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Student Outcomes

The student outcomes (SO´s) of the FE (Food Engineering) program are listed from A to L. At the end of the FE program, graduates will have:

 

Current Until 2019 - 1T
  1. An ability to identify, formulate, and solve complex
  engineering problems by applying principles of engineering, science, and
  mathematics.
  
  A. An ability to apply knowledge of mathematics, science and food
  engineering.
  
  E. An ability to identify, formulate, and solve food
  engineering problems.
  
  K. An ability to use the techniques, skills, and modern
  engineering tools necessary for food engineering practice.
  
  2. An ability to apply engineering design to produce solutions
  that meet specified needs with consideration of public health, safety, and
  welfare, as well as global, cultural, social, environmental, and economic
  factors.
  
  C. An ability to design a system, component, or process
  related to food engineering, to meet desired needs within realistic
  constraints such as economic, environmental, social, political, ethical,
  health and safety, manufacturability, and sustainability.
  
  K. An ability to use the techniques, skills, and modern
  engineering tools necessary for food engineering practice.
  
  3a. An ability to communicate effectively in Spanish with a
  range of audiences.
  
  G1. An ability to communicate effectively (orally and in writing).
  
  3b. An ability to communicate in English.
  
  G2. An ability to communicate effectively (orally and in
  writing) in English.
  
  4. An ability to recognize ethical and professional
  responsibilities in engineering situations and make informed judgments, which
  must consider the impact of engineering solutions in global, economic,
  environmental, and societal contexts.
  
  F. An understanding of professional and ethical
  responsibility.
  
  H. The broad education necessary to understand the impact of food
  engineering solutions in a global, economic, environmental, and societal
  context.
  
  J. A knowledge of contemporary issues.
  
  5. An ability to function effectively on a team whose
  members together provide leadership, create a collaborative and inclusive
  environment, establish goals, plan tasks, and meet objectives.
  
  D. An ability to function on multidisciplinary teams.
  
  6. An ability to develop and conduct appropriate
  experimentation, analyze and interpret data, and use engineering judgment to
  draw conclusions.
  
  B. An ability to design and conduct experiments, as well as
  to analyze and interpret data in the context of food engineering.
  
  K. An ability to use the techniques, skills, and modern
  engineering tools necessary for food engineering practice.
  
  7. An ability to acquire and apply new knowledge as needed, using
  appropriate learning strategies.
  
  I. A recognition of the need for, and an ability to engage
  in life-long learning.
  
  8. A recognition of the need for entrepreneurship and the
  abilities to become an entrepreneur.
  
  L. A recognition of the need for entrepreneurship and the
  abilities to become an entrepreneur.