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:
- will engage in engineering careers in industry, academia, government, and other organizations and/or enroll in advanced degrees in engineering programs or professional schools.
- will participate in professional organizations and seek advancement in their careers.
- will pursue professional development opportunities and become valued members of their communities.
- an ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics
- 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
- an ability to communicate effectively with a range of audiences
- 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
- 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
- an ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions
- an ability to acquire and apply new knowledge as needed, using appropriate learning strategies