Rooted in our Food Science and Engineering undergraduate program and guided by the Technical Committee 08 (Agriculture, Forestry and Food Sciences) subject-specific criteria, we have established an integrated Objectives Matrix that systematically cultivates professional competencies through knowledge acquisition in food chemistry/processing/safety, analytical problem-solving for food system optimization, scientific investigation methodologies spanning lab experimentation to industrial validation, practical engineering applications in process design/quality management, and social competency development focusing on sustainability leadership, regulatory compliance, and ethical decision-making. This comprehensive framework ensures curriculum alignment with global industry standards while equipping graduates with both technical mastery and transferable skills to address evolving food sector challenges, with detailed Objectives Matrix available in the Appendix documentation.
Appendix documentation：
Objectives Matrix.pdf
