Food, Biological and Ecological Engineering, BSFABE

Program Educational Objectives
Food, Biological, and Ecological Engineering, BSFABE, is accredited by the Engineering Accreditation Commission of ABET, http://www.abet.org

Food, Biological and Ecological Engineering graduates are always striving to serve society and to improve our environment. The program leading to a B.S. degree in Food, Agricultural and Biological Engineering at The Ohio State University guides, nurtures, and informs students to become alumni who:

  1. will engage in engineering careers in industry, academia, government, and other organizations and/or enroll in advanced degrees in engineering programs or professional schools.
  2. will participate in professional organizations and seek advancement in their careers.
  3. will pursue professional development opportunities and become valued members of their communities.

Student Outcomes:

  1. an ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics          
  2. an ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors
  3. an ability to communicate effectively with a range of audiences
  4. an ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts
  5. an ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives  
  6. an ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions   
  7. an ability to acquire and apply new knowledge as needed, using appropriate learning strategies