Upon successful completion of this programme the graduate will be able to demonstrate... :
PO1
Knowledge - Breadth
(a)
a general knowledge of scientific principles and technologies relevant to food processing in a manufacturing environment.
PO2
Knowledge - Kind
(a)
an ability to apply scientific and technical knowledge and GMP principles to food processing operations.
PO3
Skill - Range
(a)
an ability to interpret/follow standard operating procedures and to accurately gather, record and
process technical information using standard computer application systems.
PO4
Skill - Selectivity
(a)
an ability to formulate responses to routine day-to-day manufacturing problems in the work place.
PO5
Competence - Context
(a)
a competence to use technical knowledge to monitor and assess trends so as to minimise non-conformances.
PO6
Competence - Role
(a)
the ability to exercise personal responsibility and to communicate effectively in a team environment.