Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree
September 2015
M.F.T. graduates of the Department of Food Science and Technology will meet the challenge of
providing an adequate supply of safe, wholesome, desirable food products for the world's
increasing population. They will apply knowledge from several scientific disciplines to
understanding the chemical, physical and biological complexity of foods, and devise ways of
preventing deteriorative changes. They will possess skills in science, technology and
engineering, which will be applied in the production, processing, packaging, storage, distribution
and marketing of foods. They will know properties of foods and their components, and use this
knowledge in producing food products which are convenient, free of health hazards, enjoyable to
consume, nutritionally sound and affordable.
Learning Goals:
1. Graduates with interest in science and engineering will be able to develop new processes
or apply known techniques to develop new food products or improve existing products.
2. Graduates will be capable of working in the food industry and will be able to apply their
technical knowledge and skills to succeed in new product development,
product/processing modification, marketing and sales of food products and food
ingredients. They will also be able to ensure that the food components and finished
products comply with industry and governmental guidelines and regulations.
3. MFT graduates will possess knowledge, skills, and abilities for a successful career in the
food industry.
Learning Outcomes:
Upon completion of their degrees, all graduate students are expected to achieve the following
learning outcomes:
1. Critically evaluate food science and technology literature
2. Apply suitable strategies and technical skills to solve food science-related problems
3. Effectively communicate (both in oral and written formats) scientific information
4. Demonstrate specialized knowledge in at least one core area of food science and
technology
5. Demonstrate skills to organize, plan and conduct projects in food science and technology
Assessment Methods:
1. Exit Survey (Copy attached) – Every candidate for graduation from the program will be
asked to complete an exit survey prior to graduation. They will also have a personal
interview concerning the program with the Department Head via telephone or online.
2. Placement – Job placement will be monitored.
3. Student Evaluations by Major Professors and Student Advisory Committees (Copies of
the forms are attached) –
a. Students will be evaluated by the graduate coordinator, or designated faculty member,
during each spring semester the student is in residence. (Annual Food Science
Student Evaluation Form)
Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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b. Students will be evaluated by their advisory committee based on their interactions
during advisory committee meetings and final project defenses/exams. The
committee will determine whether the program has properly prepared the student to
critically evaluate food science and technology literature, can apply suitable
techniques and technical skills to solve problems related to food quality and safety,
has acquired specialized knowledge in food science and technology and has skills
needed to organize, plan and conduct research projects in food science and
technology. (Assessment Rubric Final M.F.T. Defense and Exam)
Implementation of Assessment Findings:
Once completed, the annual assessment results will be consolidated in a file maintained in the
Department of Food Science and Technology. The program’s Graduate Affairs Committee will
review the results (comparing year-to-year to detect trends) to determine if the Learning
Outcomes are being met. The Department Head (or Graduate Coordinator) will ensure that the
faculty will be provided with the results at the annual instructional retreat (or suitable faculty
meeting). At the combined meeting of the Athens and Griffin faculty, the entire faculty will
discuss the various assessment documents and recommend the best methods for improving any
areas of weaknesses noted. These recommendations will be shared with all faculty and included
in the annual assessment.
Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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Assessment Activities –
 The Food Science M.F.T. program requires a student to have an annual evaluation, develop and prepare a final exit project and
a successfully compete their final oral exam.
Assessment
Activities
Outcome 1:
Critically evaluate
food science and
technology literature
Outcome 2:
Apply cutting-edge
strategies and
technical skills to
solve food sciencerelated problems
Outcome 3:
Effectively
communicate scientific
information
(oral and written)
Outcome 4:
Demonstrate
specialized
knowledge in at least
one core area of food
science and
technology
Outcome 5:
Demonstrate skills to
organize, plan and
conduct projects in
food science and
technology
X
X
M.F.T. Students:
 Annual evaluation
(Assess based on
experience in
program)
 Oral presentations
(e.g., Exit project)
 Written exit
project
 Oral final
exam
 Exit survey
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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Food Science Graduate Program Exit Survey
(Note: This is sent as a Qualtrics survey)
1. Food Science Graduate Program Exit Survey The following survey will give you an opportunity to tell
us more about your graduate education experience. Please answer openly and truthfully.
2. Personal Information:
First Name (1)
Last Name (2)
E-mail (3)
3. Program Assessment: How effective was the graduate program in providing you with:
Very
Ineffective
(1)
A broad knowledge base of
Food Science and Technology.
(1)
Research skills to effectively
conduct applied and/or basic
research. (2)
The skills to read, synthesize,
and critically evaluate literature
in the area of specialization. (3)
Communication skills to
effectively interact with Food
Science professionals. (4)
Instructional skills needed for
classroom teaching (Ph.D
only). (5)
Writing skills needed by food
science & technology
professionals. (6)
A high quality graduate
education. (7)
Ineffective
(2)
Neither
Effective nor
Ineffective
(3)
Effective (4)
Very
Effective (5)
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4. Would you recommend our graduate program to other prospective students?
 Yes (1)
 Unsure (2)
 No (3)
5. If you had TA duties, did you take advantage of instructional support available on campus and was it
useful?
6. Please rate the overall quality of our graduate program.
Graduate Program Rating (1)
Very Poor
(1)
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Poor (2)

Fair (3)
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Good (4)
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Very Good
(5)
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Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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7. Teaching, Faculty, and Curriculum: To what extent do you agree with the following statements?
Strongly
Disagree (1)
The faculty in the
department demonstrated
interest and concern in the
students. (1)
The faculty in the
department treated students
as professionals. (2)
The faculty in the
department are available for
consultation. (3)
The faculty in the
department support diverse
student interests to foster
career development. (4)
The faculty in the
department used creative
teaching methods. (5)
The faculty makes effective
use of technology. (6)
The courses offered by the
department are intellectually
stimulating. (7)
The courses offered by the
department are adequate and
fill the needs of FST
students. (8)
Disagree (2)
Neither
Agree nor
Disagree (3)
Agree (4)
Strongly
Agree (5)
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8. What was the most valuable course you took that is offered by the FST department?
9. What is the most valuable course you took outside the department? Why?
10. Was there a course that you found to be of little value? What was it?
11. Are there any courses that you think we should offer, but currently do not?
12. If you could change one thing about the curriculum, what would it be?
13. If you have any specific comments or suggestions regarding faculty or curriculum, please share them
here.
Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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14. Advisement: Major Professor and Advisory Committee: To what extent do you agree with the following
statements?
Strongly
Disagree (1)
My major professor provided
appropriate advice in
selecting courses and
planning my program of
study. (1)
My major professor provided
appropriate guidance in
designing my research
project. (2)
My major professor provided
me with the help and and
guidance that I needed when
conducting my research
studies. (3)
My major professor respected
my person interests and
career goals. (4)
My major professor was
available and accessible when
needed to meet. (5)
My major professor valued
and encourages creativity. (6)
My advisory committee
provided appropriate advising
in selecting courses and
planning my program of
study. (7)
My advisory committee
member provided guidance in
planning my research. (8)
My advisory committee
members were available for
discussion on my research.
(9)
My major professor had
reasonable and realistic
expectations of quantity of
my research. (10)
Agree (2)
Neither
Agree nor
Disagree (3)
Agree (4)
Strongly
Agree (5)
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Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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15. Institutional Factors (Review of University Facilities): To what extent do you agree with the following
statements?
Strongly
Disagree (1)
The department had adequate
facilities for conducting my
research. (1)
The departmental classroom
facilities are adequate. (2)
Access to technology was
satisfactory. (3)
Library facilities are
adequate. (4)
The departmental climate is
friendly and open to all
students irrespective of their
gender and ethnic or national
origin. (5)
The climate of the
department encouraged social
interactions among the
students. (6)
The office staff was efficient
in handling students needs.
(7)
The office staff was
courteous to students. (8)
The University of Georgia is
a great place to obtain an
advanced degree. (9)
Disagree (2)
Neither
Agree nor
Disagree (3)
Agree (4)
Strongly
Agree (5)
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16. In which degree program were you enrolled?
 M.S. (1)
 M.F.T. (2)
 Ph.D. (3)
17. How were your graduate studies supported for the majority of your time in the program?
 Departmental assistantship (1)
 Scholarship or grant (2)
 Employment outside of the University (3)
 Parents/family (4)
 Other (specify) (5) ____________________
18. What are your professional goals after leaving this program?
 Obtain a position with industry or the private sector (1)
 Obtain a position with academia (teaching, research, extension) (2)
 Obtain a position in government (3)
 Pursue further graduate studies (4)
Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
 Other (specify) (5) ____________________
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Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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19. What describes your enrollment status during the majority of the time you were in the program?
 Full-time Student (1)
 Part-time Student (2)
20. Where did you conduct the majority of your research?
 At the Athens campus (1)
 At the Griffin campus (2)
 Other (specify) (3) ____________________
21. When did you begin graduate studies at UGA for your most recent degree?
22. When is your anticipated graduation date?
23. What is your gender?
 Male (1)
 Female (2)
24. Additional comments: Please provide any additional comments you may have below.
25. Permanent Address Form
The Department of Food Science and Technology may wish to contact you in the future to provide you
with information and news about the department. In addition, you may be contacted in a few years to
reassess your views on the experiences you had in the department. Please provide a permanent address
where you can be reached.
Date (1)
Name (2)
Permanent Mailing Address 1 (3)
Permanent Mailing Address 2 (4)
City, State, Country (5)
Zip Code (6)
Degree/Semester/Year Graduated (7)
Major Professor (8)
Telephone (9)
E-mail (10)
Job address (if known) or any future plans (11)
Thank you for responding to the Food Science graduate exit survey. Please review your responses using the
back button below. When you click on the forward arrow below, your responses will be submitted, and you
will not be able to make changes. As a reminder, please schedule your exit interview with Dr. Singh,
Department Head, by contacting Lisa Cash at lcash@uga.edu. Thanks again and good luck in your future
endeavors! The UGA Department of Food Science and Technology
Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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Annual Food Science Student Evaluation Form
This form is to be completed by the Major Professor, shared with the student, and returned to Karen Simmons by May
15th . If the student graduated in the spring semester the form is not needed. The evaluation should take into account
the time and experience the student has had in the graduate program. Evaluate the student accordingly. For example,
a 1st year student would not be expected to meet certain categories the same as a student who has been in the program
for multiple years.
Student Name: ___________________________
Started Program (Semester and Year) __________
Degree Objective: _____________
Est Graduation (Semester and Year) ___________
Major Professor: __________________________
Progress towards degree: For each trait below, use the following rating: 1 (unsatisfactory), 2 (needs improvement),
3 (meets expectations for this stage of their graduate experience), 4 (exceeds expectations – top 5%). Check N/A (not
applicable) if appropriate.
Rating
1.
Exhibits an intellectual curiosity and efforts towards gaining an in-depth
understanding of student's topic area and supporting disciplines
2.
Self-motivation and initiative
3.
Verbal communication skills
NA
4. Written communication skills
5.
Ability to work independently
6.
Ability to define research problems & organize research accordingly
7.
Ability to think critically and analyze results
8.
Ability to manage time effectively
9. Progress towards completion of exit project research
10. Overall progress towards degree
Program of study filed? (Due before end of first year)
Yes
No
Comments (attach extra sheet if needed):
Signatures: _______________________
Major Professor
_________
_______________________
_________
Date
Student
Date
Graduate Student Learning Outcomes Assessment Plan
Department of Food Science and Technology – MFT Degree, September 2015
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Program Assessment Rubric
Final M.F.T. Defense and Exam
Date of Defense and Exam: Semester: ____________ Year: ____________
This form is to be used as part of our graduate assessment plan and is not intended to be a part of the
student’s file. Names are not needed. The results will be tallied for graduating students and will not
include student or faculty names. The tallies will be reviewed annually by the Graduate Affairs
Committee to note trends so we can better address program improvements.
Directions: Evaluate this student's performance in the M.F.T. program with a score between 1 (Needs
Improvement) and 5 (Outstanding – top 5%) for each of the criteria described below. A score of 3 equals
Adequate. For each score below 3, comment on what should be targeted to avoid this problem for future
students. Turn in your completed rubric to the committee chair before leaving the defense. The
committee chair will turn-in the forms to Karen Simmons as part of our graduate assessment plan.
_____ The exit project is well written.
_____ The exit project problem is clearly described (in both written and oral formats) with adequate
critical analysis of the related research literature.
_____ The exit project design for studying the problem is appropriate.
_____ The data/information in the exit project is adequately analyzed.
_____ The conclusions made in the exit project are well defended. The student adequately responds to
challenges to interpretations and conclusions.
_____ The student demonstrates the ability to extrapolate research to broader implications for the field
in both written and oral formats.
_____ The student demonstrates the ability to anticipate the logical next level of inquiry.