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PO Domains
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Programme Learning Outcome
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PO1
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Knowledge - Breadth
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A comprehensive knowledge of the theories, concepts and methods related to food and health science with particular relevance to the manufacturing and process technologies.
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PO2
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Knowledge - Kind
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An ability to link the theoretical knowledge of subject areas related to food, health science and technology to the practical skills required to test, interpret and critically analyse data.
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PO3
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Skill - Range
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The ability to gather information from a variety of sources, analyse and evaluate evidence and present a clear conclusion in written and oral forms.
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PO4
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Skill - Selectivity
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Evaluate complex problems related to food science industries and exercise appropriate judgement in these situations.
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PO5
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Competence - Context
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The ability to use advanced research, practical and professional skills appropriate to the area of food and health science.
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PO6
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Competence - Role
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The ability to work ethically and autonomously as a member of a team and to supervise staff in a well-defined work setting.
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PO7
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Competence - Learning to Learn
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An ability to evaluate, articulate and defend their learning need at the professional and personal level.
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PO8
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Competence - Insight
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The ability to analyse the context in which food and manufacturing technologies operate, and defend the need for high standards in professional practice.
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