In order to accomplish this mission the department identified the following list of educational objectives for the undergraduate program:
1. Educate students to effectively practice their profession by providing a comprehensive education in applications and fundamentals of food engineering.
2. Prepare its students to compete in the 21st century’s technological developments by providing them with professional and personal skills and abilities appropriate for food engineering profession.
3. Educate and train students to obtain knowledge and skills to analyze and design by considering the effects of food engineering practices on health, environment, and social aspects.
4. Encourage students to be aware of continuous professional improvement and life-long learning.