We expect our department graduates to be:

1. ​Qualified in the fields of food analysis, processing, quality control, and safety as well as ensuring their acknowledgement of food quality and food safety requirements which are addressed through the use of systems and programs that include; quality management, quality assurance, quality control, Hazard Analysis Critical Control Point (HACCP) system and Good Manufacturing Practices GMPs.
2. Able to provide nutrition care through knowledge and skill development in communication, nutritional assessment, meal planning, diet therapy implementation, and counseling, in preparation for the dietetic profession.
3. Develop nutrition interventions and education programs tailored for high-risk populations that experience health disparities.
4. Able to promote food and nutrition research that focuses on health, quality of life, obesity, chronic disease, and bioactive food components.
5. Able to work in an environment that supports interdisciplinary and collaborative research for faculty and students.