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• SLO1 Demonstrate knowledge and comprehension of core concepts, which includes food-related knowledge such as food chemistry, technology, processing, safety and microbiology and nutrition-related knowledge such as nutrition assessment, medical nutrition therapy, meal planning, counseling, education, as well as basic sciences necessary for understanding these core concepts and to explore how their interaction may influence health and wellbeing.
• SLO2 Apply laboratory skills to identify physical, chemical and biological properties of different foods and to study the effect of different environmental factors on these properties.     
• SLO3 Recognize the effects of food processing, preservation, packaging, and storage on the quality and safety of food products.     
• SLO4 Demonstrate fundamental experience and competence in applying knowledge to real world situations in food systems and nutritional needs that promote the health and wellness of the community as well as dietetic practices in health care settings.         
• SLO5 Demonstrate knowledge of contemporary issues in food and nutritional sciences as well as skills of effective reading, writing, critical thinking, oral presentations and problem solving skills.​