Program: Food Science (MS)
Date: Fri Oct 16, 2009 - 12:57:04 pm
1) List your program's student learning outcomes (SLOs).
a. Demonstrate mastery of fundamental knowledge in the field of food science.
b. Demonstrate advanced scholarship in their specialty area in the field of food science.
c. Communicate both orally and in writing at a high level of proficiency.
d. Conduct and interpret food research.
e. Function as a professional in their chosen discipline.
2) Where are your program's SLOs published?
Student Handbook. URL, if available online: NA
Information Sheet, Flyer, or Brochure URL, if available online:
UHM Catalog. Page Number:
Course Syllabi. URL, if available online:
3) Upload your program's current curriculum map(s) as a PDF.
- File (03/16/2020)
4) What percentage of courses have the course SLOs explicitly stated on the course syllabus, department website, or other publicly available document? (Check one)
5) State the SLO(s) that was Assessed, Targeted, or Studied
6) State the Assessment Question(s) and/or Goal(s) of Assessment Activity
a. Candidacy examination. The candidacy examination is used to evaluate whether the student has a mastery of fundamental knowledge in their discipline and related fields, and can express this knowledge orally in a professional manner.
b. Seminar presentations. At least two seminar presentations focusing on research literature are required during the student’s program. These presentations are used to evaluate the students’s ability to interpret research literature and present literature reviews in a professional format (e.g. Powerpoint) using appropriate oral communication skills. These presentations are used by the seminar instructor and the student’s advisor to evaluate the student’s proficiency and any needs for further development.
c. Teaching assistant experience. All students are required to assist a faculty member with instructional-related work for at least one semester during their MS program. At the end of the semester, the instructor evaluates the student’s performance in writing with a copy forwarded to the graduate chair. This teaching experience is used to evaluate the student’s ability to work in a professional educational context.
d. Thesis defense/final examination. This culminating experience evaluates the student’s ability to conduct research at the MS level, write a research report in publication format, and orally present research findings in a professional manner. The final examination committee evaluates these abilities by reading the written report, listening to the oral presentation, and conducting and oral examination covering all aspects of the written report and presentation.
7) State the Type(s) of Evidence Gathered
Average time to graduate (Years)
Degree in 5 years (%)
Number of graduates
Refereed presentations at national meetings
Articles published in peer reviewed journals
Student awards at college student research symposium and national meetings
8) State How the Evidence was Interpreted, Evaluated, or Analyzed
Data were compiled and analyzed by the Graduate Coordinator.
9) State How Many Pieces of Evidence Were Collected
Data on 14 graduate students were collected from Food Science graduate faculty.
10) Summarize the Actual Results
Average time to graduate (Years): 3.01
Degree in 5 years (%): 80.4
Dropouts (%): 16.1
Number of graduates: 9
Refereed presentations at national meetings: 17
Articles published in peer reviewed journals: 4
Student awards at college student research symposium and national meetings: 6
11) Briefly Describe the Distribution and Discussion of Results
The results were discussed at department meetings.
12) Describe Conclusions and Discoveries
In general SLOs are being achieved. The departmental seminar (FSHN 681) needs improvement. Unsatisfactory performance of few students in the candidacy exam suggests that they are not demonstrating proficiency in certain disciplines of Food Science.
13) Use of Results/Program Modifications: State How the Program Used the Results --or-- Explain Planned Use of Results
A meeting was held to discuss the current state of the graduate seminar class and brainstorm ideas to restructure the course to provide the students with a better experience. Students are required to take prerequisite courses covering the basics of various disciplines of Food Science early in their MS program.
14) Reflect on the Assessment Process
More efforts are needed to follow students in their postgraduate professional activities.