the set goals/targets.

ELO4.3

Demonstrate social and cultural skills in a diverse society.

ELO4.4

Describe examples related to professionalism and ethics in the field of food science.