MS Food Science

This is the Educational Effectiveness Evaluation Plan for this program. See department website for additional information about this program

Learning Outcomes

  • Knowledge of core food science concepts. A. Demonstrate mastery of core concepts in food chemistry and analysis, food safety and microbiology, and food processing and engineering. B. Be able to evaluate the factors that impact the safety, quality, and nutritional value of foods.
  • Critical thinking. A. Through independent research projects, students will apply the scientific method to solve problems in food science B. Students will be able to effectively evaluate and critique professional papers and reports in the field of food science and nutrition.
  • Communication. Students will be able to communicate scientific and technical knowledge in food science to professional audiences using written, visual, and oral means.
  • Problem Solving. Students will integrate knowledge of key food science concepts to function effectively in the food and allied industries and solve practical, real world problems.

Course requirements for the degree

» University Catalog

Curricular Map

The curricular map shows how each required course contributes to the program's learning outcomes.

» Curricular Map (PDF)

Annual Learning Outcomes Assessment Report(s)

In a process called assessment, the faculty of each degree program measure student attainment of program learning outcomes goals on an annual basis. The assessment processes used by this program can be found in the link (PDF) below:

» Learning Outcomes Assessment Process (PDF)

Assessment Rubric

In assessing learning outcomes, program faculty often develop rubrics which establish criteria and expectations showing how outcomes are evaluated. The assessment processes used by this program can be found in the link (PDF) below:

» Learning Outcomes Assessment Rubric (PDF)

Program Review

Program review represents Chapman's commitment to excellence in academic programs through periodic review of educational effectiveness. Every 5 to 7 years, program faculty members prepare a self-study report, which is reviewed by external, expert reviewers, numerous Chapman faculty governance councils and committees, and the Office of the Provost. Program review provides an opportunity for each program to reflect on its educational effectiveness as well as its contribution to the university's mission and strategic plan. The results of program review guide institutional planning, budgeting and decision-making.