| | Learning outcome |
|---|
| 1 | Exhibit a broad and coherent body of knowledge in scientific concepts and methodologies within the context of food science |
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| 2 | Integrate knowledge of agricultural and business practices to describe food supply chains |
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| 3 | Exhibit depth of knowledge in the regulatory and ethical frameworks relevant to food science |
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| 4 | Examine core principles and concepts of food science in the context of industry practice |
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| 5 | Source, collate, synthesise and critically evaluate information from independent empirical data, industry resources and scholarly literature in food science |
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| 6 | Communicate concepts and findings in food science through a range of modes for a variety of audiences, using evidence-based arguments that are robust to critique |
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| 7 | Explain the role and relevance of food production processes to society and evaluate the social impact of changes in practice |
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| 8 | Evaluate how biophysical, economic, social and policy drivers underpin and influence food production, management and business |
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| 9 | Examine contemporary and emerging trends in food processing, production and quality assurance systems from a range of ethical and cross-cultural perspectives, to develop novel approaches in food science |
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| 10 | Address authentic problems in food science, working ethically, responsibly and professionally within diverse, collaborative, interdisciplinary teams |
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